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Sweet Potato Gnocchi

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Hey there! I have a really neat recipe for you guys today. This Sweet Potato Gnocchi is super simple, yet super delicious! There are only two ingredients: Sweet Potatoes and Whole Wheat Flour, so these gnocchis are healthy as well. They’re great with tomato sauce, pesto, or even just some basil and olive oil. I hope you enjoy!

Sweet Potato Gnocchi

Serves: 2-3 as a main, 4-6 as a side

Total Time: 60 minutes

Ingredients:

  • 2 small sweet potatoes
  • 2 1/2 – 3 cups whole wheat flour

Directions:

  1. Peel the sweet potatoes and cut them into small pieces, about a centimetre wide. Steam them for about 15-20 minutes, or until soft.
  2. Dump the potatoes into a bowl and mash them using a potato masher. Make sure that there aren’t any big clumps of sweet potato left.
  3. Transfer the mashed potatoes onto a clean countertop. Add a 1/2 cup of flour, and use your hands to mix it into the potatoes. Continue to add the flour in 1/2 cup increments, until a dough forms. It shouldn’t be very sticky, but you should also be able to easily knead it. Knead the dough a few times to make sure that the flour is mixed in well.
  4. Once the dough is ready, grab a handful and roll it into a long cylinder, about 1 1 /2 centimetres thick. Starting at the end, cut the “rope” of dough into pieces that are 1 1/2 centimetres wide. You can then take a fork and press down lightly on each gnocchi, leaving an imprint. Continue to do this with the rest of the dough. You should end up with dumplings that look something like this:
  5. Bring a large pot of water to a boil, and dump the gnocchis into the pot. Cook them for 10-12 minutes. Remove from the heat and drain the pasta. Serve with your favourite sauce.
  6. Enjoy!

I’ll see you guys later this week!

Yours Truly,

MyDayIsBooked;)))

4 Ways to Use Chickpeas

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Hello lovely people! Chickpeas are one of my favourite ingredients to use, simply because they’re so versatile and easy to work with. They are full of protein as well, which makes them a good meat substitute. I always like to stock up on cans of chickpeas whenever I’m at the grocery store, because I know that they’ll come in handy. I also have a lot of chickpea recipes on my blog, and today I thought I’d highlight some of those by showing you four different and delicious ways to use chickpeas. Here they are!!

1. Roast Them

Roasted chickpeas are so quick to make, yet they can be used in so many different ways. Because you can change up the spices that you roast them in, you can use chickpeas for tacos, salads, and bowls. They’re even great as a topping for soup, or eaten plain for a tasty snack. The following recipes use roasted chickpeas to spice things up;)

From left to right: Greek Pasta Salad, Asian Kale and Quinoa Salad with Peanut Dressing, Balsamic and Roasted Veggie Quinoa Salad, Spicy Carrot and Sweet Potato Soup.

 

2. Make Hummus

I loooove hummus!! It’s easy enough to make and packs a ton of flavour into wraps and bowls. Plus, hummus makes plain veggies and crackers a heck of lot more exciting. I have two hummus recipes currently on my blog, but definitely plan on expanding in the future.

From left to right: Creamy Mushroom and Hummus Pasta, Spiced Up Hummus.

3. Use Them In Curries and Stews

Like I mentioned before, chickpeas are full of protein and can be used as a meat substitute. This makes them a great addition to curries, soups, and stews. Chickpeas are super fresh tasting and amazing in these dishes.

From left to right: Vegetarian Sloppy Joes, Sweet Potato and Chickpea Curry.

 

4. Use Them in a Sandwich

I haven’t made a chickpea salad sandwich in a long time, but dang they’re good! Mix some mashed avocado with roasted chickpeas and green onion and you’ve got yourself a great lunch. I’m sure that their are plenty of other chickpea sandwich recipes out there, so I’ll have to post one in the future;)

 

Hopefully now you have some chickpea inspiration to liven up your recipes! Enjoy;)

Yours Truly,

MyDayIsBooked;)

 

Why I Eat Healthy

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Hello everyone;) Today I have a bit of a different kind of post for you. I wanted to share a little about myself, and why I eat the way that I do.

I feel like there’s a lot of speculation about healthy eating, especially among teenagers. We know that we should be eating well, but are kind of suspicious of the taste of healthy food. Whenever I order a water instead of pop at a restaurant or say no thanks to ice cream, I feel like people assume that I’m on some kind of diet or something.

The truth is, for me healthy eating isn’t a diet, it’s a lifestyle. Eating whole, healthy food makes me feel so good. I know that I’m putting things inside my body that will nourish it. I never limit the amount of food that I eat, I just eat food that is healthy, and I honestly love it.

This has definitely been a recent development, because for the past couple of years I’ve been experimenting with healthy eating and have only now really been able to make food that is both nutritious and delicious. At the beginning of my journey, I had a notion that healthy eating was all salads and carrot sticks, which is something that I think a lot of teenagers believe. My mission as a food blogger is to show you guys the amazing variety of healthy and tasty dishes that you can make, and hopefully get you to fall in love with healthy eating like I have.

Don’t get me wrong, I’m not saying that you should only eat the way that I do or that you should never eat junk food ever again, because I treat myself every once and a while too. I just want to share my passion with you and show you that healthy food is awesome;)) I hope that through my posts you learn how to cook good food and have fun doing it. Thanks for reading and be sure come back Friday for an awesome recipe!!

Yours Truly,

MyDayIsBooked;)

August Bullet Journal Set-Up with July Monthly Recap

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Hi guys! I can’t believe that we’re already halfway through the summer and that it’s time to set up my August Bullet Journal layout! This month I went with a travel theme (partly inspired by AmandaRachLee again). I also used a bunch of pictures from a page-a-day calendar which had the title “1000 Places to See Before You Die”, and drew little frames around them so that they look like polaroid pictures. I used three different shades of brown in this spread, so it looks kind of vintage. Hope you like it!

Here’s my July Monthly Recap before we get into August. It hasn’t changed from previous months;)

My title page is a little but minimalistic, as there isn’t a ton going on. I drew a suitcase, a compass rose, an airplane and a polaroid camera, using hues of brown. There’s also a bunch of travel pictures from that calendar, which look cool. My quote for this month is “I haven’t been everywhere but it’s on my list.” which I totally identify with because I love to travel!

This might be one of my favourite calendar spreads of all time. All of the doodles and the drop shadows just look so good! In one corner of the calendar I drew some lines to make it look like a map, and I also included my usual goals and blog ideas section.

I drew my habit tracker to look like a polaroid, which I thought was cute. For my mood tracker, there’s a circle divided into 31 parts so I can colour one each day, with a compass in the middle.

Here’s my gratitude log, and another page that I labelled “Places to Go”. I thought that it might be fun to make a kind of travel bucket list, that I can look back on later and see if I actually went to all of those places.

And finally here’s my first weekly spread. Because there’s only three days in the first calendar week, I only used one page and made the other page a quote page.

That’s all for my August Set-Up! I hope you have a great month, and I’ll see you on Wednesday;))

 

Yours Truly,

MyDayIsBooked

Coconut and Lentil Curry

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When I posted my first curry recipe a while back, I said that I’d post more of them in the future, but I don’t know what took me so long because curry is freaking delicious. Coconut milk makes all the difference, giving this lentil curry a creamy texture and great flavour. It does take about 30 minutes to cook, but once you’ve prepped everything you kind of just throw it in the pot and let it do its thing, so it’s really easy. I like to serve this curry with quinoa, avocado and cilantro, but white rice or any other grain would work just as well. And you bet that I’m freezing the leftovers for later!

Coconut and Lentil Curry

Serves: 2-3

Total Time: 50 minutes

Ingredients:

  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp dried basil
  • 2 ripe tomatoes, diced
  • 1 can light coconut milk
  • 1 1/2 cups green lentils, rinsed
  • Salt and pepper to taste
  • Cooked grains for serving

Directions:

  1. In a large pot over medium heat, heat the olive oil. Dump in the onions and cook until translucent, about 6-8 minutes.
  2. Add in the garlic and all of the spices, cooking for an additional 2 minutes, until the mixture is aromatic.
  3. Next, put the tomatoes, coconut milk, and lentils in the pot. Stir, bring to a boil then reduce to a simmer.
  4. Let the curry simmer for 30-40 minutes, until the lentils are soft. At this point, you can taste the curry and season to taste with salt and pepper.
  5. Serve with avocado and grains of your choice.
  6. Enjoy!

Hope you like this curry recipe! Have a great weekend;)

Yours Truly,

MyDayIsBooked;)))