Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Vegetarian Stuffed Cabbage Rolls

I’m SUPER excited about this recipe it turned out really great:) I’m part Polish, so I grew up eating cabbage rolls a lot, and they’re pretty delicious. I had a couple of heads of cabbage in my fridge and thought I’d try and make a lighter, vegetarian version, and they’re AWESOME. In the filling I used mushrooms for some meatiness, as well as lots of onion, parsley, black beans, and oregano. All of this amazingness is wrapped up in some softened cabbage leaves, then baked in the simplest sauce you will ever make. These rolls are a win for meal prep, a vegetarian side dish, or main course.

Making these rolls is also really fun, because you get to stuff and roll them up. To soften the cabbage leaves, I boiled the whole head for around 5 minutes, then removed the outer leaves and continued the process until all of the usable cabbage was soft. Then you simply scoop some filling in the middle, fold in the sides, and then roll like you would a burrito. Once you get into your cabbage roll groove, you’ll be pumping out rolls like nobody’s business.

After carefully placing the rolls in a glass baking dish, you’ll cover them in sauce (which has only THREE ingredients), and bake them up until they’re a leetle bit crispy. You gotta love those slightly burned edges. And voila. You’re set with delicious food for the next while! These rolls are so healthy and hearty; they’ll keep you going all day long. I hope you get around to making these, because this is definitely one of my new favourite recipes. Happy rolling!:)

Vegetarian Stuffed Cabbage Rolls

Serves: 4-5 (Makes 20-24 rolls)

Total Time: 105 minutes

Ingredients:

For the Rolls:

  • 2 heads of green cabbage, about 1-2 pounds each
  • 2 tbsp of olive oil
  • 1 large white onion, diced
  • 2 cups of diced mushrooms
  • 2 cloves of garlic, minced
  • 1 cup of brown rice
  • 2 cups of water
  • 1/2 cup of packed parsley
  • 1 egg
  • 1 can of black beans, drained and rinsed
  • 1 tbsp of soy sauce
  • 2 tsp of dried oregano
  • Salt and pepper to taste

For the Sauce:

  • 1 6 oz can of tomato paste
  • 1 cup of unsweetened almond milk
  • 1 tsp of dried oregano
  • Salt and pepper to taste

Directions:

  1. Bring the water and brown rice to boil in a pot, then lower to a simmer, cover, and cook for 15-20 minutes. You want to rice to be slightly under cooked, as it will cook more in the oven later. Set aside.
  2. Heat the olive oil over medium heat in a large pan. Add in the onions, garlic, and mushrooms and cook, stirring frequently, until the onions begin to caramelize; about 10-15 minutes. At this point, stir in the soy sauce and season with salt and pepper, continuing to cook for another 2 minutes. Remove from the heat and dump into a big bowl.
  3. Add the brown rice, parsley, oregano, black beans, egg, and some more salt and pepper to the onion and mushroom mixture. Stir until combined and set aside.
  4. Bring a large pot of salted water to a boil. Use tongs to transfer a head of cabbage into it, and boil for five minutes. Remove the cabbage with the tongs and carefully remove the outer layer of leaves, placing them on a cutting board or wherever you plan to roll your rolls. Continue this process until all of the usable cabbage leaves are soft and ready to go.
  5. Take a leaf of cabbage and cut out any outstanding stem pieces at the base of the leaf that will make it harder to roll. Place a tablespoon of filling inside, and form it into a sort of log shape with your hands. Fold the two sides into the centre and then roll the cabbage away from you, forming a tight, burrito like roll. Place in a glass baking dish.
  6. Continue to fill and roll the cabbage until all of the leaves have been used up. If you have some extra filling and stem pieces, fry them up for a quick snack later:)
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Mix together all of the sauce ingredients in a bowl, and spoon the sauce evenly on top of the cabbage rolls.
  9. Bake the rolls uncovered for 40-45 minutes in the oven. Remove and enjoy!!

I can’t wait to make these delicious rolls again! Let me know if you try them out. See you Friday!!

Yours Truly,

Olivia:)))

3 Flavours of Crispy Chickpeas

Chickpeas are just the best. They have to be one of the most versatile ingredients out there. You can make hummus, falafel, edible cookie dough, cookies, or blondies from them, and you can even make meringues if you whip up the water or aquafaba from the can. But today we are celebrating the humble chickpea by just crisping them up in the oven- one of my favourite methods of preparing them.

These crispy chickpeas are the PERFECT addition to your salads, bowls, and wraps, plus they make a great snack on their own. Also, have you ever tried a chickpea salad sandwich?!!? Mix up your roasted chickpeas with some mashed avo and green onion, throw it in between two pieces of bread, and you’ve got yourself a LUNCH!

While just roasting chickpeas with salt and pepper is pretty delish, I’ve come up with three spice combos that take them to the next level. We’ve got taco-spiced chickpeas, curry-spiced chickpeas, and some soy-maple chickpeas. I think the soy-maple ones have to be my favourite, but the other two are pretty darn good as well. You could use the taco-spiced ones as a replacement for beef in tacos, and the curry-spiced chickpeas are a great snack by themselves. Make sure you try all three and let me know which one is your fave!!

3 Flavours of Crispy Chickpeas

Total Time: 40 minutes

Ingredients:

Taco-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne powder
  • 1/2 tsp garlic powder
  • Sprinkle of salt and pepper

Curry-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • Sprinkle of salt and pepper

Soy-Maple Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp soy sauce
  • 1/2 tsp maple syrup
  • 1/2 tsp ground ginger
  • Sprinkle of chilli flakes
  • Sprinkle of salt and pepper

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In three separate bowls, mix together the chickpeas with the spices and oil for each flavour. Dump the chickpeas onto a parchment lined baking sheet.
  3. Bake the chickpeas for about 30 minutes, until they’re nice and crispy. Remove from the oven and enjoy!!

Have fun with this simple snack recipe!!

Yours Truly,

Olivia:))

Tuna and Sweet Potato Cakes

Hey guys! I’m like REALLY excited about this recipe- it’s a good one. I had the idea to make these Tuna and Sweet Potato Cakes a while ago and got all psyched up about it, but then I realized we didn’t have tuna! But now we have some so it’s all good, and I was able to whip up these super tasty cakes.

This recipe takes a little while to make, but I promise you it’s worth it. You’ve got the sweetness from the sweet potato and red onion, some garlic powder, and fresh herbs, which all totally transform that canned tuna into an AMAZING fish cake. I used an egg as a binder which I don’t normally do, but it helped these beauties bake up and get some nice colour on the outside.

I served up these cakes in a nice salad bowl, but they’re honestly SO versatile. Throw them in a wrap or sandwich, or just eat them by themselves for a quick protein-filled snack. That’s another great thing about these tuna cakes; they have lots of protein from both the tuna and the egg, plus some good complex carbs from the sweet potato. Healthy and delicious all in one! Hope you enjoy;))

Tuna and Sweet Potato Cakes

Serves: Makes about 9 cakes

Total Time: 60 minutes

Ingredients:

  • 1/2 a large sweet potato, peeled and diced into small cubes
  • 1 can of light chunk tuna, well drained
  • 1/4 cup fresh chopped parsley
  • 1/4 of a red onion, diced
  • 1 tsp garlic powder
  • 2 tsp oats
  • Salt and pepper to taste
  • 1 egg

Directions:

  1. In a medium sized pot, bring a little bit of water to a simmer and place a veggie steamer inside. Dump the chopped up sweet potatoes in there, cover, and steam for about 20-25 minutes, until they’re very soft and mashable.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Mash the cooked sweet potatoes in a large bowl. Add in the tuna, parsley, red onion, garlic powder, and oats, and season to taste with salt and pepper.
  4. Add the egg to the sweet potato and tuna mixture and mix until combined. Scoop out heaping tablespoons, form into about 9 patties, and place them on a parchment lined baking sheet.
  5. Bake the cakes for 10 minutes, then remove from the oven and use a spatula to flip them over. Proceed to bake for another 10 minutes.
  6. Remove the cakes from the oven and use the spatula to flatten them even further. This will help to cook the insides. Place back into the oven to cook for 5 minutes, then remove, flip, and cook for a final five minutes. (total baking time: 30 minutes)
  7. Take the cakes out of the oven (finally) and let them cool before enjoying in bowls, salads, wraps, sandwiches, or just by themselves!

I love this recipe so much and I hope you love it too! These cakes have such a beautiful flavour, colour and texture. See you Wednesday!

Yours Truly,

Olivia:))

Zucchini and Olive Pasta Bake

It’s SUMMA TIME and there’s an abundance of zucchini! Zucchini is delicious fried, roasted, in a fritter, and in salad, but today we’re using it in a Pasta Bake. Our guest star is the olive, which adds so much dang flavour into the sauce. If you’re not a fan of olives you can leave them out, but you don’t know what you’re missing. Don’t be a party pooper and just throw them in there!

We’re using my fave kitchen tool again- the amazing veggie peeler- to create little zucchini rolls for the bake.

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The pasta that I used was Go Go Quinoa brand macaroni, and it usually takes about 4 minutes on the stove top to cook. I baked it in the oven for 10 minutes, and it was just slightly past al dente. So if you’re using just regular wheat macaroni or small shells (you don’t want to go any bigger with your pasta selection) that normally take 7-9 minutes to cook in boiling water, I bake them for 10-15 minutes for an al dente texture. My recipe below doesn’t account for that, so just keep in mind what kind of pasta you’re using when baking this bake.

And that concludes my Ted Talk about how great this pasta bake is! DEFINITELY try it out and let me know what you think because it is now officially one of my favourite recipes. Here it is!

Zucchini and Olive Pasta Bake

Serves: 3-4

Total Time: 50 minutes

Ingredients:

  • 1 large zucchini
  • 1/2 a red onion, thinly sliced
  • 1 clove of garlic, minced
  • 1 can of diced tomatoes
  • 1 can of red kidney beans, drained and rinsed
  • 1 200 ml can of sliced black olives, drained and rinsed
  • 1 tbsp olive oil
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red chilli flakes
  • 1/2 tbsp balsamic vinegar
  • 1/2 cup water
  • 1 cup Go Go Quinoa Macaroni **see note above if using a different pasta**
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the sliced onions and cook until translucent, about 6 minutes. Add in the garlic and cook for another 2 minutes, then add the beans, olives, tomatoes, basil, oregano, balsamic vinegar, chilli flakes, and some salt and pepper. Bring to a simmer and then turn the heat to low and cook for 25 minutes.
  2. While the sauce is simmering, use the veggie peeler to create as many zucchini ribbons as you can. The centre part of the zucchini, where the seeds are, won’t make nice ribbons, so you can dice it up at toss it in the sauce, making sure it has at least 10 minutes to cook in there.
  3. Add the macaroni into a small glass loaf pan or baking dish. Roll up each zucchini ribbon into a little rosette and place evenly spaced out in the pasta, like this:
  4. Once the sauce is done simmering, preheat your oven to 375 degrees. Add the 1/2 cup of water to the sauce and bring it to a hard simmer before removing it from the heat. Scoop enough of it into the baking dish so that the pasta and zucchini are fully covered, about 2-3 cups of sauce. You may have some sauce leftover that you can eat with the pasta after it’s baked or save for later.
  5. Cover the glass dish with foil (shiny side down) and bake for about 10 minutes. Remove from the oven and enjoy!

Hope you like this pasta dish! See you Wednesday;))

Yours Truly,

Olivia;)