Roasted Cauliflower Wraps with Red Pepper Sauce

I’m back! I went on a little vacation and wasn’t super active on my blog or social media, but I’m coming back with a BANG, aka these Roasted Cauliflower Wraps with Red Pepper Sauce. Portable lunches are going to have to start becoming a thing again soon, so these beauties are going to help you get one step ahead. Simply roast, wrap, press, and then boom, you’ve got yourself an amazing, nutritious lunch.

The cauliflower, red onions, and red peppers all get roasted up on the same pan, then the peppers are tossed in the blender with garlic, oil, and lots of cilantro to make a bea-u-tiful sauce. I spread it on a wrap, then added the cauliflower, onions, some avocado, and some spinach. YUM. After rolling, my wrap got the VIP treatment in my panini press. Once you start pressing your wraps and getting those perfect grill marks on there, you’re not going back. It also helps the wrap stay together- perfect for lunchbags.

These would be great prepared the night before, or if you prep all of the ingredients and then just roll and press as needed. This recipe makes 1 wrap but lots of extra sauce, which is awesome in bowls, more wraps, salads, more wraps, for dipping things in, and in more wraps. I hope you enjoy this recipe and keep an eye out for more meal prep ideas coming soon!!

Roasted Cauliflower Wraps with Red Pepper Sauce

Serves: 1 (with extra sauce)

Total Time: 40 minutes

Ingredients:

For the Red Pepper Sauce:

  • 2 small red bell peppers, chopped
  • 2 tbs + 1 tsp olive oil
  • 1/2 cup cilantro, loosely packed
  • 1 clove of garlic, minced
  • Salt and Pepper to taste

For the Wraps:

  • 1 Whole Wheat Wrap
  • 1/2 cup cauliflower florets, cut into small pieces
  • 1/4 of a red onion, sliced
  • 1/2 an avocado, thinly sliced
  • a small handful of spinach leaves
  • 1 tbsp Red Pepper Sauce
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cauliflower, red peppers, and red onion on a parchment lined baking sheet. Toss each with 1 tsp of olive oil and some salt and pepper. Roast in the oven for about 20 minutes, until soft and slightly charred.
  3. Remove the pan from the oven and add the red peppers, along with the rest of the Red Pepper Sauce ingredients, into a blender and blend until smooth. Set aside.
  4. Preheat a panini press and begin assembling your wrap. Spread 1 tbs of sauce onto a whole wheat wrap, then add the cauliflower, onions, spinach, and avocado, and fold tightly, tucking the two vertical edges in, then rolling away from you.
  5. Place the wrap on the press and bring the lid down on it. Let gravity do its work and leave your wrap in the press for about a minute.
  6. Carefully remove your wrap from the press and enjoy!!

Happy munching and I’ll see you Wednesday!:)

Yours Truly,

Olivia:))

Rhubarb Purée

What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.

I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.

Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.

Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!

Rhubarb Purée

Serves: Makes about 4 1/2 cups

Total Time: 20 minutes

Ingredients:

  • 6 cups chopped rhubarb
  • 1 tbsp lemon juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups water

Directions:

  1. Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
  2. Pour the contents of the pot into a good blender, and blend until smooth.
  3. Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)

So good and so easy!! See you on Wednesday:))

Yours Truly,

Olivia:)))

2 Summer Smoothie Bowls

Smoothie bowls are my ABSOLUTE favourite breakfast! They’re so refreshing, and make me feel like I’m having a treat on vacation somewhere. You can pack a bunch of veggies in there without even noticing, and the topping combos are endless. ENDLESS!

It took me a while to get the perfect smoothie bowl thickness, but I think I’ve finally cracked the code. You want to have the ingredients as cold as possible, and limit the amount of watery fruits that you put in your smoothie. The base of all of my smoothies is a frozen banana, because that’s what makes them thick and creamy. If you don’t like banana you can try using mango, because I’ve found it has a similar effect. The ingredients might take a little while to come together in the blender, but eventually they’ll form a mixture that’s almost like soft serve in texture. Using a tamper is critical here, because you can continually push the ingredients towards the blender blades.

In this post, I’ve included two different recipes for summer smoothie bowls, because I couldn’t decide which one to pick! One has banana, berries, and spinach, and the other has banana, spinach, kale, and watermelon. Yum! My watermelon didn’t get completely frozen, and so the result was a slightly more watery smoothie bowl. Make sure that you leave it in the freezer at least overnight! These recipes are definitely some of my favourites though, because they TASTE LIKE SUMMER and allow you to get some greens in!

Lets talk toppings. Really anything goes when you’re topping your smoothie bowl, but some ideas are more fruit, granola, dates, nut, seeds, and nut butters. I like a few different toppings on my bowl because it keeps things interesting. Some granola recipes that go GREAT on smoothie bowls are my Nutty Granola and Chocolate Coconut Granola. I’ve also been known to top my bowls with a Seedy Energy Square or two….. it’s so good!

I hope that these recipes get you hooked on smoothie bowls!

Berry and Spinach Smoothie Bowl

Serves: 1

Total Time: 10 minutes

Ingredients:

For the Bowl:

  • 1 frozen banana (sliced)
  • 3/4 cup frozen blueberries
  • 3/4 cup spinach (not packed)
  • 2 tbsp water

For the Toppings:

Directions:

  1. Add all of the smoothie ingredients to a powerful blender and blend on low, using the tamper to push the ingredients down.
  2. Once the ingredients are starting to come together, turn the speed to medium and continue using the tamper. It may seem like you need to add more water, but continue until a thick, soft-serve like mixture forms. This can take a few minutes.
  3. Scoop the smoothie into a bowl and top with the strawberries, granola, and peanut butter.
  4. Enjoy!

Greens and Watermelon Smoothie Bowl

Serves: 1

Total Time: 10 minutes

Ingredients:

For the Bowl:

  • 1 frozen banana (sliced)
  • 3/4 cup frozen water melon chunks
  • 1/2 cup kale leaves (loosely packed)
  • 1/2 cup spinach (loosely packed)
  • 1 tbsp water

For the Toppings:

Directions:

  1. Add all of the smoothie ingredients to a powerful blender and blend on low, using the tamper to push the ingredients down.
  2. Once the ingredients are starting to come together, turn the speed to medium and continue using the tamper. It may seem like you need to add more water, but continue until a thick, soft-serve like mixture forms. This can take a few minutes.
  3. Scoop the smoothie into a bowl and top with the chopped dates, granola, and peanut butter.
  4. Enjoy!

I know I’ll be enjoying these bowls all summer long! Thanks for reading and I’ll see you Wednesday:))

Yours Truly,

Olivia

4 Essential Pieces of Kitchen Equipment

Hey there! To be honest, today I was going to post an omelette recipe, but it turns out we have no eggs. So I thought it would be a great opportunity to post about some kitchen equipment that I use really often and that I think are SUPER important.

You don’t need a ton of fancy equipment to be a good cook, but there are a few things you can buy that make a great investment. These kitchen tools are all really versatile and take care of both very simple and more complex tasks that you might have to do. I use at least one of these things every day, and more often than not I’ll use two or three. Most of them are a big part of the recipes I make.

When buying these items, it’s also important to make sure that they’re good quality. I’ve bought some dollar store can openers and garlic mincers in my time, and you can definitely tell the difference in how they preform compared to higher quality ones. While it might be a bit more expensive to get better tools, it’s DEFINITELY worth it in the long run.

So yeah! Hopefully this list is helpful to you as you build your artillery of kitchen tools:) The omelette can wait, let’s get into the post!

A Good Set of Knives

This might seem like a given, but having a good set of both plain-edged and serrated knives is ESSENTIAL in making pretty much everything! Having good quality knives, and keeping them sharp, makes everything easier. Bigger knives are great for cutting things like squash, sweet potatoes, and meats; serrated knives work well for tomatoes and bread; and the smaller knives in between cut everything else. I would say that these are your MOST important pieces of kitchen equipment.

Garlic Mincer

I love garlic, so having a good quality garlic mincer is important to me! This little gadget also saves a lot of time, because you don’t have to mince the garlic by hand. I’ve bought some cheap ones before and they didn’t work well at all, so be sure to buy a metal one!

Veggie Peeler

Veggie peelers might me the most underrated piece of equipment in your kitchen. They not only peel veggies, but they can make beautiful veggie ribbons like in my Thai Ribbon Salad. I peel sweet potato so often that this one is a necessity for me!

Blender/Food Processor

This is definitely one piece of equipment that you don’t want to cheap out on! Cheaper blenders or food processors just can’t do the things that good quality ones can. For blending tough or hard foods, you need an awesome machine! I have a Vitamix, and I use it for everything from smoothie bowls to soups and sauces to nut butters. It’s so versatile and useful in the kitchen!

Thanks for reading and I’ll see you Wednesday!

Yours Truly,

Olivia

Cinnamon Raisin Apple Pancakes

Happy Pancake Day!! I wasn’t able to post yesterday, but you should be glad I made you wait because I have waaay more time today and was able to make these delicious pancakes. If I would’ve posted yesterday it probably would’ve been a nasty spinach salad or something. Pancakes are the best, man. Especially when they have apples and raisins in them like these ones do! They’re sweet and cinnamony and come together faster than it takes me to eat a whole batch, and trust me, I’m a pretty speedy eater when pancakes are involved. Now I’ll let you get to the recipe, because I don’t know about you, but I don’t like when blogs write twenty million things that you have to scroll through before you get to the pancakes. BRING ON THE PANCAKES ALREADY!

Cinnamon Raisin Apple Pancakes

Servings: 2

Total Time: 45 minutes

Ingredients:

  • 1 ripe banana
  • 1 1/3 cup oats
  • 2 tbsp coconut oil
  • 2 tsp baking powder
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • 1 1/4 cup water
  • 1 small apple, peeled and diced
  • 1/4 cup raisins

Directions:

  1. In a blender, combine the oats, banana, chia seeds, cinnamon, coconut oil, baking powder and water until smooth. Transfer the batter to a bowl and stir in the apples and raisins.
  2. Heat a pan over medium-low heat. Spoon the batter into the pan by tablespoons. Cook the pancakes on the first side until bubbles appear and stay in the pancake, about 2-3 minutes. Flip and cook for another 2-3 minutes, then transfer to a plate.
  3. Enjoy!!

Hope you like these beauties!! I’m pretty sure that they would freeze well, and you could just nuke some in the microwave in a Monday morning and be good to go. That’s the kind of pick me up I need on a Monday, anyway.

Yours Truly,

MyDayIsBooked;))