Carrot and Date Breakfast Cookies

Hey guys! Fall just sort of snuck up on my and now WHAM! It’s here. The other day I made this tea and berry drink thing and I realized that the time for berries has passed. We need some warm spices and things that are orange😂 So, I present to you, Carrot and Date Breakfast Cookies! These babes are simple, sweet, and hearty, and contain a very special secret ingredient.

Do you want to know what it is? The secret ingredient? It’s tahini!! I’ve only ever used tahini in hummus before, but in these breakfast cookies it gives such a nice nutty flavour! The other not-so-secret ingredients are carrots, dates, oats, and a bunch of fall spices. Let me just list all of the things that these are: REFINED SUGAR FREE. VEGAN. GLUTEN FREE. DAIRY FREE. DELICIOUS. Delicious is now a legit food category. These cookies just made it one.

If you don’t have tahini (you should get some) you can use a nut butter of choice👌 Also, play around with some add ins because raisins, chocolate chips, or dried fruit and nuts would be great in these. In this recipe, you have a perfect autumn-ish foundation for all of your fall baking dreams. Not to mention a great breakfast✌️ Enjoy my friends!!

Carrot and Date Breakfast Cookies

Serves: Makes 9 cookies

Total Time: 45 minutes

Ingredients:

  • 10 large Medjool Dates, pitted
  • 2/3 cup grated carrot
  • 2/3 cup rolled oats
  • 2 tbsp tahini
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Directions:

  1. Bring a small pot to a simmer, then remove it from the heat. Add in the dates and let them sit in the warm water for 7-10 minutes to soften up.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Add the softened dates into a blender or food processor and blend until a smooth paste forms. Scoop it into a bowl.
  4. Add the oats, carrot, tahini, and spices to the date paste. Stir until combined.
  5. Line a pan with parchment paper, and scoop out tablespoon sized balls of cookie dough. Place them on the pan and press down with your fingers to form cookies. Bake the cookies for 10-15 minutes, until the bottoms are golden brown.
  6. Remove from the oven and let cool completely before enjoying.

Hope you like this first taste of fall! Stay tuned for some apple and pumpkin recipes coming soon 🙌🙌

Yours Truly,

Olivia:))

Quick Pickled Carrots

I love pickles! Don’t you? They’re vinegary and crunchy and are the perfect addition to any bowl, salad or sandwich. Today we’re going to expand our pickle horizons with these Quick Pickled Carrots! This was a great way for me to use up some of the carrots in my fridge, because for some reason we have a LOT right now.

I brought out my old friend the veggie peeler to get nice, thin, and even carrot slices for these pickles. Doing it with a peeler is also super fast and easy. After I had a nice pile of carrot ribbons, I placed them in a mason jar, added vinegar, some garlic, and red chilli flakes, then put some plastic wrap on top and threw them in the fridge. Want to know the minimum pickling time? 30 MINUTES! That’s right, in just 30 minutes you can have a nice jar of pickled carrots that go well with just about anything. Add them to a veggie bowl, a sandwich, or as a side with some meat. They’re so versatile and taste amazing:))

Cucumbers have definitely stolen the show for too long! Be sure to whip up some of these pickled carrots ASAP because you’re missing out.

Quick Pickled Carrots

Serves: 4

Total Time: 45 Minutes

Ingredients:

  • 2 small to medium sized carrots, peeled and washed
  • 3/4 cup white vinegar
  • 1 clove of garlic, minced
  • 1 tsp of red chilli flakes

Directions:

  1. Use a veggie peeler to create thin carrot “ribbons”, dragging it from the top of the carrot down. You’ll be left with a flat piece of carrot at the centre that you can snack on later:)

2. Place the carrots in a mason jar. Add garlic, chilli flakes, and vinegar. Make sure that vinegar completely covers the carrots; if not add some more.

3. Cover the top of the jar with a lid or some plastic wrap, and place in the fridge for at least 30 minutes.

4. Remove from the fridge and enjoy!

**Just a note: These are quick pickles, and will not last as long as pickles that have been sealed. Use within a week:))**

Enjoy these pickles! See you Friday with my September Bullet Journal Set-Up:)

Yours Truly,

Olivia:)))

Veggie Fried Quinoa

I ate the whole pan of this fried quinoa. It’s seriously so good because of all of the flavour and all of the veggies. I don’t know, there’s just something about a big plate of sauteed veggies, beans and quinoa that’s just so comforting and simple and homey. And it’s true that it doesn’t get much simpler than this- basically all you need to do is toss some stuff around in a pan, add a bit of other stuff, and you get delicious stuff.

In the ingredients list, I’m going to put down all the veg as “roughly chopped”, because I didn’t put a whole lot of effort into making it look nice. It’s all about flavour and ease here, people. This dish is also a great fridge cleaner. You know, when you have those week old carrots, that half an onion in a ziploc bag, and some tomatoes that are looking just the teeniest bit questionable. In my case, I also had some black beans in a tupperware container. Usually I have some leftover quinoa lying around, but I didn’t so I made some right before. But yeah, just toss all of these forgotten but beautiful things into a pan with some olive oil, then add your flavour boosters. Namely soy sauce, garlic, pepper, and maple syrup. Yes, I put maple syrup in a take on fried rice. Trust me, it works.

Since, if you’re a speedy chef, you could whip this up in about 7.5 minutes, this Veggie Fried Quinoa could be made in the morning before school, or as a really quick dinner. I would say a more accurate timeline for making this quinoa would be about 10-15 minutes, which is still pretty fast. Just make sure you have your quinoa cooked before hand, cause that’s really a game changer. If you don’t need it to be vegan, you could add some egg or chicken for some extra protein. However or whenever you make it, this Veggie Fried Quinoa is definitely a winner because of it’s quick, easy, and really tasty. Hope you enjoy!!

Veggie Fried Quinoa

Serves: 2 (or 1 really hungry person aka me;)

Total Time: 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 a tomato, roughly chopped
  • 1/2 a red onion, roughly diced
  • 1 large carrot, roughly chopped
  • about 1/4 cup of sliced mushrooms
  • 2/3 cup black beans, drained and rinsed
  • 2 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • Pepper, to taste

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the tomatoes, onions, carrots, black beans and mushrooms and cook for about 3 minutes, until starting to get soft.
  2. Add the quinoa to the pan and stir, continuing to cook for another 5 minutes, until most of the water from the veggies has evaporated.
  3. Next, add the soy sauce, garlic, pepper, and maple syrup, and stir to combine. Cook for a few more minutes, allowing the carrots to become tender.
  4. Remove from the heat and enjoy!

One of my favourite quick and easy recipes:) I’ll see you guys on Friday!!

Yours Truly,

Olivia:))

Roasted Carrot and Onion Dip

Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Carrot Cake Oatmeal

Although I’ve kind of been obsessed with smoothie bowls lately, I took a little oatmeal break and BOY WAS I IMPRESSED. I kind of forgot how good oatmeal was! Then the next day I came up with this Carrot Cake Oatmeal and it’s on another level. It’s sweet and warm and full of cinnamon and a ton of other good stuff. Perfect for a rainy day! Or any day, really.

Carrot cake is amazing (I need to come up with a recipe for this blog), and I would enjoy it in any form. But I’d have to say that eating it as oatmeal is probably second only to actual carrot cake. I used banana for some sweetness, carrots for carrotyness (duh) and some vanilla and cinnamon for that warm, spiced flavour. A good carrot cake also has raisins in it. I REALLY hope you like raisins because they’re awesome. In this oatmeal I used chopped dates, which are possibly even better than raisins. But you can use a handful of raisins if you ain’t got no dates lying around.

Enough talk about raisins. Lets discuss how freaking easy these oats are to make! Just shave some carrot, mash some banana, chop some dates and voila! You’ve got an awesome breakfast that is filling and can be topped just the way you want it, like a HARVEY’S for oatmeal. I topped mine with banana, some more cinnamon (I got the really big thing of cinnamon from Costco so I won’t be running out of that anytime soon), and some peanut butter, because what’s the point of breakfast without peanut butter? I think I’m going to spread some peanut butter on the next piece of carrot cake I have because it is a great combo. Go ahead and make these oats already so you can slap some pb on there!

Carrot Cake Oatmeal

Serves: 1

Total Time: 10-15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats (or rolled oats or quick oats; just adjust the cooking time accordingly)
  • 1/4 cup shredded carrot
  • 1/2 a ripe banana (I like to save the other half for topping)
  • 1 large medjool date, chopped (or a handful of raisins)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • Peanut butter and more cinnamon for topping:)

Directions:

  1. Mash the banana in a small pot. Add in the carrot, oats, chopped date, vanilla, cinnamon, and water and stir until combined.
  2. Place the pot over medium-high heat and bring the oatmeal to a boil. Then turn the heat to low and cook until your desired thickness is reached (I cook my quick cooking steel cut oats for 5-7 minutes. Read your oat package for more oat guidance)
  3. Scoop the oats into a bowl and top with the other half of the banana, some peanut butter, more cinnamon, or anything else your heart desires! Proceed to eat and enjoy;))

Hope you try out this DELICIOUS breakfast sometime! Have a great rest of the week and I will see you Friday!

Yours Truly,

Olivia