Tag: Easy Recipes

Festive Jam Cookies

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Hey people:) I have another dessert recipe today because I have a sweet tooth that cannot be satisfied! Since cookies are the creme de la creme of Christmas baking, I had to put my spin on the classic sugar cookie. These Festive Jam Cookies are crumbly and delicate and filled with a delicious homemade jam. Store bought works too, but making your own eliminates all of the refined sugar. They look beautiful on a holiday dessert platter, are gluten free and vegan! Hope you enjoy these mouth watering treats;))

Festive Jam Cookies

Serves: Makes about 12 Sandwich Cookies

Ingredients:

For the Cookies:

  • 2 cups oat flour
  • 1/2 cup coconut oil
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 2 tbs water (plus more if needed)

For the Jam

  • 2 cups frozen berries
  • 1 cup water
  • 1 tsp vanilla
  • 1 tbsp maple syrup (optional)
  • 1 tbsp oat flour

Directions:

  1. Stir together the oat flour and spices in a large bowl. Add in the coconut oil and maple syrup and combine until a crumbly mixture forms. Add in the water and use your hands to form a dough.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. On a clean surface, roll out the cookie dough. Use a doughnut-shaped cutter to cut out individual cookies and place them on a parchment lined baking sheet. If at any time the dough becomes too dry to roll out, and a tablespoon of water and knead it into the dough.
  4. Bake the cookies for about 20 minutes, until they’re slightly browned on the bottom. Let cool completely before filling with jam.
  5. While the cookies are baking and cooling, combine the frozen berries and water in a small pot. Bring to a boil and then let simmer for about 6 minutes, until most of the water has cooked off and the berries are thawed. Use a potato masher to mash the berries, leaving about half of them whole. Stir in the oat flour and continue to simmer for another few minutes until the Jam has thickened. Set aside and let it cool completely.
  6. Once the Jam and cookies are both cool, start assembling. Scoop the Jam onto the bottom flat side of a cookie. Gently press another cookie on top to form a sandwich, making sure that the top of the cookie is facing up. Repeat this process until the rest of the cookies have been filled.
  7. Store in an airtight container in the fridge and enjoy!!

See you guys Wednesday! In the meantime I’ll be munching on a bunch of Christmas treats…

Yours Truly,

MyDayIsBooked;))

Banana Walnut Nice Cream

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Hello there;) Tis’ the season to enjoy your favourite holiday treats! Today’s post is a delicious banana walnut nice cream that takes under five minutes to make. It can be enjoyed on its own but goes great with the Walnut Brownies I made not too long ago! Hope you enjoy;))

Banana Walnut Nice Cream

Serves: 1-2

Total Time: 5 minutes

Ingredients:

  • 2 small bananas, chopped and frozen
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1 tbs water
  • 1/4 cup chopped walnuts

Directions:

  1. In a blender or food processor, blend all ingredients together until creamy and smooth.
  2. Enjoy!

I hope you have a wonderful weekend full of brownies and Nice Cream!

Yours Truly,

MyDayIsBooked;)))

Golden Lentil and Coconut Soup

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Hey there! Soup is one of the best parts of winter- after spending an afternoon sledding or making snowmen, coming inside to a warm bowl of deliciousness is heaven! This Golden Lentil and Coconut soup is full of onion, garlic, coconut milk and ginger, packing it full of flavour and richness. Turmeric lends it’s signature golden colour, and carrots and sweet potatoes offer a slight bit of sweetness to round out the savoury notes. Only 45 minutes are needed to whip up this divine soup. And those 45 minutes are DEFINITELY worth it! Enjoy;)

Golden Lentil and Coconut Soup

Serves: 4-6

Total Time: 45 minutes

Ingredients:

  • 1 tbs coconut oil
  • 1 red onion, diced
  • 4 cloves of garlic, minced
  • 1 tbs ginger
  • 1 tsp coriander
  • 1/2 tsp red pepper flakes
  • 1 tbs turmeric
  • 1 small sweet potato, chopped into small cubes
  • 2 large carrots, chopped
  • 1 cup green lentils
  • 4 cups veggie broth
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the coconut oil over medium heat. Add in the onion and cook until translucent, about 6-8 minutes.
  2. Add the garlic into the pot and cook for 2 more minutes. Next, measure out the ginger, coriander and red pepper flakes, then dump them into the pot as well, cooking for another minute until fragrant.
  3. Pour the veggie stock and coconut milk into the pot and stir well. Add in the carrots, lentils, sweet potato and turmeric and mix until combined. Bring soup to a boil then let simmer for 30-35 minutes, until the sweet potato is soft.
  4. Serve with some sprouted grain bread and enjoy!!

I actually think that I’m in love with this soup…. it’s so rich and satisfying, yet fresh tasting because of the ginger and aromatics. Make sure to check my blog again on Friday for another post!

Yours Truly,

MyDayIsBooked;))

Walnut Brownies

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The other day I was craving something sweet, and I was like, “you know what would hit the spot right about now? A good brownie”. So I headed to the kitchen and made myself some darn delicious brownies. These delectable bites of chocolate goodness aren’t too sweet and have a super intense chocolate flavour. The walnuts add great texture and also some holiday vibes; but feel free to use a different nut or no nuts at all if you’re not a nut person. My brother even approved these brownies before I told him that they were healthy, as he has a strange aversion to healthy food. But he couldn’t tell the difference so I mean….. GO MAKE THESE BROWNIES!👍

Walnut Brownies

Serves: Makes 16 small brownies

Total Time: 45 minutes

Ingredients:

  • 1 ripe banana
  • 1 cup oat flour
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/3 cup chopped walnuts (optional)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, mash the banana. Stir in the oat flour and cocoa powder and mix until combined.
  3. Next, add the coconut oil, maple syrup, vanilla and salt and stir to form the brownie batter. Mix in the walnuts at this point.
  4. Grease an 8×8 baking pan with coconut oil. Pour in the brownie batter and spread it evenly around the pan. Place in the oven and bake for 25-30 minutes, until an inserted toothpick comes out clean.
  5. Let the brownies cool, then freeze them in a ziploc or store in the fridge in an airtight container.
  6. Enjoy!

Hope you love this recipe!

Yours Truly,

MyDayIsBooked;))

Beans and Broccoli

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Hey there! Today I have another fantastic recipe that can be easily frozen and is great for meal prep. This take on beef and broccoli uses red kidney beans to make a delicious vegan meal. When the beans are fried, they resemble ground beef, and the seasoning used enhances their flavour. These beans and broccoli are great with quinoa, noodles, or in a salad. Hope you enjoy!

Beans and Broccoli

Serves: 2-3

Total Time: 30 minutes

Ingredients:

  • 1 can of red kidney beans, drained and rinsed
  • 1 tsp + 1 tbs soy sauce
  • 1/2 tbs chili flakes
  • 1/2 tbs garlic powder
  • 1/2 tbs ginger
  • pepper to taste
  • 1/2 a head of broccoli, separated into small florets.
  • 1 tbs olive oil
  • 1/2 tbs sesame oil
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • quinoa, for serving (optional)

Directions:

  1. In a bowl, mash up the beans, leaving some whole. Stir in 1 tsp soy sauce, the chili flakes, garlic powder, ginger, and pepper.
  2. Heat the olive oil in a pan over medium heat. Add in the bean mixture and the broccoli florets and cook for about fifteen minutes, until the broccoli is tender and the beans begin to resemble ground beef in texture; crumbly and firm.
  3. Mix the sesame oil, 1 tbs soy sauce, maple syrup and garlic in a small bowl. Pour over the beans and broccoli and stir, cooking for two more minutes.
  4. Serve over quinoa with green onion and enjoy!

Hopefully this recipe helps you get ahead this week:))

Yours Truly,

MyDayIsBooked;))