Chickpea Salad Stuffed Sweet Potatoes

Happy New Year!!🥳🥳🎉🎉 I can’t believe it’s 2020 and the start of a new decade!! If some of your New Years resolutions are to eat a bit healthier or try out some new recipes, than this is the place to be;)

Today I have a delicious stuffed sweet potato recipe that is great for lunch or dinner, and the chickpea salad stuffing can be enjoyed for days after as a quick school lunch. I’d like to be a bit more organized when it comes to lunches this year so that I have more time in the morning (to read books). So this recipe is perfect! Hope you enjoy;)

Chickpea Salad Stuffed Sweet Potatoes

Serves: 1-2 (plus extra salad for lunches)

Total Time: 30 minutes


  • 1 small sweet potato
  • 1 tbs olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1 heaping tablespoon of hummus (I used roasted red pepper flavour, but any other flavour would work)
  • 2 tbsp balsamic vinegar
  • 1 small bell pepper, diced
  • 1/4 cup chopped walnuts
  • 1 cup cooked quinoa
  • Salt and pepper to taste


  1. Preheat your oven to 400 degrees Fahrenheit
  2. Wash the sweet potato and cut it in half lengthwise. Place the halves skin side up on a parchment lined baking sheet, and rub them with the olive oil. Poke a few holes into the potato with a fork, and place in the oven. Bake for about 30 minutes, until soft.
  3. In a large bowl, mix together the chickpeas, hummus, balsamic vinegar, diced peppers, quinoa, and walnuts.
  4. Once the sweet potatoes are soft, scoop out some of the flesh from the middle of each half and mash it into the chickpea salad. Place the potatoes on a plate and scoop an equal amount of chickpea salad into each, saving the rest for later.
  5. Enjoy!!

First post of 2020 done! Thanks for all of your support in 2019;) Can’t wait for all of the new recipes and bullet journal spreads coming in 2020!

Yours Truly,


June is Herb Month!!

Hi everyone! I’m super excited for June, because it’s herb month at! I recently started an herb garden, and decided that during the month of June I would post recipes that center around herbs. In this post I just want to let you guys know what’s going to be happening on my site next month;)

Every week I’ll be focusing on a different herb; parsley, cilantro, dill and basil (not in this particular order). I’ll let you know how to look after and harvest each plant, and post a sauce, salad and surprise recipe that uses it in some way. Yes, there will be three posts a week on my site, and yes, I’m going to have to do some hardcore recipe testing in the next few weeks. But who doesn’t need some extra pressure before final exams? 😂😂

Seriously though, I can’t wait to start sharing my herb posts with you guys. Herbs are great because they pack in so much flavour, but take so little space to grow. I have five different herbs growing in one big pot right now. If you don’t have the time or space to look after a big garden, herbs are the way to go. I really hope that you find Herb Month useful and exciting!

Yours Truly,


Dark Chocolate Chunk Banana Bread

Hi everyone! This week I had a bunch of ripe bananas lying around my house, so I decided to make some banana bread. I looked up a recipe on Pinterest, and thanks to The Happier Homemaker, I baked up a tasty treat! However, I did change some of the ingredients to make it a bit healthier. In my version, there’s no refined sugar and I used oat flour. I also added in some dark chocolate chunks. Yum! I hope that you enjoy this lightened up recipe.

Super Moist Banana Bread

Makes: 6-8 servings

Total Time: 80-90 minutes


  • 3-4 ripe bananas
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 chia egg (made by soaking 1 tbs of chia seeds in 1/3 cup water for 15 minutes)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • A pinch of salt
  • 1 1/2 cups oat flour
  • 1/2 cup dark chocolate chunks

Directions :

  1. Mash the bananas in a large mixing bowl.
  2. Add in the melted coconut oil, egg, vanilla and maple syrup and mix well.
  3. Next, measure out the oat flour, baking soda, cinnamon, salt and dark chocolate and stir into the banana mixture.
  4. Pour the batter into a loaf pan greased with coconut oil. Bake for at least 45 minutes.
  5. If you notice that the outside is browning but the inside looks a bit raw still, don’t worry. Remove the loaf from the oven, let cool, wrap with tinfoil and place in the fridge. Once the loaf has been in the fridge for a bit, the inside will firm up.
  6. Enjoy!

I hope you like this healthy, incredibly moist banana bread! Thanks again to The Happier Homemaker for the inspiration for the recipe! I’m going to go have some right now…

Yours Truly,


Scrumptious Sugar Free Muffins

Hello again! If you’re like me, finding healthy recipes that are simultaneously delicious can be tricky, especially when it comes to baking. I looked for a good muffin recipe for a while, but the ones I tried were either too dry, not sweet enough, or unhealthy. Finally, I stumbled across this one, and with a few tweaks I was able to bake a delicious, naturally sweet muffin! I’m not even joking when I say that these are some of the best muffins I’ve ever had, except for maybe the ones that my grandmothers make (both of them make pretty awesome muffins!). Make sure to check out my recipe down below!!

Ingredients: (Makes 9 Muffins)

  • 1 cup oat flour
  • 2 bananas
  • 1 cup oats
  • 1/2 cup honey, maple syrup or apple sauce
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup add ins (optional)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Mash the bananas in a large bowl, then add in the sweetener, oat flour and melted coconut oil. Mix until combined.
  3. Next, add in the baking soda, powder, vanilla, cinnamon and salt and stir well.
  4. Finally, mix in oats and add ins. Some ideas are blueberries, nuts, or cranberries.
  5. Place the batter in a lined muffin tin ( if you don’t have liners, you can grease each cup with more coconut oil), and bake at 400 degrees for 15-20 minutes, or until a toothpick comes out clean with a few crumbs when inserted into the middle of a muffin.
  6. Take a spoon and eat the leftover batter while waiting for them to bake;)
  7. Let cool and enjoy!

Yum!! My mouth is watering just thinking about them. Enjoy your muffins!

Yours Truly, MyDayIsBooked;)

Chocolate PB Banana Energy Balls

Hi peoples! If you love chocolate, peanut butter, and bananas as much as I do, then these energy balls are going to be your new favourite snack!! They’re healthy, chewy, and most importantly, delicious! This recipe is super simple and easy to double or even triple if you love them as much as I do;) Take a peek down below for the ingredients and instructions!

Ingredients (makes 8 balls)

  • 2 bananas
  • 1/3 cup all natural peanut butter
  • 2 tablespoons of cocoa powder
  • 1/2 cup oats
  • 1/2 cup oat flour (made from grinding oats in a dry blender)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mash the bananas in a large bowl. Add in the cocoa powder and peanut butter and mix until combined.
  3. Stir in the oats and oat flour. Oat flour is super easy to make- just throw some oats in a blender and grind them up! I like it because it’s more nutritious than regular flour. Once all of your ingredients are combined, the “dough” should look something like this:
  4. Roll the mixture into balls by the tablespoon full and put them on a pan lined with parchment paper.
  5. Bake for about 15 minutes, then remove and let cool before storing them in an airtight container in the fridge.

And thee you have it! Eat a few of these after school, for breakfast, or in between sports. You won’t believe that there’s no added sugar!

Yours Truly, MyDayIsBooked