Mexican Sautéed Corn

Hey guys! If you don’t already know, I love corn. And sweet potatoes. And peanut butter. And granola. But today we’re focusing on corn, and this delicious side dish! It’s quick, simple, and so so good:)

Frozen corn is just amazing, guys. It’s so speedy and makes a great addition to any meal or bowl🙌 You know what else it’s good for? Sautéing! To make this corn I started by frying up some onions and peppers, which add flavour and a little something extra👌 Then I added lots of corn and some tasty spices to bring everything together. Delish!

The spices I used include cumin, cayenne powder, garlic powder, paprika and oregano. This gives all the veggies a great Mexican flair, and makes them a great side dish for tacos, or as an add in in a burrito bowl! That would be really good actually now that I think about it. There may be a burrito bowl coming your way soon lol😂

Enjoy this simple but healthy and super tasty Mexican Sautéed Corn!

Mexican Sautéed Corn

Serves: 4

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 2/3 cups frozen corn
  • 1 bell pepper, diced
  • 1/2 a yellow onion, diced
  • 1 tsp ground cumin
  • 1 tsp paprkia
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the onions and peppers, and cook until the onions are translucent and the peppers are soft, about 6 minutes.
  2. Add the corn and all of the spices to the pan. Stir to combine.
  3. Cook until the water from the frozen corn has evaporated, and the corn gets a bit of char. Remove from the heat.
  4. Serve the corn warm and enjoy!

Let me know if you try out this recipe! It’s a good one:)

Yours Truly,

MyDayIsBooked:)))

Butternut Squash Spaghetti

Anyone craving pasta? Stupid question, I know. Pasta is just one of those comforting and delicious things that I’m down for anytime🙌 Today we’re both health-ifying and fall-ifying some spaghetti by using butternut squash, roasted garlic, and juicy tomatoes. Yes please!

The butternut squash sauce for these noodles is INSANELY easy and INSANELY good. First, you oven roast some squash (I used frozen squash chunks for extra convenience), a tomato, and garlic. Then all of that goodness is blended with herbs that remind me of fall- rosemary, thyme, and sage, and lots of salt and pepper. This makes a sauce so with an amazing flavour and an even more amazing colour😍😍 Yum!

I used some nice whole wheat pasta as a base for my sauce, because it’s a great way to get more nutrients in👌 I also love lentil or chickpea noodles, which have lots of protein! Even if you’re using regular pasta, this is still a delicious and healthy meal. We need carbs people! They give us energy so we can be our amazing selves😉 Also, they’re really tasty. So it’s a win-win!

Hope you enjoy this fall pasta dish! I know it’s going to be on repeat at my house all season long🥰

Butternut Squash Spaghetti

Serves: 2

Total Time: 35 minutes

Ingredients:

  • 2 servings of whole wheat spaghetti
  • 1 tbsp olive oil
  • 2 cups frozen butternut squash chunks, or fresh butternut squash cut into centimetre cubes.
  • 1 large tomato, cut in half
  • 5 cloves of garlic, in the skins
  • 1/4 tsp ground sage
  • 1/4 tsp ground thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add the tomato and the butternut squash onto a parchment lined baking sheet, and toss with the olive oil and some salt and pepper. Wrap the garlic cloves in tinfoil to create a little packet, and place that on the pan as well. Throw it in the oven and roast for 25-30 minutes, until the squash and the tomato are soft.
  3. Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, about 8-10 minutes. Set aside.
  4. Once the veggies are done roasting, toss them into a blender or food processor with the thyme, rosemary, sage, and some salt and pepper. Remove the garlic cloves from their skins and add them as well. Blend until a smooth sauce forms.
  5. Add the sauce to the pasta and coat the noodles evenly. Serve warm and enjoy!

Have a great weekend everyone!!

Yours Truly,

MyDayIsBooked:)

Vegetable Stew with Mashed Sweet Potatoes

Hey guys! Hope you had a great weekend:) I’m still going strong with these cozy fall/winter recipes, and today I’ve got this Vegetable Stew with mashed Sweet Potatoes. It’s completely vegan but is packed with SO much richness and delicious flavour. Plus, who can say no to sweet potatoes?

I started this stew by cooking the onions until they were nice and caramelized, so that all of that browned up goodness makes its way into the stew. Lots of garlic made its way into the pot as well because garlic just makes everything better. I also used a kind of unconventional strategy to get more flavour and richness in there- I used a whole can of black beans, liquid and all. No joke! This thickens everything up and just gives it that nice savoury-ness that you want in a good stew. However, this means that you should definitely use a can of organic black beans, or make sure that the only ingredients are beans, water, and some salt. You don’t want any of those nasty preservatives if you’re not rinsing the beans off.

The next things that I through into the stew were chopped carrots, frozen corn and peas, some tomato paste, and some flavour boosters like soy sauce, maple syrup, and oregano. Super simple, no long or complicated prep involved. Frozen veggies are my jam; I could literally eat corn all day long. If you have a bag of mixed frozen veggies, feel free to throw some of those in there to avoid chopping carrots and cut down on prep time even more.

I don’t mash sweet potatoes often, but I really should! It’s faster than roasting and they’re pretty darn good:) I just boiled em, mashed em, and seasoned em with some salt and pepper. They make the perfect carby accompaniment to this amazing stew!

What are you waiting for? Throw on some fuzzy socks, get a fire going, and whip up a plate of this homey deliciousness!

Vegetable Stew with Mashed Sweet Potatoes

Serves: 3-4

Total Time: 40 minutes

Ingredients:

For the Stew:

  • 1 1/2 tbsp olive oil
  • 1/2 a large white or yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 large carrots, chopped
  • 1 can of organic black beans, liquid (aqua faba) included **make sure it only contains beans, water and salt**
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can of tomato paste
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the Mashed Sweet Potatoes:

  • 1 medium or large sized sweet potato, cut into 1 inch cubes
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add in the sliced onions, and cook until browned and caramelized, about 8-10 minutes. Make sure that you stir them often to prevent burning.
  2. Add in the minced garlic and cook for another two minutes, stirring frequently.
  3. Add the can of beans, carrots, frozen veggies, tomato paste, soy sauce, maple syrup and dried oregano to the pot and mix until combined. Turn the heat down to low, cover, and let simmer for 25-30 minutes, until the carrots are soft.
  4. While the stew is cooking, bring a smaller pot of water to a boil. Add in the chopped sweet potatoes and cook for 8-10 minutes, until tender and mashable. Drain them, add them to a bowl, and then mash until smooth. Season to taste with salt and pepper.
  5. When the stew is ready, season it to taste with salt and pepper, then remove from the heat. Serve with the mashed sweet potatoes.

Hope you enjoy this comforting cold-weather recipe! Make sure you come back for more because there’s lots more where this came from:)

Yours Truly,

Olivia:)))

https://mydayisbooked.com/2020/10/30/pumpkin-date-granola/

Pumpkin Date Granola

You know how I love my granola! Couldn’t let fall pass without making a nice pumpkin one😍😍 With this I used up the rest of the pumpkin purée I had frozen which was perfect. I used the first half in my Pumpkin Oat Cookies, which you should definitely check out because they are delicious.

In this granola, we’ve got a LOT of pumpkin flavour, as well as pumpkin seeds, puffed wheat, and dates for sweetness🙌 And you’d better believe that some magic is gonna happen in the oven and you’ll be left with some serious clusters. What is a granola without the clusters? This stuff makes the perfect healthy breakfast. It’s vegan and refined sugar free, and goes great with milk, yogurt, oats, or on a smoothie bowl!😍

It only takes about 30 minutes to whip up this recipe, so you can make it in a flash when you feel like you need a quick snack or dessert. Pumpkin muffins and stuff are so overrated. This granola is so versatile and crunchy and way more tasty. I’ve got a big container of it in my fridge right now and can’t wait to eat it all up❤️

Hope you enjoy!

Pumpkin Date Granola

Serves: 4-6

Total Time: 30 minutes

Ingredients:

  • 2 cups quick or rolled oats
  • 1 cup puffed wheat
  • 1/2 cup shelled and roasted pumpkin seeds, salted
  • 3 dates, chopped
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened pumpkin purée
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix together the oats, puffed wheat, pumpkin seeds and chopped dates in a large bowl and set aside.
  3. Stir together the pumpkin, coconut oil, maple syrup and spices in a separate, small bowl. Add into the oat mixture and mix until everything is throughly combined.
  4. Spread the granola in an even layer on a parchment lined baking sheet, and place in the oven for 15 minutes.
  5. Increase the heat to 400 degrees Fahrenheit and continue to bake for another 2-5 minutes. Keep a close eye on the granola at this point, as it can burn quickly.
  6. Remove from the oven and enjoy!

This recipe is so good! Let me know if you decide to make it! Have a great weekend:)

Yours Truly,

Olivia:))

Fall Harvest Bowls

A part of shifting into fall mode for me is roasting all of those awesome fall veggies and making some hearty bowls. And of course I had to throw some sweet potatoes into this one- you know me and my sweet potatoes. Bowls are just a simple, healthy dinner idea that are quick to make and great for meal prep and busy evenings. Today I’m featuring a bunch of delicious fall ingredients, tied together with an apple cider vinegar dressing. Yum!

You guys like Brussels sprouts, right? I love them, and so I roasted a bunch of them up with my sweet potatoes till they were nice and crispy. I also got out my frozen corn. Frozen corn is like the most underrated thing. It’s so tasty and it’s ready in less than five minutes! Sometimes I just eat it as a snack. So so far we’ve got Brussels sprouts, sweet potatoes, corn, and some delicious dressing.

Next is quinoa, some avocado, and a soft boiled egg. I’ve been big on eggs lately too. They’re fast to cook and are a great source of protein.When you’ve got that golden yolk just bringing everything together in your bowl it’s just perfection😍 On top of all that I sprinkled some pumpkin seeds for an extra touch of fall, and then voila! You’ve got the perfect fall bowl that’s simple, healthy and so yum.

Hope you enjoy!

Fall Harvest Bowl

Serves: 2

Total Time: 35 minutes

Ingredients:

For the Bowl:

  • 1 medium sized sweet potato, peeled and cut into cubes a couple of centimetres big
  • 8 Brussels sprouts, washed with the outer leaves removed, and cut in half
  • 1 1/2 tbsp olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cups frozen corn, defrosted
  • 1 avocado
  • 2 eggs
  • Handful of pumpkin seeds to sprinkle on top (optional)
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes and halved Brussels sprouts in a bowl with the olive oil and some salt and pepper. Dump them on a parchment lined baking sheet and roast for 25-30 minutes, until soft and caramelized.
  3. While the veggies are roasting, bring the quinoa and water to boil in a small pot. Lower the heat for a simmer, then cover and cook for 15 minutes. Remove from the heat and let sit until needed.
  4. In another pot, bring water to a boil and add in the eggs. Depending on the egg size, I boil my eggs for 7-8 minutes for a runny yolk. If you have small eggs I would do 5-6 minutes. Transfer the eggs to a boil of cold water after boiling to prevent them from continuing to cook.
  5. In a small bowl, whisk together the dressing ingredients, then set aside.
  6. Build your bowls! To each bowl, add in half the quinoa, corn, roasted veggies, avocado, and an egg. Drizzle with the dressing and then sprinkle with pumpkin seeds to finish.

Have a great weekend everyone!

Yours Truly,

Olivia:)