Tag: Fall

Apple Cinnamon Muffins

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Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.

This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.

These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!

Apple Cinnamon Muffins

Serves: Makes 9 Muffins

Total Time: 45 minutes

Ingredients:

  • 2 cups oats (I used quick-cooking steel cut, but rolled work too)
  • 1 small egg
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 cup apples, peeled and diced
  • 1 tsp vanilla

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
  3. Using a spoon, mix the diced apples evenly into the batter.
  4. Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
  5. Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
  6. Let the muffins cool completely and enjoy!

These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!

Yours Truly,

Olivia:))

Fall Reading List

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‘Sup guys? I pretty much finished all of the books on my past reading list; I’m just finishing up The Great Gatsby and am waiting for The Guinevere Deception to come out in paperback form😂 But I have an AWESOME reading list going on right know, so I thought I’d share.

I’m making pretty decent headway into my 2020 Reading Challenge, and I read a couple books that didn’t really apply to it lately, like The Rule of Four, which was pretty good. I just need to keep going hard because I have a few prompts that I have NO idea how I’m going to meet but… that’s why it’s a challenge I guess😂 Anyways, out of the three new books on my reading list, two pertain to my challenge and one is a “side book” that I thought it’d be great to read during spooky season.

I found out that one of my favourite authors, Sarah J Maas, who wrote the Throne of Glass and A Court of Thorns and Roses series, wrote a new book this year and I didn’t even know about it. I reallllly want to read this book, but I checked it out on my bookstores website and it’s only available as a German e-book right now😂 I could order it on Amazon, but I have a bunch of book store gift cards, so I don’t want to spend like thirty bucks when I could wait. So that’s a bit disappointing, but keep an eye out for it on future booklists because I WILL be reading it.

Ideally I’d like to finish all four of these books by the end of October so that I’m doing good going into the home stretch of my challenge. 👌These all seem like pretty awesome books so that shouldn’t be a problem. When I’m really into a book I just zoom through it, ya know? I’m feeling good about these picks and can’t wait to dig in to some great novels! Fall is a time for snuggling up with a nice hot beverage (or something with peanut butter in it because peanut butter works in every season✌️) in your cozy clothes with a good book:) Check out some of these reads if you’re not sure what to read this autumn!❤️

PS. The Guinevere Deception is coming out in paperback on October 13th, so when that day comes I will be picking it up and reading it ASAP👍

All The Light We Cannot See

This book has won multiple prizes, and looks like an incredible story. It intertwines the lives of two young people; a blind French girl from Paris and a boy in a small German mining town, both living during the Second World War. When the Germans occupy Paris, the girl flees with her father and one of the most valued jewels in the city to her great uncle’s house by the sea, while the boy is enlisted to help destroy resistance to the Nazi regime. The author tries to highlight the goodness of humanity, even during these troubling times. This book has over 500 pages, so it fits into my challenge which is great👌 I’m excited to read it!!

And Then There Were None

This is an Agatha Christie novel, and I’ve never read one of her mysteries before so I’m looking forward to it! I thought it’d be great with Halloween coming up. This one is about ten people, all with mysterious pasts, who are invited to an island for the weekend by a millionaire. But when they arrive, their host is no where to be found, and there’s a strange nursery rhyme framed in every room. When murders begin occurring that match up with the rhyme, the guests begin to panic. Which one of them is the murderer? Usually I’m a bit of a scaredy cat when it comes to mystery novels, but I’m going to put my brave pants on and read this one. It looks really good🙌

Sophie’s World

I like philosophy a lot; I think it’s really interesting to think about the major questions in life. I have a few books on philosophy that mostly just explain the ideas of big philosophers, but this book is different. It’s a novel, and it’s about a girl named Sophie who begins receiving mysterious letters in her mailbox with questions on them like “who are you?” And “where does the world come from?”. She begins corresponding with an unknown philosopher who teaches her the ideas of many of the world’s philosophers, while receiving the mail of a girl named Hilde. To find out who this girl is, she must use her new philosophical knowledge. I thought that this sounds really interesting, because instead of just explaining the philosophies, this novel actually puts them into a story-like format. I need to read a book about philosophy for my challenge, and this is it!

I hope you read some of these novels too! They look promising and I can’t wait to start them🥰 See you tomorrow!

Yours Truly,

MyDayIsBooked:))

Carrot and Date Breakfast Cookies

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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:))

Applesauce

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It’s pretty much fall now so all of the apple and pumpkin recipes are going strong. I’m going to have to buy some canned pumpkin, but thankfully my grandma has an apple tree in her backyard, so we’ve got LOTS of apples. Apples are great! I have one literally every night with peanut butter. There are so many things you can do with apples, and I’ll be posting more apple recipes, but today we’re just going simple with some applesauce.

I’m a sucker for some good applesauce. You know those little applesauce pouches you got as a kid? Yep. The best. I recently learned that my family doesn’t actually like it that much, but hey, more sauce for me. It makes a great snack, and can be used in a ton of fall desserts. Or just heat it up and add a little nice cream and you’re set. Anyways, applesauce isn’t very hard to make. You just cook down the apples with some cinnamon and water, and then blend em all up and then boom. Applesauce. No sugar, no preservative thingies, just the good stuff.

I ate about half of this batch, then froze the rest for later so I can bake something tasty with it. That’ll probably be my next fall apple recipe. Or I’ll just defrost it and eat it plain because it’s great like that too. So many options! Anyway you like your sauce, you should just go make some because it’s delicious and autumn-y and good for you. Check out the recipe!

Applesauce

Serves: 4

Total Time: 30 minutes

Ingredients:

  • 6 cups of peeled and chopped apples (I’m not sure what kind mine were because they came from my grandma’s tree. If you like your sauce sweeter use sweet apples like Fuji or Gala, and if you like it less sweet, use varieties such as Honey Crisp or Red Delicious.
  • 3 cups water
  • 1/2 tbsp ground cinnamon

Directions:

  1. Bring the water, cinnamon, and apples to boil in a large pot. Lower to a simmer and cook until all of the apples are soft, about 10-12 minutes.
  2. Scoop out a 1/2 cup of the boiling liquid and set aside. Then strain the rest of the apples and add them to a blender along with the 1/2 cup of liquid.
  3. Blend the apples until smooth, then let cool and use in baking, eat it by itself, or freeze for later use.

Hope you enjoy this simple and versatile recipe! It’s perfect for fall:)

Yours Truly,

Olivia:)))

French Onion Soup

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Hello guys! I don’t know about you, but I absolutely love French onion soup! I used to order it at every restaurant and even got to try some in Paris;) It’s one of my favourite soups to eat in the winter since it’s so rich. Over the weekend I developed a delicious recipe for it that’s Vegan and uses healthy ingredients. It tastes AMAZING and is really easy to make. You just need to make sure that the onions get super caramelized to lend a good depth of flavour. Here’s the recipe!

French Onion Soup

Serves: 4

Total Time: 55 minutes

Ingredients:

  • 2 tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp ground thyme
  • 1 1/2 tsp dried rosemary
  • 1 tbs soy sauce
  • 1/3 cup water
  • 4 cups vegetable broth
  • 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 soft, brown and caramelized. Keep an eye on them so they don’t burn.
  2. Once the onions are cooked, add in the water, garlic, thyme, rosemary and soy sauce. Cook together for 2 minutes.
  3. Pour the vegetable broth into the pot, and season generously with salt and pepper. Stir and bring to a boil, then lower to a simmer, cover and cook for 30 minutes.
  4. Scoop into bowls and enjoy with sprouted grain bread for dipping!

I’m going to make this soup again when it starts to snow… it’s the perfect thing to curl up by the fire with! Have a great week everyone;)

Yours Truly,

MyDayIsBooked;)))