Tropical Baked Oats

I want to travel or go somewhere really bad, but I don’t know if that will be happening for a while. Fortunately, if I close my eyes and eat these Tropical Baked Oats, I may be able to imagine that I’m on a beach somewhere. I just won’t think about the foot of snow outside, and I’ll throw on a heated blanket or something. Annnnnywaaays, on a more serious note, these baked oats are very healthy and delicious, and are a great recipe for breakfast meal prep!

This was my first time baking oats, and I was really surprised at the results! (In a good way I promise). They’re not super loose like stove topped oats, but they’re not completely set and structured like I expected. They’re at a perfect spot in between that’s in a league of its own. You can cut out even slices or just scoop out big servings (my preferred method) and then add toppings to your heart’s content! You probably already guessed that I added peanut butter. And you would be correct.

We’ve also got double the tropical fruitiness going on in these oats, because I added pineapple both in the actual liquid that the oats bake in, and on top along with some kiwi. Preparing the recipe was simple: I blended up a ripe banana, pineapple, vanilla and almond milk, then poured it over a ceramic baking dish full of oats mixed with allspice. After that I placed more fruits on top, baked it up, and boom, done! You get a delicious, nutritious, and fruity breakfast:) My favourite part is that the fruits on top get a bit browned and caramelized. They’re just so good!

Making a double batch of this recipe would be great for a week of meal prepped breakfasts. Each day just scoop oat a serving of oats and warm them up in the microwave, adding some delish toppings to spruce it up a little. You could also try freezing individual portions and make a top secret emergency oat stash. Ok I guess it doesn’t have to be top secret, but it’s more fun that way. Also then you don’t have to share. Bonus!

Make sure you try out these baked oats if you’re looking to switch up your breakfast routine! Keep your eyes out for new flavours because I’m loving this baking technique.

Tropical Baked Oats

Serves: 2-4 (I ate like half but you could also split it into quarters lol)

Total Time: 30 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups pineapple, chopped or sliced
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1 1/2 cups quick cooking oats
  • 1/2 tsp allspice
  • 1 kiwi, sliced, or a few slices of frozen kiwi

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a blender, blend 1 cup of the pineapple with the ripe banana, almond milk, and vanilla. Set aside.
  3. Add the oats and allspice into an 8 inch ceramic (or glass) baking dish, and mix together. Pour in the blended pineapple mixture and stir until everything is combined.
  4. Top the oats with the remaining 1 cup of pineapple, and a few slices of kiwi. Place in the oven and bake for 20 minutes.
  5. Once the oats have been baking for 20 minutes, turn the oven to broil to get the fruit on top nice and soft! Broil for an additional 5 minutes.
  6. Remove the oats from the oven, scoop onto plates or into bowls, and add your favourite toppings before enjoying!

I love this little at-home taste of the tropics! Let me know if you try out these delicious Tropical Baked Oats:)) See you Friday!

Yours Truly,

Olivia:))

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:)))

Quick Cauliflower Curry

Nothing is more comforting than a big ol’ bowl of curry. Am I right, or am I right? I love the delicious blend of spices and tomato and coconut milk. It’s just so warm and so tasty! Today I have a super quick and easy version for you that packs in some veg as well.

Super flavourful, healthy and awesome food doesn’t have to be really complex or take forever! From start to finish, I estimate that this recipe should take you around 35-40 minutes tops. Not many people are busy right now, but if you are, this is a quick recipe that you can hit up any day of the week. Even if you’re just at home, you won’t have to labour over the stove to get a great meal:)

Curries like this are great for freezing as well! After you have a couple bowls of this cozied up by the fire, you can throw the rest into a few plastic bags or containers and freeze for later enjoyment. I love serving this with brown rice or quinoa, and you can mix these grains right in there before freezing for convenience. That’s a big brain move right there.

When I’m about to heat up my oil and get ready to cook, I make sure that I have all of my ingredients ready to go so that I can just add everything in when I need it. This helps speed up the production time, and makes sure that I don’t burn anything while I’m chopping up veg or getting the spices ready! After sauteeing your onions, garlic and cauliflower in coconut oil, you add in your spices, and then some tomatoes and coconut milk. Then you’re pretty much done; just stir, season, and let simmer until the cauliflower is soft. Super fast. Super healthy. SUPER GOOD!

Enjoy this delicious curry recipe!

Quick Cauliflower Curry

Serves: 4-6 (served with grains)

Total Time: 40 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, minced
  • 4 cups of cauliflower florets
  • 1 can of red kidney beans, drained and rinsed
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cayenne
  • 1 can of diced tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the coconut oil over medium heat in a large pot.
  2. Add in the onions, garlic, and cauliflower. Sautee for about 3-5 minutes, until the onion is translucent.
  3. Add in all of the spices, and stir to coat the veggies in them. Cook for an additional 2 minutes, to brown up the spices.
  4. Dump the beans, tomatoes, and coconut milk into the pot, and stir to combine, making sure you get all of the brown bits off of the bottom of the pan. Season generously with salt and pepper, then bring to a low simmer, cover, and let cook for about 25-30 minutes, until the cauliflower is soft, but not mushy.
  5. Remove the pot from the heat, and serve the curry warm over brown or white rice, or with quinoa.
  6. Enjoy!

Happy Friday! Have a great weekend cozying up with this recipe, and I’ll see you on Monday with another great one:)

Yours Truly,

Olivia:)))

Homemade Veggie Broth

I’m going to be making lots of soups this coming season because they’re so cozy and warming🥰 But guess what, WE NEED A FREAKING AWESOME BROTH FIRST! Prior to this I’ve never made homemade broth and I was shocked at how easy it is and how good it turns out😋

You could go to the store and buy some broth from there, but this homemade one is so darn good, and you can make as much as you want of it. And unless you’re buying organic broth (which I’m going to guess is pretty dang expensive), there can be all sorts of unwanted ingredients in there. If you’re wanting a broth that is all natural and super flavourful, make your own. Using this recipe, preferably😂

Broth is one of the simplest things you can make, so I’m not sure why most people don’t. Basically you just roughly chop a bunch of veg, then simmer it all in some water for a couple of hours, and you’re good. No fancy techniques or whatever. I made a nice veggie soup with this after👌 You could also use it in curries, casseroles, stews, quinoa dishes, or whatever you need broth for!

Hope you enjoy this simple and easy recipe that’s so versatile and delish!

Homemade Veggie Broth

Serves: Makes about 14 cups of broth

Total Time: 180 minutes (3 hours)

Ingredients:

  • 14 cups of water
  • 2 small yellow onions, chopped into wedges with the skins removed
  • 3 large carrots, roughly chopped into large pieces
  • 1 small portobello mushroom, thickly sliced
  • 4 cloves of garlic, smashed
  • Salt and pepper to taste

Directions:

  1. Bring the water to boil in a large pot. Add in all of the veggies, then lower the heat and reduce to a simmer.
  2. Simmer the veggies in the water for about two and a half hours, until the stock is a nice golden colour and has great veggie flavour.
  3. Season to taste with salt and pepper, then remove from the heat. Pour the stock through a fine strainer into a large bowl to remove the veggies and any smaller veggie pieces.
  4. Now your stock is ready for use! Place back in the pot and immediately make soup, or use in any other dish that calls for stock. This can also be frozen or kept in the fridge.

Can’t wait to see what awesome recipes you guys use this broth in! Have a great week:)

Yours Truly,

Olivia:))

Creamy Tahini and Sweet Potato Soup

I’ve been on a roll with the fall recipes lately! I’ve been loving all of the warm spices and fall flavours. Today I made a delicious Creamy Tahini and Sweet Potato Soup that is PERFECT for fall and super easy to make.

I’ve started experimenting with Tahini a bit more, and I love its nutty sesameness😂 I added it into my Carrot and Date Breakfast Cookies, and they were great!! In this soup, tahini adds such a depth of flavour and a nice richness. It pairs really nicely with the sweetness of the sweet potato.

To make this liquid gold, start by caramelized some onions😍😍 The smell of frying onions is the best! Then add your potatoes, some black beans, garlic, tahini, apple cider vinegar, paprika, cinnamon, and chicken broth. If you want to go vegan you can definitely use veggie broth. After all of your ingredients are in the pot (I think there’s only like 7 or 8) then season well with salt and pepper and let the soup simmer till the sweet potatoes are nice and soft❤️ Everything gets tossed in the blender and you’ve got a nice, luscious, creamy soup!

I love blender soups because they’re so simple and not particular at all. Chop your onions too big? Who cares it’s going in a blender. Basically, you cannot go wrong with this awesome fall soup. The flavour from the tahini and the cinnamon and paprika is insannnneeee. I know you may not like the sound of cinnamon in soup, but trust me it works. Make sure you try out this recipe because it’s definitely a winner!!

Creamy Tahini and Sweet Potato Soup

Serves: 4-6

Total Time: 60 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium sized sweet potato, chopped into 1 centimetre cubes
  • 1 large white onion, diced
  • 1 clove of garlic, minced
  • 1 cup cooked black beans
  • 4 cups chicken or veggie broth
  • 1/4 cup tahini
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onions and cook until caramelized, about 10 minutes, stirring occasionally and adding water if necessary so that they don’t burn.
  2. Add the sweet potatoes, black beans, tahini, garlic and apple cider vinegar to the pot and cook for another 2 minutes.
  3. Dump the broth, cinnamon, and paprika into the pot and season liberally with salt and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to a simmer, cover, and let cook until the sweet potatoes are soft, about 30-40 minutes.
  5. Use a ladle to scoop all of the soup into a large blender, and blend until smooth. If you need to you can blend the soup in a few batches.
  6. Return the soup to the pot and season to taste with salt and pepper. Enjoy!

Hope you love this soup recipe!! Have a great weekend:)

Your Truly,

MyDayIsBooked:)