2020 Bullet Journal Set-Up

Hi guys! Hope you all had a wonderful Christmas! My favourite gift was a brand new bullet journal, in a gorgeous olive green! I’m going with the Leuchttrum 1917 journal again, as I really liked it last year. It has 251 pages (I get two extra since last year they made them with 249!) which is great because I like to have 20 pages per month, plus more at the beginning of the year. I found that the pages were a good size and weight, and it also has a pocket at the back which is handy. I wrote 2020 on a bit of washi tape and stuck it on the front for a bit of decoration.

I absolutely love my 2020 set up, I used black, white, grey and a silvery green to go with the olive branch design that I printed out and used in many of the spreads. Everything is fairly simple and pretty;) The pens I used to create it were my tombow fudenoske brush pen, a white gel pen, a zebra mild liner and some crayola super tips markers, which are my favourite;)

If you’re just starting to bullet journal, I recommend buying only a few pens and markers, nothing too fancy, and crayola super tips are awesome because there’s five million colours, they’re cheap and work for calligraphy and doodling. You can also check out my past two yearly set ups; 2018 and 2019, but I’ll try to be very descriptive in this post.

Bullet journaling is a big part of my life now, and if you have a notebook and a pen then I suggest you try it out! It’s a great way to be artistic and to include a bunch of mental health and journaling activities into your life. It also helps you to plan and manage your time more effectively. There are tons of great resources online that you can use to help you; one YouTube channel that inspired me to start and still inspires me now is AmandaRachLee. Her doodles are beautiful and her videos are super easy to follow, so if you need some additional ideas go ahead and check out her channel! Otherwise, here’s my 2020 bullet journal set-up;))

I started with a key and a title page. This key lays out the symbols and colours that I’ll use throughout the year to mark certain tasks and events. The only change I made from last year was that I added a symbol for “task half complete” because I found myself only completing tasks halfway and then not knowing what to do😬 My title page is waaay simpler than last year (ew when I typed waaay it auto corrected to essay). I might add some washi tape to it but I like the way it turned out.

These two spreads are my future log. Here I’ll write down events so that I can plan my year before I complete each monthly spread. Once I have a full calendar set up for each month then I can transfer all of the events into that, and then from my monthly calendar into a weekly spread. I kept there spreads simple as well, using a grey marker to write out the months and only putting in hints of green.

Here’s my goals page, which I split into four different sections. There are so many ways to organize a page like this, so get creative! Opposite I have a “this year” spread, where I’ll write some things that I’d like to do in 2020.

Both of these pages are something new from last year- instead of having a vision board and a mantra page, which I didn’t really use, I included a spot to write down “20 things to do in 2020”, as well as a blog ideas page.

For the final two pages of my set-up, I included an “about me” page and a quote page.

That’s all for my 2020 set-up! I hope you liked it and gathered some inspiration for your own journal;) My January Set-Up will be up soon!

Yours Truly,


My Back-to-School Shopping List

Hi! School is finally upon us, which means that it’s time to start making lunches again. Today I’ve comprised a list of food items that I like to have on hand during the school year to make feeding myself a little easier. I use most of the things on this list on a weekly basis, if not every day, and lots of them are in the recipes on my blog. If you want to start eating a little healthier, it really helps to have some healthy ingredients in your house so that you can actually make healthy food. Here’s my list!

  • A LOT of fruit and veggies
  • Avocados
  • Greek yogurt
  • Natural Peanut Butter
  • Hummus
  • Whole grain pitas or tortillas
  • Chickpeas
  • Black Beans
  • Quinoa
  • Oatmeal
  • Lentils
  • Chickpea Pasta
  • Whole grain crackers
  • Sprouted Grain Bread
  • Organic Canned Soup (this comes in handy on days when I sleep in!)
  • Oil and vinegar (for salad dressings)
  • Healthy muffins

I know that that might sound like a lot of stuff, but you don’t need all of it to make a healthy lunch. The most important thing to me on that list is fruit and vegetables, because they’re a super quick snack and are healthy and delicious. If you don’t like the taste of veggies on their own, try dipping them in hummus or another dip. Starting tomorrow I’ll be posting my lunches on my Instagram story every day, so be sure to check that out! Have a great first week back to school, see you Wednesday;)

Yours Truly,


Mango and Banana Nice Cream Sandwiches

Hi! I promise that next week I’ll go back to savoury recipes, but I’m trying to cram all of these summer desserts in before fall;) I don’t think that you guys will be complaining too much anyways, because these ice cream sandwiches are pretty darn good. Mango and Banana Nice Cream is sandwiched between two date and cinnamon cookies, making the perfect treat👌. Hope you enjoy!

Mango and Banana Nice Cream Sandwiches

Serves: 3

Total Time: 60 minutes


For the Cookies:

  • 8 small dates, pitted
  • 3/4 cup oat flour
  • 1/2 cup oats
  • 1 tsp vanilla
  • 1 tbs cinnamon
  • 1 tbs chia seeds
  • 1/3 cup water

For the Nice Cream:

  • 1 small banana, frozen
  • 1 1/2 cups frozen mango
  • 1 tsp vanilla
  • 6 tbs water


  1. Start by making the cookies. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for about 15 minutes to form a chia “egg”.
  3. Meanwhile, in a blender, pulse the dates, oats, oat flour, vanilla, and cinnamon until combined.
  4. Dump the mixture into a bowl and add in the chia “egg”. Stir together until a dough forms.
  5. Spoon out a heaping tablespoon of dough and roll it in between your hands to form a ball. Place it on a parchment lined baking sheet and flatten so that it forms a small disc. Continue to do this with the rest of the dough, you should end up with 6 cookies (three sandwiches).
  6. Place the tray in the oven and bake for about 10-15 minutes, until the bottom of the cookies are golden brown. Remove from the oven, transfer to a small plate and place in the freezer to cool completely.
  7. While the cookies are baking, make the Nice Cream. Blend all of the ingredients in a blender until smooth. Place in a parchment lined bowl and put in the freezer while you wait for the cookies to bake and cool.
  8. When the cookies are completely cool, remove them and the Nice Cream from the freezer. Have a small parchment lined baking sheet ready. Scoop about a tablespoon of nice cream onto the flat side of three cookies. Place another cookie on top of each one to form a sandwich. Put the sandwiches on the baking sheet and move them to the freezer right away, before the Nice Cream melts.
  9. Let the sandwiches set in the freezer for about 30-45 minutes before serving.
  10. Enjoy!

Have a great weekend enjoying these sweet treats!

Yours Truly,


Veggie Noodle Stir-Fry

Hello! Today’s recipe is a Veggie Noodle Stir-Fry. It’s packed with broccoli, spinach and bell peppers, and fried with a sauce that’s absolutely to die for! Plus, it takes less than 20 minutes to make from boiling the noodles to serving it up. I used whole wheat spaghetti, but feel free to use brown rice noodles or even rice or quinoa if you don’t have anything else on hand. Let’s get started!

Veggie Noodle Stir-Fry

Serves: 1

Total Cook Time: 20 minutes


  • 85g whole wheat spaghetti (or other noodles)
  • 2 cups broccoli florets
  • 2 cups spinach
  • 1/2 a bell pepper (I used red), sliced thinly
  • 1 tsp olive oil

For the sauce:

  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • 1 tsp pure maple syrup
  • 1 tsp white vinegar
  • 1 tbs sesame oil
  • Juice of 1/2 a lemon
  • 1 tsp ground ginger


  1. In a large pot of boiling water, cook the spaghetti for about 7 minutes, until al dente. Drain and set aside.
  2. Heat the oil in a pan over medium heat and cook the broccoli and peppers until the broccoli is browned and the peppers are soft, about 5-7 minutes.
  3. While the veggies are cooking, make the sauce by mixing all of the ingredients together in a bowl.
  4. Once the peppers and broccoli are cooked, add the spinach and noodles into the pan and fry until the spinach is wilted. Next, add in the sauce and coat the veggies and noodles with it.
  5. Fry for a few more minutes, adding a bit of salt if needed. Remove from heat and enjoy!

This recipe is great for a quick lunch or dinner and is super easy to make. You can switch up the veggies that you use from time to time- I think that mushrooms would go great with this! Have a great week;)

Yours Truly,







Sweet Potato and Chickpea Curry

Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.

Sweet Potato and Chickpea Curry

Serves: 4-6

Total Time: 70 minutes


  • 1 tbs avocado or olive oil
  • 1 medium onion, diced
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbs curry powder
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
  • 1 can crushed or diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup water (optional)
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 1 cup cooked grains, for serving/freezing


  1. Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
  2. Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
  3. Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
  4. Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
  5. Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
  6. Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
  7. Microwave and enjoy!


I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))


Yours Truly, MyDayIsBooked