Black Bean Quinoa Burgers

‘Sup everyone? School has started, and making lunches is a struggle once more. Fun times! In keeping with this theme, my next few posts will be simple lunch recipes that can easily be made and frozen so that you can defrost them during busy mornings. Today we’re making Black Bean Quinoa Burgers, which are delicious, easy, and freezable; important qualities for our purposes. You can whip up a big batch and have burgers for days while your friends glare at you enviously. Sounds great, right? Well, you have to make them first. Let’s do this.

Black Bean Quinoa Burgers

Makes 5-6 burgers

Cook Time: 35 minutes

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1/2 cup cooked quinoa
  • About 3 cups fresh spinach that has been wilted (not 3 cup of wilted spinach), or 1/4 cup frozen corn, or both, or none
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 tsp chile powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder (add more or less to taste)
  • 1/2 tsp oregano
  • 1 tsp salt
  • Couple cracks o’ pepper;))

Directions:

  1. Preheat your oven to 400 degrees F
  2. Pat the black beans dry and dump them into a medium sized bowl. Mash them with a fork (or with your hands) until you can form a bit of a ball with them, but there’s still some whole beans in there.img_9397
  3. Add all the spices, quinoa, wilted spinach or corn if using and mix with your hands until combined.img_9398
  4. Scoop 1/3 cup of the mixture at a time and form it into patties; they should look something like this:img_9400
  5. Bake for 10 minutes, then flip and bake for about another 25 minutes.
  6. Cool completely before eating or freezing. Freeze the burgers laying flat in a sealed freezer bag.

I love eating these between two pieces of sprouted grain bread with some sliced pickles, tomatoes, spinach, and a little bit of pesto, bet heck, they’d be great in a bun or a wrap with veggies and tzatziki. MMMMMMM! Hopefully these burgers help you out in a pinch, or just give you something great to munch on. Stay tuned for more freezable school lunch recipes coming soon!

Yours truly, MyDayIsBooked;))

Nutty Apple Crumble

Hey guys! I for one love a good apple crumble, and with fall coming up (ewww), I thought that this would be the perfect time for this post. This crumble turned out great, and I ended up using peanut butter instead of the recommended coconut oil (surprise surprise), which makes it unique. But you can totally use coconut oil if you prefer. Almonds give a nice crunch, and using oat flour instead of regular flour makes it healthier.  Scroll down for the recipe.;)

Serves 4-6

Ingredients:

  • 4 Gala Apples, peeled and sliced
  • 1 cup rolled oats
  • 1 cup oat flour (make by grinding oats in your blender)
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 cup melted natural peanut butter (or sub melted coconut oil)
  • 1/4 tsp salt (omit if you’re using salted peanut butter)
  • 1/4 cup whole almonds
  • Drizzle of honey (optional)

 

Directions:

  1. Preheat the oven to 350F.
  2. Mix together the oats, oat flour, cinnamon, allspice, salt and almonds in a medium sized bowl.img_9245
  3. Add in the peanut butter (or coconut oil) and mix until combined. You may need to get in there with your hands to get rid of chunks of peanut butter or oil.
  4. Place the peeled and sliced apples in a parchment lined baking dish.img_9246
  5. Sprinkle the oat mixture over the apples evenly.
  6. Place the crisp in the oven for about 40 minutes, until the apples are soft.
  7. After 40 minutes in the oven, take out the crisp and drizzle a little but of honey on it. Place it back in the oven for another 5 minutes. (If you’re not using honey, just bake it for a full 45 minutes;)).
  8. Remove the crisp from the oven and enjoy with ice-cream, peanut butter, or more honey. Or all of the above!b50d553f-1135-4d82-b8c7-dd4d3cdd468c-1340-0000004593f2a867_file

Boom! Simple, easy, healthy and delicious! I hope that you enjoy my version of this classic fall dish!

 

Yours Truly, MyDayIsBooked;)))

 

Chickpea Nutella

Hello again! I’m back, and this time you only had to wait ten days in-between posts! I think that’s a new record. Seriously though, this “Nutella” is amazing. If you’re skeptical about the whole chickpea thing, don’t worry, I was too. But the end result was this delicious chocolatey spread that goes well with just about everything. There is an option to add some peanut butter, which I obviously did, but if you’re sick of all the peanut butter recipes on this site than feel free to take a break from it! Personally, I don’t think I’ll ever get tired of peanut butter. Before I give you the recipe, I want to commemorate shaneandsimple.com for coming up with it:)

Ingredients:

  • 1 15oz can of chickpeas, drained, rinsed, and patted dry
  • 1/4 creamy natural peanut butter (optional)
  • 1 small ripe banana
  • 1/4 cocoa powder
  • 1 tsp vanilla
  • a pinch of salt
  • 2 tbsp water (or more; add until you reach your desired consistency)

 

Directions:

  1. Add all ingredients to a high-speed blender and blend until desired consistency is reached. Add more water if needed.

 

And……………. wow, that’s pretty much it. I think that’s the simplest recipe ever! Enjoy this spread on toast, with fruit, or anything else that needs chocolate on it! (Which is pretty much everything.) Thank for checking out this recipe! I’ll definitely be posting more in the summer – this darn invention called “studying for final exams” is killing my free time! Enjoy this spread in the meantime!

 

Yours Truly, MyDayIsBooked;))

 

 

 

Roasted Veggie Quinoa Bowls

‘Sup guys! Today I’m posting a simple solution to hectic mornings- Roasted Veggie Quinoa Bowls! They’re delicious, healthy and easy to make the night before so you can catch a few more minutes of sleep;) Plus, there’s so many different combos of veggies that you can make them your own.

Ingredients:

  • Different kinds of veggies of your choice; ex. Cauliflower, chickpeas (I know that chickpeas are legumes but whatever, they work and I’m addicted to them), peppers, onions, carrots, zucchini, broccoli, etc.
  • Olive/Avocado oil (1 1/2 tsp per cup of veggies)
  • Salt
  • Pepper
  • Garlic powder (optional)

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Cut your veggies into manageably sized pieces, like the picture above. Place them on  a parchment lined baking sheet.
  3. Put the appropriate amount of oil on the veggies and toss until coated. I used too much oil when I did this and ended up having to wipe a bunch off, so make sure you use a measuring spoon! I would’ve used about 2 teaspoons for the cauliflower, 1 1/2 for the peppers and 1 for everything else based on the photo above.
  4. Once your veggies are tossed in oil, sprinkle with a bit of salt, pepper and garlic powder if you’re using it. I wouldn’t go too crazy with spices, because this recipe is supposed to be very versatile so you can pair it with different sauces.
  5. Put the sheet in the 400 degree oven for about 15-20 minutes, but keep an eye on the veggies. You want them to be soft, but still have a bit of bite to them.
  6. Once the veggies are done, cool and store in an airtight container in the fridge. Serve over quinoa by itself or with one of the following sauces:

 

Soy, garlic and honey:

Mix together 2 tbs soy sauce, 1 clove of garlic, and 1/2 tsp honey.

 

Tzatziki:

Mix 1/4 cup greek yogurt, 1 clove of garlic, 1 tbs lemon juice, and 1 tsp dill.

 

There you go:) Meal prep made healthy, easy, and delicious! Comment if you’ve found a delicious veggie combo or another sauce that works great with these bowls.

 

Yours Truly, MyDayIsBooked;)

 

 

Healthy Lunches 101

Hey guys!  This is a post I’ve wanted to do ever since I started my blog, and today I was inspired to write it when I made one of my favourite lunches of all time. Packing a healthy school lunch isn’t as hard as it seems, so long as you have the right resources, and no, ‘healthy’ does not necessarily mean salads. When I first started packing my own lunches, I literally had a salad every day, and that got really boring really quickly. There’s nothing worse than when you start excitedly counting down the minutes until lunch break, but then realize you have a container full of vegetables for lunch. Of course there are some pretty good salad recipe out there, but eating one everyday is a little extreme for me. So here is my ultimate guide to packing a delicious, healthy lunch that you’ll actually look forward to.

 

1. Start with a nutritious mainimg_8750.jpg

When putting my lunch together, I typically start with my main item, usually a sandwich,  wrap or thermos full of goodness;) In the picture above, I have a chickpea and avocado salad sandwich. It’s super easy to make; just roasted chickpeas (which you can find the recipe for in my Roasted Chickpea Salad post) mashed avocado, and some green onion on sprouted grain bread. If you’re going to make a sandwich, I definitely recommend this bread instead of white bread because grains inside go through a “sprouting process” that breaks down the carbs in it, which makes it easier for your body to digest. This means that more nutrients are absorbed into your body and not lost in the digestive process. Also when making your sandwich, try to stay away from processed meats. Canned tuna, chicken breast and chickpeas are all good substitutes.

 

2. Select your sides

Include LOTS of fruits and veggies in your lunch. Some of my favourites are cucumbers, snap peas, mandarins, apples, and berries. Try to pick most of your sides from the fridge, and only one thing from the pantry, as fridge items tend to be more nutritious and contain less preservatives then those stored on a shelf. I usually choose one fruit and one veggie to accompany my main. Make sure to pack stuff that you like, so you’ll eat it and stay satisfied through the day.

 

3. Prepare a snack

img_8752

About halfway through the morning I like to fuel up on a good snack, which usually consists of a fruit or veggie and one pantry item. Up above I have an apple and some sweet potato crackers. I generally make sure that even my pantry item has no added sugar and ingredients that I can pronounce.

 

4. Take a water bottle- and put some fruit in it

If you don’t bring a water bottle to school or work, start doing it. It’s recommended that we drink at least 3 litres of water a day, and an extra litre for each hour of physical activity. Putting some fruit in your water bottle makes the water taste better, and if it tastes better you’ll want to drink it. Plus, you get some added vitamins in there too.

 

That’s it, that’s all! I’ll definitely post some healthy sandwich recipes in the next week or two, and who knows, maybe a few salad recipes will join them! To make packing a good lunch easier, try preparing it the night before, or waking up a bit earlier than usual to make sure it gets done. I hope you found this useful, and that it inspires you to create some works of lunch art!

Yours Truly, MyDayIsBooked;)