Tag: Healthy Eating

Veggie Pasta

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Hey there! I haven’t posted a pasta recipe in a while, and this one is AWESOME, so I thought why not post it? The sauce isn’t a super traditional-tasting one, it uses cumin and chilli powder and some other spices, but the end result is delicious. Also it comes together in like fifteen minutes so that’s pretty sweet. Pasta is just one of those foods that’s so comforting and filling, and by adding a ton of veggies to it makes it feel lighter and healthy too, so you get the best of both worlds. Hope you love it!

Veggie Pasta

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 4 white mushrooms
  • 1/2 a red onion, diced
  • 1 tomato, diced
  • 1 clove of garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp chilli powder
  • 1/2 tbsp paprika
  • 1/2 tbsp oregano
  • 1 tsp basil
  • 1 can of chickpeas, drained and rinsed
  • handful of spinach
  • 3 tbsp tomato paste
  • 1/2 cup water
  • salt and pepper to taste
  • 2-3 servings of lentil or whole wheat spaghetti, cooked

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the mushrooms, onions, tomatoes and garlic, and cook until the veggies are soft.
  2. Add the tomato paste, chickpeas, spices and water into the pan ans stir until everything is combined. Let cook for about 5 more minutes.
  3. Put the spinach in the pan next, and cook for an additional 2 minutes until it has wilted. Season with salt and pepper, then remove from the heat and mix in the spaghetti. Enjoy!

3 simple steps later and you’ve got yourself an awesome meal;)) Have a great weekend everyone!

Sweet Potato Spread

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Just to let you know, I have a sweet potato obsession. I think that I could live on sweet potatoes and peanut butter. So I made this spread so that I can incorporate sweet potato into more of my meals😂😂 It’s great with veggies, in wraps, bowls, and I’ve yet to try it in toast but I’m pretty sure that it would be awesome. So go ahead and get your sweet potato on!!

Sweet Potato Spread

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • Pinch of rosemary
  • 1 clove of garlic (raw or roasted)
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees.
  2. Chop the sweet potato into 1 centimetre cubes and place on a parchment lined baking sheet. Wrap the clove of garlic in a bit of tinfoil and place it on the baking sheet as well. Toss the potatoes with 1 tbsp of olive oil and place the pan in the oven to roast for 30 minutes.
  3. Remove the garlic from the skin and tinfoil once cooled. Add it into a blender with the roasted sweet potato, 1 tbsp olive oil, lemon juice, rosemary, salt and pepper and blend until smooth.
  4. Use as a dip, as a spread in wraps and sandwiches, or put dollop on bowls.

Hope this spread keeps your Sweet Potato obsession alive!!❤️

Yours Truly,

MyDayIsBooked

Chocolate and Coconut Granola

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Granola has my heart, it’s true. And because it’s getting close to Valentine’s day, I made this delicious Chocolate and Coconut Granola. It’s made with simple ingredients and tastes AMAZING. The smell when it’s baking in the oven is absolutely heavenly. So know you’ll know where to find me on Valentine’s day; I’ll be curled up on the couch with a big bowl of this stuff. Here’s the recipe!

Chocolate and Coconut Granola

Serves: 6-8

Total Time: 30 minutes

Ingredients:

  • 1/4 cup coconut oil
  • 1 small ripe banana, mashed
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 3 cups rolled oats
  • 1 cup shredded coconut, unsweetened
  • 2 tbsp chia seeds

Directions:

  1. Preheat your oven to 400 degrees Farenheit.
  2. In a small pot over low heat, melt together the coconut oil, mashed banana, maple syrup and cocoa powder, then set the mixture aside.
  3. Mix the oats, coconut and chia seeds in a large bowl. Add in the coconut oil mixture and stir until combined.
  4. Spread out the granola on a parchment lined baking sheet and bake for 10 minutes. At this point, remove it from the oven and give it a stir to ensure even browning. Place it bake in the oven for an additional 10 minutes, then remove and enjoy!

This granola is great with yogurt or milk, or on top of oatmeal. I really want to try it on a smoothie bowl! See you later;))

Yours Truly,

MyDayIsBooked;))

Beans and Broccoli

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Hey there! Today I have another fantastic recipe that can be easily frozen and is great for meal prep. This take on beef and broccoli uses red kidney beans to make a delicious vegan meal. When the beans are fried, they resemble ground beef, and the seasoning used enhances their flavour. These beans and broccoli are great with quinoa, noodles, or in a salad. Hope you enjoy!

Beans and Broccoli

Serves: 2-3

Total Time: 30 minutes

Ingredients:

  • 1 can of red kidney beans, drained and rinsed
  • 1 tsp + 1 tbs soy sauce
  • 1/2 tbs chili flakes
  • 1/2 tbs garlic powder
  • 1/2 tbs ginger
  • pepper to taste
  • 1/2 a head of broccoli, separated into small florets.
  • 1 tbs olive oil
  • 1/2 tbs sesame oil
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • quinoa, for serving (optional)

Directions:

  1. In a bowl, mash up the beans, leaving some whole. Stir in 1 tsp soy sauce, the chili flakes, garlic powder, ginger, and pepper.
  2. Heat the olive oil in a pan over medium heat. Add in the bean mixture and the broccoli florets and cook for about fifteen minutes, until the broccoli is tender and the beans begin to resemble ground beef in texture; crumbly and firm.
  3. Mix the sesame oil, 1 tbs soy sauce, maple syrup and garlic in a small bowl. Pour over the beans and broccoli and stir, cooking for two more minutes.
  4. Serve over quinoa with green onion and enjoy!

Hopefully this recipe helps you get ahead this week:))

Yours Truly,

MyDayIsBooked;))

Simple Bok Choy Noodles

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Hello there;) Today’s recipe is super simple and quick to make. I usually don’t work with bok choy a whole lot, but it’s a really delicious vegetable and is super versatile. It works great in soups, in stir frys and even just steamed as a side dish. This noodle dish allows the bok choy to shine by only using garlic and soy sauce to flavour it. It’s great for a quick weekend lunch or light dinner. Hope you enjoy!

Simple Bok Choy Noodles

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1 serving of cooked lentil or whole wheat spaghetti noodles
  • 1 tbs olive oil
  • 2 stalks of bok choy (regular sized, not baby)
  • 1 clove of garlic, minced
  • 1 tbs soy sauce
  • Chopped peanuts, for serving (optional)

Directions:

  1. Remove the leaves from the bok choy stems and chop them into strips. Next, chop the bok choy stems like you would a celery stalk, into about a centimetre wide chunks.
  2. Heat the olive oil in a pan over medium heat. Add in the bok choy stems and cook for about 6 minutes, until slightly browned and softened.
  3. Add in the garlic and leaves, cooking for an additional two minutes, until the leaves are wilted.
  4. Place the cooked noodles into the pan and stir in the soy sauce, removing from the heat. Serve in a bowl with chopped peanuts.

So simple yet so good! Have a great week everyone.

Yours Truly,

MyDayIsBooked