Tag: Healthy Recipes

Baba Ghanoush

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Happy Thanksgiving everyone! Hope you’re all spending a great day with your families🥰 Surprisingly I don’t have a super fall recipe today, but this Baba Ghanoush might go well with you’re turkey😂 You never know.

I feel like lots of people have heard about Baba Ghanoush but they probably don’t know what it is- when I found out it was an eggplant dip I was like oh. Ok. But then I made a version of it a while back and I was like. OH. OK. It’s pretty darn delicious. So I got my mom to by me an eggplant the next time she was at the store so I could make an even more luxurious Ghanoush, now that I have tahini.

The first step to this dip is roasting the eggplant and the garlic. I cut my eggplant in to four wedges, rubbed em with a bit of oil, and threw them in the oven in a pan with a packet of garlic. You want to get the inside of the eggplant nice and soft, because you’re going to scoop it out and blend it with the garlic, some tahini, lemon juice and salt and pepper to make a REALLY creamy dip/spread. The eggplant skin gets kind of tough and fibrous when you roast it but I ate most of it after anyways😂 Can’t waste food, you know?

This Baba Ghanoush is great with salads, veggies, crackers, bowls, everything. I like to spread it on my toast and then mash some avocado on top- heaven😍 Make sure to try it out ASAP! Might be the new cranberry sauce🙌 (Jk I love cranberry sauce but maybe you can do a combo).

Baba Ghanoush

Serves: 4

Total Time: 60 minutes

Ingredients:

  • 1 large eggplant
  • About 4 tsp + 1/2 tsp olive oil
  • 4 cloves of garlic, skins on
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut off the top of the egg plant and cut it vertically into quarters. Place the wedges on a parchment and rub 1 tsp of olive oil onto each.
  3. Grab a small square of tinfoil and place the cloves of garlic in the centre, as well as the 1/2 tsp of olive oil. Fold it into a little packet, making sure the shiny side is facing in, and place it on the baking sheet.
  4. Put the baking sheet in the oven and let the eggplant and garlic roast for 20 minutes.
  5. Remove the pan from the oven, and take off the garlic packet. Poke some holes in each eggplant wedge with a fork and then place the pan back into the oven for another 20-25 minutes, until soft and slightly caramelized.
  6. Take out the pan, and scoop out the inside of the eggplant from the skins using a spoon or fork. Place it into a blender or food processor, along with the tahini, lemon juice, and some salt and pepper. Blend until smooth and creamy.
  7. Enjoy!

Hope you love this Mediterranean dip! Have a great day and an awesome week🥰🥰

Yours Truly,

Olivia:)))

Fall Couscous with Butternut Squash

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Here’s another fall recipe for you guys! I don’t work with squash very often, but we have a big bag of frozen squash chunks in our freezer and it’s fall so I figured it’s time to bring it out😂 Another ingredient that I haven’t used in a looooong while is couscous. I’ve been on the quinoa train, but couscous is actually really good! It’s basically just really small beads of pasta made from durum wheat, and it cooks super fast so it’s very convenient. Combining these two underrated ingredients with some other awesome stuff is going to give you the perfect fall side dish🙌🙌

We’re roasting up the butternut squash along with chickpeas and red onion, and everything is going to get SUPER caramelized and delicious. The couscous takes like 5 minutes, so it can be whipped up just as you’re taking the veg out of the oven. For some crunch (and extra autumn-y-ness) we’ve got pumpkin seeds! Then everything is tossed together with a tahini and apple cider vinegar dressing😍

I love how the couscous almost absorbs the dressing, so it’s just full of great flavour. And of course, roasted veg is my fave! Honestly, how else would you eat squash? Boiled? Just not as good. I hope you enjoy this awesome fall dish!

Fall Couscous with Butternut Squash

Serves: 4-6

Total Time: 45 minutes

Ingredients:

For the Couscous:

  • 3 cups frozen butternut squash chunks
  • 1 can of chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 2 tbsp olive oil
  • 1 cup couscous
  • 1 1/4 cup water
  • 2/3 cup roasted pumpkin seeds
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup tahini
  • 3 tbsp apple cider vunegar
  • 3 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp allspice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the butternut squash, onion, and chickpeas in a large bowl with the olive oil and some salt and pepper. Dump the veg onto a parchment lined baking sheet, and roast for 30-35 minutes, until the squash is soft and caramelized and the chickpeas are crispy.
  3. Bring the water for the couscous to boil in a small pot. Add in the couscous, remove from the heat, and let it stand for 5 minutes until cooked.
  4. In a small bowl, mix together all of the dressing ingredients. Set aside.
  5. Toss together the couscous and roasted veggies in a large bowl. Add in the pumpkin seeds and dressing, and mix until everything is combined.
  6. Enjoy!!

Have a great Thanksgiving weekend everyone!!

Your Truly,

Olivia:))

My Favourite Fall Recipes

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Hey guys! It’s really staring to feel like fall now- it’s COLD, gross, and lots of leaves are gone already. I’m starting to crave all the fall goods like warm stews, lots of cinnamon, and anything apple.

I thought that today I’d compile a list of all my favourite fall recipes, so you can binge cook (is that a thing?) them all to enjoy. I’ve got lots of sweet stuff, but also some nice comforting savoury dishes. Fall things are some of my favourite recipes to come up with, because I just love the flavours! Chocolate is great and all, but apples and warm spices and stuff like that are pretty awesome too. These recipes are great for Thanksgiving, or any windy fall day when you need to spice up your life. Check them out!

Vegan French Onion Soup

Cinnamon Swirl Pumpkin Bread

Lentil and Barley Stew

Baked Apples

Vegan Shepherd’s Pie

Lentil and Quinoa Salad

Soul-Warming Chickpea Curry

Carrot Cake Oatmeal

Applesauce

Carrot and Date Breakfast Cookies

Vegetarian Stuffed Cabbage Rolls

Apple Cinnamon Muffins

Creamy Tahini and Sweet Potato Soup

Sauteed Figs and Apples

Hope this gives you some fall inspiration!!

Yours Truly,

Olivia:))

Sautéed Figs and Apples

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It’s just an apple extravaganza over here right now😂 I love making fall desserts and I don’t have any pumpkin right now so apple is my go-to. Today I’m cooking them up with dried figs to make a delicious topping for nice cream, oats, and yogurt!

Figs are one of my new found loves- fresh ones are so good when they’re ripe, but I got a big bag of dried ones from Costco and OH MY GOD. They’re so sweet and sticky and delicious. Even though figs are a summer fruit, dried figs definitely give me fall vibes. They pair really well with cinnamon, and with apples🙌

This simple desserty topping takes like 5 minutes to cook up, and is soooo tasty. The apples and figs are sautéed in a bit of coconut oil; then some cinnamon and water are added to help everything come together. It adds such a nice fall touch to your breakfasts or snacks:) Hope you enjoy!!

Sautéed Figs and Apples

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 large apples, sliced
  • 5 dried Smyrna figs, sliced
  • 1/2 tbsp coconut oil
  • 1/4 cup water
  • 1/2 tsp ground cinnamon

Directions:

  1. Heat the coconut oil in a pan over medium heat. Add in the apples and figs, and cook until soft, about 3 minutes.
  2. Add the water and cinnamon to the pan and stir to combine. Let the water cook off and the apples and figs cook down a bit more together, about 2 more minutes.
  3. Remove the apples and figs from the heat and serve warm over oats, nice cream or yogurt!

This is a simple recipe but it’s one I’ll keep coming back to!! See you guys tomorrow;)

Yours Truly,

Olivia:))

Creamy Tahini and Sweet Potato Soup

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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:)