Tag: Healthy Recipes

Moroccan Style Chickpea Stew

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Hello there! For lunch today I made this delicious Moroccan Style Chickpea Stew. It’s packed with veggies and flavour and is the perfect way to start your week off right. I used a bunch of middle eastern spices to give it a kick, as well as some tahini and balsamic vinegar for extra deliciousness. To make sure that the carrots, peppers and sweet potatoes are cooked through I let this stew cook for about 50 minutes, but if you cut your veggies into smaller pieces then you can cut the cook time down a little bit. I sooooo wanted to freeze my leftovers in preparation for the start of school, but we’re out of freezer bags so I guess I’ll just have to eat it all in the next week. Not complaining too much about that! Quinoa makes a great vessel for this stew, but you can eat it with any other grain or even on its own. Hope you enjoy!

Moroccan Style Chickpea Stew

Serves: 4

Total Time: 75 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbs cumin
  • 1 tbs paprika
  • 1/2 tsp cayenne powder
  • 1/2 tbs oregano
  • 1/2 tbs chilli powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup tahini
  • 1 tbs balsamic vinegar
  • 1 can of diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 large carrot, chopped
  • 1 medium-sized sweet potato, chopped into small pieces
  • 1/2 a bell pepper, chopped
  • 1/2 cup water, optional
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onions and garlic and cook until the onions are translucent, about 6 minutes.
  2. Add in the spices and tahini and cook for another two minutes.
  3. Dump the chickpeas, carrots, peppers, sweet potato, tomatoes and balsamic vinegar into the pot. Stir the mixture well and make sure that all the vegetables are covered by liquid. If they aren’t, I recommend adding the 1/2 cup of water so that everything cooks faster.
  4. Bring the stew to a boil and then let simmer for about 40-50 minutes, or until all of the vegetables are soft. Season to taste with salt and pepper.
  5. Serve with cooked grains and enjoy!

Have a great week everyone!

Yours Truly,

MyDayIsBooked;))

My Food Bucket List

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Hi peoples! I got an idea from a friend to post my food bucket list. Thanks friend!This is a list of the dishes that I’d like to make, whether they be from other blogs or whether I want to come up with the recipe myself. Cooking is a big part of my life, and I use it as a way to relax and as an outlet for creativity. I love to try out new recipes and to experiment with different ingredients. Two people that I draw inspiration from are Ella Mills, who runs deliciouslyella.com, and Angela Liddon, who runs ohsheglows.com. They both have amazing recipes, and so lots of the recipes on this list are from them:) The food that is from other blogs will have a link posted next to it, and if there’s no link then that means I’d like to come up with my own recipe. Who knows, maybe I’ll post some of these on my blog someday! Here’s my list;)

My Food Bucket List

Hope there’s a little inspiration for you;) Have a great weekend and see you Monday!

Yours Truly,

MyDayIsBooked;)

PB and J Stuffed Pancakes

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Hello! For me, pancakes are the ultimate breakfast treat, and these ones are soooooo good! They’re super light and fluffy, but the real amazingness comes from the filling of peanut butter and jam. When you cut into the pancakes you can see the PB and J oozing out, and…… need I say more?

I made my own strawberry jam to fill these pancakes, as store bought jams often have a lot of added sugar. But if you have another kind of berry on hand, you can substitute them for the strawberries if you’d like. The pancakes themselves are really easy to make and fill, even though they look kind of fancy. Enjoy!

PB and J Stuffed Pancakes

Serves: 1-2 (makes 5-6 pancakes)

Total Time: 40 minutes

Ingredients:

For the Jam:

  • 1 cup fresh strawberries, diced (or substitute blueberries or raspberries)
  • 1/2 cup water
  • Splash of vanilla

For the Pancakes:

  • 1 ripe banana
  • 1 cup oats (I used rolled)
  • 1 cup almond milk, or milk of your choice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 tsp natural peanut butter
  • 3 tsp Jam

Directions:

  1. To make the Jam, put the diced strawberries, water and vanilla into a small pot. If you’re using blueberries or raspberries, mash them a little bit. Bring the mixture to a boil, then reduce to a simmer and cook until the Jam has thickened up, about 6-8 minutes, stirring often so that it doesn’t burn or stick to the pot.
  2. To make the pancake batter, blend together the banana, oats, almond milk, vanilla and cinnamon in a blender until smooth.
  3. Heat a nonstick pan over medium heat. Spoon a heaping tablespoon of batter into the pan. Quickly place a half teaspoon each of peanut butter and jam into the centre of the pancake. Cover the PB and J with about a teaspoon of batter, and flip the pancake. It should be golden brown on the side that was touching the pan. Cook the second side for about two minutes, or until it is also golden brown.
  4. Continue to do this with the rest of the batter. I cooked my pancakes one at a time, so that I could focus on filling each one well.
  5. Serve warm with more peanut butter and jam and enjoy!

This is totally one of my favourite recipes so far, I just love peanut butter and jam so much. Thanks for checking out my post and I’ll see you later!

Yours Truly,

MyDayIsBooked;))))

Sweet Potato Gnocchi

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Hey there! I have a really neat recipe for you guys today. This Sweet Potato Gnocchi is super simple, yet super delicious! There are only two ingredients: Sweet Potatoes and Whole Wheat Flour, so these gnocchis are healthy as well. They’re great with tomato sauce, pesto, or even just some basil and olive oil. I hope you enjoy!

Sweet Potato Gnocchi

Serves: 2-3 as a main, 4-6 as a side

Total Time: 60 minutes

Ingredients:

  • 2 small sweet potatoes
  • 2 1/2 – 3 cups whole wheat flour

Directions:

  1. Peel the sweet potatoes and cut them into small pieces, about a centimetre wide. Steam them for about 15-20 minutes, or until soft.
  2. Dump the potatoes into a bowl and mash them using a potato masher. Make sure that there aren’t any big clumps of sweet potato left.
  3. Transfer the mashed potatoes onto a clean countertop. Add a 1/2 cup of flour, and use your hands to mix it into the potatoes. Continue to add the flour in 1/2 cup increments, until a dough forms. It shouldn’t be very sticky, but you should also be able to easily knead it. Knead the dough a few times to make sure that the flour is mixed in well.
  4. Once the dough is ready, grab a handful and roll it into a long cylinder, about 1 1 /2 centimetres thick. Starting at the end, cut the “rope” of dough into pieces that are 1 1/2 centimetres wide. You can then take a fork and press down lightly on each gnocchi, leaving an imprint. Continue to do this with the rest of the dough. You should end up with dumplings that look something like this:
  5. Bring a large pot of water to a boil, and dump the gnocchis into the pot. Cook them for 10-12 minutes. Remove from the heat and drain the pasta. Serve with your favourite sauce.
  6. Enjoy!

I’ll see you guys later this week!

Yours Truly,

MyDayIsBooked;)))

4 Ways to Use Chickpeas

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Hello lovely people! Chickpeas are one of my favourite ingredients to use, simply because they’re so versatile and easy to work with. They are full of protein as well, which makes them a good meat substitute. I always like to stock up on cans of chickpeas whenever I’m at the grocery store, because I know that they’ll come in handy. I also have a lot of chickpea recipes on my blog, and today I thought I’d highlight some of those by showing you four different and delicious ways to use chickpeas. Here they are!!

1. Roast Them

Roasted chickpeas are so quick to make, yet they can be used in so many different ways. Because you can change up the spices that you roast them in, you can use chickpeas for tacos, salads, and bowls. They’re even great as a topping for soup, or eaten plain for a tasty snack. The following recipes use roasted chickpeas to spice things up;)

From left to right: Greek Pasta Salad, Asian Kale and Quinoa Salad with Peanut Dressing, Balsamic and Roasted Veggie Quinoa Salad, Spicy Carrot and Sweet Potato Soup.

 

2. Make Hummus

I loooove hummus!! It’s easy enough to make and packs a ton of flavour into wraps and bowls. Plus, hummus makes plain veggies and crackers a heck of lot more exciting. I have two hummus recipes currently on my blog, but definitely plan on expanding in the future.

From left to right: Creamy Mushroom and Hummus Pasta, Spiced Up Hummus.

3. Use Them In Curries and Stews

Like I mentioned before, chickpeas are full of protein and can be used as a meat substitute. This makes them a great addition to curries, soups, and stews. Chickpeas are super fresh tasting and amazing in these dishes.

From left to right: Vegetarian Sloppy Joes, Sweet Potato and Chickpea Curry.

 

4. Use Them in a Sandwich

I haven’t made a chickpea salad sandwich in a long time, but dang they’re good! Mix some mashed avocado with roasted chickpeas and green onion and you’ve got yourself a great lunch. I’m sure that their are plenty of other chickpea sandwich recipes out there, so I’ll have to post one in the future;)

 

Hopefully now you have some chickpea inspiration to liven up your recipes! Enjoy;)

Yours Truly,

MyDayIsBooked;)