Tag: Healthy Recipes

Cilantro Week: Chimichurri Sauce

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Hi!! The post that I have to share with you guys today is a Cilantro Chimichurri, which is a kind of sauce that you can put on grilled meat and veggies. This Chimichurri is full of flavour, and only takes a few minutes to blend up. It’s best if you leave it in the fridge for a couple hours before eating it though, so that the flavours can meld together. Hope you enjoy this recipe!

Chimichurri Sauce

Serves: 2

Total Time: 5 minutes (plus 2 hours chill time)

Ingredients:

  • 1 cup fresh cilantro
  • 3 cloves of garlic
  • 1 tbs red pepper flakes
  • A few chives
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions:

  1. Toss all of the ingredients in a blender or food processor, and blend until smooth.
  2. Place in a bowl and cover with Saran Wrap. Leave the Chimichurri in the fridge for a couple hours so the flavours can develop. (Optional)
  3. Enjoy!

I’m loving herb month so far because it’s forced me to do some experimenting;) I’ll be back on Friday with my last Cilantro recipe!

Yours Truly,

MyDayIsBooked;)))

 

Parsley Week: Vegetable Soup

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Hi! I’m a bit late in posting this, but I’m going to post Cilantro recipes tomorrow and Wednesday to make up for it. So, Vegetable Soup; a classic, simple dish that is easy to make and totally customizable. I used carrots, cauliflower and kale in my soup, but you can use broccoli, peas, corn, beans, the list goes on and on. When the zucchini in my garden is ready I’m for sure using it in this recipe! Parsley works really well in this soup as a flavour enhancer. I also used some chives just to brighten things up;) Here’s the recipe for my vegetable soup!

Vegetable Soup

Serves: 3-4

Total Time: 1 hour

Ingredients:

  • 1 clove of garlic, minced
  • 1/2 a white onion, diced
  • Water
  • 1/2 tsp ground thyme
  • 2 cups chopped kale (I used Dino)
  • 2 cups cauliflower florets
  • 1/2 cup chopped carrots
  • 1 L vegetable broth (or 938ml to be exact)
  • 1/2 tsp salt
  • 1/2 cup chopped parsley
  • A few chives, chopped
  • Pepper to taste

Directions:

  1. Grab a large pot and put enough water in it so that it just covers the bottom. Place over medium heat.
  2. Once the water is hot, put the garlic and onion in the pot and cook until translucent, about 6-8 minutes. If the water evaporates, add a little bit more.
  3. Add the thyme and stir, cooking for a couple more minutes.
  4. Dump the kale, cauliflower, carrots, broth and salt into the pot and bring to a boil, then reduce to a simmer, cover and cook for about 25-30 minutes, until the kale is wilted and carrots and cauliflower are soft.
  5. At this point, you can add in the parsley and chives, then simmer for another 5 minutes.
  6. Season with salt and pepper to taste.
  7. Enjoy!

So yeah, tomorrow is that start of cilantro week! Hope you liked using parsley;)

Yours Truly,

MuDayIsBooked;)

Parsley Week: Spiced Up Hummus

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Hello again! My parsley plant is flourishing and so I used it in another delicious recipe: Spiced Up Hummus. This Hummus is where it’s at! It has tons of fresh parsley, lemon juice, and mediterranean spices. Hummus is great as a dip, a spread, or a sauce type thingy on bowls. I like eating it with crackers and veggies. And in wraps. And in veggie bowls. So basically all of the above. Anyways, here’s the recipe for my Spiced Up Hummus!

Spiced Up Hummus

Serves: 4

Total Time: 10 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • Juice of half a lemon
  • 1 clove of garlic
  • 1/3 cup packed parsley
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 1 tsp Chili Powder
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt to taste
  • 1/3 cup olive oil

Directions:

  1. In a blender or food processor, blend everything but the olive oil until combined but still chunky.
  2. With the blender on medium speed pour in the olive oil. Continue to blend the hummus until smooth.
  3. Store in the fridge.

Hope you enjoy this hummus recipe! I’m still in the process of experimenting with the final parsley recipe of the week, but it should come out soon;)

Yours Truly,

MyDayIsBooked;)))

Parsley Week: Corn and Bean Salad

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Hi there! As promised, today I’m starting parsley week off with a refreshing corn and bean salad. Parsley is an great herb with lots of flavour, and can be used in a variety of different dishes. Before I get into the salad recipe, here’s some tips on how to grow some awesome parsley!

Like most other herbs, parsley should be exposed to a lot of sun during the summer months. Make sure to water your plants evenly so they don’t dry out though. You can tell when the parsley is ready to be harvested when the stem segments have three leaves on them. Then you can cut off these leaves, leaving the segments with less than three leaves to mature. If you want to store your harvested parsley for later use, cut off whole stem segments and put them in the fridge in a ziplock bag with some paper towel in it to soak up any moisture. Now that you know how to look after your parsley, here’s a delicious salad recipe to use it in!

Corn and Bean Salad

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 cup of yellow corn
  • 1/2 a cucumber, cut into half circles
  • 1/4 cup fresh parsley leaves

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

  1. Toss all salad ingredients together in a large bowl.
  2. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the salad and mix until the vegetables are coated.
  3. Enjoy!

This salad is great for summer because it’s so light and refreshing. To make it more of a meal, I mix some quinoa in with it. There’s another quick and easy lunch idea!

Some more awesome parsley recipes are coming your way this week! Thanks for reading and see you then;)

Yours Truly,

MyDayIsBooked;)))

Dill Week: Dill Roasted Sweet Potatoes

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It’s the final day of Dill Week, and so I’ve decided to post about one of my favourite things to eat: sweet potatoes. I absolutely looove roasted sweet potatoes, and adding dill just pushes them over the top. These potatoes are great as a side dish, in a roasted veggie bowl, or just on their own. I’ve been guilty of eating a lot of them right off of the pan. But hey, they’re really good! As you can tell, this recipe is sort of a big dill (hahaha), so let’s get into it!

Dill Roasted Sweet Potatoes

Serves: 2

Total Time: 35-45 minutes

Ingredients:

  • 1 medium sweet potato, cut into small, 1 inch cubes
  • 1 1/2 tbs olive oil
  • 1 heaping tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Farenheit
  2. Toss the sweet potatoes with the olive oil, dill, salt and pepper in a bowl.
  3. Cover a baking sheet with parchment paper and spread out the sweet potatoes on it.
  4. Roast the potatoes for about 25-30 minutes, until they are soft on the inside, but are starting to brown a little bit in the outside. Crispy sweet potatoes are my favourite, so I try and leave them in for the full 30 minutes.

5. Enjoy!

Hint hint wink wink nudge nudge: These potatoes go super well with the dill tzatziki recipe I made early this week;)

Hopefully you guys enjoyed the first week of herb month! I’ve definitely developed a love for dill over the course of the week. Starting Monday I’ll be posting about parsley!

Yours Truly,

MyDayIsBooked;)