Lentil and Quinoa Stuffed Peppers

It seems too early to be transitioning from fall to winter, but it’s kind of already happening. Why the heck is it so cold? And why is the sun rising at like nine and setting at like six? These are questions we have yet to answer, my friends. But in the meantime, we might as well embrace the freezing darkness that is winter and enjoy these stuffed peppers.

Stuffed peppers are an amazing comfort food🥰 They’re hearty and delicious, perfect for a cold winter night. These ones also happen to be super healthy, as well as vegan and gluten free. I used lentils and quinoa for the meat substitute, and it makes a filling that is INCREDIBLE. My advice is to double or triple the recipe so you can have tasty peppers for lunch all week long.

Also, if you don’t feel like cooking for hours or washing a TON of dishes, these are for you! I used canned lentils and already cooked quinoa for increased simplicity. You just need to fry up some onions and basically mix everything tightest in the pot. Then stuff your peppers, pop em in the oven, and let them get nice and soft on the outside, warm on the inside, and crispy on top😍 (Those crispy bits are the best part). You’re left with a meal that is so flavourful and filling that you’ll be like, take that, stupid winter. So yeah, the season might not be too bad if you’ve got these hanging around!

Hope you enjoy this recipe!:)

Lentil and Quinoa Stuffed Peppers

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 2 large bell peppers, any colour
  • 1 medium yellow onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 can of tomato paste (6 oz)
  • 1 cup cooked lentils (I used the brown canned variety)
  • 2/3 cup cooked quinoa
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 cup packed spinach
  • Salt and pepper to taste

Directions:

  1. In a medium sized pot, heat the olive oil. Add in the diced onions and cook for 6-8 minutes, until translucent.
  2. Add the minced garlic to the pot and cook for an additional 2 minutes. Then dump in the tomato paste, lentils, quinoa, balsamic, soy sauce, herbs and spices, and stir to combine.
  3. Let the mixture cook for about 5 minutes, then add in the spinach and continue to cook until it’s wilted. Season with salt and pepper to taste, then remove from the heat.
  4. Preheat your oven to 400 degrees Fahrenheit. Cut out the tops of your peppers so that a round hole is left. Full each pepper with half of the lentil and quinoa filling, then place in a glass baking dish.
  5. Bake the peppers for about 15 minutes in the oven; then reduce the heat to 375 degrees Fahrenheit and cook for an additional 5-10 minutes, until the peppers are soft and the top of the filling is crispy.
  6. Remove from the oven and enjoy!

Hope you guys are having a great week! I have another great pumpkin recipe for you guys on Friday. We’ve got to milk this pumpkin and apple stuff before fall is over, am I right? See you then!

Yours Truly,

Olivia:))

Fall Harvest Bowls

A part of shifting into fall mode for me is roasting all of those awesome fall veggies and making some hearty bowls. And of course I had to throw some sweet potatoes into this one- you know me and my sweet potatoes. Bowls are just a simple, healthy dinner idea that are quick to make and great for meal prep and busy evenings. Today I’m featuring a bunch of delicious fall ingredients, tied together with an apple cider vinegar dressing. Yum!

You guys like Brussels sprouts, right? I love them, and so I roasted a bunch of them up with my sweet potatoes till they were nice and crispy. I also got out my frozen corn. Frozen corn is like the most underrated thing. It’s so tasty and it’s ready in less than five minutes! Sometimes I just eat it as a snack. So so far we’ve got Brussels sprouts, sweet potatoes, corn, and some delicious dressing.

Next is quinoa, some avocado, and a soft boiled egg. I’ve been big on eggs lately too. They’re fast to cook and are a great source of protein.When you’ve got that golden yolk just bringing everything together in your bowl it’s just perfection😍 On top of all that I sprinkled some pumpkin seeds for an extra touch of fall, and then voila! You’ve got the perfect fall bowl that’s simple, healthy and so yum.

Hope you enjoy!

Fall Harvest Bowl

Serves: 2

Total Time: 35 minutes

Ingredients:

For the Bowl:

  • 1 medium sized sweet potato, peeled and cut into cubes a couple of centimetres big
  • 8 Brussels sprouts, washed with the outer leaves removed, and cut in half
  • 1 1/2 tbsp olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cups frozen corn, defrosted
  • 1 avocado
  • 2 eggs
  • Handful of pumpkin seeds to sprinkle on top (optional)
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes and halved Brussels sprouts in a bowl with the olive oil and some salt and pepper. Dump them on a parchment lined baking sheet and roast for 25-30 minutes, until soft and caramelized.
  3. While the veggies are roasting, bring the quinoa and water to boil in a small pot. Lower the heat for a simmer, then cover and cook for 15 minutes. Remove from the heat and let sit until needed.
  4. In another pot, bring water to a boil and add in the eggs. Depending on the egg size, I boil my eggs for 7-8 minutes for a runny yolk. If you have small eggs I would do 5-6 minutes. Transfer the eggs to a boil of cold water after boiling to prevent them from continuing to cook.
  5. In a small bowl, whisk together the dressing ingredients, then set aside.
  6. Build your bowls! To each bowl, add in half the quinoa, corn, roasted veggies, avocado, and an egg. Drizzle with the dressing and then sprinkle with pumpkin seeds to finish.

Have a great weekend everyone!

Yours Truly,

Olivia:)

Fall Couscous with Butternut Squash

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:))

Vegetarian Stuffed Cabbage Rolls

I’m SUPER excited about this recipe it turned out really great:) I’m part Polish, so I grew up eating cabbage rolls a lot, and they’re pretty delicious. I had a couple of heads of cabbage in my fridge and thought I’d try and make a lighter, vegetarian version, and they’re AWESOME. In the filling I used mushrooms for some meatiness, as well as lots of onion, parsley, black beans, and oregano. All of this amazingness is wrapped up in some softened cabbage leaves, then baked in the simplest sauce you will ever make. These rolls are a win for meal prep, a vegetarian side dish, or main course.

Making these rolls is also really fun, because you get to stuff and roll them up. To soften the cabbage leaves, I boiled the whole head for around 5 minutes, then removed the outer leaves and continued the process until all of the usable cabbage was soft. Then you simply scoop some filling in the middle, fold in the sides, and then roll like you would a burrito. Once you get into your cabbage roll groove, you’ll be pumping out rolls like nobody’s business.

After carefully placing the rolls in a glass baking dish, you’ll cover them in sauce (which has only THREE ingredients), and bake them up until they’re a leetle bit crispy. You gotta love those slightly burned edges. And voila. You’re set with delicious food for the next while! These rolls are so healthy and hearty; they’ll keep you going all day long. I hope you get around to making these, because this is definitely one of my new favourite recipes. Happy rolling!:)

Vegetarian Stuffed Cabbage Rolls

Serves: 4-5 (Makes 20-24 rolls)

Total Time: 105 minutes

Ingredients:

For the Rolls:

  • 2 heads of green cabbage, about 1-2 pounds each
  • 2 tbsp of olive oil
  • 1 large white onion, diced
  • 2 cups of diced mushrooms
  • 2 cloves of garlic, minced
  • 1 cup of brown rice
  • 2 cups of water
  • 1/2 cup of packed parsley
  • 1 egg
  • 1 can of black beans, drained and rinsed
  • 1 tbsp of soy sauce
  • 2 tsp of dried oregano
  • Salt and pepper to taste

For the Sauce:

  • 1 6 oz can of tomato paste
  • 1 cup of unsweetened almond milk
  • 1 tsp of dried oregano
  • Salt and pepper to taste

Directions:

  1. Bring the water and brown rice to boil in a pot, then lower to a simmer, cover, and cook for 15-20 minutes. You want to rice to be slightly under cooked, as it will cook more in the oven later. Set aside.
  2. Heat the olive oil over medium heat in a large pan. Add in the onions, garlic, and mushrooms and cook, stirring frequently, until the onions begin to caramelize; about 10-15 minutes. At this point, stir in the soy sauce and season with salt and pepper, continuing to cook for another 2 minutes. Remove from the heat and dump into a big bowl.
  3. Add the brown rice, parsley, oregano, black beans, egg, and some more salt and pepper to the onion and mushroom mixture. Stir until combined and set aside.
  4. Bring a large pot of salted water to a boil. Use tongs to transfer a head of cabbage into it, and boil for five minutes. Remove the cabbage with the tongs and carefully remove the outer layer of leaves, placing them on a cutting board or wherever you plan to roll your rolls. Continue this process until all of the usable cabbage leaves are soft and ready to go.
  5. Take a leaf of cabbage and cut out any outstanding stem pieces at the base of the leaf that will make it harder to roll. Place a tablespoon of filling inside, and form it into a sort of log shape with your hands. Fold the two sides into the centre and then roll the cabbage away from you, forming a tight, burrito like roll. Place in a glass baking dish.
  6. Continue to fill and roll the cabbage until all of the leaves have been used up. If you have some extra filling and stem pieces, fry them up for a quick snack later:)
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Mix together all of the sauce ingredients in a bowl, and spoon the sauce evenly on top of the cabbage rolls.
  9. Bake the rolls uncovered for 40-45 minutes in the oven. Remove and enjoy!!

I can’t wait to make these delicious rolls again! Let me know if you try them out. See you Friday!!

Yours Truly,

Olivia:)))

Herb and Garlic Hummus

I pretty much have a hummus addiction… I like to put hummus on anything and everything, and it makes food way less boring😂😂 Wraps? Bowls? Crackers? Plain veggies? They ALL get an upgrade when hummus is involved, so I like to have some in my fridge at all times. Roasted Garlic is usually my store-bought go to, but today I made some Herb and Garlic Hummus!!👌

This is the first time I made hummus with tahini and I definitely reccommend it🙌 It makes it creamier and adds a nice flavour!! Tahini is basically just sesame seed butter; or ground up sesame seeds. I bought some at a small Mediterranean deli, but you should be able find it at most grocery stores. In addition to tahini, I also threw some parsley, dill, garlic, olive oil, water, salt and pepper into this hummus. Summer is almost over so we’ve got to get those fresh herbs in while we can people👌👌 And where would I be without garlic? Garlic is amazing in everything, and especially amazing in hummus.

Feel free to slap this hummus on all of your meals!! I love it with veg and on my bowls, and it would be great on toast or on a bagel🥰 Keep some on hand for an easy after school snack!! Enjoy:)

Herb and Garlic Hummus

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 398 ml can of Chickpeas, drained and rinsed
  • 1/4 cup Tahini
  • 1/4 cup packed Parsley
  • 1/4 cup loosely packed Dill
  • 1 large clove of Garlic, minced
  • 2 tbsp Olive Oil
  • 2 tbsp Water
  • Sat and pepper to taste

Directions:

  1. Add all of the ingredients into a blender or food processor and blend until smooth.

Forgot to mention that this recipe only has one step!🤦‍♀️ Yeah, it’s super easy and super delicious:) Make sure you try it out!! Have a great week.

Yours Truly,

MyDayIsBooked:))