5 Minute “Baked” Sweet Potatoes

I have a VERY deep love of sweet potatoes, and my obsession has only grown after rediscovering this method of cooking them. It takes five minutes, is super easy, and is done in- wait for it- the MICROWAVE. That’s right, we’re making some baked potatoes in the microwave, and I promise you that after trying them out you will never go back to the oven🙌

Don’t get me wrong, I still love some good roasted or air fried sweet potatoes. I love when they get all crispy! But when I’m looking for a quick sweet potato fix, this method is the best. You’re basically steaming the sweet potato in the microwave by wrapping it in a damp paper towel and then cooking it on high for about 5 minutes, flipping halfway through. This super simple technique is a game changer because it allows you to whip up some delicious potatoes on short notice, instead of waiting 30-40 minutes for them to roast in the oven.

I remember that I saw this idea somewhere on social media a couple of years ago and was only cooking my sweet potatoes this way before I discovered roasting them. But I don’t know why I stopped this microwave magic altogether- now that I’ve remembered how awesome it is I can’t wait to start making sweet potatoes more quickly! What I have in mind is making quick sides for dinner, super fast and delicious school lunches, and last minute additions to salads and bowls.

I hope this method changes your guys’ lives as much as it’s going to change mine!😂 If anyone’s down to start a sweet-potato-cooking-technique-discussion-group let me know because I will be the president✌️

5 Minute “Baked” Sweet Potatoes

Serves: 1

Total Time: 7 minutes

Ingredients:

  • 1 small sweet potato, washed and cleaned (any eyes or blemishes removed)
  • Hummus, chives, avocado, beans, or plain yogurt for topping (optional)

Directions:

  1. Grab about 2-3 connected sheets of paper towel and soak them under the tap. Wring them out until no more water comes out, and the towels are damp.
  2. Use a fork to poke about 10 holes all around the sweet potato. Wrap it in the damp paper towels, place on a plate, and microwave on high for 2 minutes and 30 seconds.
  3. Take the potato out of the microwave, flip it over, and microwave for another 2 minutes and 30 seconds, or until the potato is cooked all the way through.
  4. Unwrap the potato, cut open the top lengthwise, and top with hummus, plain Greek yogurt, chives, or avocado, or add to your favourite bowls and salads.
  5. Enjoy!

There’s a super simple recipe for you on a Saturday! Have a great rest of your weekend and get ready for more tasty recipes coming next week:)

Yours Truly,

Olivia;))

Chickpea Stir-Fry

I know it’s a Monday, but what better way to start off the week than with a delicious stir-fry? This is not a rhetorical question. Go ahead and search your soul. I’ll wait.

Couldn’t think of anything else? THAT’S WHAT I THOUGHT. This Chickpea Stir-Fry is full of veggies and flavour, two of my favourite things✌️ We’ve got onions, cabbage (or kale if you’d prefer), carrots and chickpeas in a realllllly simple sauce that brings everything together. But the real flavour bombs are the peanuts and fresh cilantro that go in during the last minute of cooking for some extra freshness😍 Want to take it to the next level? Throw some more of that stuff on top along with some green onion as a garnish. Yup🙌 That’s what I’m talking about.

If you’ve got under a half hour to whip something up, then this stir-fry is for you. With a 20 minute total time and super easy prep, this is one no-fuss meal idea! Double or triple the recipe, and you’ve got meal prep for the whole week. Pretty convenient👌

Finally, I’m going to let you in on a secret. You can use any vegetables you have around to make this stir-fry. ANY. I was running low on veggies myself when I made this, but luckily I had some carrots, onions, and cabbage ready to go. However, broccoli, cauliflower, celery, mushrooms and peppers would all be great in here; customize to your heart’s desire! The important thing is that you’ve got the sauce ingredients and the peanuts and cilantro, because that’s what makes this dish sing. I like serving my stir-fry over quinoa, but you can cook up some white or brown rice, or even couscous, if you’d like.

I hope you enjoy this quick, healthy and delicious meal idea! Let me know what you think🥰

Chickpea Stir-Fry

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1/4 of a large white onion, sliced
  • 2 cloves of garlic, minced
  • 1/2 cup shredded cabbage or kale
  • 1 carrot, chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup ground peanuts
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp maple syrup
  • Cooked quinoa for serving
  • Sliced green onions + more cilantro and peanuts for garnish (optional)

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the onions and carrots and cook until the onions are slightly translucent, about 5 minutes.
  2. Add the shredded cabbage or kale, as well as the chickpeas and garlic, to the pan. Continue to cook for about 8 more minutes, until the carrots can be pierced by a fork.
  3. In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Add the mixture to the pan and give everything a good stir. Allow the stir fry to cook for about 5 minutes, until most of the liquid has evaporated. Keep stirring.
  4. Mix in the fresh cilantro and peanuts and cook for a final minute. Remove from the heat, and serve over cooked quinoa. Garnish with green onions, more cilantro, and more peanuts!

Have a great week everyone!:)

Yours Truly,

Olivia:))

Mexican Sautéed Corn

Hey guys! If you don’t already know, I love corn. And sweet potatoes. And peanut butter. And granola. But today we’re focusing on corn, and this delicious side dish! It’s quick, simple, and so so good:)

Frozen corn is just amazing, guys. It’s so speedy and makes a great addition to any meal or bowl🙌 You know what else it’s good for? Sautéing! To make this corn I started by frying up some onions and peppers, which add flavour and a little something extra👌 Then I added lots of corn and some tasty spices to bring everything together. Delish!

The spices I used include cumin, cayenne powder, garlic powder, paprika and oregano. This gives all the veggies a great Mexican flair, and makes them a great side dish for tacos, or as an add in in a burrito bowl! That would be really good actually now that I think about it. There may be a burrito bowl coming your way soon lol😂

Enjoy this simple but healthy and super tasty Mexican Sautéed Corn!

Mexican Sautéed Corn

Serves: 4

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 2/3 cups frozen corn
  • 1 bell pepper, diced
  • 1/2 a yellow onion, diced
  • 1 tsp ground cumin
  • 1 tsp paprkia
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the onions and peppers, and cook until the onions are translucent and the peppers are soft, about 6 minutes.
  2. Add the corn and all of the spices to the pan. Stir to combine.
  3. Cook until the water from the frozen corn has evaporated, and the corn gets a bit of char. Remove from the heat.
  4. Serve the corn warm and enjoy!

Let me know if you try out this recipe! It’s a good one:)

Yours Truly,

MyDayIsBooked:)))

Curry Marinated Tofu Bowl

Happy Monday everyone! I have an awesome recipe for you guys that’s great for lunch, dinner, or meal prepping. It’s fresh, full of flavour, and so healthy and filling!

I haven’t had tofu in a while, but a few blocks have been in my freezer, waiting to be cooked up. I read an article recently that says frozen tofu is actually more easy to use and better to eat. The freezing expands the pores in the tofu because the water in it expands, which makes it more receptive to marinades. It’s also easier to press; you just have to give it a couple of presses with a plate to get the majority of the water out. Plus, freezing generally gives tofu a firmer texture. That’s great for what we’re doing with it today- pan searing!

I had my tofu already portioned out into three blocks which were about 85g each. Then I added them to a Ziploc bag with curry powder, coriander, garlic powder, and red pepper flakes, along with olive oil and lemon juice. The tofu is marinated for at least three hours, although you can go for six or eight if you have the time! After marination, I fried up my tofu “steaks” until they got a nice, crispy exterior. So tasty and a great source of plant based protein!

The other components of this bowl are just as flavourful. We have some couscous cooked in coconut milk, and a delicious olive, tomato, cucumber and avocado salad!! So, you’ve got your protein, your carbs, and your veggies. A perfectly balanced meal! Of course, I couldn’t resist throwing some hummus on top of there too😂 Definitely feel free to add some to your bowl as well, along with any other condiments you like:)

Enjoy this awesome bowl!

Curry Marinated Tofu Bowl

Serves: 3

Total Time: 195 minutes

Ingredients:

For the Marinated Tofu:

  • 3 85g blocks of firm or extra firm tofu, thawed from frozen (if using fresh, follow steps to properly press your tofu before hand, and disregard step 1).
  • Juice of 1/2 a lemon
  • 2 tbsp olive oil + 1 tbsp (for cooking)
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

For the Couscous:

  • 1 400ml can of light coconut milk
  • 1 cup of golden couscous
  • Salt and pepper to taste

For the Salad:

  • 1 tomato, diced
  • 1/2 a cucumber, diced
  • 12 black olives, pitted and cut in halves
  • 1/2 a ripe avocado
  • Juice of 1/2 a lemon
  • Salt and pepper to taste

Directions:

  1. Place your blocks of tofu on a flat cutting board lined with paper towel. Use a plate or another cutting board to press down on the tofu and remove any excess water. Repeat a few times until most of the liquid has been pressed out.
  2. Add the tofu to a bag with the rest of the marinating ingredients (except the 1 tbsp of olive oil for frying). Mix everything together in the bag and make sure that the blocks are evenly coated in the marinade. Place the bag in the fridge and let the flavours soak into the tofu for at least 3 hours; go 6-8 if you can.
  3. While the tofu is marinating, bring the can of coconut milk to a boil in a small pot. Add in the couscous, remove from the heat, and stir. Cover the pot and let the couscous stand for 5 minutes, until the milk had been absorbed. Season to taste with salt and pepper, and set aside.
  4. In a medium sized bowl, mash the avocado and add in the rest of the salad ingredients. Mix to combine, then set aside.
  5. Once the tofu is done marinating, remove each block from the bag and cut it in half.
  6. Heat the remaining 1 tbsp of olive oil in a pan over medium heat. Add in the tofu “steaks” and cook until nice and browned, about 3-4 minutes. Flip over and cook on the other side for an additional 4 minutes. Then remove from the heat.
  7. To assemble each bowl, put some couscous on the bottom, followed by some salad, and then finish with two slices of tofu. Top with hummus or another condiment of choice:)

Hope this recipe brightens up your Monday! Have an awesome rest of your week, and I’ll see you on Wednesday with another great recipe:)

Yours Truly,

Olivia:)))

Butternut Squash Spaghetti

Anyone craving pasta? Stupid question, I know. Pasta is just one of those comforting and delicious things that I’m down for anytime🙌 Today we’re both health-ifying and fall-ifying some spaghetti by using butternut squash, roasted garlic, and juicy tomatoes. Yes please!

The butternut squash sauce for these noodles is INSANELY easy and INSANELY good. First, you oven roast some squash (I used frozen squash chunks for extra convenience), a tomato, and garlic. Then all of that goodness is blended with herbs that remind me of fall- rosemary, thyme, and sage, and lots of salt and pepper. This makes a sauce so with an amazing flavour and an even more amazing colour😍😍 Yum!

I used some nice whole wheat pasta as a base for my sauce, because it’s a great way to get more nutrients in👌 I also love lentil or chickpea noodles, which have lots of protein! Even if you’re using regular pasta, this is still a delicious and healthy meal. We need carbs people! They give us energy so we can be our amazing selves😉 Also, they’re really tasty. So it’s a win-win!

Hope you enjoy this fall pasta dish! I know it’s going to be on repeat at my house all season long🥰

Butternut Squash Spaghetti

Serves: 2

Total Time: 35 minutes

Ingredients:

  • 2 servings of whole wheat spaghetti
  • 1 tbsp olive oil
  • 2 cups frozen butternut squash chunks, or fresh butternut squash cut into centimetre cubes.
  • 1 large tomato, cut in half
  • 5 cloves of garlic, in the skins
  • 1/4 tsp ground sage
  • 1/4 tsp ground thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add the tomato and the butternut squash onto a parchment lined baking sheet, and toss with the olive oil and some salt and pepper. Wrap the garlic cloves in tinfoil to create a little packet, and place that on the pan as well. Throw it in the oven and roast for 25-30 minutes, until the squash and the tomato are soft.
  3. Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, about 8-10 minutes. Set aside.
  4. Once the veggies are done roasting, toss them into a blender or food processor with the thyme, rosemary, sage, and some salt and pepper. Remove the garlic cloves from their skins and add them as well. Blend until a smooth sauce forms.
  5. Add the sauce to the pasta and coat the noodles evenly. Serve warm and enjoy!

Have a great weekend everyone!!

Yours Truly,

MyDayIsBooked:)