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:))

Healthy Edible Cookie Dough

Happy Friday!!! We are exactly five weeks away from Christmas- how exciting is that?!?! I’m definitely brainstorming some awesome Christmas recipes right now🙌 If you have any recipes that you’d like me to make, be sure to let me know because I want to have a plethora of holiday awesomeness available for you!

I think I’m about due for a dessert recipe because I haven’t posted one in a while. This is for all you people out there who like to lick the batter off of the spoon, or sneak a finger into the bowl of cookie dough. Which, let’s be honest, is probably all of us. I remember that I tried making this kind of edible cookie dough way back, but my blender wasn’t very good so I still had a lot of chickpea chunks leftover. No, I haven’t attempted edible cookie dough since, and yes, I said chickpeas. No typos around here people!

This Healthy Edible Cookie Dough mostly consists of chickpeas, and before you X out of this blog post, here me out. Chickpeas are actually a great base for any flavour you want to throw at them; they’re kind of the blank canvas of the legume world. Combine that with the amazing, dough-like texture you get when you blend em up, and you get the perfect candidate for a healthy, edible cookie dough base!

Of course, I added other ingredients to create that cookie dough flavour. We’ve got vanilla, peanut butter, cinnamon, a little bit of oats, some maple syrup and a pinch of salt. I blended my dough with some water as well so that everything came together nicely. After that it’s up to you to completely customize your dough! I suggest adding dark chocolate chips or chopped figs and cinnamon- that’s what I did and it’s SO GOOD👌 But really, anything works. It just depends what kind of cookies you like!

This “dough” can be eaten straight (very good) or used as a sort of dessert hummus (also very good), or you can use it to top your oats, toast, or smoothie bowl (really, anyway you eat it it’s going to be good). It makes a great snack or dessert! Hope you enjoy:)

Healthy Edible Cookie Dough

Serves: 2 as a dessert, 4 as a dip

Total Time: 10 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • A pinch of salt
  • 1/4 cup mix-ins like chopped dates or dried figs, dark chocolate chips, nuts, seeds, or fruit (optional)

Directions:

  1. Add all of the ingredients, except the mix-ins, to a blender or food processor and blend until smooth and creamy.
  2. Spoon into a bowl and mix in your mix-ins!
  3. Eat straight from the bowl or use as a dip or spread:)

Have a great Friday and an awesome weekend my friends! I’ll see you next week with more delicious recipes and my December Bullet Journal Set-Up❤️

Yours Truly,

Olivia:)

https://mydayisbooked.com/2020/10/30/pumpkin-date-granola/

Pumpkin Date Granola

You know how I love my granola! Couldn’t let fall pass without making a nice pumpkin one😍😍 With this I used up the rest of the pumpkin purée I had frozen which was perfect. I used the first half in my Pumpkin Oat Cookies, which you should definitely check out because they are delicious.

In this granola, we’ve got a LOT of pumpkin flavour, as well as pumpkin seeds, puffed wheat, and dates for sweetness🙌 And you’d better believe that some magic is gonna happen in the oven and you’ll be left with some serious clusters. What is a granola without the clusters? This stuff makes the perfect healthy breakfast. It’s vegan and refined sugar free, and goes great with milk, yogurt, oats, or on a smoothie bowl!😍

It only takes about 30 minutes to whip up this recipe, so you can make it in a flash when you feel like you need a quick snack or dessert. Pumpkin muffins and stuff are so overrated. This granola is so versatile and crunchy and way more tasty. I’ve got a big container of it in my fridge right now and can’t wait to eat it all up❤️

Hope you enjoy!

Pumpkin Date Granola

Serves: 4-6

Total Time: 30 minutes

Ingredients:

  • 2 cups quick or rolled oats
  • 1 cup puffed wheat
  • 1/2 cup shelled and roasted pumpkin seeds, salted
  • 3 dates, chopped
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened pumpkin purée
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix together the oats, puffed wheat, pumpkin seeds and chopped dates in a large bowl and set aside.
  3. Stir together the pumpkin, coconut oil, maple syrup and spices in a separate, small bowl. Add into the oat mixture and mix until everything is throughly combined.
  4. Spread the granola in an even layer on a parchment lined baking sheet, and place in the oven for 15 minutes.
  5. Increase the heat to 400 degrees Fahrenheit and continue to bake for another 2-5 minutes. Keep a close eye on the granola at this point, as it can burn quickly.
  6. Remove from the oven and enjoy!

This recipe is so good! Let me know if you decide to make it! Have a great weekend:)

Yours Truly,

Olivia:))

Apple Cinnamon Muffins

Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.

This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.

These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!

Apple Cinnamon Muffins

Serves: Makes 9 Muffins

Total Time: 45 minutes

Ingredients:

  • 2 cups oats (I used quick-cooking steel cut, but rolled work too)
  • 1 small egg
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 cup apples, peeled and diced
  • 1 tsp vanilla

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
  3. Using a spoon, mix the diced apples evenly into the batter.
  4. Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
  5. Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
  6. Let the muffins cool completely and enjoy!

These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!

Yours Truly,

Olivia:))

Veggie Fried Quinoa

I ate the whole pan of this fried quinoa. It’s seriously so good because of all of the flavour and all of the veggies. I don’t know, there’s just something about a big plate of sauteed veggies, beans and quinoa that’s just so comforting and simple and homey. And it’s true that it doesn’t get much simpler than this- basically all you need to do is toss some stuff around in a pan, add a bit of other stuff, and you get delicious stuff.

In the ingredients list, I’m going to put down all the veg as “roughly chopped”, because I didn’t put a whole lot of effort into making it look nice. It’s all about flavour and ease here, people. This dish is also a great fridge cleaner. You know, when you have those week old carrots, that half an onion in a ziploc bag, and some tomatoes that are looking just the teeniest bit questionable. In my case, I also had some black beans in a tupperware container. Usually I have some leftover quinoa lying around, but I didn’t so I made some right before. But yeah, just toss all of these forgotten but beautiful things into a pan with some olive oil, then add your flavour boosters. Namely soy sauce, garlic, pepper, and maple syrup. Yes, I put maple syrup in a take on fried rice. Trust me, it works.

Since, if you’re a speedy chef, you could whip this up in about 7.5 minutes, this Veggie Fried Quinoa could be made in the morning before school, or as a really quick dinner. I would say a more accurate timeline for making this quinoa would be about 10-15 minutes, which is still pretty fast. Just make sure you have your quinoa cooked before hand, cause that’s really a game changer. If you don’t need it to be vegan, you could add some egg or chicken for some extra protein. However or whenever you make it, this Veggie Fried Quinoa is definitely a winner because of it’s quick, easy, and really tasty. Hope you enjoy!!

Veggie Fried Quinoa

Serves: 2 (or 1 really hungry person aka me;)

Total Time: 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 a tomato, roughly chopped
  • 1/2 a red onion, roughly diced
  • 1 large carrot, roughly chopped
  • about 1/4 cup of sliced mushrooms
  • 2/3 cup black beans, drained and rinsed
  • 2 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • Pepper, to taste

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the tomatoes, onions, carrots, black beans and mushrooms and cook for about 3 minutes, until starting to get soft.
  2. Add the quinoa to the pan and stir, continuing to cook for another 5 minutes, until most of the water from the veggies has evaporated.
  3. Next, add the soy sauce, garlic, pepper, and maple syrup, and stir to combine. Cook for a few more minutes, allowing the carrots to become tender.
  4. Remove from the heat and enjoy!

One of my favourite quick and easy recipes:) I’ll see you guys on Friday!!

Yours Truly,

Olivia:))