Balsamic Veggie Stuffed Zucchini Boats

Hey guys! I’m always looking for good meal prep ideas, and these Balsamic Veggie Zucchini Boats check off all of the boxes! They’re healthy, delicious, easy to make and super satisfying.

They’re comprised of perfect little vessels of roasted zucchini stuffed with an amazing mix of sauteed veggies- including onion, garlic, mushrooms, chickpeas, the insides of the zucchini, and some RICED CAULIFLOWER. Told you I’d be back with some great riced cauliflower recipes! All of this veg goes so well together, and the addition of the balsamic is the finishing touch.

The zucchini gets cut into four quarters…

And then the centres are scooped out to make lil “boats”. I just scooped out enough to remove all the seeds and make sure that I could get a good amount of filling in there. After being rubbed with some olive oil and seasoned with salt and pepper, they get placed on a parchment lined baking sheet and roasted until tender- about 15 minutes. The beauty of zucchini is that it doesn’t need very much time at all to cook! Just make sure you take it out right at the 15 minute mark so you’re not left with mush.

While the zucchini is roasting, all of the veg gets cooked together to make a delicious stuffing! I love all of the flavours in here- and the chickpeas and cauliflower rice add a nice heartiness. When you have both of your components all cooked up, the veggie filling is scooped into the zucchini boats, and everything goes back into the oven and broiled for 5 more minutes. This ensures that stuffing gets a little crisp on top- so so good!

These boats make an amazing side dish, appetizer, or lunch! Making a bunch of these at the start of the week for meal prep is also a great idea:) The flavours in here are so tasty, and with the chickpeas in there you get in your fix of protein and fibre. These zucchini boats will definitely shake up your lunch or dinner routine!

Hope you enjoy this recipe!

Yours Truly,

Olivia:))

Balsamic Veggie Stuffed Zucchini Boats

  • Servings: 2-4
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Ingredients

-1 large zucchini -1/2 tbsp + 2 tsp olive oil

-2 white mushrooms, diced

-2 tbsp diced red onion

-1 clove of garlic, minced

-2/3 cup riced cauliflower

-1 tsp balsamic vinegar

-1/3 cup canned chickpeas, drained and rinsed

-1/2 tsp dried oregano

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Cut off the top and bottom of the zucchini, then cut it in half lengthwise. Cut the halves in half width wise, leaving you with four even pieces of zucchini.

3. Scoop out the centres of the zucchini, removing the seeds but not too much of the flesh, and creating a vessel that can be stuffed. Set the insides of the zucchini aside.

4. Place the zucchini boats on a parchment lined baking sheet, and rub each one with about a 1/2 tsp of olive oil. Sprinkle them with salt and pepper, then place them in the oven for 15 minutes.

5. Heat up the remaining olive oil in a pan over medium heat. Add in the onion, garlic, cauliflower, mushrooms, chickpeas, and the insides of the zucchini. Sautee for about 5 minutes, until the onion is translucent. Add the balsamic into the pan and continue to cook for 2 more minutes. Remove the pan from the heat and set aside.

6. Once the zucchini boats are done roasting, remove them from the oven and scoop a 1/4 of the sauteed veggie filling into each boat. Place the pan back into the oven and broil the stuffed zucchini for 5 minutes.

7. Remove the pan from the oven and serve warm.


Ginger Spiced Brown Rice

Hey guys! Hope you all had an awesome weekend and are ready to slay the week ahead🙌 (I’m writing from my phone today so we get emojis👍) Today I have a VERY good brown rice recipe that’s a great base for any of your bowls, or an amazing side on its own. It uses fresh ginger, which is so fragrant and delicious!

All of the steps to make this rice are purposely done to extract maximum flavour👌 You start by frying up the ginger and garlic, and then toasting up the brown rice so it gets a bit browned. Carrot gets added in for sweetness, and then that super tasty curry powder! It adds great colour to this dish as well:) This all gets simmered together in a combo of water and almond milk. It might sound a tad weird but it makes the rice a bit creamier!

After about 25 minutes of cooking, the rice should absorb most of the liquid, but not be completely cooked through. So at this point, you add a bit more milk and simmer for a bit longer. When it’s all cooked and seasoned with a generous amount of salt and pepper, this rice tastes like heaven. Legit.

My advice is to make a huge batch of this and store it in the fridge for meal prep all week. Making a bowl? Use this rice. A salad? Use this rice. A burrito? Use this rice. Snack time? THIS RICE. Honestly it’s so flavourful and reminds me of a better version of Uncle Ben’s. Except way healthier and more tasty. Yep, I said it. I love that this uses brown rice too, because brown rice has more fibre, magnesium, and a bunch of other nutrients than white rice. Delicious and nutritious. What a win-win! You can have your rice and eat it too.

I hope that you enjoy this awesome recipe! Can’t wait to see what you use it as a base/side for.

Ginger Spiced Brown Rice

Serves: 2

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, grated
  • 1 tsp curry powder
  • 1/2 cup brown rice
  • 3/4 cup water
  • 1/4 cup + 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

Directions:

  1. In a medium-sized pot, heat the olive oil over medium heat. Add in the garlic and ginger and fry for about 2 minutes, until aromatic.
  2. Next, add in the grated carrot and cumin, and continue to cook for about 3 minutes. Dump in the brown rice and toast for 2 more minutes.
  3. Pour in the water and the 1/4 cup of almond milk. Stir, season generously with salt and pepper, and reduce the heat so that the mixture is at a simmer. Cover and let cook for 25 minutes.
  4. At this point, the liquid should be absorbed, but the rice not cooked all the way through. Add in the 1/2 cup almond milk, stir, cover, and continue to let it simmer for another 15 minutes, until the rice is cooked all the way through (not too hard when you bite into it).
  5. Remove the rice from the heat and adjust with any more seasoning. Serve warm and enjoy!

Have a great week everyone! I have some great holiday baking recipes coming soon so be sure to check them out:)

Yours Truly,

Olivia:))

Double Pea Fried Quinoa

Hey there! I just wanted to start off by saying that on Sunday it was my three year blogging anniversary and I didn’t even realize it! I can’t believe it’s been three years already and want to thank you guys for all your support:) I’ve come a long way from just book reviews to lots of food stuff- if you’d like to check out my very first post I’ll put the link here.

So yeah, today we’ve got some Double Pea Fried Quinoa! Olivia is my name and frozen veggies are my GAME. Sorry that was a bit cringy but I just had to assert somehow that I really like using frozen veggies. This dish makes a great side, or base for a bowl or salad. It includes both green peas and chickpeas- hence the double peas. It’s also super speedy and has lots of flavour. Plus the bright greens from the peas and parsley will lift your spirits during the winter months.

I started by frying A LOT of garlic and some onions- you know how I love that garlic. Then I added in the green peas, chickpeas, cooked quinoa, and some parsley, salt and peppered it up, and bang it was done! It’s full of bright, fresh deliciousness and also some protein. And, like most of my recipes, it’s great for meal prep which is a bonus. Today I had this Double Pea Fried Quinoa with some tuna mixed with avocado, sprouts, and hummus for a very tasty and nutritious lunch. Yum:)

I don’t really know what else to say, except that you should probably go and make this right now. Go on!

Double Pea Fried Quinoa

Serves: 4

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 small white onion, thinly sliced
  • 4 large cloves of garlic, minced
  • 2 cups of frozen green peas
  • 2 cups of cooked quinoa
  • 1/2 cup packed fresh parsley
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pan over medium heat. And in the onions and garlic and cook for 4 minutes, making sure that the garlic doesn’t burn.
  2. Add the frozen peas to a pan and stir until they’re defrosted, about 2 minutes.
  3. Add the quinoa and cook for an additional 4 minutes, stirring every once in a while to get even cooking.
  4. Mix in the parsley, season with salt and pepper, remove from the heat and enjoy!!

Simple as that! I hope you enjoy:) I’ll see you on Friday with my December Bullet Journal Set-Up! It’s a good one:))

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:))

Tropical Baked Oats

I want to travel or go somewhere really bad, but I don’t know if that will be happening for a while. Fortunately, if I close my eyes and eat these Tropical Baked Oats, I may be able to imagine that I’m on a beach somewhere. I just won’t think about the foot of snow outside, and I’ll throw on a heated blanket or something. Annnnnywaaays, on a more serious note, these baked oats are very healthy and delicious, and are a great recipe for breakfast meal prep!

This was my first time baking oats, and I was really surprised at the results! (In a good way I promise). They’re not super loose like stove topped oats, but they’re not completely set and structured like I expected. They’re at a perfect spot in between that’s in a league of its own. You can cut out even slices or just scoop out big servings (my preferred method) and then add toppings to your heart’s content! You probably already guessed that I added peanut butter. And you would be correct.

We’ve also got double the tropical fruitiness going on in these oats, because I added pineapple both in the actual liquid that the oats bake in, and on top along with some kiwi. Preparing the recipe was simple: I blended up a ripe banana, pineapple, vanilla and almond milk, then poured it over a ceramic baking dish full of oats mixed with allspice. After that I placed more fruits on top, baked it up, and boom, done! You get a delicious, nutritious, and fruity breakfast:) My favourite part is that the fruits on top get a bit browned and caramelized. They’re just so good!

Making a double batch of this recipe would be great for a week of meal prepped breakfasts. Each day just scoop oat a serving of oats and warm them up in the microwave, adding some delish toppings to spruce it up a little. You could also try freezing individual portions and make a top secret emergency oat stash. Ok I guess it doesn’t have to be top secret, but it’s more fun that way. Also then you don’t have to share. Bonus!

Make sure you try out these baked oats if you’re looking to switch up your breakfast routine! Keep your eyes out for new flavours because I’m loving this baking technique.

Tropical Baked Oats

Serves: 2-4 (I ate like half but you could also split it into quarters lol)

Total Time: 30 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups pineapple, chopped or sliced
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1 1/2 cups quick cooking oats
  • 1/2 tsp allspice
  • 1 kiwi, sliced, or a few slices of frozen kiwi

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a blender, blend 1 cup of the pineapple with the ripe banana, almond milk, and vanilla. Set aside.
  3. Add the oats and allspice into an 8 inch ceramic (or glass) baking dish, and mix together. Pour in the blended pineapple mixture and stir until everything is combined.
  4. Top the oats with the remaining 1 cup of pineapple, and a few slices of kiwi. Place in the oven and bake for 20 minutes.
  5. Once the oats have been baking for 20 minutes, turn the oven to broil to get the fruit on top nice and soft! Broil for an additional 5 minutes.
  6. Remove the oats from the oven, scoop onto plates or into bowls, and add your favourite toppings before enjoying!

I love this little at-home taste of the tropics! Let me know if you try out these delicious Tropical Baked Oats:)) See you Friday!

Yours Truly,

Olivia:))