Rosemary and Pumpkin Seed Quinoa Thins

Hey guys! I have a really unique recipe for you today👌 These aren’t quite crackers because they still have a bit of a chewy texture, so I’m calling them thins, because they are thin! They’re also GREAT for dipping and make an awesome snack! Personally I love them with hummus, but they’d work well with my Roasted Carrot and Onion Dip too.

I made these thins using quinoa flour, which I recently found out is just ground up quinoa. I don’t know what I thought it was before, but apparently it’s really easy to make😂 I mixed up the flour with some garlic powder, dried rosemary, pumpkin seeds, salt, baking soda and water, and then spread the mixture on a baking sheet. Fifteen minutes later I had something to eat my hummus with!

I love the simplicity of these thins, not to mention how healthy they are. Plus, they’re an easy on the go snack for school! Enjoy this recipe😉

Rosemary and Pumpkin Seed Quinoa Thins

Serves: Makes about 15 Crackers (plus the edges)

Total Time: 25 minutes

Ingredients:

  • 2/3 cup quinoa (I used tricolour)
  • 1 tsp dried rosemary
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp baking soda
  • 1/4 cup pumpkin seeds
  • 1/2 cup water

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a blender or food processor, grind up the quinoa until a fine flour forms. Dump it into a bowl.
  3. Add the rest of the ingredients to the quinoa flour and stir to combine. Scoop out the mixture onto a parchment lined baking sheet and spread very thinly (about 1/16 of an inch) into a sort of rectangular shape.
  4. Bake for 15 minutes, until hardened and browned.
  5. Remove from the oven, let cool, then peel off the baking sheet and transfer to a cutting board. Cut the rough edges off so that you’re left with a clean rectangle. Then cut out 15 even thins.
  6. Enjoy with dip or on their own!

Can’t wait for you to try this recipe!! See you Friday:))

Yours Truly,

Olivia:)))

Roasted Cauliflower Wraps with Red Pepper Sauce

I’m back! I went on a little vacation and wasn’t super active on my blog or social media, but I’m coming back with a BANG, aka these Roasted Cauliflower Wraps with Red Pepper Sauce. Portable lunches are going to have to start becoming a thing again soon, so these beauties are going to help you get one step ahead. Simply roast, wrap, press, and then boom, you’ve got yourself an amazing, nutritious lunch.

The cauliflower, red onions, and red peppers all get roasted up on the same pan, then the peppers are tossed in the blender with garlic, oil, and lots of cilantro to make a bea-u-tiful sauce. I spread it on a wrap, then added the cauliflower, onions, some avocado, and some spinach. YUM. After rolling, my wrap got the VIP treatment in my panini press. Once you start pressing your wraps and getting those perfect grill marks on there, you’re not going back. It also helps the wrap stay together- perfect for lunchbags.

These would be great prepared the night before, or if you prep all of the ingredients and then just roll and press as needed. This recipe makes 1 wrap but lots of extra sauce, which is awesome in bowls, more wraps, salads, more wraps, for dipping things in, and in more wraps. I hope you enjoy this recipe and keep an eye out for more meal prep ideas coming soon!!

Roasted Cauliflower Wraps with Red Pepper Sauce

Serves: 1 (with extra sauce)

Total Time: 40 minutes

Ingredients:

For the Red Pepper Sauce:

  • 2 small red bell peppers, chopped
  • 2 tbs + 1 tsp olive oil
  • 1/2 cup cilantro, loosely packed
  • 1 clove of garlic, minced
  • Salt and Pepper to taste

For the Wraps:

  • 1 Whole Wheat Wrap
  • 1/2 cup cauliflower florets, cut into small pieces
  • 1/4 of a red onion, sliced
  • 1/2 an avocado, thinly sliced
  • a small handful of spinach leaves
  • 1 tbsp Red Pepper Sauce
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cauliflower, red peppers, and red onion on a parchment lined baking sheet. Toss each with 1 tsp of olive oil and some salt and pepper. Roast in the oven for about 20 minutes, until soft and slightly charred.
  3. Remove the pan from the oven and add the red peppers, along with the rest of the Red Pepper Sauce ingredients, into a blender and blend until smooth. Set aside.
  4. Preheat a panini press and begin assembling your wrap. Spread 1 tbs of sauce onto a whole wheat wrap, then add the cauliflower, onions, spinach, and avocado, and fold tightly, tucking the two vertical edges in, then rolling away from you.
  5. Place the wrap on the press and bring the lid down on it. Let gravity do its work and leave your wrap in the press for about a minute.
  6. Carefully remove your wrap from the press and enjoy!!

Happy munching and I’ll see you Wednesday!:)

Yours Truly,

Olivia:))

3 Ingredient Peanut Butter Bars

Hi there! Today’s recipe is for 3 Ingredient Peanut Butter Bars. They’re a simple, healthy and delicious snack that are great for after school. Easy recipes like these are really handy, because with school and sports I’m super busy and usually in a rush to grab a good snack. Hope you enjoy!

3 Ingredient Peanut Butter Bars

Serves: Makes 6-9 Bars

Total Time: 30 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup natural peanut butter
  • 2 cups oats

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a medium-sized bowl, mash the bananas. Mix in the peanut butter and oats.
  3. Put the mixture into an 8×8 baking pan and spread it out evenly. Bake for about 25 minutes.
  4. Put the bars into a sealed container in the fridge and let cool before eating.
  5. Enjoy!

Hope you’re having a great week so far, and I’ll see you on Friday!

Yours Truly,

MyDayIsBooked;))

My Back-to-School Shopping List

Hi! School is finally upon us, which means that it’s time to start making lunches again. Today I’ve comprised a list of food items that I like to have on hand during the school year to make feeding myself a little easier. I use most of the things on this list on a weekly basis, if not every day, and lots of them are in the recipes on my blog. If you want to start eating a little healthier, it really helps to have some healthy ingredients in your house so that you can actually make healthy food. Here’s my list!

  • A LOT of fruit and veggies
  • Avocados
  • Greek yogurt
  • Natural Peanut Butter
  • Hummus
  • Whole grain pitas or tortillas
  • Chickpeas
  • Black Beans
  • Quinoa
  • Oatmeal
  • Lentils
  • Chickpea Pasta
  • Whole grain crackers
  • Sprouted Grain Bread
  • Organic Canned Soup (this comes in handy on days when I sleep in!)
  • Oil and vinegar (for salad dressings)
  • Healthy muffins

I know that that might sound like a lot of stuff, but you don’t need all of it to make a healthy lunch. The most important thing to me on that list is fruit and vegetables, because they’re a super quick snack and are healthy and delicious. If you don’t like the taste of veggies on their own, try dipping them in hummus or another dip. Starting tomorrow I’ll be posting my lunches on my Instagram story every day, so be sure to check that out! Have a great first week back to school, see you Wednesday;)

Yours Truly,

MyDayIsBooked;))

5 Quick and Healthy Lunch Ideas

Hello and Happy Saturday! I hope that your guys’ Valentine’s Day rocked;) The topic of today’s post is quick and healthy lunch ideas. I’ve done similar posts such as Healthy Lunches 101 and a variety of Freezable Recipes, but I thought that I’d share some recipes that can be made in about 10-15 minutes in the morning. There are a few ingredients in some of these lunches that should probably be prepared the night before, and for the most part they’re pretty simple. Here’s a list of things that I like to have on hand, so that making lunches in the morning is easier:

  • Roasted Chickpeas
  • Cooked Quinoa
  • Lots of Fruits and Veggies
  • Guac or pesto or tzatziki, some sort of condiment
  • Sprouted Grain Bread
  • Brown Rice Crackers

These are staples that you can find at any store. Roasting chickpeas and cooking quinoa doesn’t take very long, and if you do a big batch then you’re good for the week. Let’s get into these quick and healthy lunch ideas:))

Mediterranean Salad

Ingredients To Be Prepped Before Hand:

  • 3/4 cup cooked quinoa
  • 1/2 cup roasted chickpeas

Other Ingredients:

  • 1 tomato, cut into eighths
  • 1/4 of a cucumber, cut into half circles
  • 1 tbs avocado oil
  • 1 tbs red wine vinegar
  • Salt
  • Pepper
  • Oregano

Directions:

  1. Put the quinoa, tomato, cucumber, and chickpeas into a container.
  2. In a separate, smaller container, mix together the oil, vinegar, salt, pepper, and oregano.
  3. Pack yourself some fruit, crackers, and a fork, and there’s your lunch.
  4. When it’s time to eat, pour the dressing into the salad and shake it up inside the container.

Avocado Salad Sandwich

Ingredients:

  • 1/2 a ripe avocado
  • 2 pieces of sprouted grain bread
  • Protein: 1 can of tuna, 1/2 cup chopped chicken breast, 1/2 cup roasted chickpeas, 2 chopped hard-boiled eggs, anything goes!!
  • 1 sprig green onion

Directions:

  1. Mash the avocado in a bowl.
  2. Cut up the green onions.
  3. Mix together your protein with the avocado and green onion.
  4. Put the mixture on two slices of bread and slice the sandwich in half.
  5. Pack a veggies and some greek yogurt along side your sandwich.
  6. Lunch is served!

15-Minute Fajitas

Ingredients To Be Prepped Before Hand:

  • 3/4 cup Cooked Quinoa

Other Ingredients:

  • 1/2 cup sliced mushrooms*
  • 1 thinly sliced bell pepper*
  • 1 thinly sliced onion*
  • 1/2 tbs avocado oil
  • 1 tsp chile powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp cayenne powder
  • 1/4 cup water

*the thinner you slice your veggies, the faster they will cook.

Directions:

  1. Heat the oil in a pan over medium heat. Add in the vegetables and cook until slightly soft.
  2. Mix together the water and spices, and add the mixture to the pan. Let simmer until the water has evaporated and the veggies are soft.
  3. Put into a container on top of the quinoa, and add some guac or fresh tomatoes if you’d like. Pack some fruits and veggies and there you go.

Quinoa “Fried Rice”

Ingredients To Be Prepped Before Hand:1 cup cooked quinoa

Other Ingredients:

  • 1 tbs sesame oil
  • 1 tsp soy sauce
  • 1/2 cup sliced mushrooms
  • 1/4 cup cherry tomatoes, sliced in half
  • 1 spring of green onion
  • 1 egg
  • 1 tsp ground ginger

Directions:

  1. Heat the sesame oil in a pan. Add in the quinoa, mushrooms, cherry tomatoes, and sliced green onion.
  2. Cook until the mushrooms and tomatoes are soft. Then season wit soy sauce and ginger.
  3. Make a well in the middle of the pan and crack the egg into it. Scramble the egg and cook it through before incorporating it into the quinoa mixture.
  4. Place the fried quinoa into a container and chop up some cucumbers and apples for a side.

Lazy Wrap

Ingredients:1 whole wheat wrap or pita

  • Leftover protein- chicken breast, roasted chickpeas, or a chopped up Black Bean Quinoa Burger from the night before
  • 1/2 a Tomato, diced
  • Some lettuce
  • A sauce; guacamole, pesto,tzatziki, hummus, anything you like.

Directions:Put all of your ingredients into the wrap and wrap it up.

  1. Sound too easy? That’s because it’s called a Lazy Wrap.
  2. You’re done now.

There’s my recipes! These should keep you fed for the next little while. Have a great week everyone!!;))

Yours Truly,

MyDayIsBooked❤️