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

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:)))

Quick Pickled Carrots

I love pickles! Don’t you? They’re vinegary and crunchy and are the perfect addition to any bowl, salad or sandwich. Today we’re going to expand our pickle horizons with these Quick Pickled Carrots! This was a great way for me to use up some of the carrots in my fridge, because for some reason we have a LOT right now.

I brought out my old friend the veggie peeler to get nice, thin, and even carrot slices for these pickles. Doing it with a peeler is also super fast and easy. After I had a nice pile of carrot ribbons, I placed them in a mason jar, added vinegar, some garlic, and red chilli flakes, then put some plastic wrap on top and threw them in the fridge. Want to know the minimum pickling time? 30 MINUTES! That’s right, in just 30 minutes you can have a nice jar of pickled carrots that go well with just about anything. Add them to a veggie bowl, a sandwich, or as a side with some meat. They’re so versatile and taste amazing:))

Cucumbers have definitely stolen the show for too long! Be sure to whip up some of these pickled carrots ASAP because you’re missing out.

Quick Pickled Carrots

Serves: 4

Total Time: 45 Minutes

Ingredients:

  • 2 small to medium sized carrots, peeled and washed
  • 3/4 cup white vinegar
  • 1 clove of garlic, minced
  • 1 tsp of red chilli flakes

Directions:

  1. Use a veggie peeler to create thin carrot “ribbons”, dragging it from the top of the carrot down. You’ll be left with a flat piece of carrot at the centre that you can snack on later:)

2. Place the carrots in a mason jar. Add garlic, chilli flakes, and vinegar. Make sure that vinegar completely covers the carrots; if not add some more.

3. Cover the top of the jar with a lid or some plastic wrap, and place in the fridge for at least 30 minutes.

4. Remove from the fridge and enjoy!

**Just a note: These are quick pickles, and will not last as long as pickles that have been sealed. Use within a week:))**

Enjoy these pickles! See you Friday with my September Bullet Journal Set-Up:)

Yours Truly,

Olivia:)))

10 Bowl and Salad Recipes

Hey there! I am officially making today bowl and salad appreciation day. Salads are so underrated, and for good reason. If done wrong, they can be sad and flavourless. But if done right, they are the BEST THING EVER! Salads and bowls are so fresh and so quick and easy to make.

Over the years I’ve posted a lot of bowl and salad recipes, and these are my favourite ones. Each one is full of veggies, and sometimes grains and beans which makes them both light AND filling. And all of these salads have AWESOME dressings. I feel like the dressing really makes the salad. When there’s a good sauce it just brings everything to the next level.

Even if you don’t have all of the ingredients to make one of the recipes linked down below, you can still make a killer salad or bowl on your own. One of my favourite things to do for lunch is to throw a bunch of delicious things in a bowl and toss them with a yum dressing. Try combining a grain, like wild rice or quinoa, with some veggies, something crunchy like nuts or seeds, and some protein in the form of beans or meat. That’s a winning combo right there!

I hope you like all of the recipes down below! They will definitely convince you that salads are the best.

Thai Ribbon Salad

This salad is so fresh! It has spinach, peppers, any protein you’d like, and the secret weapon- delicious ribbons of zucchini, cucumber and carrot made with a veggie peeler! A peanut dressing tops it all off;))

Loaded Maple Balsamic Salad

This salad is FULL of veggies, with a male balsamic dressing that ROCKS. I love the corn, and the mashed avo is the cherry on top.

Orange Kale Salad

Kale and oranges? Whaaaaaat? But trust me, this combo is amazing! There’s just the right amount of sweetness, and the white beans add a little something extra. This is great as a side salad, or for a light lunch!

Chickpea, Quinoa, and Avocado Salad

This makes an awesome summer side salad! It uses avo as part of the dressing, making it creamy and full of freshness. The peppers give it some necessary crunch;))

Rainbow Bowls

This is one of my favourite bowls!! It has roasted sweet potatoes, peppers and mushrooms cooked with soy sauce, and tons of carrots, kale and avo. So yum!

Tuna and Avocado Poke Bowls

On of my more recent blog additions, this bowl features a delicious combo of tuna, avo and Asian flavours, along with HOMEMADE pickled veg and wild rice. I love this bowl so much!

Beet and Parsley Salad

This salad is SUPER light and fresh, and the beets give it a beautiful colour. It’s a great way to use up parsley, and is perfect for the summertime!

Asian Kale and Quinoa Salad

This salad has a TO DIE FOR peanut dressing, as well as purple cabbage, kale, carrots and cucumbers. It’s a great base for you to add protein to, and also a perfect side salad.

Corn and Bean Salad

I looooove a good bean salad! In this one, you’ve got chickpeas, black beans, corn, tomatoes, cucumber and parsley, all tossed in a perfectly garlicky Dijon dressing. Great for summer barbecues and for my lunch!;))

Greek Pasta Salad

This salad has it all! perfectly cooked pasta, olives, cucs, tomatoes, peppers, and roasted chickpeas. I’m dying to remake this one sometime soon!

Those are all of my fave bowls and salads! Be sure to try them out cause they’re awesome;))) See you tomorrow!!

Yours Truly,

Olivia

Marinated Mushrooms with Tomatoes

Mushrooms are the best man! They’re so meaty and full of deliciousness. Which also means that they stand up great to AWESOME MARINADES like this one! Honestly, I feel like marinating a mushroom is the only way to eat it after eating these mushrooms. Say that ten times fast. Seriously though, this marinade is full of herbs and garlic and all of the good stuff that you want in your mouth.

After a good hour or so of marinating, everything goes into the pan with some tomatoes to get cooked down and delicious. At this point you can try to resist the urge to eat them all right there and eat them in a wrap, on some avocado toast, or as a little side salad. All of these options are amazing! If you’re not a mushroom fan, I definitely think that this recipe will convert you. Give it a try!

Marinated Mushrooms with Tomatoes

Serves: 2

Total Time: 90 minutes

Ingredients:

  • 8 cremini mushrooms, halved
  • 1 tomato, diced
  • 1/4 cup packed fresh parsley
  • 1 clove of garlic, minced
  • 1 stalk of green onion, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. In a small bowl, mix together the parsley, garlic, green onion, vinegar, oil and salt and pepper. Dump the marinade into a ziploc bag with the mushrooms, seal it, and give it a good toss to make sure the mushrooms are coated. Place the bag and the fridge and leave to marinate for about an hour.
  2. Heat a pan over medium heat, and add in the marinated mushrooms and the diced tomatoes. Cook for about 10 minutes, until the mushrooms and tomatoes are soft and most of the excess liquid has evaporated.
  3. Serve as a side, in a wrap, or on some avo toast!

Enjoy these amazing mushrooms!

Yours Truly,

MyDayIsBooked;))