Tag: Vegan

Chocolate Coconut Hearts

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Happy Valentine’s Day! Today I have some delicious and festive treats for you guys:) These Chocolate Coconut Hearts are so cute and delicious! I double dipped them in chocolate so that the outsides are super smooth;) Enjoy!

Chocolate Coconut Hearts

Serves: Makes 12 hearts

Total Time: 45 minutes

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla
  • 1 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder

Directions:

  1. Mix together the almond flour, coconut, peanut butter, 1 tbsp of maple syrup, vanilla and water in a small bowl.
  2. Scoop 1/2 a tbsp of the cookie dough mixture into your hands (make sure that you measure so that they’re all the same size) and form a small heart. Repeat this step until you have 12 cookie dough hearts.
  3. Place the hearts in the freezer for 10 minutes.
  4. While the Hearts are chilling, melt 1 tbsp of maple syrup with the coconut oil and cocoa powder in a small pot over low heat.
  5. Remove the hearts from the freezer. Using 2 forks, dip the hearts into the chocolate one at a time and roll them until covered. Use the forks to remove them from the chocolate and place them in a parchment lined Tupperware, then into the freezer for 5 minutes.
  6. Repeat step five, so that the chocolate on the hearts is smooth. You can melt the chocolate mixture again if it becomes too thick. Once they have set in the freezer after their second coat of chocolate, store in the fridge and enjoy;)

Hope you have a great day!

Yours Truly,

MyDayIsBooked;))

Lentil and Barley Stew

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Hi there! I love cooking dishes that are part of my heritage, and this Lentil Barley Soup is my take on Hungarian Goulash. It’s a hearty, filling stew that uses a bunch of veggies, lentils and barley to create flavour. This stew is also great for freezing, so my freezer is stocked full of this stuff👍 Enjoy!

Lentil and Barley Stew

Serves: 6

Total Time: 45 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced (any colour works; I used half green and half red)
  • 1 large carrot, chopped
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 3/4 cup green lentils
  • 1 cup pot barley
  • 8 cups of water
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and peppers and cook until the onions are translucent, about 5 minutes.
  2. Remove the pot from the heat and stir in the paprika, chilli powder, carrots, barley and lentils. Place back on the heat and dump in the water.
  3. Bring the soup to a boil, then bring down to a simmer, cover, and let cook for 30 minutes, until the lentils and carrots are tender and the barley is cooked. Stir in the soy sauce.
  4. Enjoy! This soup can be frozen in resealable bags once cooled.

Hopefully this stew make your winter a little more bearable!!

Yours Truly,

MyDayIsBooked;))

Rainbow Stir-Fry

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Hi guys! Stir-Fry is a quick and easy meal that tastes delicious. You can pack tons of veggies into it, and that’s what I did with this Rainbow Stir-Fry. The combo of veggies and amazing sauce makes this one of my favourite recipes! Hope you enjoy;)

Rainbow Stir-Fry

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 large carrot, chopped
  • 1/2 an onion, thinly sliced
  • 4 small mushrooms, sliced
  • Handful of snap peas
  • Handful of purple cabbage, thinly sliced
  • 1 tbs olive oil
  • 2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tbs water

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in all of the veggies and cook until tender, about 10 minutes.
  2. Mix the soy sauce, maple syrup, vinegar, sesame oil, garlic and water in a small bowl. Add to the pan and stir to coat the veggies in the sauce.
  3. Cook for an additional 5 minutes, then remove from the heat and serve over rice, quinoa or noodles.
  4. Enjoy!

Let me know what you think of this Stir-Fry! Have a great weekend and I’ll see you on Monday!

Yours Truly,

MyDayIsBooked;))

Chocolate and Coconut Granola

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Granola has my heart, it’s true. And because it’s getting close to Valentine’s day, I made this delicious Chocolate and Coconut Granola. It’s made with simple ingredients and tastes AMAZING. The smell when it’s baking in the oven is absolutely heavenly. So know you’ll know where to find me on Valentine’s day; I’ll be curled up on the couch with a big bowl of this stuff. Here’s the recipe!

Chocolate and Coconut Granola

Serves: 6-8

Total Time: 30 minutes

Ingredients:

  • 1/4 cup coconut oil
  • 1 small ripe banana, mashed
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 3 cups rolled oats
  • 1 cup shredded coconut, unsweetened
  • 2 tbsp chia seeds

Directions:

  1. Preheat your oven to 400 degrees Farenheit.
  2. In a small pot over low heat, melt together the coconut oil, mashed banana, maple syrup and cocoa powder, then set the mixture aside.
  3. Mix the oats, coconut and chia seeds in a large bowl. Add in the coconut oil mixture and stir until combined.
  4. Spread out the granola on a parchment lined baking sheet and bake for 10 minutes. At this point, remove it from the oven and give it a stir to ensure even browning. Place it bake in the oven for an additional 10 minutes, then remove and enjoy!

This granola is great with yogurt or milk, or on top of oatmeal. I really want to try it on a smoothie bowl! See you later;))

Yours Truly,

MyDayIsBooked;))

Cauliflower Soup

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Hello there! Cauliflower is one of my favourite vegetables, and this super easy to make soup highlights it perfectly. It’s a medley of onion, celery, roasted garlic and of course, cauliflower, that is blended until smooth and delicious. This soup is freezable and makes a great lunch or light dinner. Enjoy;)

Cauliflower Soup

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1/2 a head of cauliflower, chopped
  • 3 cloves of garlic, left in the skins
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 celery stalks, chopped
  • 1/4 cup fresh parsley
  • 4 cups water
  • 1/2 tsp chilli flakes
  • Pinch of rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped cauliflower on a sheet pan lined with parchment. Toss it with 1 tbsp of the olive oil.
  3. Wrap the garlic cloves in some tinfoil and place the little packet on the sheet pan with the cauliflower. Place the pan in the oven and roast for 30 minutes.
  4. While the veggies are roasting, heat the other tbsp of olive oil over medium heat in a large pot. Add in the onion and celery, and cook until translucent, about 5 minutes. Add in the water, Rosemary, parsley, and chilli flakes, then bring to a boil.
  5. Lower the heat so that the mixture comes down to a simmer, then cook for 20 minutes.
  6. Once the veggies are done roasting and the broth is done simmering, add the cauliflower into a blender along with the contents of the pot. When the garlic packet has cooled, remove the cloves from their skins and add them to the blender as well. Season the soup generously with salt and pepper, then blend until smooth.
  7. Enjoy!!

Hope you like this soup! It’s definitely one of my new favourites;)

Yours Truly,

MyDayIsBooked;))