Tag: Vegan

Orange Kale Salad

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Hi guys;) For lunch today I made a delicious Orange Kale salad. I feel like salads really get a really bad rep, because most of them aren’t very exciting. When I first started eating healthy, all I made was salads, and they were really boring and not very tasty. This kale salad, though, is what a salad should be: fresh, light and delicious!

I know that I’ve posted a lot of recipes this month, and that’s mainly because I’m in a book drought right now and I don’t know what to read next. I’m re-reading the Divergent series. If anyone has any book recommendations for me, please let me know! Anyways, here’s the recipe for my Orange Kale Salad.

Orange Kale Salad

Serves: 2 people as a main and 4 people as a side

Total Time: 15 minutes

Ingredients:

  • 3 cups chopped kale
  • 1 Orange, cut into small chunks
  • 1 Carrot; use a vegetable peeler to create carrot ribbons
  • 1 cup cooked quinoa
  • 1 can of white beans, drained and rinsed

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • Salt and pepper to taste

 

Directions:

  1. Toss all of the salad ingredients in a bowl.
  2. In a smaller bowl, whisk the dressing ingredients together.
  3. Add the dressing to the salad and mix well.
  4. Enjoy!

Hope you like this quick and delicious salad! Keep your eyes open for my April Bullet Journal Set- Up coming later this week!

Yours Truly,

MyDayIsBooked;))

Veggie Noodle Stir-Fry

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Hello! Today’s recipe is a Veggie Noodle Stir-Fry. It’s packed with broccoli, spinach and bell peppers, and fried with a sauce that’s absolutely to die for! Plus, it takes less than 20 minutes to make from boiling the noodles to serving it up. I used whole wheat spaghetti, but feel free to use brown rice noodles or even rice or quinoa if you don’t have anything else on hand. Let’s get started!

Veggie Noodle Stir-Fry

Serves: 1

Total Cook Time: 20 minutes

Ingredients:

  • 85g whole wheat spaghetti (or other noodles)
  • 2 cups broccoli florets
  • 2 cups spinach
  • 1/2 a bell pepper (I used red), sliced thinly
  • 1 tsp olive oil

For the sauce:

  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • 1 tsp pure maple syrup
  • 1 tsp white vinegar
  • 1 tbs sesame oil
  • Juice of 1/2 a lemon
  • 1 tsp ground ginger

Directions:

  1. In a large pot of boiling water, cook the spaghetti for about 7 minutes, until al dente. Drain and set aside.
  2. Heat the oil in a pan over medium heat and cook the broccoli and peppers until the broccoli is browned and the peppers are soft, about 5-7 minutes.
  3. While the veggies are cooking, make the sauce by mixing all of the ingredients together in a bowl.
  4. Once the peppers and broccoli are cooked, add the spinach and noodles into the pan and fry until the spinach is wilted. Next, add in the sauce and coat the veggies and noodles with it.
  5. Fry for a few more minutes, adding a bit of salt if needed. Remove from heat and enjoy!

This recipe is great for a quick lunch or dinner and is super easy to make. You can switch up the veggies that you use from time to time- I think that mushrooms would go great with this! Have a great week;)

Yours Truly,

MyDayIsBooked;))))

 

 

 

 

 

Lentil Turmeric Quinoa with Spinach and Mushrooms

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Hi!! Hope everyone’s having a great week so far;) In this post I’ll be sharing a recipe that is kind of big skillet of whatever I had I my fridge; it’s a great way to use up left overs. So if you want to switch out the ingredients in this recipe for ones that you have on hand and need to use up, go for it. Peppers, chickpeas, beans, and other kinds of greens would definitely work well in place of mushrooms, lentils and spinach. Anything that’s left over from a week of eating can be tossed in here. This recipe makes enough for two full servings, so if you make it for dinner one night it’s great for lunch the next day. Here’s how to make my Lentil Turmeric Quinoa with Spinach and Mushrooms!

Lentil Turmeric Quinoa with Spinach and Mushrooms

Cook Time: 30-40 minutes

Serves: 2 as a main course, 4 as a side dish

Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup dry green lentils
  • 1/2 tbs coconut oil
  • 1/2 a medium onion
  • 2 garlic cloves, finely chopped or minced
  • 1 celery stalk, chopped
  • 1 1/2 cup sliced mushrooms
  • 2 cups spinach
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • Salt and pepper to taste
  • Water, as needed

Directions:

  1. Rinse the lentils and pick out any shrivelled up ones. Put them in a small pot with 1 1/2 cups water and bring to a boil, then turn the heat down and let the lentils cook in the simmering water for about 30 minutes, or until tender.
  2. While the lentils are cooking, heat the coconut oil in a large skillet. Add the garlic, onions and celery and cook until the opinions are translucent, about 6-8 minutes. Feel free to add a little bit of water to the pan to prevent the veggies from sticking.
  3. Add in the mushrooms and cook until soft.
  4. Next, put the cooked quinoa and all of the spices into the pan. Mix everything together and then add the spinach, cooking until it’s just wilted.
  5. Remove from the heat and add in the cooked lentils.
  6. Enjoy!

I hope that you enjoy this dish and have fun playing around with different combinations of vegetables. This is going to be my new go-to quinoa recipe;) Bye for now!

Yours Truly,

MyDayIsBooked;))

Sweet Potato and Chickpea Curry

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Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.

Sweet Potato and Chickpea Curry

Serves: 4-6

Total Time: 70 minutes

Ingredients:

  • 1 tbs avocado or olive oil
  • 1 medium onion, diced
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbs curry powder
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
  • 1 can crushed or diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup water (optional)
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 1 cup cooked grains, for serving/freezing

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
  2. Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
  3. Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
  4. Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
  5. Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
  6. Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
  7. Microwave and enjoy!

 

I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))

 

Yours Truly, MyDayIsBooked

All-Purpose Shawarma Spice

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Hello, you amazing people! I’m hoping that you’ve tried shawarma before, because it’s delicious, but if you haven’t, it’s basically meat roasted with middle eastern spices, usually served with pita, rice and pickled veggies. I could eat this stuff all day, and so I created a spice mix that almost perfectly recreates the real thing. I say that it’s “all-purpose” because that’s totally what it is. You can use this blend of spices on chickpeas, in soups and stews, or on chicken (my personal favourite).  This recipe is simple and you probably have all of the spices that you need right in your pantry. Here it is!

All Purpose Shawarma Spice

Makes: About 1/4 cup of spice

Total Time: 5 minutes

Ingredients:

  • 1 tbs garlic powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp cayenne powder
  • 1 tbs cumin
  • 1 tsp salt
  • 1 tbs paprika

Directions:

  1. Mix all of the seasonings in a bowl. Store in a sealable plastic bag.
  2. Enjoy on chickpeas (see a roasted chickpea recipe here), chicken, or in mediterranean cooking.

 

So yeah, today I had kind of a quicker recipe to share with you guys, but it’s delicious nonetheless;) Let me know what cool recipes you guys use this spice mix in!

 

Yours Truly, MyDayIsBooked:))))))