You know when you open the fridge door, stare for a few moments and close it? Then five minutes later…. Open the fridge door. Maybe move some things around this time. Close it. Then 10 minutes later open the fridge door. Close it. Open the freezer. Close it. Back to the fridge, praying that in the last 30 seconds someone has miraculously cooked you a healthy gourmet meal and placed it on the top shelf.
Because SAME.
This happens to me when:
1. I haven’t meal planned
2. I’m really hungry
3. I have zero desire to cook
This is usually when I would go out to eat. The problem is that at this point I am already WAY past hangry. Staring at the fridge for 60 minutes has pushed me past the “I’ll have the minestrone soup with a salad, please” and into the “ give me whatever food you have and I’m not saying please.” By now I’m headed for a burrito smothered in queso or a greasy cheese pizza. These foods are lovely, but they don’t actually make my body feel good.
Over the past few years I’ve started meal planning to prevent these moments. But there are still some nights where I just really don’t feel like cooking. I’ve learned to keep a few simple things on hand for just those nights.
These 5 meals can be made in less than 15-20 minutes and take minimal ingredients or effort.
1. Gyozas with Stir-Fried Vegetables
One of my freezer staples is the vegetable gyozas from Trader Joes. I typically use broccoli in this recipe, but it would be great with shredded carrots, snap peas, asparagus, or onions. I like to go pretty heavy on the vegetables. To make this even easier you could use a bag of frozen vegetables or pre-chopped vegetables from the grocery store. Feel free to swap out tofu for chicken, fish or anything else you think would be good here. I like to make my own dipping sauce, which only takes about 30 seconds.
Follow direction for pan fry- on the back of the bag to cook the gyozas
During the last 3 minutes of cooking add in your broccoli or other vegetables
Slice baked tofu
Make your sauce by mixing all ingredients in a small bowl
Ingredients
Directions
Follow direction for pan fry- on the back of the bag to cook the gyozas
During the last 3 minutes of cooking add in your broccoli or other vegetables
Slice baked tofu
Make your sauce by mixing all ingredients in a small bowl
2. Sweet potato and Kale Grain Bowls
I have this once a week or so for breakfast, lunch, or dinner. It’s so yummy, filling, and most importantly I feel good afterwards. For your grain you can pick whatever you like best. My top three go-tos are quinoa, farro, and barley. I get the quick cooking farro and barley from Trader Joe’s or their frozen quinoa (can you tell I love Trader Joe’s yet?). I usually cook more grain than I need and keep the rest in the fridge for another meal later on in the week. I always cook my grain in vegetable broth for a little extra flavor. For your protein source, again pick what you like and what you have. This can be leftover chicken, salmon or in my case, Field Roast’s smoked apple sage vegetarian sausage
Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster
Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often
Prepare the grain as directed on package
Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft
Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp
Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon
Ingredients
Directions
Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster
Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often
Prepare the grain as directed on package
Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft
Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp
Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon
3. Veggie Tacos
I love tacos! Any week I make tacos is a good week indeed. Thankfully these are SUPER easy and quick to make. Again you can really use whatever vegetables you have on hand. When buying bell peppers I try to pick two different colors, like a red and yellow, because, for one it’s prettier, and also different colors have different phytonutrients. You can make your own taco seasoning or you can buy it. If you do buy a taco seasoning just look for one with real ingredients and avoid those with ingredients you can’t pronounce. Lately I’ve been making soft shell tacos and going for a flour/corn tortilla combo. I get these from…. You guessed it, Trader Joe’s. But pick whatever tortilla makes you giddy.
Drain and rinse the black beans
Slice onions and bell peppers
Heat 1 Tbsp. oil in a pan and add onions. Cook until translucent (about 5-6 minutes)
Add bell pepper and cook another 2 minutes stirring often
Add black beans to pan
Add taco seasoning until everything is well covered and desired taste is achieved
Add filling to your tortillas
Top with avocado slices, salsa, and shredded cheese
Ingredients
Directions
Drain and rinse the black beans
Slice onions and bell peppers
Heat 1 Tbsp. oil in a pan and add onions. Cook until translucent (about 5-6 minutes)
Add bell pepper and cook another 2 minutes stirring often
Add black beans to pan
Add taco seasoning until everything is well covered and desired taste is achieved
Add filling to your tortillas
Top with avocado slices, salsa, and shredded cheese
4. Pasta with Spinach and Broccoli
This may be the easiest one yet. I love getting ravioli, tortellini, or gnocchi and keeping them in my fridge or freezer for nights when I’m just not feeling it. Lately my favorite has been the cauliflower gnocchi from Trader Joe’s. Trader Joe’s should probably just sponsor me. Anyone who works at Trader Joe’s reading this right now? Please send me free food. I love you.
Rather than steaming my spinach I let the hot pasta do the work by placing the pasta directly on top of the spinach in my bowl. If you want your spinach slightly more wilted, add it to your boiling water for 30 seconds before draining the pasta.
Wash both broccoli and spinach. Chop the broccoli
Follow the directions on the back of the bag for whatever pasta you are cooking
When there are about 3 minutes left with the pasta, add the chopped broccoli to the boiling water
Drain pasta and broccoli
Place spinach at the bottom of your bowl and immediately add the hot pasta
Top with olive oil, Parmesan cheese, and salt and pepper. Option for a spritz of lemon
Ingredients
Directions
Wash both broccoli and spinach. Chop the broccoli
Follow the directions on the back of the bag for whatever pasta you are cooking
When there are about 3 minutes left with the pasta, add the chopped broccoli to the boiling water
Drain pasta and broccoli
Place spinach at the bottom of your bowl and immediately add the hot pasta
Top with olive oil, Parmesan cheese, and salt and pepper. Option for a spritz of lemon
5. Mediterranean Bowl
This Mediterranean bowl is perfect on a warm summer evening. I love all the fresh ingredients and it takes at most 10 minutes. Get creative here and add in whatever vegetables you like. You can always add shredded chicken, fish, or tofu.
Cook the grain of your choice
Add hummus to a microwaveable bowl and heat for 30 seconds
Add grain to your hummus bowl
Top with spinach, cucumbers, olives, and tomatoes
Sprinkle feta on top and drizzle with olive oil. Add salt and pepper to taste and a squeeze of lemon
Option to add parsley
Ingredients
Directions
Cook the grain of your choice
Add hummus to a microwaveable bowl and heat for 30 seconds
Add grain to your hummus bowl
Top with spinach, cucumbers, olives, and tomatoes
Sprinkle feta on top and drizzle with olive oil. Add salt and pepper to taste and a squeeze of lemon
Option to add parsley