Whether you’re trying to eat healthier, expanding your palate or looking for busy-day recipes, you can whip up all of these meals and take them to go in fifteen minutes or less.
Fried Rice
Ingredients
1 cup cooked rice (try looking for packages of pre-cooked rice in your grocery store, or cook up a few servings on the weekend and use it throughout the week)
2 tablespoons low-sodium tamari or soy sauce
½ cup frozen mixed vegetables
½ cup protein, such as tofu, tempeh or a pre-cooked meat
Begin by putting the rice in a pan over medium heat, and add in tamari or soy sauce. Stir until rice is fully covered, and toss in mixed vegetables and protein. Continue cooking until the vegetables are thawed and warm, approximately three to five minutes. Garnish with chopped green onions, sesame seeds, or sweet chili sauce.
Lentil-Quinoa Taco Bowl
Ingredients
½ cup cooked lentils
½ cup cooked quinoa
2 tablespoons taco seasoning (or, for an easy substitute, equal parts cumin, chili powder, cayenne and salt)
1 teaspoon hot sauce
½ teaspoon concentrated vegetable stock (optional)
3 tablespoons salsa
Taco ingredients of your choice, such as diced tomatoes, onion, peppers, etc.
1 cup tortilla chips
Add lentils, quinoa, taco seasoning, hot sauce, vegetable stock, salsa and 3 tablespoons water in a pan over high heat. Stir thoroughly. Cook until all the water is evaporated, and the mixture resembles taco meat. Add in other ingredients, and eat with a serving of tortilla chips.
Simple Smoothie Bowl
Ingredients
1 frozen banana
1 cup frozen fruit of your choice, such as strawberries, pineapple or blueberries
1 cup spinach or kale
Enough almond milk to allow for easy blending, between 1-2 cups
Fresh fruit, hemp seeds, chia seeds, sliced almonds, granola or any other toppings you would like
Blend the banana, frozen fruit, spinach and almond milk so that it has a thick consistency, almost like soft-serve ice cream. Put in a reusable bowl, and keep in the freezer for up to 30 minutes before eating. Pour your toppings into an additional container so that they don’t freeze or get soggy. The smoothie will melt quickly, so it’s best to eat it within an hour.
Baked Potato Bowl
Ingredients
1 large or 2 small golden potatoes, cut into inch cubes
¼ cup broccoli
¼ cup mushrooms
1 chopped green onion
½ cup protein of your choice, pre-cooked
Put the cut-up potato in a microwave-safe bowl with about ¼ cup of water, and microwave in two minute intervals, stirring each time. Cook until almost soft, and drain the water at approximately 6-8 minutes. Add in broccoli and mushrooms, and microwave for an additional two minutes. Add green onion, protein and any other ingredients you’d like on your baked potatoes, like sour cream or cheese or non-dairy alternatives.
