Whether you’re a meat-eater looking for recipes for #meatlessmonday or a vegetarian looking for something new to add to your menu, this post has some really quick and easy ideas for every meal of the day!
BREAKFAST:
[lt_recipe name=”Blueberry Muffin Smoothie” servings=”1″ total_time=”5M” difficulty=”Easy” summary=”This smoothie is the perfect balance of protein, fiber, and fat and will keep you full until lunchtime! ” print=”yes” ingredients=”Handful spinach;1/3-1/2 cup blueberries;1-2 tbsp nut butter (I use raw almond butter);1 scoop vanilla protein powder;1 tbsp chia seed;Water/Ice” ]Blend everything together;Enjoy![/lt_recipe]
[lt_recipe name=”Avocado Toast” servings=”1″ total_time=”5M” difficulty=”Easy” summary=”Avocado toast is packed with whole grains and healthy fats! You can add a fried egg on top to add some protein as well.” print=”yes” ingredients=”2 slices of multigrain or sourdough bread of your choice;1/2 avocado, mashed;1 tsp lemon juice;Crushed red pepper flakes to your liking;Salt/pepper” ]Toast your bread;Add mashed avocado on top;I like to add crushed red pepper, salt and pepper, and a little lemon juice! Another great way to season the avocado is with hot sauce or Trader Joe’s Everything but the Bagel seasoning.[/lt_recipe]
[lt_recipe name=”Peanut Butter/Banana Muffin” servings=”1″ total_time=”5M” difficulty=”Easy” summary=”If you’re craving something sweet in the morning, you can’t go wrong with the PB/banana combo!” print=”yes” ingredients=”1 english muffin;1-2 tbsp peanut butter;1/2 banana;Drizzle of honey (optional);Cinnamon (optional)” ]Toast your english muffin;Add peanut butter and banana;Drizzle honey/sprinkle cinnamon on top;Enjoy![/lt_recipe]
[lt_recipe name=”Blueberry/Chia Overnight Oats” servings=”3″ prep_time=”5M” total_time=”OVERNIGHT” difficulty=”Easy” summary=”Overnight oats are a great as an on-the-go breakfast. You can make 3 or 4 jars of them at night and your breakfast is ready to go in the morning for a few days! I make them in a ball jar so that I can just keep the lid on until I’m ready to eat them.” print=”yes” ingredients=”1 cup oats (I use gluten-free);1 1/4 cups almond milk;1 1/2 tbsp pure maple syrup;1 tbsp chia seed;1/2 cup blueberries” ]Combine everything but the blueberries together in a bowl;Scoop into 3 separate ball jars and place in refrigerator overnight;When you’re ready to eat them, just add your blueberries to the jar and stir! Bananas, coconut, cacao nibs, and granola are other great toppings to add once you’re ready to devour![/lt_recipe]
[lt_recipe name=”Southwestern Egg Wrap” servings=”1″ prep_time=”5M” cook_time=”5M” total_time=”10M” difficulty=”Easy” summary=”If you have some time in the morning, I love to make a big hearty egg wrap for breakfast. This one has a Mexican twist and is super filling!” print=”yes” ingredients=”1 tortilla (I prefer to use whole wheat, or grain-free tortillas like Siete Foods);2 eggs;Salsa of your choice (I love to use black bean/corn salsa);1/4 Avocado;Mexican cheese blend;Hot sauce if preferred” ]Cook eggs in a sauté pan until scrambled/cooked through;Add them to your tortilla with all other ingredients;EAT! :)[/lt_recipe]
LUNCH:
[lt_recipe name=”Hummus Wrap” servings=”1″ total_time=”5M” summary=”A super easy lunch idea: add hummus to your favorite tortilla and add any veggies that you like/have on hand!” print=”yes” ingredients=”1 tortilla of your choosing;1-2 tbsp of your favorite hummus;Feta cheese crumbles;Any combination of veggies! I usually use spinach, shredded carrots, red bell pepper, mushrooms and onions.” ]Add hummus to your tortilla;Add veggies on top of hummus;Sprinkle feta on top;Roll up and enjoy![/lt_recipe]
[lt_recipe name=”Veggie Quesadillas” servings=”1″ prep_time=”5M” cook_time=”5M” total_time=”10M” difficulty=”Easy” summary=”Veggie quesadillas are a super quick lunch idea that can make for great leftovers! Also perfect for dinner.” print=”yes” ingredients=”2 tortillas of your choice;Cheese (if you are vegan, Trader Joe’s has an awesome almond-based mozzarella that is delish!);Onions;Mushrooms;Bell pepper;Spinach;Salsa/guac;Sour cream or plain Greek yogurt” ]Spray sauté pan with olive oil and turn on low-medium heat;Add onions, mushrooms and bell pepper and cook until veggies start to soften;Add spinach in with other veggies until cooked;In a separate sauté pan on low-medium heat, spray with olive oil and add one tortilla.;Sprinkle cheese in a thin layer on top;Add your veggie mixture on top of cheese and spread it out;Add a little more cheese on top of the veggies;Add your second tortilla on top;Wait for the cheese to melt and flip once;Remove from heat. Cut into triangles and dip in salsa/guac and sour cream![/lt_recipe]
[lt_recipe name=”Kale and Quinoa Bowl” servings=”1″ total_time=”5M” summary=”Great creative with kale/quinoa bowls! Use the kale and quinoa as your base and then play with different combos of veggies/dressing. Below is a combo that I really love– it’s great with a piece of salmon on top as well!” print=”yes” ingredients=”Generous handful of kale;1/4-1/2 cup cooked quinoa;1/4 avocado;1-2 tbsp dried cranberries;1 tbsp slivered almonds;1-2 tbsp honey mustard dressing (I usually use the Bolthouse Farms yogurt honey mustard, or the Primal Kitchen Foods avocado oil-based honey mustard)” ]Massage your kale with a little olive oil, salt and pepper;Add your quinoa on top;Add all other toppings of your choice;Toss with dressing! [/lt_recipe]
[lt_recipe name=”Veggie Burger” servings=”1″ total_time=”5M” difficulty=”Easy” summary=”Not a ton of ingredients or instructions for this one because I always just buy frozen veggie burgers to make things easy. I absolutely love the Dr. Praegger’s brand!” print=”yes” ingredients=”1 whole wheat bun;1 frozen veggie burger;Cheese (optional);Toppings of your choice: ketchup, mustard, mayo, lettuce, tomato, onion” ]Cook your veggie burger according to instructions and add cheese on top;Place burger on bun and add any other toppings you prefer![/lt_recipe]
DINNER:
[lt_recipe name=”Taco Bowls” servings=”1″ total_time=”10M” difficulty=”Easy” summary=”My favorite dinner recipe ever! It’s so good without any meat but you could always add ground beef or ground turkey if you’re a meat eater!” print=”yes” ingredients=”1-2 cups chopped romaine or spring mix;1 cup cauliflower rice;1-2 tbsp taco seasoning;Pico de gallo or salsa you love;Cowboy caviar (black bean/corn salsa);Sour cream or plain Greek yogurt;Fresh avocado or guac;1 tbsp Trader Joe’s Zhoug sauce (secret ingredient but be careful– it’s spicy)!;Mexican cheese blend;Cilantro;1/2 fresh lime” ]Cook cauliflower rice and taco seasoning in a pan until cooked.;Place romaine or spring mix into bowl;Top with cauliflower rice;Add all other toppings other than cilantro;Mix together and garnish with fresh cilantro and a squeeze of fresh lime juice![/lt_recipe]
[lt_recipe name=”Quinoa/Black Bean Stuffed Peppers” servings=”2″ total_time=”30M” summary=”Made with quinoa, black beans, tomatoes, and baby spinach, this healthy dish has a Mexican flare and is SO GOOD.” print=”yes” ingredients=”2 red/yellow/orange bell peppers;2 tsp olive oil;1 clove garlic;¼ red onion;1 cup cooked quinoa;½ cup canned diced tomatoes;½ can black beans, rinsed and drained;¼ tsp salt;1 tsp cumin;½ lime;1 cup baby spinach;¼ cup cheese (Mexican blend or cheddar is good)!” ]Preheat oven to 400;Crush garlic, dice onion. Set aside;Cut the peppers in half. Remove the seeds;Spray a baking sheet with baking spray (or a drizzle of olive oil);Lay the peppers skin-side-down on the baking tray. Bake the 15-20 minutes, until they are just beginning to brown around the edges. Leave the oven on!;Add the olive oil, onion and garlic to a sauté pan on medium heat. Cook until veggies start to soften;Add the quinoa, diced tomato, black beans, salt, cumin and lime to the pan;Stir for a couple of minutes, then add spinach to the pan. Continue to cook until the spinach is wilted;Remove from heat and fill your peppers with the quinoa and black bean mixture;Sprinkle cheddar cheese on top, return the peppers to the baking tray, and cook for another 5 minutes until the cheese is melted;Eat![/lt_recipe]
[lt_recipe name=”Asian Stir Fry” servings=”1″ total_time=”15M” difficulty=”Easy” summary=”I love to buy a huge bag of frozen stir-fry veggies at Cosco– it lasts forever and makes for a super easy dinner idea.” print=”yes” ingredients=”2-3 cups frozen stir fry veggies;1 tbsp olive oil;2-3 tbsp coconut aminos;1-2 tsp sesame oil (it’s pretty potent so start with a little and add more if you like);2 eggs;Sesame seeds” ]Heat olive oil over medium heat in large skillet or wok;Add frozen veggies;Cook until veggies are mostly cooked through;Add eggs to the veggie mixture and continue to cook until egg is cooked through;Add coconut aminos and sesame oil, toss and remove from heat;Serve over your favorite rice (or cauliflower rice) with sesame seeds on top![/lt_recipe]
[lt_recipe name=”Cauliflower Gnocchi” servings=”2″ cook_time=”10M” total_time=”10M” summary=”Cauliflower gnocchi from Trader Joe’s is most definitely a weekly staple for me. I will sometimes switch up the sauce between marinara and pesto! You can also add roasted veggies (I usually do roasted broccoli), or sautéed veggies (I’ll do some combo of onions, mushrooms and spinach).” print=”yes” ingredients=”1 bag frozen cauliflower gnocchi;1-2 tbsp olive oil;Marinara or pesto;Optional: roasted or sautéed veggie blend (see note in description)!” ]Heat olive oil in a frying pan over low-medium heat;Add the bag of gnocchi to the pan. Note: DON’T ADD WATER! For whatever reason, the instructions say to add water but trust me…don’t do it);Cook for a few minutes and then flip. Pan fry them until they’re nicely golden on the edges and cooked through;Toss in your favorite sauce![/lt_recipe]
