Finding quick, easy, healthy recipes can be so difficult sometimes! I find myself going to Pinterest for inspiration most of the time, but sometimes that can be really overwhelming. It’s also very easy to get into a rut making the same things over and over again!
Below are a handful of my go-to, super simple recipes that I make on a regular basis. I have shared all of these recipes multiple times on my Instagram stories, but I realized recently that they don’t have a home on my blog! I wanted to list them out for you in one post that you can come back to whenever you need to.
BREAKFAST:
BLUEBERRY MUFFIN FAB4 SMOOTHIE:
Ingredients:
- Handful spinach
- 1/3-1/2 cup blueberries
- 1-2 tbsp nut butter (I use raw almond butter, peanut butter or PB2)
- 1 scoop vanilla protein powder (I use Vega Protein and Greens)
- 1 tbsp chia seed
- Water/Ice
Blend everything together and enjoy!
AVOCADO TOAST:
Ingredients:
- 2 slices of multigrain or sourdough bread of your choice
- 1/2 avocado, mashed
- 1 tsp lemon juice
- Crushed red pepper flakes or hot sauce
- Salt/pepper or Everything but the Bagel seasoning from Trader Joe’s
Toast your bread, mash avocado on top, and sprinkle remaining ingredients on top!
OVERNIGHT OATS:
Ingredients:
- 1 cup oats
- 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!
SOUTHWESTERN EGG WRAP
Ingredients:
- 1 tortilla (I prefer to use whole wheat, or grain-free tortillas like Siete Foods). You can also make this deconstructed without a wrap!
- 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 and eat!
LUNCH/DINNER:
HUMMUS WRAP:
Ingredients:
- 1 tortilla of your choice (I prefer to use whole wheat, or grain-free tortillas like Siete Foods)
- 1-2 tbsp of your favorite hummus (I love Sabra pine nut right now)!
- Feta cheese crumbles
- Any combination of veggies! I usually use spinach, shredded carrots, red bell pepper and avocado.
Add hummus to your tortilla. Add veggies on top of hummus, then sprinkle feta on top. Roll up and enjoy!
BUFFALO CHICKEN WRAPS/SALADS:
Ingredients:
- 3 boneless chicken breasts
- Frank’s Red Hot, or buffalo sauce of your choice
- Ranch seasoning (can buy the individual packets or a large container of this! It’s usually in the salad dressing aisle).
- Tortillas of your choice (I prefer to use whole wheat, or grain-free tortillas like Siete Foods. Omit these if you want to make it into a salad!)
- 1/2 avocado
- Ranch dressing (I love Tessamae’s,or Bolthouse yogurt dressing)
- Cherry tomatoes
- Romaine
- Feta
Add chicken to Crock Pot. Cover with a generous amount ranch seasoning. Add buffalo sauce (I always just eye-ball the amount, but enough to cover the chicken well and also coat the bottom of the Crock Pot). Cook on low for about 4 hours, until chicken easily shreds with a fork. You could also make this in the Instant Pot using the poultry setting!
Once chicken is cooked/shredded, add to your tortilla with remaining ingredients and enjoy!
KALE AND QUINOA BOWL:
Ingredients:
- Generous handful of kale
- 1/4-1/2 cup cooked quinoa (I sometimes make a big batch of this to last a few days!)
- 1/4 avocado
- 1-2 tbsp dried cranberries
- 1 tbsp slivered almonds
- Grilled or rotisserie chicken (optional– omit for vegetarian version)
- 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 (make sure you remove the stems… they’re gross). Sauté in a pan for a few minutes until it softens! Then add the quinoa to the pan, just until it’s warm. Remove from heat, and add all other ingredients on top!
CAULIFLOWER RICE TACO BOWLS:
Ingredients:
- 1-2 cups chopped romaine or spring mix
- 1-2 cups cauliflower rice
- 1 packet taco seasoning
- Ground turkey or beef (optional– omit for vegetarian)
- Pico de gallo, or any salsa you love
- Cowboy caviar (black bean/corn salsa)
- Sour cream (or plain Greek yogurt to make it lighter)
- 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
If you’re using meat, brown the meat and add taco seasoning according to the directions on the packet. Save a little bit to season your cauliflower rice with! Set aside.
In a large pan, heat some olive oil and add cauliflower rice and taco seasoning until soft/cooked. Place romaine or spring mix into bowl, top with cauliflower rice, then add everything else (including meat) to your liking! I usually add the cilantro and fresh lime juice at the very end!
ASIAN STIR FRY
Ingredients:
- 2-3 cups frozen stir fry veggies
- Protein of your choice (I usually do either chicken or shrimp. Omit for vegetarian)
- 1-2 tbsp olive oil
- A few cloves of minced garlic
- A few tbsp coconut aminos (just depends on how much you’re making! Use this the same way you would soy sauce. It’s just a healthier/lower sodium alternative).
- 1-2 tsp sesame oil (it’s pretty potent so start with a little and add more if you like)
- 2 eggs
- Sesame seeds
If you’re using meat, cook that first! I usually put some olive oil in a pan, add garlic and cook until fragrant, and then add the chicken or shrimp with some salt and pepper. I will sprinkle some coconut aminos on top of the protein to give it some flavor, and just sauté until cooked through. Set that aside.
In a separate pan, heat olive oil over medium heat in large skillet or wok. Add frozen veggies and sauté until 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 in protein, and remove from heat.
Serve over your favorite rice (or cauliflower rice) with sesame seeds on top!
CAULIFLOWER GNOCCHI:
Ingredients:
- 1 bag frozen cauliflower gnocchi
- 1-2 tbsp olive oil
- Marinara or pesto. I LOVE the Costco pesto!!! It’s amazing.
- Optional: sautéed veggies (I’ll do some combo of onions, mushrooms and spinach), or ground turkey.
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/cooked protein/sauteed veggies!
SPAGHETTI SQUASH MARINARA:
Ingredients:
- 1 medium sized spaghetti squash
- 1-2 tbsp olive oil
- Marinara sauce
- Ground turkey
- Salt and pepper
Cut your spaghetti squash in half. It helps to microwave your spaghetti squash first to soften it a little! Start with one minute, and then keep adding a minute until it’s softened up a bit. You also can cut it horizontally (through the middle) to avoid having to cut through the hard stem on the ends. Scoop out all the guts and seeds like you would a pumpkin!
Brush or spray olive oil on the insides of the squash, the sprinkle with salt and pepper. Lay both halves face down on a baking sheet and cook at 400 for 30-40 minutes (until lightly browned on the outside and fork tender). While that’s cooking, brown your ground turkey and add marinara sauce.
Remove from the oven and flip the squash so that it’s cut side up. Use a fork to scrape and fluff the strands from the sides of the squash. Top “spaghetti” strands with your marinara/turkey and enjoy!
CHICKEN AND VEGGIE SOUP:
Ingredients (these are what I typically use, but you can really use any produce you have on hand! It’s a great recipe to make if you have tons of veggies that you need to use up. And it makes for great leftovers!)
- 2-3 chicken breasts
- 1 diced white onion
- Half a container of mushrooms
- Half a bag of carrots
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can white beans (I use cannellini)
- 1 small bag of frozen corn
- 3-4 cups of chicken or vegetable stock
- Salt and pepper
- 4-5 tablespoons Italian seasoning
- 3 bay leaves
Place chicken breasts in Crock Pot. Add everything else but the frozen corn. I just eyeball everything, but make sure you use enough stock to cover everything! I use a LOT of Italian seasoning, salt and pepper for lots of flavor! Stir everything up, place the lid on, and cook on low for 4-5 hours until chicken shreds easily with a fork. Shred the chicken, place back in Crock Pot, add frozen corn, and cook for a few more minutes until corn isn’t frozen in anymore. Remove bay leaves, top with avocado and serve with a side of yummy multigrain bread!
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I hope these recipes give you some inspiration for your next grocery trip! As always, leave any questions for me below.
xo
