I often get home from school and riding late, and as much as I would like to make a homemade vegan veggie burger or a whole wheat lasagna, my mind seems to go blank and I end up staring mindlessly into the refrigerator waiting for something to cook itself and magically turn into a healthy meal. This results in nothing but becoming even hungrier and wating time and power! So for busy nights like those, I keep a stash of easy and super healthy recipes on hand, and always buy ingredients to make at least one of these meals. Without further adieu, I present to you…5 nights of no effort healthy dinners:) Thanks to Peas & Crayons for hosting!
Day 1.) Tempeh Pumpkin Noodle Bowl: I am in love with this recipe! It’s a twist on the classic uses for pumpkin, and all of the flavors work so well together. I used spelt pasta- perfection!
If only mine looked as good as hers- sigh. 😉
Day 2.)- Spaghetti Squash Pasta! The easiest of them all, and one of my all time favorites. Adding nutritional yeast boosts it to a comfort food and you can’t get much healthier! Here’s what you do: Put a spaghetti squash in oven at 400 for an hour. Take out, let cool, scoop out seeds, and top with a healthy pasta sauce and veggies. Amazing!
Day 3: Broiled Salmon with Spiced Quinoa: Although I don’t eat meat often, I have a weakness for good, wild-caught salmon. Which is not a bad addiction, with all of its omega-3 fatty acids! In a hurry, I simply rub my salmon with kosher salt and pepper, garlic, and whatever other spice I feel like at the moment, and broil at 500 for 8-12 minutes. Quinoa “risotto”, or quinoa with a tsp. of oil and a tsp. of Braggs, and garlic powder, compliments the salmon perfectly.
Day 4: Tempeh Salads: This one is pretty self explanatory, but is another favorite! Let the tempeh soak for 10 minutes in a healthy marinade of your choice, then broil at 475 until just dark on the outside, usually about 8 minutes. Use a salad with avocado as a base, top with healthy vinegeratte, and dinner is served! I love adding a bit of TJ’s Kimchi to my salads.
Day 5: Massaged Kale Salad with Broiled or Grilled Tofu: This salad is very light, so I always add a grain or bean or some sort to round it out. Essentially, steam your kale until it is just soft, then massage it with a fourth to a half of an avocado. Add a bit of salt or Braggs and as well as lemon juice. For the tofu, cut out a large triangle and soak for 10 minutes at least in any healthy marinade. Then, broil of grill until browned. I also love Whole Food’s tofu for this recipe!
Or… you can go out 🙂
Zaba’s Black Bean Bowl with Guacamole, Rachel’s Kitchen Egg White Omelet, Greens and Protein’s Salmon, Sweet Potato, and Kale
I’ve also been making Tangy Peach Green Smoothies, Paelonola-topped “soft-serve”, and Pumpkin Pie Power Parfaits often…
….and my Raw Almondtella is a huge hit in my house! (Recipes>Snacks and Others)
Products of the week with a sweet theme:
TJ’s Unsweetened Cocoa Powder, Bragg’s Concord Grape Vinegar Drink, and Orgain Chocolate Shakes
Have an amazing day!