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21 Simple, Quick, & Easy Meals
All tagged Fast
My mom has been making and taking her famous guacamole to football parties and gatherings for years and it’s always the first thing to be devoured. The secret? Dried oregano! Make this 4-ingredient guacamole in under 5 minutes, and your friends and family will exclaim, “This is the Best Ever Guacamole!”
Creamy Mushroom Soup tastes like pure comfort food but is loaded with veggies and has no cream or half-and-half! It’s as easy as cooking onion, mushrooms, and potatoes in broth and blending until smooth with nondairy milk. The chanterelle mushrooms from @MushroomMikeLLC add both elegance and a peppery, earthy flavor.
Serves: 4-6
Prep time: 10 minutes
Cooking time: 25 minutes
What (your ingredients):
1 tablespoon avocado oil
½ yellow onion, diced
Pinch of salt
28 oz. white mushrooms, diced
1/8 teaspoon salt
½ teaspoon dried thyme
¼ cup dry white wine
3 russet potatoes, diced
3 cups vegetable broth
1 cup unsweetened nondairy milk (I used Ripple)
10 chanterelle mushrooms, roughly chopped
2 teaspoons butter (vegan)
Pinch of salt
Freshly ground pepper to taste
Optional: Drizzle of olive oil
How (your directions):
Heat avocado oil in a large saucepan over medium high heat.
Add the diced yellow onion and a pinch of salt and sauté for 3-4 minutes, stirring frequently.
Add diced mushrooms, salt, and dried thyme. Sauté, stirring frequently, until liquid from mushrooms evaporates, about 5 minutes.
Add white wine and stir for 30 seconds.
Add potatoes and vegetable broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
Meanwhile, heat vegan butter in a small pan over medium heat. Add chanterelle mushrooms and sauté for 2-3 minutes. Season with a pinch of salt.
Turn the stove heat off and stir in nondairy milk into the soup. Using an immersion blender or high-speed blender, blend the mushroom soup until smooth.
Serve soup with freshly ground pepper and a spoonful of chanterelle mushrooms on top. Drizzle with good olive oil and enjoy hot!
Why (the science): Fiber-rich potatoes and nondairy milk add a plant-based creaminess to the soup without the need for heavy cream or half-and-half! Mushrooms are prebiotics, which feed the healthy bacteria in your gut to help reduce inflammation and boost your immune system.
If you’re bored with the same meals and are looking for the simplest and quickest way to switch it up, then you’re going to love this Grilled Romaine and Corn Salad with Basil Aioli Dressing. The dressing and salad come together in 15 minutes flat! The Basil Aioli Dressing is creamy, dreamy and just happens to be super healthy and vegan (but don’t tell your spouse and children that...) Whip up this showstopper salad in both winter for some needed brightness and color, and in summer to impress your BBQ party guests.
Serves: 2-4 (2 meals, 4 sides)
Prep time: 10 minutes
Cooking time: 5 minutes
What (your ingredients):
Basil Aioli Dressing:
1 cup raw cashew halves
½ cup boiling water
¼ teaspoon salt
2 tablespoons lemon juice (1 lemon)
1 garlic clove
1 20-gram package basil
For the Salad:
½ tablespoon olive oil
1 head romaine, rinsed and dried
½ sweet corn, frozen
How (your directions):
To make the Basil Aioli Dressing, start by placing cashews in a small bowl and covering them with ½ cup boiling water. Let stand 5 minutes.
While cashews are soaking, heat grill pan over medium heat. Slice the head of romaine in half. Tip: do not remove the tough bottom that holds romaine head together.
Once heated, add the olive oil to the grill pan. Place each romaine half, cut side down, onto grill pan. Next to the romaine, add the frozen corn. Cook romaine halves and corn 3-4 minutes.
While grilling, add cashews and their soaking water, salt, lemon juice, garlic clove, and basil to a blender.
Blend until smooth.
Plate by placing grilled romaine halves onto a large serving platter, then evenly distribute grilled corn on top. Drizzle liberally with the Basil Aioli Dressing.
Why (the science): Creamy dressings from the store are loaded with processed ingredients, preservatives, and unhealthy fats. This Basil Aioli Dressing is super nutritious, between the heart-healthy and protein-filled cashews and the anticarcinogenic garlic. This creamy dressing is something to feel good about 😊
Lemon Blueberry Muffin Energy Balls are the perfect snack to meal prep for the week ahead- they take 10 minutes to make, require zero cooking, lasts 5-7 days, and can be breakfast on the go, a snack, or preworkout fuel. Does it get any better!? Plus, you know you’re reaching for something healthy when you crave something sweet and grab two of these. Wholesome and delicious, these Lemon Blueberry Muffin Energy Balls will make your meal prep list every week.
Serves: 5 (makes 12-13 energy balls)
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
1 cup rolled oats
1 cup raw whole cashews
Pinch of Himalayan pink salt
6 dates, pits removed
¼ cup unsweetened coconut flakes
¼ cup dried blueberries
Zest and juice of 1 lemon
How (your directions):
Add all ingredients to a food processor.
Blend for 1-2 minutes, until one large dough ball forms.
Pinch off 2 tablespoons of dough at a time, and roll into an energy ball.
Store in an airtight container for 5-7 days.
Why (the science): The protein and fiber from oats and cashews will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.
We all need a meal up our sleeves that takes 5 minutes to throw together (but doesn’t look like we did). I make this Apple, Brie & Arugula Open Sandwich for lunches or dinners when I’m in a pinch. But even if I had all the time in the world to cook, this would still be a classic worth coming back too 😊
Serves: 1
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
2 slices artisan bread (I use a seeded multigrain)
1 ounce brie
1 handful arugula
½ apple
1 teaspoon good olive oil
Salt and pepper
How (your directions):
Lightly toast the slices of bread.
While the bread is toasting, slice the ½ apple into thin slices.
When bread is done toasting, spread brie cheese onto each slice. Top with arugula and slices of apples.
Drizzle with olive oil, and sprinkle with salt and pepper.
Voila!
Why (the science): This sandwich might be the easiest way to eat your fruits and vegetables 😊
This luxuriously smooth Sweet and Spicy Carrot Ginger Soup is everything I want in a soup- incredible depth of flavor, bursting with nutrition, comforting. I once had a soup at a restaurant like this, and fell in love with the sweetness of the soup that was also somewhat savory. I hadn’t been able to recreate that balance of sweet and savory…until NOW! This recipe is easy, quick, and can be made in advance. Great meal prep option that lasts 3 days in the fridge 😊
Serves: 4-6
Prep time: 5 minutes (30 minutes soaking cashews)
Cooking time: 20 minutes
What (your ingredients):
1 tablespoon olive oil
¼ red onion, chopped roughly
1 lb. carrots, chopped roughly
1 Gala apple, chopped roughly
½ granny smith apple, chopped roughly
Pinch of salt
1 garlic clove, minced
1 thumb size knob ginger, peeled and sliced
¼ teaspoon cinnamon
Dash of cayenne pepper
4 cups vegetable broth
To serve: Greek style almond yogurt, maple syrup, granola
How (your directions):
In a large Dutch oven over medium heat, heat olive oil. Add red onion, carrots, Gala and Granny Smith apples, and a pinch of salt. Saute for 3-4 minutes.
Add garlic, ginger, cinnamon, and a dash of cayenne pepper. Sauté for 1-2 minutes.
Add vegetable broth and bring to a boil. Cover, lower heat to low, and simmer for 20 minutes, or until the carrots are fork tender.
Transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high. Always hold the lid of the blender secure and be careful of steam).
Enjoy hot!
Serve with a swirl or dollop of almond yogurt, a drizzle of maple syrup, and a spoonful of granola.
Why (the science): Ginger is a powerful anti-inflammatory
Serves: 1
Prep time: 2 minutes (30 minutes soaking cashews)
Cooking time: 2 minutes
What (your ingredients):
3 tablespoons malt-o-meal
Pinch each of salt, pepper, and red pepper flakes
1 tablespoon shredded mozzarella cheese
1 cup water
8 cherry tomatoes
½ small avocado or ¼ large avocado, diced
4-6 basil leaves
How (your directions):
Add malt-o-meal, salt, pepper, red pepper flakes, mozzarella cheese, and water into bowl.
Microwave on high for 2 minutes.
Add cherry tomatoes, diced avocado, and basil leaves.
Enjoy hot!
Why (the science): Tomatoes are 95% water and are contain potassium, an electrolyte which helps lower blood pressure.
Crunchy Curry Salad with Farro is filling salad, heart enough to be a meal on its own, but light and crunchy and crisp. Refreshing for a hot, summer day!
Serves: 4-6
Prep time: 5 minutes
Cooking time: 20 minutes
What (your ingredients):
½ cup farro
¼ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon paprika
Juice of 1 lime
Juice of 1 lemon
1 head of kale
5-7 radishes
½ large seedless cucumber
1 orange bell pepper
1 shallot
How (your directions):
Heat 5 cups of water in a large pot with 2 teaspoons salt. Once boiling, add the farro and cook for 20 minutes.
Meanwhile, to a large bowl, add curry powder, cumin, paprika, lime juice, and lemon juice. Stir to combine.
Finely chop kale and add to the bowl with spices. Massage 2 minutes to soften kale.
Dice radishes, cucumber, and bell pepper and add to kale.
Mince 1 shallot and add to kale salad.
Once farro is cooked, drain farro, then add to kale salad. Mix to combine.
Enjoy immediately or store in refrigerator for the next day’s lunch or dinner!
Why (the science): Spices have anti-inflammatory powers, so combine spices to flavor your meals in replace of adding salt. If the salad needs salt, add a pinch, but you won’t need a lot with the flavors of curry and cumin 😊
Crave a salty and crispy snack at 3 PM? Friends about to drop by and need a lightning speed appetizer to munch on? Homemade kale chips made in the microwave are ready to devour in only 5 minutes! Get creative with the spices for fun flavored chips, or have your friends or kids choose their own spices. Snacking can be healthy, fast, easy, and yummy 😊
Serves: 1
Prep time: 0
Cooking time: 5 minutes
What (your ingredients):
2 stalks of kale
1 teaspoon avocado oil or olive oil
Pinch of salt
How (your directions):
Tear curly kale into large pieces and discard the stalk.
Massage with oil to make sure kale pieces are thoroughly coated. Then sprinkle with salt.
Tip: You could be adventurous and add a dash of your favorite seasonings-garlic powder, onion powder, paprika, cayenne, etc.
Distribute kale pieces onto plate, allowing a small amount of room between each piece.
Microwave 3 minutes. After 3 minutes, if the kale is not a “chip” yet, continue to microwave, checking every 1 minute. My chips took a total of 5 minutes to create a crispy chip.
Enjoy immediately!
Why (the science): I hardly need to mention the health benefits of kale, since it has been a trending vegetable for a few years now! But now enjoy kale as a crispy chip that only takes 5 minutes and is flavored to your liking 😊
