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21 Simple, Quick, & Easy Meals
All tagged Parmesan
Parmesan Pasta Salad with Fresh Tomatoes is one of the EASIEST recipes- simply boil pasta, slice fresh cherry tomatoes, and toss with salty parmesan and high-quality olive oil. It’s great warm, room temperature, or cold, which makes it perfect for weekly meal prep. Enjoy as a super quick dinner after a busy day, or store in glass containers for a week of grab-and-go lunches.
If you’re in search of a healthy, freezer-friendly meal prep recipe that can be enjoyed for on-the-go breakfasts or afternoon snack, then this recipe is for you! Italian Inspired Egg Muffins freeze beautifully, but they also last in the fridge for 5 days. Serve them with toast and fresh avocado, or serve with a salad for a light lunch.
Serves: 6-12 (1-2 egg muffins per serving)
Prep time: 5 minutes
Cooking time: 25 minutes
What (your ingredients):
1 cup fresh spinach, chopped
2 Roma tomatoes, diced
½ freshly grated parmesan cheese
½ teaspoon Italian seasoning
12 eggs
¼ cup unsweetened plant-based milk
Pinch of salt and pepper
How (your directions):
Preheat oven to 350°F.
Line a 12-cup muffin pan with parchment paper muffin liners.
In each muffin cup, add a tablespoon of chopped fresh spinach and a few pieces of diced tomato.
Sprinkle each muffin cup with Italian seasoning.
Top each muffin cup with 1 tablespoon parmesan cheese.
In a large Pyrex measuring cup, whisk eggs, plant milk, salt and pepper.
Distribute egg mixture evenly among the 12 muffin cups.
Bake for 25 minutes.
Enjoy hot, room temperature, or even cold!
Why (the science): Herbs are rich in antioxidants, so don’t skip the addition of Italian seasoning. It adds both flavor and nutrition!
Red Lentil Stew is the ultimate cozy comfort food that is incredible for your immune system- between the garlic, ginger, leek, and lemon, Red Lentil Stew has several health boosting vitamins and antimicrobial properties! It also makes a great meal prep recipe, as it stores well in the fridge for 3-4 days. Inspired by my favorite food blogger’s (Sarah Britton’s) Four Corners Soup, this Red Lentil Stew is something to look forward to after a long day’s work 😊
Serves: 4-6
Prep time: 5-10 minutes
Cooking time: 40 minutes
What (your ingredients):
1 tablespoon coconut oil
1 leek, sliced into half-moons and rinsed
Pinch of salt
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon cumin
¼ teaspoon cayenne pepper
1 28-oz can crushed tomatoes
1 cup red lentils, rinsed
3 cups veggie broth
½ lemon, sliced into thin rounds
1 tablespoon maple syrup
4 cups spinach
To serve: slices of avocado or grated parmesan cheese and good olive oil
How (your directions):
Heat a large soup pot or Dutch oven over medium heat. Add coconut oil, sliced leek, and pinch of salt to the pot and sauté for 3-4 minutes.
Add minced garlic, ginger, cumin, and cayenne pepper, sautéing for 1 minute.
Add crushed tomatoes, lentils, veggie broth, and lemon slices to the leek mixture. Bring to a boil, then cover, lower heat to low, and simmer for 30-40 minutes until lentils reach desired texture.
Add maple syrup and taste for seasoning. With the heat turned off, stir spinach into stew until wilted.
Serve hot with either sliced avocado, or a grating of parmesan cheese and drizzle of good olive oil.
Why (the science): Lentils are a plant-based protein powerhouse, with 20 grams of protein per 1 cup! That’s equivalent to about 3 oz of chicken breast.
