Mealtime can feel stressful – deciding what to make (and how to make it) can easily result in dropping everything and opting for takeout. But you can trust us when we say it truly doesn’t have to be complicated! We are all about having several easy-to-make recipes on hand so that we never find ourselves in a mealtime bind. So, we’ve rounded up some of our favorites that are super simple to make, require minimal ingredients and taste really delicious. Whether you’re just starting to cook more regularly or you need a few fresh ideas, we’ve got your back!
- 1/2 cup Almond Milk
- 2 TBSP chia seeds
- 1-2 TSP Maple Syrup ( to taste)
- 1 TSP Vanilla Extract
- Mango chunks (or fruit of your choice)
- Coconut Shavings
- Granola (for topping)
- Combine milk and chia seeds, then add in maple syrup + vanilla extract, stirring well until combined
- Cover and refrigerate overnight (6-8 hours is best!)
- If pudding is still drippy, add in extra chia seeds, stir and let it sit a couple more hours
- Once chia pudding is settled, add toppings and enjoy!
Lasts for 5 days and is dairy-free, soy free, gluten-free and plant based!
- 1/3 cup oats (old fashioned or gluten free)
- 1/3 cup milk (we use almond)
- 1/3 cup plain greek yogurt
- 1 TSP vanilla extract
- 1 TBSP maple syrup (or sweetener of your choice)
- 1 TBSP cacao nibs
- Optional add-ins: 1/2 scoop protein powder for a protein boost, berries and/or granola
- Combine oats, milk, greek yogurt, vanilla extract, maple syrup, cacao nibs and protein powder
- Cover and let sit overnight (6-8 hours)
- Top with optional toppings, serve and enjoy!
- 2 1/4 pounds center-cut salmon filet (1 1/2 inches thick)
- 3/4 cup soy sauce (or coconut aminos for a non soy option)
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon (2 lemons)
- 1 tbsp sesame oil
- 1 1/2 tsp chili paste
- 1/2 cup sliced scallions
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 2 tbsp sesame seeds
- Preheat oven to 450 degrees
- Combine all above ingredients in a bowl (excluding scallions and sesame seeds)
- Place salmon filets in a bag or container, pour mixture over and let marinate in fridge for a few hours
- Place salmon on a baking pan lined with unbleached parchment paper & pour on extra marinade
- Sprinkle scallions and sesame seeds on top
- Place in oven at 450 for 13-15 minutes
- Serve and enjoy!
Recipe from Dale’s boyfriend’s grandma!
Veggie-Packed, Gluten-Free Pesto Pasta:
– Gotham Greens Vegan Pesto (or other brand, we just love this one!)
– 1 box gluten-free pasta (we love Tolerant Foods)
– 1 Bag of frozen peas
– 1 package Shiitake Mushrooms
– Several heads of broccoli
– Red pepper flakes
– Salt & pepper (to taste)
– 1-2 TBSP olive oil
– Boil water & cook pasta as directed on package
– At the same time, in a skillet, heat olive oil & add in veggies, cooking until tender & removing from heat. Add 1/2 the bag of peas in the last 3-4 minutes of cooking as they take less time to cook.
– Drain pasta and combine with veggies and several scoops of pesto
– Add salt, pepper & red pepper flakes to taste & enjoy!
Easy Jalapeño Lemon Rotisserie Chicken:
– 1 jalapeño sliced into rings
– 1 lemon sliced
– TBD butter amount
– 2 TBSP melted butter, ghee or olive oil
– Salt & pepper to taste
– Preheat oven to 375 degrees Fahrenheit.
– Rinse chicken and pat dry. Loosen skin from chicken, including the legs
– Place lemon slices & jalapeños under skin, scattering throughout & squeezing any leftover lemon under skin (+ tossing any left overs into cavity)
– Generously butter chicken, add salt & pepper
– Place in oven for about 1.5 hours, let sit after removing from oven & enjoy!