Meal in a Minute… Well, 4…

I barely have enough time to shower or take a poo by myself, so making a healthy lunch or dinner with fresh veggies sounds utterly exhausting… Like, I didn't know it was possible to operate on so little sleep and I have a nugget, who for all intents and purposes, sleeps really well for an almost 5 month old. Like seriously. Whoa. WHOA. So my darling love, Chelsea [she is so gonna be famous one day] introduced me to these amazing Lotus Foods ramen packets! Completely clean, fat free, oil free, gluten free, and vegan! For a buck seventy-nine these suckers are a pantry staple in my new normal. To jazz these puppies up I like to add various roasted veggies, baked tofu, a handful of greens, or all of the above!  [Step 1] Follow package instructions. Basically boil 2 cups of water. Add spice packet and noodles. Cook for 4 minutes. Boom. Done.

[Step 2: Optional] Add a splash of tamari which adds a great depth of flavor. Easy peasy.

[Step 3: Optional] Add your desired flare.

[I love baked tofu. You can make your own or buy it pre-baked. To make your own, cut super firm tofu and press to remove all water. Mix tamari, honey, lemon juice. Coat Tofu and bake at 375 until firm about 25 minutes.]

[A handful of spinach or kale on the days that's all you've got in you. Just toss it in the water for the last minute of cooking.]

[I like to make a huge batch of roasted veggies at the beginning of the week and use them for ramen or tacos, etc. Preheat oven to 400 degrees, roast bell peppers, red onions, zucchini, mushrooms.]

[Toss in snow peas, broccoli, or zucchini the boiling water to give them a quick cook.]

[Top with jalapeños, scallions, sambal oelek, sesame seeds, chopped cashews, I could go on and on]

[Stuff your face.]

Taco Bowl Tuesday

I've said it before and I'll say it again, I am the luckiest girl alive because I have brilliant friends and family! After I had Rocco my bestie from 3rd grade, yes you read that right 3rd grade, came to visit! While she was only here for a few days her stay was so insanely helpful it still makes me cry to think about. Lucky for me she and her family of 7 [did I mention my bestie is also a superhero!?] often eat raw and vegan so with just what was in my fridge/pantry she made the most delectable dinner I had in ages. And because the cravings don't stop after you have your nugget I wanted it again and again, so I did my best to recreate her awesome meal! What I love about this bowl is that you can keep everything in the fridge and just throw it together when you are hungry! There are a few components, but I swear it is so quick and easy, soon you'll be craving it too!! [The Greens] Romaine [chopped]

Avocado Dressing [Avocado, pinch of salt, juice from 1 lemon, minced garlic if you have time]

Mash avocado until it's guacamole then toss the lettuce in the mixture, instant dressing!

[The Grains]

1 cup quinoa

2 1/2 cups water or veggie broth

1 can of black beans, strained and rinsed

Pinch o salt

Either cook quinoa, liquid, and salt like rice or throw into the rice maker and press on. Add the beans to the cooked quinoa.

[The Veggies]

Bell Peppers, Mushrooms, Zucchini, Red Onion. Chopped nice and thick.

Toss in a pan with some olive oil or water to sauté. You only need to toss them around for a just a few minutes. You want them still crunchy and fresh tasting. Toss in a pinch of salt and black pepper.

[The "Meat"]

1 cup of raw walnuts

2 tablespoons of tomato paste

1-2 tablespoons of extra virgin olive oil

pinch of salt

pinch of cumin and chili powder, optional

Toss in the walnuts, paste, salt, and optional ingredients in a food processor. Start slowly adding the evoo. You don't want it too oily. Pulse until it looks like the texture of taco meat. Done.

Now it's time to layer your salad. Add your greens, then quinoa, then veggies, and top with your taco meat!! This dish is magical and super healthy.

Enjoy!!!

Improv Pasta

Like anyone short on time and sleep, I find that eating, while epically important, is easy to forget to do and some nights it's a scramble just to eat anything at all let alone make a dinner. Well The Captain and I have found at least one meal that we can make on the fly and be eating in less than 15 minutes, and it's warm and filling and chock-o-block full of veggies. I would say that's a major step above rice cakes or cereal for dinner.

[Step 1]

Boil salted water in a sauce pan. Preheat oven to 375.

[Step 2]

In another pan, sauté onions and garlic in oil [or water for a low fat option.] Add anything you have in the fridge or pantry. Seriously. Just about anything. Whoaaa dream big.

Bell peppers

Kalamata olives

Artichoke hearts

Sliced mushrooms

Spinach

Capers

The possibilities are endless. We used peppers, olives, and artichokes. Add your desired ingredients to the pan.

[Step 3] Open up a can/jar/container of leftover red sauce and top all the veggies. Lower the heat to low and let simmer whilst you make some garlic bread.

[Step 4] Add your favorite pasta to the water. I use Trader Joes brown rice fusilli, gluten free and DELISH.

[Step 5,6,7ish] If you are like us if you buy a loaf of bread you will eat the whole damn thing, so for a little portion control I use 1 ciabatta roll for both of us. I keep them in the freezer. Pop in the microwave to defrost. Cut into 4 pieces about an inch thick. Take some more minced garlic and pop in the microwave with a tablespoon of earth balance butter. Stir in about a tablespoon of olive oil, a pinch of salt, and a pinch of dried parsley. Pour all over the ciabatta pieces [I stuff them all in an aluminum foil boat so I don't have to do more dishes because I despise dishes] Toss in the oven for 5-6 minutes.

[Step 8ish] Enjoy your tasty meal in less than 20 minutes.

I ain't got time for that sh-- stir fry.

I love stir fries. I had them all the time when I was a kid and I totes see why!! They are packed with veggies and take 5 minutes to make. I have very little patience to cook these days, but am conveniently hungry all the time, so these are the perfect quick meals. I still opt for very quick cooking veggies that taste delish crunchy. Other quick options are thinly sliced red onions, thin asparagus stems, shredded kale, mushrooms, etc. You get it. I serve mine with jasmine rice because for some reason pregnancy has made my desire to eat brown rice non-existent. For the perfect rice, I always go just a little shy of the package ingredients. I loathe mushy rice. Like ugh, that's just day ruining. Feeds 2 decently hungry folks 2-3 tablespoons of vegetable stock to cook veggies

Big ole handful of snow peas, trimmed

1-2 handfuls of mini bell peppers equivalent of say 1 small bell pepper, sliced

1 can of baby corn, eat approximately 3 handfuls while prepping food

Sauce

1/4 cup Tamari

1/2 cup veggie stock

1 tablespoon arrowroot or cornstarch

1/4 teaspoon of garlic powder

Optional

Sambel Oelek or Garlic Chili Sauce [I like to add mine as I go]

1-2 tablespoons of crushed cashews

So add a tablespoon of veggie stock to a pan and add snow peas. Cook until bright green and still crunchy, a few minutes. Add another tablespoon of stock and add the peppers, cook for just a minute or two. Then throw in the baby corn. Mix all of the sauce ingredients together and pour into the hot pan. Cook on medium high until the sauce is thick and delish. You can then top with cashews or some spicy sambel oelek. If you want to have fun with the sauce you can add a touch of honey for a little sweetness or mix in a tablespoon of smooth almond butter for a delish nutty flavor. Seriously, the possibilities are endless.