But more often than not, for at LEAST one meal a day, I make one of these quick meals: Egg and Veggie Hash, or Loaded Salads, or Fried Rice. Typically the Egg and Veggie Hash would be breakfast, Loaded Salad would be a lunch option, and the Fried Rice might be dinner. There are practically limitless variations of each of these meals, and each one takes less than 10 minutes to assemble or cook!
The "recipes" below are for a single serving, but you could certainly double them for two people, or double them and save the leftovers for the next day! "Formulas" like this (that give a rough guideline but can be customized to your preferences and what's in your fridge) are always very helpful to me, so I hope that by posting this I help somebody else out there! Maybe reading this will spark a meal idea for you. Maybe next time you're looking in the fridge wondering what to eat/what sounds good, one of these ideas will pop into your head! Maybe you'll try one of my favorite hash, salad, or fried rice combos. Or MAYBE you have some favorite combos of your own already, in which case I would LOVE it if you shared them in the comments!
Use whatever ingredients you have on hand and that sounds good. Think creatively! Or find a tried and true favorite and just make that all the time (which is what I sometimes do for weeks at a time!). Whatever suits you! When I started making meals like these, I didn't go to the store and buy ingredients specifically for these meals, I just used whatever we had in the fridge, which was based on what looked good at the store, what was in season, what was on sale, or what Rem requested! But once I discovered some combos I loved, I started making sure that my mainstays were always on my grocery list.
Experiment and figure out what tastes good to you and fills you up. And enjoy every last bite!
Egg and Veggie Hash1. Prepare a NON-STICK skillet with about 1 tsp olive oil or vegetable oil, then start adding the goodies:
2. Saute 2-4 servings veggies (fresh OR frozen) of choice until veggies are cooked to your liking. *If using frozen veggies, I usually add about 1/4 c of water or broth to help steam them.
3. As they cook, season with salt, pepper, garlic powder.
4, Add eggs (I use 2) and scramble the whole mixture, stirring, scraping and flipping til the eggs are done.
5. Eat! (add salsa or other condiment of choice)
*sometimes I add leftover potato or sweet potato, grated raw potato (if using, saute this first along with veggies), or frozen hash browns (if using, brown in coconut oil/olive oil/butter before adding veggies).
Loaded SaladStart with a LARGE bowl (or tupperware container, if you're packing a lunch!):
+ greens (ex. romaine, spinach, arugula, spring mix) OR zucchini noodles
+ 2-4 servings chopped raw veggies (ex. carrots, celery, peppers, cucumbers, red onion, zucchini noodles, mushrooms, green onion, snap peas, cabbage)
+ protein source (ex. I use 4-5 oz. leftover chicken, beef, pork, salmon, tuna, hard boiled eggs)
+ fat/dressing (ex. avocado, goat cheese, balsamic dressing, lemon/lime juice, salsa, hummus, homemade bbq sauce, homemade ketchup, homemade peanut sauce)
+ flavor/texture addition (ex. corn, roasted red peppers, banana peppers, jarred jalapenos or olives, raisins/craisins, diced dates, diced apple, crushed tortilla chips, roasted brussels sprouts/sweet potato/green beans/spaghetti squash/literally any vegetable..,, fresh herbs like cilantro or basil, chickpeas, black beans)
*Tip: I love the crunch of romaine in salads! I like to buy whole heads of romaine and cut it myself- so much tastier and cheaper. I actually cut it unwashed by slicing once vertically, then chopping it horizontally into 1/4-1/2 inch "strips." Then I put it in a strainer which is inside another solid bowl to soak the lettuce, then I rinse it. It takes very little time once you've done it once or twice!
Fried Rice1. Prepare a NON-STICK skillet with about 1 tsp olive oil or vegetable oil, then start adding the goodies:
2. Saute 2-4 servings veggies (fresh OR frozen) of choice (1-2 c of veg) plus leftover rice (1/2-1 c rice) until veggies are cooked to your liking and rice is heated through. *If using frozen veggies, I usually add about 1/4 c of water or broth to help steam them.
3. Add coconut aminos teriyaki sauce and/or sriracha, plus salt, pepper, and garlic powder and saute 1 min more.
4. Add eggs (I use 2) and scramble the whole mixture, stirring, scraping and flipping til the eggs are done.
5. Eat! (add more coconut aminos or sriracha if you like)
Favorite Egg and Veggie Hashes:frozen stir fry veggies (broccoli, pea pods, green beans, peppers, water chestnuts, mushrooms)
salt, pepper, garlic powder
green onion, peppers, mushrooms
salt, pepper, garlic powder
paleo ketchup (*I like the one from It Starts With Food)
zucchini/squash, pea pods, green onion
sat, pepper, garlic powder
Favorite Loaded Salads:spinach
raw red onion, mushrooms
balsamic dressing (equal parts balsamic and olive oil, plus a splash of orange juice, mustard powder, salt and pepper OR just plain balsamic vinegar)
diced carrots, pea pods, and peppers
chicken or tuna
salsa and hummus
white balsamic vinegar or champagne vinegar
corn, pine nuts, dates, goat cheese
peppers, tomato, cucumber
leftover ground beef seasoned with salt, pepper, and garlic
avocado, lime juice, salt and pepper
roasted spaghetti squash
goat cheese, roasted green beans
broccoli slaw, red onion, peas, *diced pineapple (so good...), fresh cilantro
Favorite Fried Rice:
coconut aminos, salt, pepper, garlic
more coconut aminos, sriracha