My son requested this one last night, but the way he did was pretty funny…

Son: Dad?

Me: Yes, Jacob?

Son: I don’t want to be selfish, but could you draw a three peashooter on my napkin tomorrow?

Me: Of course.

I love that he expressed his concern of being selfish, even though he really meant greedy. He is such a sweet kid and I’m glad to have him! 

Popeye Wrap

You’ll Need

1 handful Spinach

1/2 avocado

1 tablespoon hummus

drizzle olive oil

1/4 lemon for juicing

diced tomatoes 

Now What

mash avocado 

combine with hummus

combine lemon juice & olive oil

spread mash on wrap

squeeze juice on spinach

wrap up

top with diced tomatoes

Avocado Toast

You’ll Need

1/4 avocado

1 tablespoon tomato paste

1 shake hot sauce

1 teaspoon red pepper flakes

fresh black pepper

1/4 lemon to juice

Now What

toast bread

spread tomato paste on toast

squeeze lemon 

top with fresh black pepper

Candied Sweet Potato Fries

You’ll Need

1 sweet potato

1/4 cup maple syrup

1/2 cup coconut oil

sea salt

Now What

Slice potato

mix oil & syrup. 

dip potatoes

sprinkle with sea salt

bake at 350 for 30 minutes

Enjoy!

Ridiculously good 90 second eggs

So this is my go to post workout meal, because most of my training is in the evening and I’m so tired after. It’s super customizable, and fairly low effort. You can either have it as a meal itself or use it in a larger meal like a weekend breakfast. This is great for students, or when you have a long work day but no time to cook. I like it with cheese, and sriracha but it is really up to your imagination and fridge.

Ingredients:

  • 3 eggs
  • salt
  • pepper

Optional additions:

  • leftover vegtables
  • chilli
  • seasoning mixes
  • tortillas and wraps
  • Cheese
  • sirracha
  • brown rice

Directions:

  1. Crack your eggs into a medium sized bowl, and whisk until well combined.
  2. add your seasonings, and/or add ins. 
  3. cover the bowl in cling wrap and secure. poke 5 sets of holes with a fork
  4. microwave for 90 seconds, checking halfway through.
  5. At this point you can get creative. You might want to serve it as a breakfast style burrito, or on it’s own, or as an addition to some leftovers. Get creative.
  6. ENJOY!
Really Easy Split-Pea Soup

Dry split peas are cheap, have tons of protein and fiber (seriously these are so good for you!), and they take less time to cook than other dry bean-y things. So let’s make soup with them! This recipe serves 2, unless you’re pretty hungry. 

What you’ll need:

  • Dry green split peas: 1 cup 
  • Any of these you like/have lying around: garlic (1-2 cloves), onion (half), carrot, celery stick
  • Spices: I used salt, pepper, and italian seasoning
  • Oil: I used olive oil
  • A pot 

What to do:

1. Cut up the garlic, onion, carrot, and/or celery into smallish pieces you like the look of 

  • This step can be skipped if you don’t have any or don’t feel like chopping

2. Put a small glug of oil in the bottom of the pot and cook them at medium heat

3. After ~5 minutes, add 3-4 cups of water and your cup of split peas to the pot

4. Add about a tablespoon total of spices, but wait to salt it ‘til the end so you don’t overdo it

5. Bring everything to a boil, then reduce heat to a simmer

6. Let cook for 30 minutes; cover or add water if it looks not-soupy-enough

7. Test a pea to make sure they’re done to your liking, then add salt to taste

  • You can get a smooth-textured soup by blending with a stick blender here

8. Enjoy! Don’t burn your tongue. Extras can go in the fridge or freezer 

Super Speedy Bean Tacos

Here’s a little recipe I discovered recently that makes my life way easier when I’m too busy to cook elaborate gluten free meals and too poor to buy $7 loaves of gluten free bread every few days! It takes less than 10 minutes and makes leftovers.

Ingredients:

  • 1 can of refried beans
  • Shredded cheese (optional)
  • Salsa (or taco sauce/guacamole/whatever)
  • Optional taco toppings (veggies, etc.)
  • Taco shells, tortillas, or scoop chips

Directions:

  1. Dump your refried beans in a microwave safe container (I like to use a pyrex dish with a lid for easy storage) and microwave according to the directions on the can.
  2. Once your beans are heated up, stir in your cheese (if you want any) so it melts into the beans. You can also add in extra spices at this stage if your beans are too bland for your tastes.
  3. Put your beans, sauce, and any other toppings you might desire in a taco shell or tortilla… or you can use scoop chips for extra lazy but equally nutritious results!

1 can of beans is usually enough for two meals for me, so there’s a good chance you’ll have leftovers!

Also, this recipe can fit most dietary restrictions— just make sure to read the packages, obviously. I know refried beans SEEM inherently vegetarian and gluten free, but some of them have lard in them or were processed with wheat, so make sure the kind you’re buying actually fit your dietary restrictions.

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