Monday: A speedy stir-fry
Our readers love how creative they can get with this in-a-pinch, delicious dinner. You just chop, sautée, and you’re done.
The best part? You can use whatever veggies you’ve got in the fridge (or freezer—frozen organic veggies to the rescue!). For a quick hit of protein, our reader Melinda suggests adding an egg. Want to shake things up a bit? Julia, another commenter, recommends trying cauliflower rice as your base.
(Photo: Vegetarian Comfort Food)
Tuesday: A stress-free soup
Well+Good readers are experts at whipping up soups chock-full of nutrients—especially ones that don’t require hours of simmering. Darcie likes to throw barley, beans, carrots, and kale in a pot with veggie broth and lots of seasoning for a filling weeknight dinner.
Don’t even have enough time to wait for more than a quick simmer? Jeanette gets creative with a can of Amy’s Organics Light in Sodium lentil soup. “Throw in a handful or two of any super green, like swiss chard or Kale. Add a tablespoon of almond butter. Serve over quinoa with a swirl of Sriracha and a dollop of Amanda’s creamline coconut milk yogurt,” she suggests.
Spoon happy? Here are 12 more recipes for quick and easy soups to savor.
(Photo: Contentedness Cooking)
Wednesday: A simple sweet potato
These vitamin-rich spuds make for a hassle-free dinner. Nikhita likes to top hers with Brussels sprouts, beans, and a homemade dressing, while Lauren prefers to stuff the superfood with sautéed kale, quinoa, and avocado, finishing it all off with an easy-to-make Thai peanut sauce.
Looking for another way to get your daily dose of sweet potatoes? Try this simple, nutrient-dense salad.
Thursday: An Effortless Egg Scramble
Breakfast isn’t the only time to enjoy eggs. Especially when you’re hungry and have no time (or patience) to slave over the stove. Ashley loves loading her skillet with onions, peppers, tomatoes, and greens. Prefer something a little simpler? Katherine scrambles her eggs as-is, and serves them alongside spinach salad and homemade sweet potato fries.
Looking to perfect your scrambling skills? Eggspert George Weld shares his secrets for fluffy, mouth-watering scrambled eggs.
(Photo: The Roasted Root)
Friday: Throw it all in a bowl
This super trendy meal is as nutritious as it is Instagram-ready. Leftover roasted beets in the fridge? Perfect. Extra quinoa from yesterday’s lunch? Yum. A ripe avocado begging to be sliced open? Do it. It doesn’t get more customizable than this.
Need a little inspiration? Alyssa’s go-to ingredients are quinoa cooked with miso paste, carrot and cucumber ribbons, kale or arugula, avocado, and a poached egg. The final touch? Chelsea likes to top off her bowls with a dressing she makes from tamari and dijon mustard.
If you’re looking to change up your grains, try this farro health bowl for a restaurant-approved high-protein dinner.
Once you’ve go quickie dinner under control, it’s time to conquer streamlining your lunch meal prep. This should be a serious game-changer for you.
(Photo: The Egg Shop)
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