We’ve all been there: long hours in the office, a late-night workout, or just a feeling of being dog-tired and don’t want to spend a bunch of time whipping up a healthy dinner. Though not quite ready to cave into Seamless, either—arg!
Read on for the go-to, ten-minute recipes of healthy women, when an hour in the kitchen just isn’t going to happen. —Randi Eichenbaum
(Photo: Meredith Baird)
The Dish: Raw Zucchini and Squash “Noodles”
“This literally takes under 10 minutes to make. It’s sooo fast and so good,” swears the clean beauty expert.
1. Use zucchini and squash to make “spaghetti noodles” with a spiralizer. (It’s no trickier than using a cheese grater.)
2. Add a handful of sliced radishes, sunflower seeds, cilantro, and radish micro greens.
3. To make the dressing, grate fresh turmeric, and combine with juice from 1/2 a squeezed lemon, a nice drizzle of pumpkin seed oil, and black lava salt. Toss and enjoy!
(Photo: Christy Coleman)
The Dish: The Green Burrito
1 spinach tortilla
3 egg whites
1/2 an avocado
Feta cheese (a couple tablespoons should do it)
1/4 cup chopped jalapenos (fresh or pickled, but I like pickled because they remind me of nachos)
1 Tbsp chopped cilantro or basil
Red pepper flakes
1. Mix together the egg whites and cilantro, and throw them onto a nonstick pan to cook. When your eggs are nearly scrambled, throw in the feta and as many (or as few) jalapenos as you want. Let that cheese get a little melt-y and delicious.
2. Mash the avocado, lemon, and red pepper flakes together. Add salt and pepper, and spread over your spinach tortilla.
3. Add your scrambled egg whites to the tortilla, and fold like a burrito.
4. Add sriracha, if you’re brave!
5. Devour as you’re running to the L train, driving from West Hollywood to Beverly Hills, or in between classes!
(Photo: Michelle Pellizzon)
The Dish: Coconut Ceviche
“This super simple and delicious ceviche was inspired by one of the dishes at M.A.K.E. in Santa Monica. I am working on my new book Coconut Kitchen that will be out this fall, so I’ve been thinking a lot about coconuts,” she says. “To make things easy, I like to buy a bag of Exotic Superfoods Young Thai Coconut Meat. Fresh from the tree, frozen, and also certified organic, it’s a lot easier to deal with than opening coconuts (although, you can do that too!)”
1 bag (1 lb.) Young Thai Coconut Meat, sliced
1 cucumber, seeded and diced
1 cup cherry tomatoes, quartered
1 Thai chili, seeded and minced (adjust to your heat tolerance)
1 cup cilantro leaves, torn
1 Tbsp olive oil or coconut oil
Juice of 2 limes
1 tsp sea salt, or more to taste
Toss all ingredients together and allow to marinate in the refrigerator for at least 30 minutes before serving. I like to serve it family-style with romaine lettuce, corn or brown rice tortillas, and guacamole to make ceviche “tacos,” and a glass of rose!
(Photo: Meredith Baird)
The Dish: Oatmeal Bowl
“I make this every morning. It’s my favorite meal of the day and I look forward to it the night before!” says de Ruiter, the organic-loving beauty, who also uses natural beauty products.
1. Bring two cups water and Ceylon cinnamon to a boil. Add 1 1/2 cups Bob’s Gluten Free Oats, stir, and turn to a low simmer.
2. Scoop oatmeal into a bowl and add whatever superfoods you like and have on hand, such as organic blueberries (wild Canadian ones if available), local bee pollen, raw cacao nibs, chia seeds, Brazil nuts, coconut oil, homemade applesauce…
3. Cook until desired consistency without lid. (I like mine on the drier side, so about 10 minutes.) Add a spoonful of ghee to melt on top and replace lid. Let it sit for an additional 5 to 10 minutes.
(Photo: Jessica de Ruiter)
The Dish: Katie’s Life-Saving Banana Cake
“My (dessert) world was rocked when I was diagnosed with Crohn’s. I’ve had to cut out all grains, sugar, dairy, and starches, and as a result went into a deep cookie-less depression. When this recipe crossed my inbox I was skeptical—no chocolate, no crème filling, no delicious crumble. But when I tried it, I found a new reason to get up in the morning,” she says.
“It takes 5 minutes to put together and 30 minutes in the oven, and that’s pretty close to instant gratification,” says the fitness fashion founder and Physique 57 instructor.
3 cups almond meal
3 eggs, beaten
½ cup honey
2 mashed ripe bananas
1 tsp baking soda
¼ cup coconut oil
Mix together and pour in a pan. Bake at 350 degrees for 30-45 minutes, until cake springs back to the touch.
(Photo: Katie Warner Johnson)
The Dish: Mason Jar Greens with Soft Boil Egg & Lemon Dressing
“This salad is packed with greens and—great for muscle recovery. You can pack it in a Mason jar for a quick to-go dinner, which is convenient for me to eat at the studio after teaching classes,” says Yates. Here’s how to assemble it in the jar: Start with the dressing first, then layer on the tomatoes, cucumbers, chives, avocado (toss them with lemon before to avoid them turning brown), then the greens (layer on the top so they don’t wilt), then the egg. When you’re ready to eat turn the Mason jar upside down so that the dressing reaches all ingredients. Enjoy!
1 or 2 large eggs
2 1/2 cups mixed greens
1 cup kale
1/2 cup grape tomatoes
1 Persian cucumber
2 tablespoons fresh lemon juice
1 tsp olive oil
1 tsp organic mayonnaise
2 tablespoons olive oil
1 clove crushed fresh garlic
1 tablespoon chives
Sea salt and ground pepper
1. Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 4 minutes, and then run under cold water to stop cooking. Peel egg and cut in half.
2. Make salad: Chop the greens into bite size pieces. Slice grape tomatoes in half. Quarter cucumber lengthwise, slice quarters ¾ in thick. Chop chives.
3. In a small bowl, whisk together lemon juice, oil, garlic and mayonnaise; season with salt and pepper.
4. Just before serving, dice avocado and add it to your salad. Toss with dressing. Serve the soft boil eggs on top seasoned with a bit of salt and pepper.
(Photo: Jennifer Yates)
The Dish: Greek Goddess Salad
Researchers believe eating some olive oil every day—as I’ve done since childhood—blocks the prostaglandin cascade, tamping down inflammation, which may prevent diseases like Alzheimer’s and be especially helpful for managing chronic pain.
2 cups ripe tomatoes, chopped
1 cup Persian cucumbers, chopped
1/4 white onion, finely chopped
1/2 cup green olives
1/2 cup parsley, finely chopped
1/2 cup feta cheese (goat)
2 Tbsp extra-virgin olive oil
Juice from half a lemon
1/2 cup capers
1/2 tsp dried oregano
Sea salt and freshly ground pepper to taste
Chop the onion and put it in water with 1 teaspoon salt to kill the onion’s strong taste. Chop and prep the other vegetables, then combine olives, tomatoes, cucumber, parsley, feta, and rinsed/drained onion in a large bowl. Toss with olive oil and lemon and top with capers. Sprinkle oregano and salt and pepper to taste.
(Photo: Vicky Vlachonis)