Happy Monday my loves! Hope you are all having a productive week at home and staying healthy! It’s a new week and as we’re all continuing to navigate around this pandemic, it’s important that we’re consuming a ton of nutrients and spending a lot of time in the kitchen! These days the simple comforts of cooking at home have really been important to me and it honestly feels so good to be spending time in the kitchen and cooking my own meals. Now of course having to cook every single meal means I’m having to do a lot more research and seek out inspiration from real home cooks ha! So to start the week off, I thought I’d share some of my favorite recipes that are on my list for this week’s meals for G, Ale and I!
What are you guys cooking right now?! Leave me a comment below!
BREAKFAST:
Double Chocolate Overnight Oatmeal
WHAT YOU NEED:
- 1 cup rolled oatmeal
- 1 cup nut milk (almond, coconut, oat, etc)
- 1-2 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 scoops of chocolate protein powder or collagen (optional)
DIRECTIONS:
Step 1: Combine all ingredients in a jar or container that can be sealed and stir well
Step 2: Store in the fridge overnight or up to 4 days
Step 3:Add more milk in the morning if needed. Eat warm or cold
Step 4: Top with fruit, nut butter, cacao nibs, or toppings of choice
- Serves 2 | Prep Time: 10 min
Recipe by: Serving Up Simplicity. Visit here.
Chorizo Breakfast Bowls
WHAT YOU NEED:
For the potatoes:
- 1 lb baby gold or red potatoes, quartered
- 3 teaspoons olive oil
- 3 teaspoons salt
- 1/2 teaspoon garlic powder
- Tresh black pepper, to taste
- Olive oil spray
- 1-1/3 cups cooked turkey chorizo
- 8 large eggs
- Pinch of salt
- 2 tbsp crumbled Mexican cheese, queso blanco or queso fresco
- 1 sliced avocado
- Cilantro or scallions, for garnish (optional)
- Cholula hot sauce, for garnish (optional)
DIRECTIONS:
Step 1: Preheat the oven to 425F. Spray a 9 x 12 casserole dish with olive oil
Step 2: Add your potatoes in with olive oil, salt, garlic powder, and black pepper
Step 3: Toss and bake under tender, tossing every 15 minutes, about 45 – 55 minutes
Step 4: Coat your nonstick skillet with oil and heat over medium-low heat. Cook the eggs sunny-side up, until the egg whites are set, about 2-3 minutes for a runny yolk
Step 5: To serve, divide the potatoes into 4 bowls, top each bowl with 1/3 cup of chorizo, 2 fried eggs, crumbled cheese and sliced avocado. Garnish with cilantro and hot sauce if desired
- Serves 4
- Prep + Cook Time: 1 hour
Recipe by: Skinny Taste. Visit here.
LUNCH:
Quinoa Cauliflower Patties
WHAT YOU NEED:
- 1 cup quinoa
- 1 1/2 cups cauliflower florets
- 4 eggs
- 6 scallions, white and green
- Sea salt and pepper, to taste
- 1 1/3 cup sheeps milk feta
- 1/2 cup roughly chopped flat leaf parsley
- Ghee, for cooking
- Lemon zest
DIRECTIONS:
Step 1: Rinse the quinoa. Put the quinoa and 2 cups of water in a medium pot. Bring it to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.
Step 2: In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 minutes.
Step 3: In a large bowl, whisk the 4 eggs together well. Add the cauliflower mash to the eggs. Back to the processor, add the scallions, oats, and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a pinch of salt and pepper, the crumbled feta, lemon zest, and chopped parsley. Stir well. Let the mixture set in the fridge for 30 minutes.
Step 4: Warm a small teaspoon of ghee in a heavy bottled skillet over medium high heat.
Step 5: Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days
- Serves 12
- Prep + Cook Time: 1 hour
Recipe by: Skinny Taste. Visit here.
Honey Sriracha Chicken and Broccoli Prep Bowls
WHAT YOU NEED:
- Olive oil spray
- 3 chick breasts, diced into 1-inch pieces
- 1 egg white, beaten
- 2 tablespoons corn starch
- 1 1/4 teaspoon salt
- 1 broccoli heat, cut into small florets
- 2 teaspoons sesame oil
- 2 cups brown rice, cooked
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 2 scallions, sliced
- 1 teaspoon sesame seeds
DIRECTIONS:
Step 1: Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.
Step 2: Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.
Step 3: Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.
Step 4: Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.
- Serves 4
- Prep + Cook Time: 30 min
Recipe by: Skinny Taste. Visit here.
DINNER:
Spicy Shrimp Fried Rice
WHAT YOU NEED:
- Olive oil spray
- 3 chick breasts, diced into 1-inch pieces
- 1 egg white, beaten
- 2 tablespoons corn starch
- 1 1/4 teaspoon salt
- 1 broccoli heat, cut into small florets
- 2 teaspoons sesame oil
- 2 cups brown rice, cooked
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 2 scallions, sliced
- 1 teaspoon sesame seeds
DIRECTIONS:
Step 1: Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.
Step 2:Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.
Step 3: Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.
Step 4: Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.
- Serves 4
- Prep + Cook Time: 20 min
Recipe by: Skinny Taste. Visit here.
SNACKS:
Cinnamon Roll Oatmeal Bars
WHAT YOU NEED:
- 1 banana, mashed up
- 1 whole egg
- 1 tsp vanilla extract
- 3 tbsp maple syrup (or honey, agave, etc)
- 1/3 creamy almond butter
- 1/2 nut milk (almond, oat, cashew, etc)
- 1 cup rolled oatmeal
- 1 1/2 cup oat flour (you can blend oats to make your own)
- 1 tsp baking powder
- Pinch of salt
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 3 tbsp coconut butter, melted (or more almond butter)
DIRECTIONS:
Step 1:Preheat the oven to 350 F and line a 9×9 pan with parchment paper (or spray with non-stick spray) and set aside
Step 2: In a small bowl mix together the cinnamon sugar filling and set asideStep 3In a medium size bowl whisk together the banana, egg, vanilla, maple syrup, almond butter, and nut milk until smooth
Step 3: In a large bowl combine the oatmeal, oat flour, baking powder, and salt. Pour the wet ingredients into the dry and mix until combined
Step 4: Sprinkle cinnamon sugar filling evenly over dough and then spread remaining dough on top
Step 5: Bake for 20-25 minutes or until a toothpick comes out clean and let cool
Step 6: Once cooled, whisk together the glaze ingredients and spread evenly on top. Serve and enjoy!
- Serves 9
- Prep + Cook Time: 30 min
Recipe by: Serving Up Simplicity. Visit here.
Chia Hemp Green Smoothie
WHAT YOU NEED:
- 2 cups baby spinach
- 2 cups baby kale
- 1 cup hemp seeds
- 1/4 cup chia seeds
- 1 whole banana
- 4-6 pitted dates
- 3 1/2 cups unsweetened almond milk
DIRECTIONS:
Step 1: In a blender combine all the ingredients and blend it until it looks smooth and creamy
Step 2: Pour in a serving glass and enjoy immediately!
- Serves 4
- Prep + Cook Time: 7 min
Recipe by: Kiipfit. Visit here.
The post 7 <i>Easy Recipes</i> I’m Cooking During Quarantine appeared first on Jessi Malay.
