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Tasty AND easy! If you’ve been following me for a while you know that I am a lazy cook–mostly because it takes a considerable amount of time and that is already something I don’t have enough of (amiright parents?!) It is important that I make nutritious food for myself and my family because eating healthy (most of the time) is a top priority for me. But who wants to eat healthy if the food tastes like cardboard? Not me! That’s why I constantly experiment with things to find the perfect combination of nutrition, good taste and minimal prep time. 

I’m an expert at cutting corners in the kitchen (if it doesn’t make a difference one way or the other), and it’s worth it to me to spend a few extra pennies to get pre-shredded veggies or something instead of spending extra time doing that myself. Like I said, time is important to me and spending that time not preparing food is one way I maximize it. 

Here are three recipes that I’ve made and they turned out great! My 2 year old likes them so if a toddler approves, I’m sure you will, too!  

Vegans rejoice! These are vegan recipes! I’ve been eating plant-based (most of the time) for a few months with some interesting and good results. I’ll share more with you about that later. In the meantime, let me know how you like the recipes!

Granola Bars
Ingredients: 2 cups dates, 2 cups rolled oats, 1/2 cup nut butter, 1 tsp vanilla, mix in anything you like. I used sunflower seeds, dried cranberries, sliced almonds and mini chocolate chips about 1/2 cup each. 

Directions:Usefood processor to chop dates, should turn into a sticky ball.Heat the nut butter until runny. Add all ingredients into a mixing bowl and stir. Line 8×8 baking dish with wax paper. Put mixture into the dish and set in freezer for 30 minutes. Once set, slice into bars and store in the fridge.

Chickpea Buffalo Wrap
Ingredients: 3 cans chickpeas, 1/2 cup (or more to taste) of buffalo sauce, chopped green onions, 1 cup chopped crunchy stuff like celery, apple or whatever you want, spinach tortillas. 

Directions: Drain and rinse chickpeas then add to a food processor to chop until a slightly chunky but smooth texture. Chop the crunchy stuff, mix the sauce and everything in a bowl. Spread on a tortilla and wrap like a burrito.

Sesame Chickpea Bowl
Ingredients: 2 cans chickpeas, 3 tbs minced garlic, 1.5 tbs sesame oil, 1/3 cup soy sauce, 3 tbs maple syrup, 1.5 tbs rice vinegar, 1/3 tsp ground ginger, 1.5 tbs arrowroot powder (or cornstarch), 4 tbs vegetable broth. 

Directions: Drain and rinse chickpeas. Saute garlic in sesame oil. Combine arrowroot powder and 3 tbs of broth in a bowl and mix well. Add all ingredients (except chickpeas) to the pan and saute and cook on low for 3 minutes. Add chickpeas and coat with the sauce. Serve with broccoli and brown rice or quinoa. Use the steam in a bagbroccoli and rice for extra time-saving! 

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