Nourished not Famished

Real-life healthy changes, made simple and delicious.

quick and easy

Cilantro Lime Slaw

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Need to add more delicious veggies to your life, but you’re short on time? This recipe is for you! Also, it’s the perfect side to just about any taco, burrito, or carnitas meal (grab my pork carnitas recipe here).

To keep things simple, I’ve started with pre-shredded cabbage/ slaw mix. If you prefer, feel free to shred your own cabbage using a food processor. I’m guessing that a half a head of cabbage would yield a similar amount. Savoy cabbage or regular green cabbage works nicely here. Red/purple cabbage is also another good option.

bowl of pork carnitas with sides
This cilantro lime slaw is the perfect accompaniment to pork carnitas.
Print Recipe
 Cilantro Lime Slaw
bowl of cilantro lime slaw
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
bowl of cilantro lime slaw
Instructions
  1. Combine lime juice, cumin, cilantro, and garlic. Stir to combine.
  2. Whisk extra virgin olive oil into lime and spice mixture to make the dressing.
  3. Combine the cabbage, cilantro, and dressing in a large bowl (include optional red pepper if using). Stir gently to coat. Season to taste with salt and pepper. Serve immediately.

Easy, Pantry-friendly Bean Salad

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I have always been a cheerleader for a “recipe-ish” approach to cooking, because I discovered that it makes all things meal planning and meal prep so much easier. Sure, recipes have their place, and are so helpful when you want to try a new dish, a new ingredient, or a new technique. Recipes are wonderful training wheels that help you gain momentum with your cooking skills. But when it comes to your day-to-day, in the trenches, get-it-done cooking, a recipe-ish approach is a LOT more sustainable.

Instead of strict steps to follow, recipe-ish is about letting a template guide you. It’s easier and quicker than fussing with a recipe, and also gives you the flexibility to work with what you’ve got. Doesn’t that sound like just what you need right now?

bean salad made with Great Northern beans, EVOO, red wine vinegar, parsley, cumin, and mirepoix (celery, carrot, and onion)

Here is my basic recipe-ish approach to a simple pantry-friendly bean salad. It’s so easy to make, and keeps for DAYS in the fridge. It’s a wonderful side dish, is delicious added to a big salad, and also can be gently heated in the skillet and served with a fried egg on top. You could even repurpose it into a soup by reheating with some broth and additional veggies and/ or starch.

This template allows you to work with whatever you’ve got on hand (or not!):

BEANS – Canned is fine, or cook up your own dried beans. (Here are my super-easy instructions for cooking dried beans in your Instant Pot.)

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AROMATICS – Aromatics are those humble beginnings that elevate all of the other flavors in a dish. Here I’ve used celery, carrot, and onion. Feel free to add other veggies like diced red pepper, garlic, or substitute with some scallions, red onion, leeks, chives, ginger, etc. There are endless combinations to try, and each with a different regional influence. And technically, “aromatics” often refers to the foundational spices and herbs that might also be included . . .

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HERBS – Use what you’ve got, fresh or dried.

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SPICES – Dig out those jars. There you’ll find the perfect addition to bring something interesting to your dish.

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ACID – Vinegar or citrus are great options. There is a whole wide world of vinegars out there – red wine, balsamic, white balsamic, champagne, sherry, rice vinegar, and tons more. Experiment to discover your favorites!

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FAT – Here I’ve used extra virgin olive oil. Work with what you’ve got, and if you can, try to stay away from highly refined oils.

Combine all ingredients, and season to taste with salt and pepper. Enjoy immediately, and store leftovers in the fridge for repeat joyful eating. And no blah leftovers here – I’ve noticed that a good bean salad tastes even better the next day or two!

What do you have on hand that you think you could toss together to make your own bean salad?

Print Recipe
 Easy, Pantry-friendly Bean Salad
Course Salads & Side Dishes
Servings
Course Salads & Side Dishes
Servings

Easy Charcuterie-style Lunch Box

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Yup, those gorgeous, drool-worthy charcuterie board pics everywhere you look lately are the inspiration for this easy, exciting lunch of your dreams: Charcuterie-Inspired Lunch Box. Say goodbye to Sad Desk Lunch/Sad School Lunch Syndrome!

I decided that I don’t need to wait for a party to enjoy a fancy-ish spread like a charcuterie board. In fact, it’s a perfect choice for an easy weekday lunch!

  • You can throw it together in two minutes, and it’s flexible enough for everyone in your household to customize as needed.
  • It’s an easy way to ensure that you’ve got protein, healthy fats, good carbs, and a rainbow of veggies and fruits on your plate.
  • It totally delivers on taste and texture variety, which is often missing from your average Sad Desk Lunch.
  • Snacking-style lunch just feels fun, doesn’t it?

The secret to keeping this easy and doable is doing a tiny bit of prep early in the week. And when prepping the ingredients, consider how you can use the foods in a variety of ways, and not just for this one lunch idea.

Make those meal prep minutes count, worthy of your precious time. Efficiently leverage your efforts so you can protect the rest of your time for everything else in your life.

For example, here’s a rundown of a recent charcuterie-inspired lunch my kids packed for themselves:

Fancy lunch in just five minutes
  • chopped veggies: Red peppers, cucumbers, and radishes. Those veggies are also appearing in other meals this week, too. Chop once, eat a bunch of times!
  • roasted asparagus: I wrapped some stalks in prosciutto before roasting, and left the rest of the stalks plain. The entire sheet pan got a toss of EVOO, salt, pepper, and smidge of grated Parmagiano Reggiano. Beyond these lunches, we’re adding the asparagus to breakfast (omelet, frittata), and for a extra boost of veggies at dinner once or twice this week.
  • radishes: Oh, the conundrum of an ENTIRE bag of radishes, right? Like, who actually eats a whole bag of radishes? (And please don’t suggest roasting them, because I tried that. I’m going to save you some time – don’t roast them. Don’t believe the hype.) I chopped up the rest of the bag, and plan to quick pickle them with some shredded carrot and the rest of the chopped cucumber. I think that might end up in a banh mi bowl . . .
  • Leverage those leftovers!: I intentionally made plenty extra when I roasted chicken on Sunday (for chicken soup). That came in handy to add a few bites here to boost the protein for this meal. Satiety for the win!
  • olives: Even a picky eater might enjoy these super mild Manzanilla olives. They helped me discover that I actually do like olives. #olddognewtricks You can find them at Trader Joe’s.
  • Not pictured: dried apricots, plus sides like crackers and crunchy baked chickpeas (perfect example of how everyone can customize to their own preferences/needs)

Need some inspiration?

How are you keeping lunch easy, nourishing, and exciting? Drop a comment? #sharingiscaring ?

Print Recipe
 Easy Charcuterie-style Lunch Box
The beauty of this easy Charcuterie-Inspired Lunch Box is the ability to customize it to meet your taste preferences and dietary needs. Use the ingredients list below (and the image above) as inspiration, and as usual, YOU DO YOU.
Course Main Dishes
Cuisine Greek, Italian, Mediterranean
Servings
Ingredients
Course Main Dishes
Cuisine Greek, Italian, Mediterranean
Servings
Ingredients
Instructions
  1. Add all ingredients to a lunch container, as artfully as you have the tolerance for.
  2. Open at lunchtime, smile, and nosh to your heart's delight.

Decadent Five Layer Dip That’s Healthy Enough For Dinner

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the dip that’s a dinner, too
click here to jump to recipe

Yup, you can have your dip and your health, too. It’s easy to dismiss dip as party food only, to be enjoyed without the goal of actually eating healthy. Well, this dip recipe (that’s honestly more of a meal than a dip) is your game changer. It’s easy to assemble, is chock full of vegetables, protein, and slow carbs, AND includes all of those 5-Layer-Dip essentials: avocado, cheese, and a bit of sour cream. Yes, your favorite game-day appetizer can be your Tuesday night dinner! And let’s not forget that you can always dump any leftovers into a container and pack it for lunch tomorrow.

And, no, I didn’t resort to anything gross like lowfat cheese and fake meat in a misguided attempt to make this healthy. Uh uh. No way. I would never do that to you guys. You deserve better. Instead, I made a few tweaks that shifted this into “healthy enough for everyday”, while still giving you the full fiesta experience that a proper five layer dip should provide.

  • The bottom layer is your basic refried beans. Refried beans are essential to a five layer dip, and are a great source of slow-acting, satiating carbohydrate (that also happens to include a bit of protein, too). Beans are considered the world’s #1 longevity food, so there’s that, too. Wowsers, right? To keep things easy, I use canned refried beans. I used fat-free because the other types of refried beans (labeled “traditional”, etc.) are often made with low quality fats that are more harmful than healthful. This is where the avocado layer comes in . . .
  • The dip is topped with a generous layer of avocado, which is an excellent source of heart-healthy, anti-inflammatory monounsaturated fat. But wait, there’s more: avocado also is a rich source of potassium, fiber, vitamin K, folate, vitamin C, and more.
  • I added a cup of cauliflower rice (store-bought, straight from the freezer) to the ground turkey. This does not change the texture and taste of the meat layer of this dip. It does, however, painlessly add yet another serving of vegetables to your day. Winning!
  • Instead of chips, I’ve included some healthier options for scooping up. A few options are red pepper strips, homemade corn tortilla chips (which results in chips made with a healthier fat such as avocado oil), or even Ezekiel sprouted grain tortillas you can oven bake for a sturdy chip. Of course, if you (or your loved ones) have a “from my cold dead hands” relationship with classic store-bought tortilla chips, I’m not going to get in your way. This is a no judgment zone.
  • I included some cheese and sour cream in this dip, because, hey, did you even five layer dip if it didn’t include those? I aimed to include enough to satisfy without going overboard. In case you were wondering, yes, a bit of dairy now and then is fine for you, provided you aren’t lactose intolerant. Ideally, opt for grass-fed sources of dairy if possible (but don’t sweat it if that’s not an option). Of course, if you’re lactose intolerant, feel free to subtitute with your favorite dairy-free stand-ins.

I am a big fan of any shortcut that makes a real-food lifestyle easier. Feel free to use store-bought taco seasoning when you make this, but please check the ingredient label for any funny business. You don’t need weird fillers and mystery ingredients in your food. Or you can use what you probably already have in your spice rack, and make my recipe for Taco Seasoning. Keep things easy by passing off the spice recipe to someone else in your household. Hey, if you’re making this incredible five layer dip for them, it’s the least they can do.

If dips are an essential part of your eating life, check out my recipes for 5-Minute Hummus and also Buffalo Chicken Hummus Dip.

leftovers all packed up for tomorrow’s lunch

Print Recipe
 Decadent Five Layer Dip that's Healthy Enough for Dinner
Have your dip and your health, too with this satisfying and nourishing Mexican Five Layer dip. Perfect for an easy weeknight dinner, an appetizer, or for a snack.
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
Dipping options (Pick and choose. You do you.)
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
Dipping options (Pick and choose. You do you.)
Instructions
  1. Preheat oven to 350F.
  2. Heat the avocado oil over medium heat in a medium skillet. Add ground turkey. Stir frequently until browned, continuously breaking up the meat into the smallest possible pieces. You might need to turn up the heat beyond medium for part of the cooking process.
  3. Add the taco seasoning to the meat, and stir to combine.
  4. Add the frozen riced cauliflower, and stir to combine. Heat the turkey mixture for about 2-3 more minutes. Set aside.
  5. Spread the refried beans into a 9x13 baking dish, smoothing out evenly with a spatula.
  6. Top the bean layer with the turkey mixture. Spread out the turkey mixture so that it's even distrubuted.
  7. Scatter the shredded cheese over the turkey layer.
  8. Bake in preheated oven for approximately five minutes, long enough to melt the cheese.
  9. Allow baked mixture to cool for a few minutes.
  10. Top with diced avocado, scallions, sour cream, and cilantro.
  11. Serve with your choice of sides (see dipping options above).

Lazy Huevos Rancheros with Black Beans

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I get it. You want a hearty, delicious breakfast that’s going to keep you going all morning, but you don’t want to spend lot of time making it.

Maybe it’s the weekend, and it’s your only chance to have a chill morning at home. You don’t want to spend forty five minutes making breakfast.

Or, maybe you have a little time to sit and enjoy breakfast on a weekday morning, but you don’t have the wiggle room to play gourmet chef.

I got you covered with this lazy version of huevos rancheros.

In this version, you don’t need to chop anything (unless you feel a pressing need to chop the cilantro). You don’t need to make your own fresh salsa.

And guess what? Even with all of the shortcuts, it still tastes like a decadent brunch dish you would have ordered had you gone out. But you didn’t, you smart cookie! You stayed home in your pjs, saved yourself some money (because, brunch prices, ugh!), and enjoyed this quick and easy breakfast right there in your own kitchen. Go ahead, give yourself a pat on the back for being a financially responsible adult who knows how to live the good life on a budget. Way to start the day!

Kitchen tip: I use a 10-inch skillet to make this meal.

Print Recipe
 Lazy Huevos Rancheros with Black Beans
Course Breakfast, Main Dishes, One Pan Dinners
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast, Main Dishes, One Pan Dinners
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat skillet to medium (I used a 10-inch skillet). Add oil to skillet.
  2. Throw in a small handful of greens if you like (I had some massaged kale leftover from a dinner salad a couple of days ago).
  3. Add salsa to skillet.
  4. Add drained, rinsed black beans.
  5. Let salsa and bean mixture simmer gently for a couple of minutes
  6. Crack four eggs into skillet (arrange as artfully as you like).
  7. Sprinkle with 4 tablespoons (a.k.a. 1/4 cup) shredded cheese.
  8. Season with salt and spices (I used salt, cumin, ground coriander, and chipotle powder).
  9. Cover with lid and cook a couple of minutes more until eggs are set.

Veggie Fried Rice and Eggs with Kimchi

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fried eggs, rice, and veggies with kimchi, plus side of yogurt and berries

Gourmet meal, or quick and easy? This breakfast (or dinner, or lunch) delivers on both counts! I’m going to be up front with you and tell you that the secret to “easy” in this barely-a-recipe is having some leftovers on hand already, namely cooked rice and some sort of steamed veggie. Yes, those batch-cooked foods and purposeful extras you’ve been socking away all week are your ace-in-the-hole once again. (Shameless plug for meal prep there. I can’t help myself.)

My inspiration for this quick breakfast arose from some lonely, leftover brown basmati rice sitting in my fridge, plus a few florets of steamed broccoli that were waiting for their last plating. It seemed like the perfect base to incorporate a spoonful of kimchi I had on hand (what the heck is kimchi?). And it was a no-brainer to add some eggs on top. Honestly, isn’t “put an egg on it” the most basic, effective way to bring just about any meal to life? The runny yolk serves as the perfect “sauce” that brings the plate together.

Get right in there and burst those yolks for the most amazing, done-for-you sauce.

I’m always in search of a good, lazy shortcut that will save me work in the kitchen, especially clean up. I skipped the cutting board for this recipe, and just threw the chopped broccoli in a small bowl and snipped away at it with the kitchen scissors. Also, if you use the optional scallions, you can just use kitchen scissors to snip the scallions over the dish just before serving. Because who actually enjoys washing the cutting board, right?

To this meal I added a side of plain Greek yogurt and berries (thawed from frozen – so easy to keep on hand that way!). Personally, I needed some additional protein and slow carbs in this meal to keep me satiated. You do you.

Use whatever kind of leftover rice and cooked veggies you have on hand. I really like to use a green veggie with this, but that’s just my preference. Some steamed kale or bok choy is fantastic in this dish. My leftovers default today was broccoli. It’s fun to experiment with different variations to discover your favorite combinations. Leave a comment with your favorite version of this flexible recipe!

p.s. If you’re a fan of easy-yet-gourmet breakfasts (that are versatile enough for lunch or dinner, too), check out my recipe for Lazy Huevos Rancheros.

Print Recipe
 Veggie Fried Rice and Eggs with Kimchi
Course Breakfast, Main Dishes
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Optional Side
Course Breakfast, Main Dishes
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Optional Side
Instructions
  1. Heat 1/2 teaspoon of oil over medium high heat. Add rice, stir for a minute or two.
  2. Add veggies and stir for another minute or two.
  3. Turn down heat to medium. Remove rice and veggies to your serving plate. Drizzle splash of soy sauce over mixture.
  4. Add remaining half teaspoon oil to pan, and ensure that oil is distributed across the entire surface of the skillet. Add two eggs and cook to desired "fried". If you have sesame seeds, toss them in the pan right alongside the eggs for a perfectly toasted sesame seed topping.
  5. Top the veggie and rice mixture with the eggs. Add sesame seeds if using. Add side of kimchi.
  6. For best flavor (in my humble opinion), mix everything together into a wonderful, sloppy mess. Enjoy.

Sheet Pan Chicken Fajitas

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Let’s be honest. Who wants to waste hours in the kitchen at dinnertime every night? Nobody! That’s why I love these Sheet Pan Chicken Fajitas. They are so easy to make, it barely counts as cooking, for reals. It’s the perfect meal to feed a crowd, whether that’s just the fam, or if you’re doing some entertaining. It’s easy to double, or even triple, and you can serve it with a variety of sides to meet everyone’s taste and dietary preferences. My kids love to have these with tortillas, while I like to stick with a slow-burning carb like black beans. Roasted sweet potatoes are great with this, too. It would also work on rice or even cauliflower rice for those who need to avoid legumes and grains.

Serve with avocado, sour cream, and cilantro, and I guarantee that all of your fajita dreams will come true.

Sheet Pan Chicken Fajitas, served bowl style

Here are a few tips to make this dinner even easier . . .

JUMP START

Here are some ways to jump start your prep ahead of time, which will make this dinner come together even more quickly.

  • Mix fajita spices and oil ahead of time. Even better, have one of your kids or your spouse do this step for you! Outsourcing is key for successful meal prep.
  • Slice chicken and place in a container or ziplock back with the spices and oil and store in the refrigerator. This can be done a couple of days in advance.
  • Prep the beans and rice on your meal prep day at the beginning of the week.

If you follow these jump start steps, all you need to do the evening you cook this meal is slice up the onions and peppers, add them to a sheet pan with the chicken, and bake in the oven. Simply reheat your prepped beans and rice.

NOW & LATER

Leverage your time and efforts in the kitchen with simple, easy strategies that leave you with dinner tonight AND extras to get you through other meals this week:

  • Consider doubling this recipe. A double batch will fit on two sheet pans. This will give you enough extras to use for lunches like fajita tacos or fajita bowls.
  • If you end up with leftover fajita veggies, they’re great tossed into a frittata. Fajita Frittata! Say that three times fast, I dare ya.
  • If you make extra beans and rice, you can easily use that in other meals throughout the week. If you have leftovers you’re not going to use in time, just pop them in your freezer for another week. I like to preportion out my grains like rice before freezing, that way I can easily grab exactly what I need to quickly add to a lunch now and then.
Print Recipe
 Sheet Pan Chicken Fajitas
Course Main Dishes, One Pan Dinners
Cuisine Mexican
Servings
Ingredients
Course Main Dishes, One Pan Dinners
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Combine spices and olive oil in a small bowl.
  3. Combine chicken strips and veggie strips in a large bowl. Pour the spice mixture over the chicken and veggies, and stir to coat completely.
  4. Place the chicken and veggie mixture on a large, rimmed baking sheet.
  5. Bake for 30-35 minutes, stirring halfway. Cook until chicken internal temperature has reached 165
  6. Serve with following options: canned black beans (drained and rinsed), sour cream, ripe avocado, chopped cilantro, soft tortillas or brown rice.

Quick & Easy Chili-Lime Spiced Shrimp, Cucumber, and Avocado Salad

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It’s true, I do love to cook, but, I’m also living in the real world. I don’t have hours of time to prepare meals, and I bet you don’t either. I also don’t want to rely on processed, nutrient-poor foods for the sake of convenience. That’s why I look for meals that meet my top three requirements:

  • real-food ingredients
  • quick and easy
  • delicious

This no-cook meal, Chili-Lime Spiced Shrimp, Cucumber, and Avocado Salad checks all the boxes! Little conveniences like frozen cooked shrimp and canned beans add up to huge time savings without sacrificing flavor. It’s loaded with veggies, and the shrimp and avocado will leave you feeling fueled and filled. I whipped this recipe together on the fly one day as I rummaged through my kitchen, putting together a few lunches to get me through the week. This meal packs well as a lunch, but is also perfect for a busy weeknight when you’re short on time and need a quick-prep dinner.

I like to round out this meal with some additional carbs (brown rice is my favorite with this). Yes, technically the cooked rice means this isn’t a 100% “no-cook” recipe, but, it can be if you rely on batch-cooked rice that you included in your weekly meal prep (yes, that’s often the secret to my no-cook meals!). If you choose not to add that extra carb, consider increasing the olive oil amount a little bit.

The directions below are for two servings. Feel free to dial up or down the servings to meet your needs. If you pack up a couple for lunches, it’s best to hold off and add the avocado the day you will enjoy your meal.

All packed up for lunch (variation here is refried beans instead of black beans)

 

 


Print Recipe


Quick and Easy Chili & Lime Spiced Shrimp, Avocado, and Refried Beans

Course Main Dishes

Servings


Ingredients

Course Main Dishes

Servings


Ingredients


Instructions
  1. Add all ingredients to a large bowl, and gently combine. Enjoy!