12 Easy to Prepare Recipes to Try This Mother’s Day
May 10, 2023
Posted: August 6, 2021 12:35 am
Even if you’re working from home, it can still be hard to carve out time to whip up a healthy breakfast, lunch or dinner. Meal prep makes things a whole lot easier by letting you prep in bulk for the week ahead. Whether you’re following a keto, paleo, Whole30, low-carb or low-calorie diet this summer, these recipes help keep you on track without skimping on flavor.
Smoked salmon and avocado help kick your day off with heart-healthy omega 3s. With enough protein and carbs to keep you full and focused, this filling breakfast recipe from Eat the Gains also packs in the veggies with arugula, cucumber, onions and potatoes. Seasoned with lemon juice, olive oil and dill, there’s no shortage of flavor for under 500 calories.
These savory breakfast burritos can be made in bulk and frozen until you need them. Damn Tasty Vegan loads these up with ingredients like tofu, black beans, hash browns, vegan cheese and salsa for an on-the-go breakfast with 23g of protein and 15g or fiber.
There is something so comforting about a hearty Chinese takeout but you don’t always know what goes into a restaurant meal. For a healthy, homemade (and low-carb) version of one of our favorite dishes, Unbound Wellness uses cauliflower rice and substitutes soy sauce for coconut aminos. The whole recipe only takes 40 minutes to make, which means it may be faster than delivery too!
“Healthy” and “pizza” in the same recipe? Yes, please! For these pizza stuffed peppers, Paleo Running Momma makes her own vegan “cheese” sauce so you can easily swap turkey for seitan to make this completely vegetarian and vegan. In addition to marinara sauce and pepperoni (optional), these pizza-flavored treats are also packed with veggies for a nutrient-rich version of our favorite cheat meal.
It’s hard to believe that these cheesy tortilla wraps are actually vegan and gluten-free but it’s true!. Contendedness Cooking uses store-bought gluten-free tortillas but if you can’t find them, you can always use this recipe from A Girl Worth Saving. In quesadilla style, this recipe melts vegan cheese between two tortillas to make a cheese-filled wrap for each burrito. A three-ingredient cheese sauce also coats the rice and bean filling for an ultra indulgent plant-based meal.
Adding hummus to a Greek salad is a great hack to add a creamy texture without needing a heavy dressing. In this recipe from Abra’s Kitchen she uses a combination of hearty kale and quinoa to create a filling base for her salad. Topped with veggies, chickpeas, olives and feta, she garnishes each salad with dill and a lemon dressing for over-the-top flavor in every bite.
Tired of the same boring lunches? These Korean beef bowls from The Whole Kitchen Sink give you a vacation from the ordinary with savory ginger steak and crisp veggies. The recipe uses cauliflower rice to reduce total carbs and loads up on fresh, crispy veggies. Adding mint and cilantro for a final touch, the dish has a fresh flavor that’s perfect for warm weather.
Zucchini noodles (aka zoodles) are here to stay, giving a great option to instantly turn pasta dishes into low-carb entrees. My Food Story tops her “noodles” with crispy tofu, pan-fried with a sweet and savory peanut sauce. Served with extra sauce on the side, this dish is meant to be eaten cold so there’s no need to wait in line for the microwave!
Nutritionist Lindsay Cotter whips up this 7-ingredient keto casserole on her blog, Cotter Crunch. For creamy chicken, she tosses cooked chicken breast with sour cream and Italian seasoning. Laid on a bed of zucchini and spinach, she adds tomato and parmesan cheese to the chicken and bakes the whole casserole until the cheesy topping is melted and golden brown.
Taco Tuesdays can now last the whole week long with this taco salad recipe from Damn Delicious. This recipe keeps things light with lean turkey and greek yogurt but keeps all the taco flavor with seasoning packets and a twist of lime. By keeping the lettuce separated until you’re ready to eat, she keeps these salads tasting fresh all week long. Plagiarism Check
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