3 Healthy, Easy Recipes for Busy Weeknights

Over the years, I’ve found that healthy eating can be as easy as adding vegetables to every meal. Below, you’ll find super easy breakfast, lunch, and dinner recipes that are delicious and healthy, especially for those crazy weeknights. I hope you like them.

I always get asked about my eating habits. I've been able to incorporate healthy eating habits to my diet over the years and the number one comment I get when I cook for people is, "you eat so healthy."

I actually don't think I eat that healthy, I just add vegetables to literally..everything.

"I can totally make this" - words from a dear friend

These recipes are a few of my stable dishes that I cook at least once a week. They're simple, delicious, and full of nutrients. If you try them out, let me know how you liked them. 

Breakfast - Eggs, Kimchi, Avocado

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Single serving

Ingredients

• 1-2 eggs

• ½ avocado

• Kimchi

• Oil

Directions

1. Pour a tbsp of healthy oil (avocado, olive, or saffola) into your frying pan over medium heat. Once warm, crack your eggs directly onto the pan. (I usually like my eggs sunny-side up, but you can make your eggs to your liking!) Season your eggs lightly with salt and pepper and put to the side once cooked.

2. Slice your avocado in half and flavor it with your seasoning of choice; I love adding Everything but Bagel seasonings to my avocado!

3. Lastly, plate your dish with some kimchi. My favorite kind to get is the one directly from the Asian market, but the Mother In Laws brand one from Whole Foods isn’t a bad alternative, either.

As a Californian, avocados are a love language. They’re also super healthy - avocados are exceptionally nutritious, a concentrated source of healthy fats and fiber, and several vitamins and minerals. Kimchi is also incredibly nutrient-dense and contains probiotics that are great for your gut. This breakfast is delicious, easy, filling, and a great way to start your day.

Lunch - Veggie Quesadilla

Prep time: 15

Cook time: 10

Total time: 25

Single serving

Ingredients:

• 1 1/2 cups of kale (make a bit extra for the following recipe!)

• 6-7 mini bell peppers or 1 of each color (red, orange, yellow, green)

• 1/2 a red onion

• 1/4 cup of shredded Mexican cheese

• 1-2 Whole wheat tortillas

• 1/2 tsp whole or ground cumin

• 1 tsp garlic

• 1 tsp Spice Tribe: California Love Mix or Old Bay as an alternative

• 1 tsp all-purpose

• Salt and pepper to taste

Directions:

1. Dice your vegetables into bite-size pieces and set aside. Warm 1 tbsp of cooking oil in a medium-sized pan over medium heat and add your whole cumin. Once your cumin begins to become slightly fragrant, add your onions and bell peppers. You want to cook your onions and peppers until they’re slightly softened.

2. Add your kale and the garlic with the other seasonings, and cook until your kale is wilted down. Set vegetable mixture aside.

3. Warm your tortilla on both sides over low heat, and add your vegetable mix to the tortilla. Add some cheese and flip the tortilla until the cheese is melted.

4. Serve topped with a sauce, avocados, or pico de gallo, and enjoy.

Kale is a superfood for a reason. It is rich in antioxidants, vitamins C and K, and beta-carotene. I used to hate it for its bitterness, but I’ve found ways to cook it so that it tastes way better. I hope you like this simple, filling lunch that’s a perfect WFH home meal on a working day.

Dinner - Chicken and quinoa bowl

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Ingredients

• Kale bell peppers mix (same as lunch!)

• 1/2 cup or 1 cup of Quinoa

• 2-3 Chicken thighs

• 1 1/2 tsp garlic

• 1/2 tsp onion salt

• 1 tsp of Oakland Dust poultry seasoning or Chicken Bouillon as a substitute.

• 1 tsp Spice Tribe: California Love Mix or Old Bay as an alternative

• 2 tsp 21 seasoning salute (Found Trader Joe, or use All Purpose as an alternative)

• Optional: Trader joes sauce

Directions:

1. After cleaning and defatting your chicken thighs, add the garlic and dry seasonings to your meat and set aside to marinate for a minimum of 20 minutes.

2. In the meantime, cook your quinoa (I follow the instructions on the packet). I also use this time to cook my vegetables if they haven’t already been made (follow the instructions from the lunch recipe)

3. Warm 1.5 tbsp of cooking oil on a hot pan and grill your chicken until cooked through (usually 5 mins on each side). Once cooked, I like to cut my chicken into bite-sized pieces.

4. Plate your dish with the quinoa as the base (if you want to be extra healthy, you can substitute or split this for greens) and the vegetable mix and chicken to your dish.

5. Optional: You can add Trader Joe’s or Whole Foods green goddess dressing as a topping if you have those on hand, or feel free to add the other half of the avocado from breakfast for that extra creaminess to your bowl!

I love this dinner recipe because it takes elements from the previous two meals to make a new meal. I love using ingredients this way, so I know my food doesn’t go to waste, and it tastes good if I’m honest!

I hope you enjoyed this What I Eat in a Day recipe guide. Remember to subscribe for more recipes and other content like this

xx

Sim