On our way back from Nashville this weekend, Becca asked me what I cook for myself when John is out of town. Cooking for one is not nearly as fun as making a meal to share with someone else. So I typically stick to relatively simple and healthy meals that I can eat for leftovers. I also take advantage of the time saved from not making a full meal to catch up on baking!
Since John was out of town at a work event the beginning of this week, here’s what I made:
Dinner (and lunch and/or dinner leftovers):
I made this meal after returning from Nashville Sunday night. It’s also the perfect dinner for post-vacation before you’ve had a chance to go to the grocery store. I typically have all of these ingredients on hand, but you can customize depending on what’s in your pantry/fridge.
1/2 cup lentils
1/2 cup quinoa
4-5 cups water
1 can fire-roasted diced tomatoes
1 can cannellini beans
1 small diced onion
2 garlic cloves diced
1 jalapeno chopped
1 cup frozen spinach
To taste: Italian seasoning, Cayenne pepper, Smoked paprika, and Ground pepper
Optional: Chopped green onion as garnish
- Rinse lentils and quinoa. Put lentils and quinoa in a large pot with 4 to 5 cups water (depending on the desired thickness.) I started with four cups then added another cup later on.
- Bring to a boil then let simmer covered for 15 minutes, or until quinoa is done and lentils are starting to become tender.
- Add in remaining ingredients.
- Let simmer until lentils are done and top with green onion, if desired.
I got this recipe from Cooking Light, here. The only change I made was that my chips needs several more minutes of microwaving.
1 1/2 cups dried plums (or figs) soaked in warm water for 1 hour
2 cups almond flour
1 Tbsp. baking soda
2 tsp. vanilla extract
1 tsp. cinnamon
dash sea salt
dash cayenne pepper
1/2 cup chopped pecans (or walnuts)
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened shredded coconut
2 Tbsp. pure maple syrup
1 cup applesauce
- Soak dried plums.
- Add everything to a food processor until combined. (I only have a blender, so my bars came out a little chunkier, but they were still great.)
- Spray an 8×8 pan with cooking spray and spread mix evenly into pan.
- Freeze overnight, cut into squares, and keep frozen. Let the square sit out for a couple minutes when you are ready to eat one.
I used this same recipe that I’ve made before, but replaced the chocolate chips for blueberries. John even wanted one this morning, and he normally doesn’t like oatmeal!
2 eggs lightly beaten
1 mashed banana
Dash of pumpkin pie spice (optional) – so call them 3-ingredient pancakes!
- Beat eggs. Mash banana. Whisk both together. Add a dash of pumpkin pie spice or cinnamon, if desired.
- Heat a non-stick pan over medium heat. Add about 2-3 Tablespoons of the egg/banana mixture. As it starts to firm up, flip over on the other side until lightly browned.
- Repeat with remaining “batter.”
- I like mine served with almond butter on the side for dipping and extra protein!