Have you ever looked at a gorgeous recipe photo and thought, “I’m definitely making that tonight!” only to become way less enthused when the cooking instructions call for 20 ingredients or more? We’ve been there. So, we’re giving you the opposite: a day’s worth of meals with only five ingredients required for each one. Not only are these breakfast, lunch and dinner recipes a cinch to make, they’re winter-proof (meaning they’ll warm you right up while nourishing you in the process). One housekeeping rule: oil, salt and pepper don’t count toward the five ingredients. Okay, that’s it. It’s time to get cooking!
Breakfast: Maple Quinoa Breakfast Bowl
Prep Time: 12-15 minutes
Total Time: 17 minutes
¼ cup quinoa
¾ cup non-dairy milk
¼ – ⅓ cup toasted walnuts or almonds, roughly chopped
¼ cup blueberries (or your favourite fruit of choice)
Splash of maple syrup, to taste
1. Place the quinoa and non-dairy milk in a saucepan, bring to a boil and simmer for 12-15 minutes until fluffy and all the milk is absorbed.
2. Pour the quinoa into a bowl, top with walnuts or almonds, blueberries and a hearty drizzle of maple syrup. Feel free to add more non-dairy milk.
3. You can replace the quinoa with brown rice or oats. If you already have these grains pre-cooked, simply toss them in the saucepan with just a bit of non-dairy milk to heat up.
Lunch: Quickie Grains, Greens & Beans Bowl
Prep Time: 10 minutes
Total Time: 10 minutes
½ cup cooked brown rice or cauliflower rice
½ cup chickpeas
1 cup baby kale, mesclun greens or baby spinach
½ green apple or avocado, sliced
2 Tbsp creamy tahini
2 tsp extra-virgin olive oil
Pinch of salt and pepper
1. If you’re using brown rice and it’s not cooked yet, do so according to package instructions. For a grain-free option, use cauliflower rice.
2. Place the rice or cauliflower on the bottom of a wide bowl or reusable to-go container if you’re taking this lunch with you.
3. Pile the chickpeas together in one area of the bowl.
4. Place the greens in another area of the bowl. Then add the apple or avocado on top to create a picture-perfect meal.
5. Drizzle tahini, olive oil, salt and pepper, then mix. If you’re taking this lunch to-go, you can dress it beforehand or place the dressing components in a container on the side.
Dinner: Sheet Pan Miso Salmon
Prep Time: 15 minutes
Total Time: 18 minutes
1 bunch broccoli, chopped in florets
2 Tbsp extra-virgin olive oil
2.5 oz pieces of salmon
Pinch of sea salt and pepper
2 Tbsp white miso
3 tsp maple syrup
1 Tbsp sesame oil
1. Preheat the oven to 375°.
2. Place the broccoli florets on a baking sheet lined with parchment paper. Toss with extra-virgin olive oil, salt and pepper.
3. Push some florets to the side and place the salmon in the middle of the baking sheet, so the flesh is facing up. Season the salmon with salt and pepper. Place in the oven to roast for 15 minutes.
4. While the broccoli and salmon are baking, prepare the miso marinade by whisking miso, maple syrup and sesame oil.
5. Take the salmon out of the oven when it’s done (you know it’s done when a fork gently flakes it apart) and immediately brush or spoon the miso marinade over top.