The simplest recipes are often the best ones, and so all the recipes this week have an extra level of simplicity. They’re easy to make and are all made with five ingredients or less These recipes are for the most part, foolproof. Meaning, leave the measuring spoon behind and enjoy the freedom. Measure with your heart while making these delicious recipes for you, your family and friends.
Mornings are hectic, stressful, busy … so where does time for making breakfast fit in? Sometimes, it doesn’t. Breakfast is said to be the most important meal of the day, but it would be a shame to miss it because busyness got in the way. If you know me, you know I never (rarely) skip out on eating breakfast. I got so used to it that I won’t leave the house until I eat something — anything. Starting the day off hungry is the worst, so my goal is to always have an easy, grab-and-go breakfast ready, even for those busy mornings.
High Protein Veggies Egg Bites
Let’s kick it off with these delicious high protein veggie egg bites that are a perfect grab-and-go breakfast. They take minutes of prep and can be made beforehand at the start of the week or the night before a busy morning. The best part is that they’re packed with protein, so you’ll be full for a while. Eggs have six grams of protein each and cottage cheese has 13 grams of protein per half cup. It’s great to start off the morning with protein so that you run less of a risk of being hungry until your next meal.
These flavorful and protein packed egg bites are going to be your new favorite breakfast! It’s super easy to make, tastes delicious and is the perfect breakfast to prepare for the week ahead.
Ingredients
- 6 large eggs
- 3/4 cup cup cottage cheese
- 1/4 teaspoon sea salt and ground black pepper
- Veggies of choice. I used spinach, red pepper and green onions
- Spray oil
Instructions:
- In a blender, blend the eggs, cottage cheese, salt and pepper.
- Prepare your veggies by washing and chopping them.
- Spray a silicone muffin mold with cooking oil.
- Fill the bottom of the mold with the veggies (fill about ¼ of the mold with veggies).
- Pour the egg mixture on top.
- Optional: top it with more veggies.
- Bake 350 F for 18-20 minutes.
- Let it cool for a few minutes, pop out and enjoy!
Salmon Shawarma
You heard of salmon bites, salmon in sushi, Moroccan salmon. But have you ever tried salmon shawarma?! Salmon shawarma is made in a similar way to regular chicken shawarma, but it has a rich taste, is perfect for the summer and can be used in so many ways. I love putting salmon shawarma on top of salads, in pita and plain with another side dish. It’s filling, flavorful and so easy to make. You just need salmon, cooking oil and your favorite seasonings and sauces. You’ll want the salmon filet to first cook by itself, then shred it a bit with a fork and then mix in the sauce while it’s still on the pan for the sauce’s flavors to absorb into the salmon.
Ingredients:
- 1 salmon filet
- 1/4 cup your favorite sauce
- Salt and pepper to taste
- Cooking oil
Instructions:
- Heat up a pan with a little olive oil or use oil spray.
- Pan fry the salmon fillet until it’s cooked through.
- Use a fork to shred the salmon, making it look like shawarma
- Add your favorite sauce and seasoning while the flame is still on and mix in.
- Mix it all up and serve it in a pita, on a salad or plain and enjoy!
Chocolate Quinoa Crunch Bites
For most picky eaters, quinoa is a no. An “I’m not eating that. ”A “take it off the plate.” I wouldn’t consider myself a picky eater, but quinoa was always on the no list for me. I knew it’s healthy, nutritious, filling, etc., but I couldn’t find a way to make it in a way that was yummy. So when in doubt, you make a dessert.
Quinoa in a sweet treat might sound like a weird idea, but you got to trust me on this one! I toasted quinoa and combined it with melted chocolate and peanut butter for the perfect treat. It’s crunchy, fudgey and oh so delicious. And the best part is you can’t taste the quinoa! You can taste the crunch, but that’s about it.
Ingredients:
- 1/4 cup peanut butter
- 1/2 cup chocolate chips
- 1/2 cup toasted quinoa
Instructions:
- Toast the quinoa. On a medium flame pour the raw quinoa and wait until you hear popping noises.
- Once it pops, turn off the flame and let it cool.
- Melt the chocolate and peanut butter together.
- Mix in the toasted quinoa.
- Fill the batter into mini silicone muffin molds.
- Freeze for 45 minutes
- Pop out and enjoy!
Tali Chobara is a recipe developer who loves creating recipes that take minimal effort yet taste delicious. She started her Instagram account @behindthesnack back in 2019 and has grown it to 63K-plus fans, who all share the same love of easy and delicious recipes.
