Sometimes you just need to grab-n-go. These recipes are some of my favorite go-tos when I have limited time and/or interest in cooking.
EGG-AVOCADO SANDWICH
A ripe avocado can be used in place of mayonnaise in most recipes. Using it here makes for a great egg-salad recipe. SERVES 1
1 hard-boiled pasture-raised egg
1/2 very ripe avocado
1 red bell pepper, seeded and cut in half lengthwise
1/4 cup baby spinach (optional)
salt and pepper
1. In a small bowl, use a fork to mash together the egg and avocado.
2. Season with salt and pepper to taste.
3. Stuff each pepper half with the egg-avocado mixture and top with the baby spinach.
SERVING IDEAS
Serve the egg-avocado mixture on top of a salad.
Spoon into celery for a snack.
Makes a delicious sandwich on Paleo Bread (page 90)!
SWEET POTATO TOPPER
I enjoy even a plain sweet potato but the simple addition of nuts and butter makes it seem more like a meal. SERVES 1
1 sweet potato
1 teaspoon butter or ghee
handful of walnuts, chopped
1. Place the sweet potato on a microwave-safe plate and cook on high for about 7 minutes until tender.
2. Discard the potato skin and spread butter or ghee over the sweet potato.
3. Sprinkle with chopped walnuts.
SERVING IDEAS
Add a handful of cooked or wilted baby spinach or other greens for added protein. Or, serve alongside a healthy portion of cooked greens.
Top with 1/2 cup black beans and a few slices of avocado for a protein wallop.
SHREDDED CABBAGE CATCH-ALL
Probably the only recipe I use that relies on pre-packaged ingredients. You’re welcome! SERVES 1
1 (6-ounce) bag shredded cabbage (I like the multicolored variety)
1 (4- to 6-ounce) can tuna or salmon, water-packed
1 tablespoon extra-virgin olive oil
lemon juice
salt and pepper
1. Combine all the ingredients in a bowl. Mix and serve.
SERVING IDEAS
Include 6 pitted and halved kalamata olives.
Toss in a small amount of slivered nuts.
Include any chopped vegetables you have sitting around.
Post-workout, add a few slices of green apple or a handful of grapes.
ZUCCHINI NOODLES
This is the PV answer to ramen noodles—fast, easy, and inexpensive. SERVES 1
1 large zucchini
1 teaspoon butter, ghee, or coconut oil
1. Use a vegetable peeler to peel the zucchini into long, thin strips.
2. Melt the butter, ghee, or coconut oil in a pan over medium-high heat.
3. Add the “noodles” and stir frequently for 2 to 5 minutes. The noodles should still be semi-firm.
SERVING IDEAS
Treat as pasta and top with marinara sauce and veggies of your choice.
Cook in olive oil and sprinkle with your favorite herbs, mushrooms, and sun-dried tomatoes.
Top with veggies and a small bit of melted goat cheese.
Toss with a Paleo-friendly pesto and add cherry tomatoes and fresh basil.
SLOW COOKER SQUASH
When my sister told me she cooked whole butternut squashes in her slow cooker, my reaction was “No. Way.” Then I held her down and gave her a rug burn for lying. (Old sisterly habits die hard.) But it turns out my little sister knew what she was talking about. This is a ridiculously easy way to have squash on hand at any time. SERVES 2
1 butternut squash
1. Place the whole squash in a slow cooker on low heat for 6 to 8 hours, or on high heat for 4 hours. No water required (seriously).
2. Remove the squash from the slow cooker. The squash will cut easily. Cube the squash and refrigerate until ready to serve.
SERVING IDEAS
Serve with melted ghee or butter on top.
Mash the cubed squash by hand or with a potato masher, add ghee, and serve as butternut squash mashed potatoes.
Use in salads, stir-fries, and veggie sautés throughout the week.
PORTOBELLO MUSHROOM STEAKS
I can’t live without portobellos. A big, juicy portobello mushroom is a meal in and of itself. Surround it with cauliflower mashed potatoes, a side of asparagus, and a hearty glass of red wine, and it’s as fine a meal as you’ll ever have. SERVES 2 TO 4
2 to 4 large portobello mushrooms
salt and pepper
1. Preheat the oven to 450°F.
2. Spray a baking sheet with coconut or olive oil cooking spray.
3. Clean the mushrooms with a damp paper towel.
4. Place the mushrooms on the baking sheet, gill-side up. Lightly season with salt and pepper to taste.
5. Roast for 15 to 25 minutes, checking occasionally, until the mushrooms are tender but not dried up.
SERVING IDEAS
Top with marinara, baby spinach, and Italian seasoning.
Top with crumbled blue cheese and baby spinach for last 5 minutes of roasting, allowing the cheese to melt.
Top with your favorite chopped herbs and lemon juice or balsamic vinegar.
Whisk together 1/3 cup balsamic vinegar, 1 tablespoon Dijon mustard, 3/4 cup olive oil, and a little minced garlic. Baste the mushrooms with the mixture and place on a grill, gill-side up for 3 to 5 minutes. Flip, baste with a bit more of the liquid, and cook another 3 to 5 minutes until tender.
Slice the cooked portobellos and layer into a red pepper for a “steak” sandwich.