I think one of the hardest parts of staying healthy is managing to get a balanced dinner in after a long day of work. I know that many of us work beyond 9-5, so finding time to shop and cook dinner often isn’t in the cards. I’ve worked out a system that allows me to cook, on average, 5-6 nights a week (even though I get home after 8pm most nights).
Part of my system is just simple planning. Over the weekend I plan out what to make each night for dinner, then make my grocery list based on those meals. I do one big trip to the grocery store on Saturday or Sunday, and that’s it. I think that if I were to work all day, work out, then come home and have to figure out what to make, then shop for it… Well, I’d end up most likely just dialing the closest pizza joint.
Planning ahead assures that you won’t have to be pulling your hair out at 7:30pm on Wednesday night (when you’re already starving), wondering “What the heck am I going to eat tonight???” If it gets to this point, I often end up having terribly un-balanced meals that consist of strange combinations like crackers + chocolate + pickles. Not exactly a square meal.
Planning ahead also means you’ll have a fridge full of produce that you’ll have to use before it goes bad. This simple fact motivates me to eat my greens, even on the nights when I’d rather just chow down on a greasy burger. Produce-guilt: it’s the worst!
Most of the things I make for dinner are quick (30 minutes or less), and largely veggie-based (because they’re both healthy and quick to cook). I recently threw together a couple meals that take a little longer to cook, but the amount of prep time is so little (like, 10 minutes, maybe) that I figured I’d share them with you.
And hey, you can always catch up on the 20 million other things on your To-Do list while they cook.
Or just watch TV. I won’t tell anyone.
Alright, so recipe numero uno: Green Potatoes (sounds appetizing, doesn’t it?)
Literally, if this dish were any easier, you’d just be eating raw broccoli.
Here’s what you’ll need: (serves 2)
- 2 small to medium russet potatoes
- 1 head or bag of broccoli (if it’s a head, cut into florets. Cauliflower would also work well in this.)
- plain Greek yogurt (I like Fage 2%)
- salsa (I use TJ’s salsa Authentica)
- salt and pepper
- cheddar cheese (optional)
- other veggies, chopped (optional)
To make this, preheat your oven to 425°. Take the potatoes, rinse them, pierce them with a knife or fork a few times, then throw them in the oven for 1 hour.
When 10 minutes remain on the potatoes cooking time, start heating a pot of water on the stove. Once boiling, steam or boil broccoli (or cauliflower) for 5 minutes.
When potatoes are done, scoop the inside out into a large bowl. Add broccoli, a big scoop of Greek yogurt, some salsa, salt and pepper, and cheese (if using). Mash everything together with a fork, then divide into 2 bowls.
I generally like to stir in some chopped veggies at the end (tomatoes usually, but bell pepper would be good too).
That’s it! Eat and enjoy.
Pretty darn simple right? Yes, it takes a little over an hour from start to finish, but you’re only doing actual work for about 5 minutes. This leaves plenty of time for showering, making your lunch, catching up on The Real Housewives of New Jersey… Just sayin’.
I made this a TON when KC was working busy season at the beginning of the year. I love it because it’s healthy and super easy to make for just one person (just use 1 potato and 1/2 a bag of broccoli). Plus, you only dirty the pot used to steam the broccoli and the bowl you eat out of. (A big plus for those of us who don’t have dishwashers.)
Ok, on to recipe #2: Artichokes
I don’t know about you, but I love artichokes. Many people are a bit daunted by the thought of making artichokes; but let me assure you, these artichokes are easy-peasy.
Here’s what you need:
- artichoke(s)
- 1 lemon
- a few cloves of garlic, smashed
- olive oil
- salt and pepper
Trim the artichokes by cutting the base until it sits flat. Cut the top of the artichoke off with a knife or scissors, then trim the tops of the leaves on the side (because they’re pokey). I generally pull off some of the leaves around the side of the artichoke also, because I find them to be a bit tough; but you don’t have to do this.
Once your artichoke is trimmed, pull the leaves apart a bit and run it under some water to wash it.
Place your artichokes in the smallest pot that will fit them, sitting side by side on the bottom (they need to be all in one layer, like when you hard-boil eggs). Fill the pot until water is 1/4 – 1/3 of the way up your artichokes (usually, this is about 2 inches of water).
Drizzle some olive oil over the top of the artichokes, sprinkle with coarse salt and pepper, squeeze a lemon over the top, and throw the smashed garlic cloves into the water. Cover the pot and bring the water to a boil. Once boiling, reduce heat to a simmer and simmer, covered, for 45-60 minutes. (I like to wash the dishes I’ve used while waiting for the water to boil; it’s generally just enough time and that way I don’t forget about the ‘chokes on the stove.)
To see if your artichokes are done, pull one out with a pair of tongs and pierce the bottom (where the heart is) with a knife. If the knife goes in easily — they’re done.
Make sure to keep an eye on these towards the end, there’s nothing worse than a mushy artichoke!
This sounds a bit complicated from the number of steps; but trust me, it’s pretty darn simple. Plus, once the artichokes are in the pot simmering, you’re done with your work!
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Both of these recipes are vegetarian and gluten-free (the artichokes are dairy-free and vegan also). Not to mention, both of these use ingredients that are pretty darn cheap, so it’s great if you’re on a budget (as I always seem to be…).
Alright, more health and fitness fun later, I’m off to unwind with KC and a glass of wine — ‘Night!