Breakfast, Lunch and Dinner Menu With 5 Ingredients Per Meal

Have you ever checked out a stunning recipe photo and thought, “I’m definitely making that tonight!” only to become way less enthused when the cooking instructions involve 20 ingredients or more? We’ve been there. So, we’re supplying you with the opposite: a day’s worth of meals with only five ingredients required for everyone. Not only are these breakfast, lunch and dinner recipes a cinch to form, they’re winter-proof (meaning they’ll warm you right up while nourishing you within the process). One housekeeping rule: oil, salt, and pepper don’t count toward the five ingredients. Okay, that’s it. It’s time to urge cooking!

Breakfast: Maple Quinoa Breakfast Bowl

Prep Time: 12-15 minutes

Total Time: 17 minutes

Serves: 1



Ingredients:
¼ cup quinoa
¾ cup non-dairy milk
¼ – ⅓ cup toasted walnuts or almonds, roughly chopped
¼ cup blueberries (or your favorite fruit of choice)
Splash of syrup, to taste

Directions:
1. Place the quinoa and non-dairy milk during a saucepan, bring back a boil and simmer for 12-15 minutes until fluffy and every one the milk is absorbed.
2. Pour the quinoa into a bowl, top with walnuts or almonds, blueberries and a hearty drizzle of syrup. be happy to feature more non-dairy milk.
3. you'll replace the quinoa with rice or oats. If you have already got these grains pre-cooked, simply toss them within the saucepan with just a touch of non-dairy milk to heat up.

Lunch: Quickie Grains, Greens & Beans Bowl
Prep Time: 10 minutes
Total Time: 10 minutes

Serves: 1

Ingredients:

½ cup cooked 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 vegetable oil

Pinch of salt and pepper

Directions:

1. If you’re using rice and it’s not cooked yet, do so consistent with package instructions. For a grain-free option, use cauliflower rice.

2. Place the rice or cauliflower on the rock bottom of a good 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 make a picture-perfect meal.

5. Drizzle tahini, olive oil, salt, and pepper, then mix. If you’re taking this lunch to-go, you'll dress it beforehand or place the dressing components during a container on the side.

Dinner: Sheet Pan Miso Salmon

Prep Time: quarter-hour

Total Time: 18 minutes

Serves: 2

Ingredients:

1 bunch broccoli, chopped in florets

2 Tbsp extra-virgin vegetable oil

2.5 oz pieces of salmon

Pinch of sea salt and pepper

2 Tbsp white miso

3 tsp syrup

1 Tbsp vegetable oil

Directions:

1. Preheat the oven to 375°.

2. Place the broccoli florets on a baking sheet lined with parchment paper. Toss with extra-virgin vegetable oil, salt, and pepper.

3. Push some florets to the side and place the salmon within the middle of the baking sheet, therefore the flesh is facing up. Season the salmon with salt and pepper. Place within the oven to roast for quarter-hour.

4. While the broccoli and salmon are baking, prepare the miso marinade by whisking miso, syrup, and vegetable 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.