Mmmm, you guys know the name of the game this season in the kitchen for me is— cozy, minimal, flavorful & made of all REAL foods. To nourish our bodies, immune systems and minds during the months we could all use it the most.
When dinner time rolls around, I often find myself picking out a few pantry staples, throwing them together in the instantpot or the oven with some fresh veggies I already have in the fridge and calling it a day. It’s my favorite way to cook: fast, low maintenance & healthy yet EASY.
If you’re craving a bit more intention with your meals lately, but don’t know exactly where to start (or don’t want to spend a million hours planning, prepping, shopping, etc.)— this is the post for you. I picked out three of my all-time favorite cozy recipes, made with many ingredients you probably already have in your kitchen. Let’s dig in!
Spinach, Pea + Parmesan Bowls
From my first cookbook, Simply Real Health (on sale now for 30% off for just another week!)
Makes approximately 1 serving (double quantities to serve 2, triple for 3 and so on)
Notes: Unsure about quinoa? Try this recipe. It’s my best take on a healthier mac n’ cheese. With veggies, of course.
¼ cup quinoa
½ cup water
2 handfuls spinach, or more
¼ cup frozen peas
¼ cup parmesan cheese, grated
sea salt and pepper to taste
Add quinoa, peas, a generous dash of sea salt, and water to a saucepan and bring to a boil. Once boiling, turn off heat and let sit for 10 minutes or until all the water is absorbed by the quinoa. Add spinach and parmesan cheese to the pot of quinoa, and stir until the spinach wilts and cheese melts. Add more sea salt and pepper to taste.
Broccoli & Cheese Egg Muffins
Makes 6 servings
Notes: These make 6 muffins (1 egg per muffin tin), so feel free to adjust the amounts as desired. The trick here is adding the veggies/meat/seasonings to the muffin tin first, then pouring the egg mixture over the top. These are great with added sausage, turkey bacon, different kinds of cheese, different herbs, other veggies like shredded zucchini, roasted red peppers, tomatoes, mushrooms, etc.
1/4 cup frozen broccoli rinsed under warm water to defrost quickly
2-3 tbsp grated cheese cheddar or parmesan
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp italian seasoning
Preheat oven to 350. Line a muffin tin with parchment muffin liners.
Whisk eggs, salt, pepper and seasonings in a small mixing bowl. Add broccoli and cheese and split equally among the 6 muffin tins. Pour egg mixture over the top, filling 3/4 of the way up.
Bake for 20-25 minutes. Store in a airtight container in the fridge and warm up before eating.
Easy Baked Potatoes
Makes 4 servings
Notes: A classic, and such an easy warm, hearty meal with nothing more than a few pantry staples. I love sauteing kale and stuffing the potatoes with that, butter, sea salt and pepper, but any of the usual toppings are great here: butter or olive oil, cheese, sour cream, chives, turkey bacon, etc. Can easily be made ahead of time (they’re a great one to make for the week!)
4 medium russet potatoes
2 tsp olive oil
1 tsp sea salt
Preheat oven to 425 and line a baking sheet with parchment paper. Wash and dry potatoes well. Rub each with olive oil and sprinkle with sea salt. Place on baking sheet and pop in oven. Bake for 25 minutes, then flip potatoes on their other side. Poke each with a fork multiple times. Bake for 25 more minutes. Potatoes are done when you can easily pierce with a fork. Remove from heat, slice down the middle and add whatever toppings you choose.
Did you hear? We’re having a major FLASH SALE for the Cooking Club!
When you join us inside the Cooking Club before December 12, you get a FREE 4-week meal plan ($99 value on it’s own) included when you sign up for a yearly membership! It’s breakfast, lunch & dinner recipes all planned out for you with matching shopping lists, totally free. It’s the perfect companion to our recipe membership, so that you can stay inspired with thousands of healthy, easy recipe ideas every week of the year!
main photo by Carina Skrobecki