Working from home definitely has its perks, and if there's one to highlight, it’s the fact that we can incorporate more home-cooked meals into our days.
There’s just one predicament with that: cooking takes time. We’ve managed to shift every piece of our personal and professional lives into our living spaces, and mustering up the energy to cook three times a day can seem pretty inconvenient.
But with the right recipes, that can all change. If you work from home and need some inspiration to reconnect with your kitchen, I’ve rounded up five of my favorite go-to recipes. I make these regularly because they’re incredibly easy and quick to whip up. They’re healthy, low in fat, and freakin’ delicious. The ingredients are affordable. And the leftovers? Drooooool.
Here are five essential recipes to add to your weekly rotation:
The Simple But Good Breakfast Bowl
If breakfast is the most important meal of the day, then this recipe is one you won’t want to start your day without. Packed with the essentials, like protein, leafy greens, and complex carbohydrates, this meal is beyond satisfying.
My favorite thing about this recipe? It takes just 20 minutes to prepare. Oh! And every ingredient can be made ahead of time, so while you wait for the coffee to kick in, you can just throw everything into a bowl and heat it up.
Sandwiches. Shouldn’t. Be. Boring.
And you know what? Neither should kale. This vegetarian Reuben puts the hearty, leafy green front-and-center for a healthier alternative to the classic, and is ready in about 20 minutes. Get ready to spruce up your lunch.
Plant-Based Cauliflower Soup
Say what you will about cauliflower, but hear me out: this soup is unparalleled. I cook this almost every other week. It’s creamy, hearty, filling, and just oh, so comforting. It tastes just like Clam Chowder, sans the clams, of course.
I mean, who doesn’t love soup?! Pair your bowl with a fresh slice of sourdough or crackers, and friends, you are set.
Easy 1-Pot Massaman Curry
The first time I had Massaman Curry was at a small, family-owned restaurant in Chiang Mai, Thailand. I was hooked after the first bite, and since then, I haven’t found a Massaman Curry dish anywhere else that compares.
That was, until, I found this recipe from Minimalist Baker. It’s an easier, home-ingredient-friendly rendition, and it’s absolutely amazing. If you don’t know what Massaman Curry is, it’s a Thai- and Indian-style curry that fuses the best flavors from both cuisines into one dish.
This recipe takes about 30 minutes to prepare, but if you leave it cooking for a little extra time, the curry comes out even better.
Creamy Roasted Tomato Vodka Sauce with Penne
Every single time I make this pasta, I lick the bowl clean. It’s almost unbelievable how good this sauce is. It’s rich, thick, creamy, and made entirely of plants. Yes, vodka is vegan!
This dish takes a little bit more time to prepare since the recipe calls for roasting your tomatoes, but if you’re in a hurry, throw a 28 oz. can of San Marzano tomatoes on the stove and you should be good to go.
I love mixing in sundried tomatoes, peas, or mushrooms here, and highly recommend pairing this dish with roasted broccolini. (You can thank me for these tips later.)