Well this week has really just gotten away from me. Especially today…I taught a cycle class at 6AM and then hair appointment and running errands all day led me to not getting home until it was almost supper time… now the laundry is calling my name! When I have a lot of things going on all I really want is a quick meal, because I’m hungry and ready to eat now at that point. I don’t really buy processed prepared frozen meals (reminds me of childhood when Swanson dinners were considered gourmet supper), and I like to save money so I don’t pick up meals too often either. Instead I have some go to’s that I know I can prepare with little effort and still overall nourish my body.
My go to’s are quite basic (#basicbitch haha) and that is totally okay! A simple quick meal of whole ingredients can be just as nutritionally balanced as a fancy instagram-worthy meal to impress. As a guide, aim for including a healthy protein lower in saturated fats, a large portion of vegetables (*tip – prewash and cut after you buy your groceries so they are easy to grab), a source of high fibre carbohydrate (ie. sweet potato, quinoa, pulses), and a small portion of healthy fat (like olives, nuts/seeds, avocado). The portions should be individualized to your needs and goals.
Tonight was a night for a quick convenient meal, so I relied on one of my go to’s…a made over “comfort food” – Vegan Mexican Inspired Salad (can be made non-vegan too if you wish). It is super easy and a great lower fat and lower calorie substitute for a taco salad!
Here’s how I make it:
You will need 2 large handfuls of cleaned and chopped romaine lettuce with strips of carrots and red cabbage, 1/4 avocado, 340 grams veggie ground or Mexican Veggie Ground if not gluten free (if you’re not vegan you could try ground turkey or extra lean beef), 1/2 Tbsp cumin powder, 2-3 tsp chili powder depending on how hot you like it, low salt taco seasoning (optional), 1 cup of salsa (I used my mom’s homemade, it’s delicious!), vegan cheese shreds or regular shredded cheese of your choice and any other toppings that you like!
In a non-stick frying pan, sauté the veggie ground over medium heat. Add in the spices with 1/4 cup water, stir, and let simmer until liquid has mostly cooked down. Add in the salsa and stir. Cook until heated through. *Sometimes I like to add red and green peppers into the mix if I’m feeling it.
In a bowl, add lettuce and veggies, top with avocado, cheese, and your “taco meat” mixture. This usually takes me about 10-15 minutes to make and I have leftovers. Overall this meal is quite low carb (minimal source of carbohydrate) so I tend to have a fruit for dessert. You could definitely add some cooked corn, quinoa, black beans or brown rice for extra fibre and energy.
What is your favourite healthy quick meal!? I want to hear about them, comment below!