I am one of those people who can spend an entire Saturday planning out what to eat, perusing recipes, and pretending like I can actually cook.
In real life, I am a very simple “chef”. And, because of our work schedules, I usually cook for one! (Plus Bodie pup)
I recently read an idea of using minimalism in the kitchen. You create a capsule pantry (all the foods you actually eat) and use recipes that are versatile and easily customizable.
So what’s on the menu this September?
Scroll through to find out! The recipes to each are linked below the photo.
1. Miso Noodle Soup
This hit the spot. It took about 15 minutes from start to bowl-eating-slurping-happy time. And it was easy to portion it out to make just a single serving. *Yay*
I was feeling fancy, so I put the tofu cubes in the oven and let them crisp up while the soup cooked.
Sauté onion in your oil of choice, then add in the rest of the vegetables you need sautéed (like mushrooms). Toss in the Baby Bok Choy (I chopped it) and other vegetables you don’t need sautéed (like snow peas). Stir around a few times, then pour in the Miso Broth and bring to a boil!
You can also add noodles if you want to add another layer. I used Angel Hair Pasta from my cupboard and cooked it directly in the broth.
Serve in a big bowl and top with the tofu and chopped green onions!
RECIPE LINK
Vegetarian, Vegan, Customizable, Added Sugar-Free, Quick & Easy, Single Serving
2. Pizza Toast
I work at a bakery, and I’m also a millennial, so let’s just say TOAST IS ONE OF THE BEST FOODS KNOWN TO HUMAN KIND.
The TRICK is quality of ingredients. And to not shy away from vegetables!
My go-to base: Sliced Sourdough, Pasta Sauce (or Tomato Paste with Garlic & Italian Seasonings), Mozzarella Cheese (or Vegan Alternative).
My go-to toppings: Literally any frozen vegetables I have in the freezer. And sometimes Pepperoni, Fresh Spinach, Fresh Basil, Italian Seasoning, Garlic Powder… GO CRAZY GIRL!
Pop it in the oven, set the timer, and come back to nutrient-dense pizza!
RECIPE LINK
Vegetarian, Vegan, Customizable, Sugar-Free, Quick & Easy, Single Serving
3. Cookie Dough Overnight Oats
This is a recipe I HAVE NEVER TRIED BEFORE. *gasp*
But I’m excited for it! Plus, I already have all the ingredients in my pantry — and tbh, that’s a major selling point.
Also, you know, Cookie Dough.
RECIPE LINK
Vegetarian, Vegan, Customizable, Gluten-Free, Added Sugar-Free, Easy, Single Serving
4. Beef Spaghetti
Ok, let’s just be full disclosure here … the hardest part of making spaghetti is getting the amount of noodles right. 😂
Quality of Ingredients is EVERYTHING when it comes to pasta dishes. I splurge, y’all. I get the fancy stuff. De Cecco.
The next most important thing? Not draining your pasta. I just use a slotted pasta spoon (I know, I have a slotted pasta spoon. I’m such an adult) and scoop it right out of the pot, give it a shake, then put it in the sauce.
How do I cook the sauce? Olive oil in pan — Add hamburger — Add sauce. Add pasta. Stir. Top with fresh parmesan. Easy peasy squeezy!
SO EASY IM NOT GOING TO POST A RECIPE LINK
Easy, Scott-Approved
5. “don’t-tell-Scott” Secret Muffins
*Laughs evilly*
“Don’t tell Scott,” I whisper evilly to Bodie while I take these out of the oven.
The secret ingredient? All of it. But mainly the chickpeas. Also the fact you make it using YOUR BLENDER.
*Mwahahahahahaahaa!!!!!!!!!!!*
RECIPE LINK
Vegetarian, Gluten-Free, Added Sugar-Free, Quick & Easy
Which recipes do you want to try?
♡ Maggie Ann
