6 Easy and Delicious Meals to Cook for Yourself

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6 Easy and Delicious Meals to Cook for Yourself

Cooking for yourself can be a truly enjoyable and liberating experience. You don’t have to worry about others’ preferences or dietary restrictions, and you can experiment freely in the kitchen. Plus, there’s no one around to witness any culinary mishaps! Here are six simple and delicious recipes to try on your next solo cooking adventure.

1. Grilled Chicken with Avocado

I love recipes that can be made ahead of time and taken to work for lunch. This grilled chicken with avocado is incredibly simple to prepare and doesn’t take much time. It’s delicious both hot and cold.

Ingredients:

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados
  • 3 tomatoes
  • 1/4 cup fresh chopped basil

Instructions:

  1. In a medium bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, Italian seasoning, salt, and pepper.
  2. Marinate the chicken breasts in the mixture for 30 minutes.
  3. In a separate bowl, mix diced avocado and tomato, then add basil, salt, and pepper to taste.
  4. Grill the marinated chicken on both sides until cooked through, then place on a plate.
  5. Top each chicken breast with a slice of cheese and the avocado-tomato mixture.

2. Detox Salad with Lemon and Cabbage

Healthy eating shouldn’t be a chore, so let’s make it tasty and original. This detox salad is quite filling and can easily replace other dishes. If you’re still feeling a bit heavy from winter holidays, this dish is just what you need.

Ingredients:

  • Cabbage leaves
  • 1 can white beans
  • 1 avocado
  • 100g tempeh or tofu
  • 3/4 cup cooked quinoa
  • 1/4 cup sunflower seeds
  • 1 tablespoon black or regular sesame seeds
  • Salt and freshly ground pepper to taste

For the dressing:

  • 1 tablespoon flaxseed oil (or double the amount of olive oil)
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of half a lemon

Instructions:

  1. Whisk together the dressing ingredients in a small bowl.
  2. Place the cabbage in a large plate and mash it with a spoonful of the dressing.
  3. Add the tempeh or tofu (previously pan-fried), quinoa, and the remaining ingredients.
  4. Slice the avocado and add it to the salad last.
  5. Squeeze lemon juice on top, then season with salt and pepper.

3. Teriyaki Salmon

If you’re craving something with an Asian twist, skip the takeout menu and make yourself some teriyaki salmon. It takes a bit more time than the other recipes, so it’s perfect for a cozy Sunday evening.

Ingredients:

  • Salmon fillet
  • 3/4 cup soy sauce
  • 3/4 cup rice wine
  • 1/2 cup white or brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 sheet nori
  • 2 tablespoons sesame seeds
  • 2 cups rice
  • 1 cup rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 300g fresh spinach
  • 1 tablespoon Asian sesame oil
  • 1 bunch green onions
  • 1 avocado

Instructions:

  1. Make the teriyaki sauce: In a small saucepan, bring soy sauce, rice wine, sugar, garlic, and ginger to a boil. Reduce heat and simmer uncovered until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
  2. Prepare the side dish ingredients. Pan-fry the sliced nori sheet with sesame seeds over medium heat and set aside. Cook the rice and add heated rice vinegar, salt, and sugar. Sauté the spinach in sesame oil with two tablespoons of water for about three minutes.
  3. Place the salmon fillet on a foil-lined tray in a preheated oven. Bake for about three minutes, then remove, pour teriyaki sauce over it, and bake for a few more minutes until fully cooked.
  4. Place rice and spinach on a plate, top with salmon, and arrange avocado slices next to it. Sprinkle with pan-fried nori and sesame seeds.

4. Turkish Eggs with Salad

Although this is a traditional breakfast recipe, it works great for lunch or dinner too. You’ll need just 30 minutes of your time and a bit of inspiration.

Ingredients:

  • 1 cup yogurt
  • 1 tablespoon fresh finely chopped dill
  • 1 tablespoon finely chopped parsley
  • 2 garlic cloves, minced or grated
  • Salt and pepper to taste
  • 4 hard-boiled eggs
  • 2 cups cooked red quinoa
  • 1/4 cup sun-dried tomato pesto
  • 2 cups fresh spinach
  • 1 avocado
  • 500g crumbled goat cheese
  • Toasted sesame seeds, fresh dill, fresh mint, salt for garnish

For the sauce:

  • 2 tablespoons butter
  • 2 tablespoons toasted sesame oil
  • 1-2 teaspoons crushed red pepper
  • 1/2 teaspoon sweet paprika

Instructions:

  1. In a medium bowl, mix Greek yogurt, dill, parsley, garlic, a pinch of salt, and pepper. Stir until smooth. Refrigerate until ready to use.
  2. Place quinoa on a plate and add a large spoonful of the yogurt sauce and pesto. Then, add 1-2 eggs. Add spinach and avocado.
  3. In a small saucepan, melt butter, sesame oil, crushed red pepper, and paprika. Drizzle the warm sauce over the eggs.
  4. Garnish the dish with fresh herbs, lemon zest, sesame seeds, and crumbled goat cheese.

5. Thai Peanut Tofu

As you might have guessed, the main ingredient here is tofu. Add fresh vegetables, rice, and herbs. With 60 minutes of simple magic, you’ll have a Buddha bowl ready on your table.

Ingredients:

  • 150g firm tofu
  • 1/4 cup brown rice
  • 2 tablespoons finely chopped fresh herbs: cilantro, basil, and mint
  • 1 leaf Chinese cabbage
  • 1 medium carrot
  • 1 avocado
  • 1 bunch green onions
  • 1 tablespoon black and white sesame seeds for garnish
  • Peanuts for garnish

For the peanut marinade:

  • 3 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2 garlic cloves
  • 1/2 peeled ginger root
  • Pinch of stevia

Instructions:

  1. Drain the tofu well, wrap it in a towel, and leave it overnight under pressure in the refrigerator. Then, remove it, cut it into cubes. Blend the peanut marinade ingredients. Marinate the tofu in the sauce for 30 minutes.
  2. Preheat the oven, place the tofu on parchment paper, and bake until golden brown, turning occasionally.
  3. Cook the rice, mix it with fresh herbs, and place it on a plate. Steam the Chinese cabbage until bright green. Add it to the rice along with carrot, onion, and diced avocado. Top with tofu, sprinkle with sesame seeds and chopped peanuts. Drizzle with peanut sauce.

6. Zucchini Pizza with Pesto Sauce

Homemade pizza is healthier than restaurant pizza, and who doesn’t want to try making this Italian cuisine classic themselves? You don’t have to bother with the dough – buy it or ready-made bases at the store. All that’s left is to fill it with ingredients and bake.

Ingredients:

  • Pizza dough
  • 1 cup pesto sauce
  • 1 cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 medium zucchini, sliced into ribbons
  • 1 jar marinated artichokes
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • 1 garlic clove, minced or grated
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  • Pinch of crushed red jalapeno pepper
  • Fresh basil and arugula for garnish

Instructions:

  1. Preheat the oven to 200°C (400°F). Grease a large baking sheet with olive oil.
  2. On a lightly floured surface, roll out the dough into a thin circle. Transfer it to the prepared baking sheet. Spread the pesto sauce on the dough and sprinkle with grated cheese and mozzarella. Add zucchini and artichokes to taste.
  3. In a bowl, mix tomatoes with olive oil, garlic, thyme, salt, and pepper. Place the tomatoes on the pizza, drizzle with the remaining oil in the bowl.
  4. Bake in the oven for 10-15 minutes.

Enjoy your culinary adventures and the delicious meals you create! Don’t forget to share your experiences and favorite recipes with others. Happy cooking! More information can be found here.

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