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In the spirit of April Fool’s Day, we shared some common health myths that trick many of us. Another common myth that’s incredibly prevalent is that it takes a lot of time and money to cook healthy meals. These three delicious recipes de-bunk this myth once and for all: You can eat healthy without spending hours in the kitchen! We’ve crafted a series of 10-minute meals that literally only take 10 minutes to cook. Best of all, each of these 10-minute meals are full of healthy, immunity-boosting ingredients and won’t break your meal-planning budget.

10-Minute Meals (BREAKFAST): Baked Avocado Crab Boats

Elevate your next brunch with this decadent meal that looks like it could have rolled out of a Michelin-star restaurant. The avocado forms the base to hold all of the delightfully savory ingredients. The avocado doesn’t just lend a creamy texture, but its healthy fats and antioxidants make it an immune-boosting superfood (plus, all those healthy fats and digestion-enhancing fiber from the avocado means this breakfast will keep you feeling full and satisfied all morning long). The baked crab and cheese melt into the decadent avocado base, while the spices and garnishes help cut through the richness and really open up the flavor profile for this fancy breakfast.

5 medium ripe avocados, peeled and halved with pit removed
1/2 cup mayonnaise (you can use plant-based mayo to make this vegan-friendly)
2 tbsp lemon juice
2 6 oz. cans of crabmeat, drained (use artificial crab if you want to make this vegan-friendly)
4 tbsp chopped fresh cilantro, chopped and divided
2 tbsp minced chives
1 serrano pepper, seeds removed and minced (you can use bell peppers if you don’t like spice)
1 tbsp capers
1/4 tsp ground black pepper
1 cup shredded cheese of your choice (use plant-based cheese if you want to make this vegan-friendly)
1/2 tsp smoked paprika

Preheat your oven’s broiler setting (use the high setting).

While the oven is heating up, mash up two of the avocado halves (i.e. one full avocado).

Stir in the rest of the ingredients (with the exception of the cheese, paprika, and half of the cilantro).

Fill the remaining avocado halves with the crab-and-avocado mixture. Garnish with the chees and paprika.

Broil for four minutes or until the cheese is melted and sizzling. Remove from heat and garnish with the rest of the cilantro, then enjoy warm!

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10-Minute Meals (LUNCH): Peanut Chicken Coconut Curry Bowls

This easy, fast and healthy meal isn’t just a breeze to make. It’s also great for packing in a to-go container for lunch at work, or for making ahead for an easy-to-heat meal the next day. Coconut cream gives the curry a rich texture, and also provides a range of fats and antioxidants that have proven immune system-enhancing benefits. Drizzle the dish over a bed of warm rice, and you’ve got a cozy meal that hits every major food group and has incredible anti-inflammatory perks thanks to the potent curry seasonings. And don’t worry — it’s not spicy at all!

1 yellow onion, peeled and diced
1/3 cup unsalted roasted peanuts
1 long fresh red chilli (it’s a great source of antioxidants, but you can skip this if you don’t like spice)
2 tsp olive oil or avocado oil
2-3 cups of cooked rice
1 tbsp red curry paste
1 can full-fat coconut cream
1 cup chicken stock (you can use vegan broth if you want this dish to be vegan-friendly)
1/2 cup crunchy peanut butter
2 cups store-bought cooked chicken, diced (you can use plant-based chicken substitute or extra-firm smoked tofu if you want this dish to be vegan-friendly)
1 cup shredded carrots
1 cup spinach, chopped
Salt and pepper

Heat the oil in a skillet, then saute the onion until fragrant and tender.

Add the red curry paste and stir until well mixed, then add the coconut cream, chicken broth, peanut butter, and chicken (or chicken substitute/tofu).

Reduce the heat to low and simmer for five minutes, or until the broth is thick and creamy.

Scoop some cooked rice into a bowl. Pour the curry on top of it. Garnish with shredded carrots, spinach, peanuts and the minced chili. Enjoy!

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10-Minute Meals (DINNER): Creamy Sun-Dried Tomato Gnocchi

Transport yourself to the Mediterranean with this delightfully creamy dinner dish that’s so rich and creamy, you won’t believe it’s healthy and completely vegan! It’s filling and warm, making it ideal for a crisp spring evening. A full serving of vegetables, including broccolini and sun-dried tomatoes, offer incredible amounts of folic acid, vitamin C, and other healthy vitamins and minerals (plus important disease-fighting plant compounds). And because it’s fully vegan, anyone with dairy sensitivities won’t have to worry about how sinfully rich this tastes.

2 garlic cloves, minced
1 bunch broccolini, cut in halves lengthwise
1 180oz. package of fresh gnocchi
1 cup frozen peas
1 4-oz. can of sun-dried tomatoes, including the oil
1 tbsp plain flour (use gluten-free flour if you need)
1 1/2 cup unsweetened almond milk or oat milk
1 cup fresh basil leaves

In a pot, add water and bring the water to a boil.

While the water is boiling, saute the garlic and sun-dried tomatoes in a frying pan, including the oil from the sun-dried tomatoes.

Once the water is boiling, add the gnocchi and cook according to the packaged instructions (this should take 2-3 minutes).

While the gnocchi cooks, add the broccolini and peas to the frying pan and saute until the broccolini is tender and bright green. Add the flour and almond/oat milk and whisk until the sauce is thickened. Season with salt and pepper to taste.

Drain the cooked gnocchi and add to a bowl. Drizzle the creamy sauce over the gnocchi and garnish with basil, then enjoy!

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