Do you enjoy cooking, or does it feel like a chore? For me personally, it’s a little bit of both. I am genuinely passionate about cooking and playing around with a variety of spices and flavor combinations, but for my everyday life, I need recipes that are simple and straightforward. I also am all about recipes that can help me make use of my leftovers. Here are 13 of my favorite recipes to make nourishing and delicious food without the headache. 

NOTE: Many of these recipes can be modified to suit a variety of eating styles. The frittata can be made vegetarian by forgoing the meat in it. Other recipes can be made vegan, by skipping the animal products such as raw honey and collagen protein powder. The majority of these recipes can also be doubled or more to make larger batches. 

1.) Frittata: 

Frittatas are like a crust-less quiche. 

If you don’t like any of these ingredients, feel free to swap them out. The best thing about making a frittata is that it’s an easy way to make use of leftovers- you can mix in whatever veggies, meat, and herbs you like. The recipe below is my personal favorite for a simple frittata: 

COOKING EQUIPMENT:

•1 (10- to 12-inch) nonstick frying pan or cast iron skillet (MUST BE OVEN-SAFE!)

INGREDIENTS:

•8-10 large eggs, enough to cover the ingredients (if you’re using duck eggs, use about 6 because they are larger than chicken eggs) 

•1 pack of bacon bits without nitrates or sugar, such as Epic brand 

•1 pound of Italian sausage 

•1-2 packages of mushrooms (sliced) 

•3-4 large sweet onions (diced) 

•2 cups (2 ounces) fresh baby spinach (don’t use frozen, it’ll make the whole dish watery) 

•Butter or ghee 

•Garlic, to taste 

•Peruvian cherry peppers/or sweet red peppers, chopped 

INSTRUCTIONS:

•Pre-cook ground sausage until browned in a separate pan, then add in the spinach just enough to wilt it and set aside 

•Arrange a rack in the middle of the oven and pre-heat to 400°F

•Whisk the eggs in a bowl, and season them to your liking 

•In the pan you’re going to be making the frittata in, sauté the onions and mushrooms on medium heat in butter or ghee, stirring frequently, until soft and slightly browned

•Mix the sausage and spinach in with the onions and mushrooms, and press down lightly with a fork or back of a spoon to form into a bottom layer for the frittata 

•Pour the eggs mixture into the skillet on top of the vegetables and sausages. Tilt the pan to make sure the eggs settle evenly over all the meat and vegetables. Cook on low-medium heat for several minutes until you see the eggs at the edges of the pan beginning to set.

•Sprinkle the bacon bits on top 

•Bake the frittata. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

•Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

*Leftovers can be stored in an airtight container in the refrigerator for up to 4 days- I personally love grabbing a slice cold out of the fridge. Frittata is almost as good leftover as it is fresh out of the oven. 

2.) Prosciutto-Wrapped Asparagus:

This recipe is a personal favorite of mine, both for its flavor and sheer simplicity.

I love to top it with cashew parmesan (instructions for that in next recipe) 

COOKING EQUIPMENT:

•baking sheet or oven-safe pan

INGREDIENTS:

•1/2-1 pound asparagus

•Enough prosciutto to wrap around the asparagus (this will depend on the size of the asparagus stalks)

•Extra virgin olive oil

•Salt, pepper, and garlic powder 

INSTRUCTIONS:

•Wash and dry asparagus and break off the tip of the tough ends. Shred prosciutto into long strips, and wrap around the stalks of asparagus, pressing into place. 

•Lay single-layer on the baking sheet, and drizzle with olive oil & seasoning 

•Pre-heat oven to 400°F. Once heated up, cook for 10-15 minutes (check frequently) until asparagus is softened to your taste. Prosciutto is a cured meat, so it’s not raw- the cooking time is totally dependent on how you want your asparagus done reat leftover as it is fresh, which makes it a great choice for packing a lunch. 

3.) Cashew “Parmesan”:

I love using this to top just about anything, including my frittata recipe, minestrone soup, and prosciutto-wrapped asparagus.

EQUIPMENT:

•a food processor

INGREDIENTS: 

•3/4 cup raw cashews

•3 Tbsp nutritional yeast

•3/4 tsp sea salt

•1/4 tsp garlic powder

INSTRUCTIONS:

•Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for 2-3 weeks in the refrigerator, and can be frozen for up to 3 months. 

4.) Creamed Curry Spinach: 

COOKING EQUIPMENT:

•large skillet 

INGREDIENTS: 

•Virgin coconut oil

•3 large sweet onions 

•Minced garlic, to taste 

•1 bag of fresh spinach 

•1/2 cup canned full-fat coconut milk or cream 

•Salt and pepper 

•Curry seasoning, such as Simply Organic Curry Powder 

INSTRUCTIONS:

•In a large skillet, over medium then sauté onions and garlic in coconut oil until soft

•Add spinach and wilt, add a little more oil if needed.

•Season with salt, pepper and curry powder, to taste. 

•Reduce heat to med/low and add the coconut milk, stir well.

•Allow to heat/simmer slightly to reduce for about 1-2 minutes.

• Serve as a side dish or make into a main course by folding in some chicken

5.) Crockpot Minestrone Soup: 

Just like with the frittata, you can throw pretty much whatever combo of vegetables you want into this soup. I just use whatever I have on hand, always some sort of frozen squash and either sweet or white potatoes or carrots. You can also vary the seasonings and herbs to suit your own tastes 

COOK TIME: 6-8 hours 

COOKING EQUIPMENT: 

•a crockpot/slow cooker 

INGREDIENTS:

•2 tbsp extra virgin olive oil 

•1-3 sweet potatoes, diced

•1 cup carrots, diced

•2-3 celery stalks, diced

•2 zucchini, diced

•2 shallots diced

•minced garlic, to taste 

•28 ounces bone or veggie broth 

•28 oz can diced tomatoes 

•1 cup frozen spinach or kale- thawing is not necessary. You can use 1 cup of fresh spinach or kale instead 

•1 lb ground sausage, cooked and crumbled (optional) 

INSTRUCTIONS:

•Place the olive oil in the bottom of the crockpot/slow cooker. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.
•Add the entire can of diced tomatoes, followed by the rest of the vegetables and the cooked, crumbled pork.
•Stir everything together and season to taste. Cover, and cook on low for 6-8 hours.
•Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

6.) Cajun + Curry Sweet Potato Fries:

EQUIPMENT:

•a baking sheet or oven-safe skillet 

INGREDIENTS:

•1-2 sweet potatoes per person 

•extra virgin olive oil, coconut oil, red palm oil, or ghee (enough to coat the fries & grease the baking dish)

•A 50/50 blend of cajun seasoning & curry seasoning, to taste (Brands I like are Slap Ya Mama Cajun seasoning and Simply Organic Curry Powder) 

INSTRUCTIONS:

•Preheat oven to 400°F

•Peel sweet potatoes and slice into your desired fry thickness. Toss with olive oil and the blend of seasoning, to taste

•Arrange in a single layer and bake for 20-25 minutes, turning after the first fifteen minutes

7.) Orange Chocolate Smoothie:

EQUIPMENT:

•a blender

INGREDIENTS:

•3 cups of peeled orange slices (I love using blood oranges when they’re in season)

•1 can of full-fat coconut milk 

•6 scoops of Primal Kitchen Chocolate Coconut Collagen Fuel (or, use 1-2 tbsp raw cacao powder) 

•Frozen coconut milk ice cubes (optional) 

INSTRUCTIONS: 

•Blend all ingredients until smooth

•Extras can be stored in fridge for up to a few days.  I personally like to portion out leftovers into single serving jars and add 2-4 tbsp of chia seeds, and leave them to soak for at least a few hours- this makes them easier to digest and unlocks more nutrients 

8.) Blueberry Cream Smoothie:

EQUIPMENT:

•a blender

INGREDIENTS:

•2 cups of frozen blueberries- look for wild blueberries if you can find them 

•1 can full-fat coconut milk 

•6 scoops of Primal Kitchen Vanilla Coconut Collagen Fuel (or, use 2 tsp vanilla extract) 

•1/2 cup of fresh or frozen spinach 

•a handful of ice (optional)

INSTRUCTIONS:

•Blend until smooth

•Leftovers can be stored in refrigerator for up to 3 days

9.) Easy Nut Butter Fudge:

EQUIPMENT:

•Medium sized baking dish 

INGREDIENTS:

•1 cup nut butter of choice

•1/4 cup virgin coconut oil

•3 tbsp raw cacao powder

•3 tbsp raw honey (optional, if you desire a sweeter fudge) 

INSTRUCTIONS:

•Melt all ingredients on low heat in the oven (I usually do around 200°F) until blended together- watch closely so ingredients don’t overheat 

•Take out of oven and stir thoroughly

•Allow pan to cool for a few minutes, then put in freezer for at least two hours until hardened, then break into pieces and eat

•After you break up the fudge, store leftovers in the freezer and take a piece out whenever you want 

Salad Dressing:

It can be really difficult to find healthy store-bought salad dressings. Two brands I love are Tessemae’s and Mother Raw. But when I’m in the mood to whip up a quick home-made dressing, these are my go-to recipes: 

10.) Honey Mustard Salad Dressing and Dip:

INGREDIENTS:

•1/2 cup Dijon mustard

•1/2 cup raw honey

•2 tbsp extra virgin olive oil 

INSTRUCTIONS:

•Blend all ingredients in a bowl

•Leftovers can be stored in the refrigerator for 4-5 days, but let sit out at room temperature for 20 minutes before serving and shake thoroughly as olive oil will solidify in the refrigerator 

11.) Warm Pancetta Dressing:

INGREDIENTS:

•1/3 cup free-range, nitrate-free pancetta or bacon fat, warmed and melted 

•1/3 cup red wine vinegar

•1 tablespoon Dijon mustard

•A little salt, pepper, and garlic powder 

INSTRUCTIONS:

•Blend all ingredients in a bowl 

•Leftovers can be stored in the refrigerator for a few days, but dressing must be warmed and melted before using 

12.) 3 Ingredient Home-Made Chocolate:

This recipe makes basic chocolate, but you can always add mix-ins such as nuts, seasonings/spices, or dried fruit. I personally like to add a little bit of Ceylon cinnamon into the mix, because it helps prevent blood sugar spikes. Ceylon cinnamon (also known as “true cinnamon”) is an effective natural remedy for PCOS and insulin/leptin resistance. The fat in the cacao butter helps with preventing blood sugar spikes as well. 

EQUIPMENT:

•a double boiler or a makeshift one: I just use two cast iron skillets, boiling water in the bottom one with higher walls and melting the ingredients in the fitted skillet on top. If you don’t have fitted cast iron skillets, you can melt the ingredients in a pan directly on very, very low heat- watch closely 

•Chocolate molds, or ice cube tray 

INGREDIENTS:

•4 tbsp unsweetened raw cacao powder

•5 tbsp coconut sugar

•3/4 cup of Sunfood Raw Organic Cacao Butter (I like this brand because the cacao butter is pre-sliced into little discs for ease of use in recipes) 

INSTRUCTIONS:

•Melt cacao butter discs and coconut sugar in a double boiler. Once melted, mix in the raw cacao powder. Stir thoroughly and pour the mixture into a mold or ice cube tray and refrigerate for a half hour or until hardened

13.) Chocolate Avocado Ice Cream (No Ice Cream Maker Required) 

EQUIPMENT:

•a blender

•a loaf pan or glass container

INGREDIENTS:

•3 large soft avocados 

•1 cup raw honey

•4 cups coconut cream

•1 tbsp raw cacao

•2 tbsp lemon juice

•1/2 tsp salt

INSTRUCTIONS:

•Combine all ingredients in blender and mix until creamy and smooth

•Pour mixture into loaf pan or other container and freeze overnight

•Set out at room temperature for 10-15 minutes before serving 

I hope you enjoy these recipes!