Ingredients:

1 cup unsalted raw almonds

2 oz fresh basil

4 oz fresh spinach

8-14 cloves garlic 

¼ cup fresh lemon juice

½ cup nutritional yeast

1 teaspoon pepper

2 teaspoons salt

½ cup olive oil(plus more to adjust)

1) Blitz almonds by themselves in a food processor until fine.

2) Add remaining ingredients. Start with ½ cup of olive oil and drizzle in more as needed until a perfect thick-yet-spreadable texture is reached. Also since garlic cloves come in many sizes, start with 8 and see how it tastes before adding more.

3) Store for up to a week in the fridge.

fromdelish knowledge

ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 large carrots, halved lengthwise and finely sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• ½ tsp. dried thyme
• 6 cups vegetable broth + 1 cup water
• 1 can chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• juice of 1 lemon or 1/8 cup bottled citrus juice (you can add more than this if you want extra citrus flavor!)

1. Heat olive oil over medium heat. Add the onion, carrots, celery and garlic. 
2. Cook for 5 minutes until vegetables are soft. Add thyme and pinch of pepper; stir together.
3. Add vegetable broth and water and bring to a boil.
4. Add the chickpeas, rosemary, orzo and bay leaf. 
5. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
   
6. Turn off heat and squeeze in fresh lemon juice. 

This recipe is no chopping if you purchase the onion, carrot, and celery either pre-chopped from the produce section or from the frozen section (you can find frozen chopped onion, carrot, and celery soup starters). 

Required:

* 1 can baked beans (any size or brand)

* water

Optional:

* 1 can meat (go for meat in water, not in any kind of gravy or sauce)

* dried onions (if you have the spoons, diced onion are great and caramelized onions are even better!)

* minced garlic

* salt and pepper

* brown sugar, bouillon, bbq sauce

Basic recipe is to dump beans into a cooking vessel and then add just enough water to thin it out without losing too much flavor. Heat it until hot. Enjoy.

If you want caramelized onions, do that first. Everything else can go in at the same time as the beans. 

If you add too much water, you can just let it simmer off the extra water. I usually just add some bouillon and brown sugar or bbq sauce. No matter what you add, start slow. 

I like to keep the basic ingredients on hand because this is my go to on a slow spoon day. 

This probably seems super easy, but since I live in a college dorm I was blown away when I realized I could do this. 1 serving banana smoothie, no blender required! (I would suggest using browning bananas for ease of mashing though)

What you need:

• bowl or wide cup
• fork
• spoon
• plastic bag
• banana (as many as you want your smoothie to be)
• milk (I prefer to use almondmilk for this)
• honey
• ice

What to do:

1. Peel your banana and cut it up into the cup/bowl. Use your fork and spoon (whichever is easier) and mash the banana into babyfood consistency.
2. Add milk a little at a time, stirring and mashing like mad.
3. Add a little bit of honey for some extra sweetness, then keep mashing and stirring. Get out all the lumps!
4. Fill the plastic bag with ice. Smash the heck out of that ice bag until the ice is finely crushed.
5. Add some of the ice to your smoothie and stir it up. This is if you want it immediately, you could also just stick it in the fridge for an hour or two for the same effect.
6. Enjoy!

ingredients

• couscous
  
• protein of your choice (I use tuna but an entire can of baked beans one time)
  
• marmite/ fish sauce/ stock cube (for flavour)
  
• soy sauce or salt
  
• optional vegetables
  

1. boil water throw it over the couscous with all your flavour boys 
   
2. stir and let rest till the couscous is fluffy
   
3. while that happens, heat up your meat. (if it’s just come out of a can, I use it to cool down the couscous but you can microwave it separately if it’s leftovers or whatever)
   
4. mix your meat, (maybe veges) with the couscous
   
5. add your soy sauce/ salt to taste
   

I’ve had many a dinner this way because it’s the minimum spoons requirement food ever. Boil water. Wait. Profit!

I am not sure where I found this recipe but it is simple and has very few ingredients

Ingredients:

• 2 cans of chickpeas
  
• (Or two cans of tuna if thats more your speed)
  
• ¼ cup Mayo (Regular, vegan, and I’ve also used greek yogurt it works alright)
  
• ¼ Pesto (I’ve used regular and the red type both are good)
  
• Red onion to taste
  
• Lemon Juice to taste

How do I make it?

1. Drain and rinse chickpeas
2. Mash chickpeas (this is optional)
3. Dice onion if you’d like onion
4. Mix Mayo, pesto, and lemon juice
5. Mix in chickpeas and onion
6. Eat

This makes about four servings and is easy to adjust to your tastes. I found it keeps for about a week in my fridge and it does freeze relatively well (I’ve never had it frozen for more than a month). It is good on its own, and in wraps and, if mashed, on bread

instagram breakfast (or lunch)

this recipe is cheap and pretty (just like me). 

ingredients:

• 1 egg
• 1 half avocado
• 1 cup cherry tomatoes
• 2 cups raw spinach
• vinegar (white or rice wine - not apple cider)
• soy sauce (or liquid aminos to make this recipe gluten free)

directions:

1. cut the cherry tomatoes in half and throw in a bowl. add in two tablespoons white vinegar and two tablespoons soy sauce.
2. heat up 1 tablespoon oil (vegetable, olive, or coconut) on medium. toss raw spinach in and sautee for 2-3 minutes until wilted. place spinach on plate.
3. crack egg into pan. cook for two minutes until whites are solid. turn pan off, flip egg, and wait 10 seconds. scoop up egg with spatula and place on plate on top of spinach.
4. cut avocado in half and scoop out half with a spoon. place on plate next to egg and spinach.

salt to taste and enjoy! i always grew up eating filipino breakfast and my favorite part was the tomatoes in vinegar and soy sauce. they add the perfect salt, acid, and brightness!

if you want to make this more filling, add some white rice on the side. 

My family loves this recipe in the summer, especially when we have bought strawberries for another meal and still have a lot of them left over. Also great if you have left over pasta.

Ingredients should be equal parts:

• Pasta (I like smaller ones like rigatoni or fusili)
• Strawberries (I take three big ones for one person)
• Field salat (or any other salad you have or like, e.g. arugula)

For the dressing:

• 2 parts vinegar
• 1 part balsamic vinegar (or, if you lack that, just another part normal vinegar)
• 2 parts oil
• spices (I like a bit pepper)
• 2 ts sugar

Instructions:

1. Heat up your left over pasta or follow directions on the box to cook them. I like the pasta a bit cooled down, but my brother likes it warm as normal pasta so let it sit to your prefrance.
2. Wash and cut your strawberries into smaller pieces.
3. Wash salad and tear it into smaller pieces.
4. Toss pasta, strawberries and salad together.
5. Now prepare the dressing: Mix your different vinegars and oil with the sugar and the spices. Taste to see if you should add more sugar or vinegar.
6. Put the dressing on the mixed pasta, strawberries and salad but don’t drown them in the dressing, it’s just to further bind the different tastes together.
7. Enjoy!

Something I make when I’m low on spoons or if I’m sick is savory porridge. I use:

• 1 bouillon cube (or however much you need for 2 cups of water)
• ½ cups oats or rice
• 2 cups water
• 2 eggs
• Any leftover frozen vegetables

First you bring your water and vegetables to a boil and add your bouillon cube and oats.

After they’re ~3 minutes away from being fully cooked add your eggs and let them poach for the remaining time. 

Once done, plate and eat or eat it straight from the pot, just don’t burn yourself.