3 Meals to Make When You Don’t Have Time to Cook



We’ve all been there, it’s late and you just don’t know what to cook.

Busy work schedules, hot summer days, and lack of time.  We really understand the struggle of not having the time to cook. Takeout is not only expensive in the long run, but also rarely healthy and you end up eating more than you need to due to portion sizes. But you don’t have to think about it anymore!

We’re bringing you our meat, vegetarian and vegan meals done in under 30 minutes!

Creamy Tomato and Garlic Shrimp Pasta

In case you’re a fan of soul food, this will be a perfect dish for the end of a busy day. Made in 25 minutes from start to finish, you’ll make it faster than it would take your takeout to arrive! Great for a family dinner as it serves 4!

What you need:

  • 9 ounces or any pasta (preferably spaghetti)
  • 1 medium onion
  • 2 tablespoons olive oil (or butter)
  • 2 tablespoons basil (dried)
  • 1 medium onion
  • 2 tablespoons sun-dried tomatoes (for some extra flavor)
  • 1 medium-sized bottle of tomato or marinara sauce
  • ⅔ cup heavy cream
  • 1 pound prawns (peeled and thawed)
  • 2 garlic cloves
  • Red pepper flakes (if you want it spicy)

Preparation: 5 minutes

  • In case the prawns came frozen, make sure to thaw them now to avoid waiting
  • Dice the onion and garlic

Cooking: 20 minutes

  1. Cook your pasta al dente according to the instruction on the package
  2. In a medium-sized pan, mix diced onion, garlic, and butter/olive oil and stir for a few minutes on medium heat
  3. Add peeled prawns and basil and saute for a few minutes turning the prawns in the middle.
  4. Add marinara/tomato sauce and stir for a few minutes
  5. Take 2 tablespoons of sun-dried tomatoes and add to the mix, together with heavy cream
  6. In case you’d like it to be a bit spicy, you can add red pepper flakes now.
  7. Continue cooking until the mixture becomes thicker (4-5 minutes) and then remove from the heat.
  8. Dry boiled pasta and add to the mixture
  9. For some extra taste, add Parmesan cheese at the end!

Vegetable frittata

If you’re a vegetarian, this option is perfect for you. With almost 20 grams of protein per serving, it will keep you full without adding unnecessary oils and fats to your diet. Serves 4.

What you need:

  • 8 eggs
  • 10 oz mushrooms (canned for faster preparation)
  • 1 tablespoon dried tomatoes
  • 1 bell pepper
  • 1 small red onion
  • Fresh basil
  • 1 tablespoon of any oil
  • 2 oz Mini mozzarella
  • Salt and pepper to taste

Preparation: 5 minutes

  • Dice the mushrooms, onion, and pepper to 0.5-inch size
  • In case you don’t have mini mozzarella on hand, take a larger one and cut it into smaller pieces
  • Whisk the eggs into a separate bowl

Cooking: 12 minutes

  1. Put 1 tablespoon of oil into a non-stick pan and add onions, bell pepper, and mushrooms
  2. Stir for 3-4 minutes on low heat and add dried tomatoes, salt, and pepper to the mix
  3. Once the mushrooms become slightly darker, pour the eggs over the vegetables and cover with the lid
  4. After 3-4 minutes on low heat, add mozzarella to the top and cover for another 3 minutes, continued on low heat
  5. Set aside for an additional 3 minutes before serving
  6. Add basil and voila! Your dinner is served!

Spicy veggies in tomato sauce with rice

We believe vegan options should never be bland or flavorless, even if you don’t have time to cook. Our Spicy tofu recipe makes enough for you and your significant others even in a hurry.

Protein and flavor-packed, perfect for summer nights! Serves 3!

What you need:

  • 1 bell pepper
  • 2 zucchinis
  • 2 tomatoes
  • 1 medium-sized tomato sauce bottle
  • 1 teaspoon red pepper flakes or powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 5 oz chickpeas- cooked or canned
  • 2 garlic cloves
  • 1 red onion
  • 11 oz rice
  • 2 tablespoons olive oil
  • Chilly pepper (for extra spiciness)

Preparation: 5 minutes

  • Dice the bell pepper, zucchini, onion, garlic, and tomatoes

Cooking: 20 min

  1. Boil the rice according to the instructions on the box
  2. In a pan, heat up olive oil on medium heat and add garlic and onion
  3. Once the onion becomes transparent, add other diced vegetables and chickpeas, half a cup of water and cover with a lid
  4. Stir for 6-7 minutes until the bell pepper becomes softer, adding water in case it evaporates
  5. Add tomato sauce, basil, oregano, and red pepper flakes and stir in an opened pan for 5-6 more minutes, until it becomes dense
  6. If you’d like it to be even spicier, add chilly powder or pepper now
  7. Serve over rice and enjoy!

Have you already tried these recipes or do you have your own favorites?

Make sure to tag us on your social media! We can’t wait to see them in action!