As much as I love cooking, there is nothing more annoying than opening a cookbook or looking up a recipe and seeing a list of ingredients a mile long. Ain’t no one got time for that! Situations like this have caused for me to fly by the seat of my pants, experiment and mix n’ match the ingredients I already gravitate towards. Things like rice, pasta, chilean olive oil, free-range eggs, chili, garlic etc…
Today I am super excited to share a list of recipes with for the lazy cook in all of us. In fact all of these recipes have 5 ingredients or less and several of them require NO COOKING at all (but still look super fancy)!
Many of them have a vegan adaptation, which is great for those of you who partake in that lifestyle. From my go-to green drink to mind-blowing Cucumber-Mango Spring Rolls you’ll be chef-status in no time in 5 ingredients or less!
CUCUMBER MANGO SPRING ROLLS
4 Pieces of Rice Paper
1 Large Chicken Breast
1 Large Mango
¼ Cup Peanut Sauce (for dipping)
Grill chicken breast and slice into thin strips then set aside – I use a George Foreman grill because they are super easy and can be used indoors.
Slice cucumber into thin spears – set aside
Slice Mango into thin spears – set aside
Run your tap until the water is fairly warm and fill a shallow dish that is wide enough submerge the rice paper in it
Taking once piece of rice paper – place it in the warm water for roughly 15-30 seconds until soft then remove and place on a clean dry kitchen towel and pat dry
Place several cucumber spears, mango spears and chicken strips on the middle of the rice paper and roll them into the paper making sure to tuck the ends of the paper in to keep all ingredients secure
Repeat the last 3 steps until all of your ingredients are gone!
Makes 4 rolls.
Serve with a peanut sauce and enjoy!
**other fun ingredients to add are lime, avocado, mint or basil – you pick your faves and have fun with it!
Chic & Disheveled’s Go-To GREEN JUICE
1 Bunch of Kale
3 Cups of Chilled Coconut Water
¼ Cup Ginger Grated
Chop the apple and cucumber into chunks and add to blender.
Remove kale from stock and add to blender.
Grate ¼ Cup Ginger (peeled or un-peeled) and add to blender.
Pour 3 cups of coconut water into blender.
Blend on smoothie setting until smooth.
WATERMELON SUMMER SALAD
1 Personal Sized Watermelon
1 Cup of Grape Tomatoes
¼ Cup Feta (Optional)
3 Tablespoons of Balsamic Vinegar
¼ Cup Fresh Basil
Cut watermelon in half.
Scoop out the watermelon using a melon baller and save the rind (it makes the perfect bowl!)
Toss the watermelon chunks and grape tomatoes in a bowl until they are mixed together
Roughly chop the basil and add to your mixture
Divide the mixture in half and redistribute into the two watermelon rinds.
Drizzle Balsalmic vinegar over each portion
Top with Feta (1/8 cup per bowl)
ZESTY AVOCADOS BITES
¼ Cup Chickpeas
2 ¼ Tablespoons Cilantro
¼ Cup Feta (optional)
Ingredients for Dressing:
2 Tablespoons Olive Oil
Cut avocado in half and scoop the meat out of each shell (preserving the shells)
Roughly chop avocado and add to a mixing bowl
Add chickpeas and fetal to the mixing bowl and add 2 tablespoons of cilantro
Scoop mixture back into each avocado shell and top with ¼ tablespoon of remaining cilantro
Cut lemon in half and squeeze one half into a small bowl then add your olive oil and stir until blended then pour your dressing over each avocado half
Garnish with lemon (which also serves as added zest if so desired)
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