Meals in Minutes…..I’m Hungry!

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Meals in Minutes…..I’m Hungry!


Here’s one great cooking tip and recipe – please share yours.

This is an important thing in my life.  When I want to eat I want to eat within minutes so no fussing about and waiting 45 minutes for something to cook. I am hungry and simply would like to eat and something healthy is important to me.

At Real Food for Life we know we want to eat a healthy meal but there are times when we just don’t want to cook.  We just want to eat within the next few minutes. I would like to begin a discussion where we share our recipes and tips.

Here are some guidelines.  Please share a tip or recipe that is:

1. Healthy (no heavily processed packaged food, not microwaved, no chemicals and is mostly whole food)

2. Tastes good.

3. Ready to eat within a few minutes because when I want to eat I want to eat now not wait even for 15 – 30 minutes.

I will start.

TIP: Clean All Fruits & Vegetables Before Storing

One of the things I do is clean all of my fruits & vegetables with fruit and veggie rinse before I store them in the fridge, so when I want one of them quickly it is one less thing to do.

This may sound like a lot of work or being ‘fussy’ but really it saves you a lot of work in the end and it saves you time when you need it the most.  Just do the math. Instead of spending 5-10 minutes each meal pulling out small amounts of food and cleaning them you spend just 10 minutes ONCE a week!

RECIPE:  Here is one of my favorite quick, easy and nutritious sandwiches.

Tempeh or Tofu Sandwich

 For the simplest,  use tempeh or tofu from the health food store already marinated or one that you have already marinated. Brush both sides with sesame oil, then either sauté or grill on both sides till golden brown.

This then becomes the main ingredient for the sandwich, put on a slice of bread ( I use rice bread), spread some mustard if you like or some healthy mayo. On top of that put a few leaves of lettuce, slices of cucumber and/or tomato. Then just put the other slice of bread on top and you get a yummy healthy sandwich.


Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page or the direct link to the post Meals in Minutes

By | 2017-10-29T15:42:29+00:00 May 28th, 2009|Health Tips, Recipes|7 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Randy May 29, 2009 at 9:25 am

    I’m really interested in this post because I NEVER have enough time to make the meals I would like. I am enclosing a another tofu recipe that again takes about 3 minutes. It tastes GREAT!

    Tofu Stroganoff


    Sunflower seed Butter – heaping tablespoon
    Shiro Miso – heaping tablespoon
    Tofu 1 cup
    Curry spice 1 teaspoon

    Heat up the sunflower seed butter in a pan with just enough water to make it into the consistency of a thin sauce.
    Mix in the spice and miso and keep heating
    Add the tofu cut up into small cubes and heat.

    Note: I use Shiro miso because it is SWEET. Substitute as you like. The curry spice is not necessary but does add some zing. A little black pepper might also work.

    Add a salad or steamed vegetables or rice if you wish.

  2. Frances sitek June 22, 2009 at 8:28 pm

    I like a bowl of cereal as a snack in the late afternoon. I pour the almond milk in first, mix in some plain NuPlus, then pour in the cereal–Nature’s Path brand, organic and ancient grains.

  3. Trudy Stoelting July 9, 2009 at 5:08 pm

    Our favorite quick meal is:
    1 Can of any kind of beans (Kidney, black, pinto, garbanzo etc.)heated on the stove with 2 TbSP of hot salsa
    On a plate put a hand full of oven baked corn chips
    divide the bean mixure into two and put your portion on top of your corn chips.
    Top with salad greens and any other salad stuff you want to add.
    Drizzle olive oil and lemon juice dressing over and enjoy!
    So simple and simply delicious

  4. Annie Sylvan September 7, 2009 at 10:54 am

    How do you store washed greens to prevent slime ?
    I wrap in clean tea towels but still this happens some times.

  5. Diana September 7, 2009 at 11:21 am

    Hi Annie, fun to see you here!
    I use a salad spinner, make sure everything is very dry and then put it all in either a glass or plastic container.

  6. Diana November 25, 2009 at 6:52 pm

    Vegan Corn Chowder

    2 tablespoons vegetable oil
    1 small onion, finely chopped
    1 cup celery, finely chopped
    1 carrot, finely chopped
    1 clove garlic, minced
    1 cup water
    2 cups corn (fresh or frozen…not canned!)
    2 cups almond milk
    1 tablespoon Braggs
    handful of fresh parsley, chopped
    Black pepper
    1.  Saute onions and celery in vegetable oil until just slightly golden; then add garlic sauté till golden.
    2.  Add water and bring water to a boil, stir in Braggs, and reduce heat to medium.
    3.  Add corn and celery/onion/carrot mixture.
    4.  Cook until vegetables are tender.
    5.  Add more water, if necessary.
    6.  Reduce heat to low, and pour in 2 cups soy milk.
    7.  Stir constantly until hot (3-5 minutes)
    8.  Stir in parsley and pepper to taste.

  7. Diana November 25, 2009 at 6:22 pm

    This is very good and a favorite of mine.

    Tofu with Vegetables and Almond Cream

    1 sm onion finely chopped
    1 pkg medium firm tofu, sliced into cubes
    1 large zucchini, sliced in rounds, ½ inch thick
    1 large tomato, chopped
    2 handfuls of spinach
    1/2 cup almond butter (add water and stir till thick and creamy)
    1 – 2 inches fresh ginger, chopped very finely
    Ghee or almond oil
    Braggs seasoning

    1.  Sauté on medium heat in ghee or oil: tofu, onions, ginger and zucchini till golden.
    2.  Spray with Braggs and sauté for a few more minutes.
    3.  Then add spinach and tomatoes and cover, cooking for a 2 minutes.
    4.  Take of heat and add almond cream, mixing in.
    5.  Serve on top of brown basmati rice that you have left over from yesterday or with brown rice pasta that you cook while making the tofu dish.

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