cooking for one

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

Soba Noodle Veggie Stir-fry

soba noodles

sesame oil

garlic

ginger

onion

bell pepper

broccoli florets

coconut aminos

Sriracha sauce (or less

creamy nut butter

Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.

While the noodles cook, heat the sesame oil in a large skillet over medium heat.

Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.

Strain the soba noodles and add them to the vegetables in the skillet.

Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.

Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.

Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it’s vegan and healthy, delivering three of your 5-a-day

Sweet & sour tofu

tbsp oil

extra-firm tofu

red pepper

pineapple

tbsp low-salt ketchup

tbsp rice wine vinegar

½ tbsp dark soy sauce

basmati rice

sesame seeds

Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.

Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.

Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.

Rosemary salt

rosemary

sea salt

Line a baking tray (20 x 30 cm) with baking paper and set aside.

Place rosemary into mixing bowl and mill <nobr>1 min/speed 8</nobr>.

Add salt and chop <nobr>2 sec/speed 7</nobr>. Transfer rosemary salt onto prepared baking tray and spread evenly, then leave salt to dry out overnight. Transfer salt into a sealable jar or container to store or wrap with festive ribbon ready to gift to friends and family.

This easy High-Protein Zucchini Omelet, for one, is a healthy way to start the morning. It’s a huge meal with over 36 grams of protein and 1 cup of veggies!

High-Protein Zucchini Omelet

olive oil

red onion (chopped)

zucchini

egg whites

Parmesan cheese (grated

salt

black pepper (to taste)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Egg white

Black pepper

red onion

Over medium-low heat, heat oil in a medium nonstick skillet.

Stir in onion and cook until golden, about 2 to 3 minutes.

Add zucchini and season with 1/8 teaspoon salt and black pepper, to taste and cook 3 to 4 more minutes stirring occasionally, until tender.

In a medium bowl, whisk egg, egg whites, Parmesan, 1/4 teaspoon salt and black pepper.

Add eggs to the skillet making sure eggs cover all the vegetables. Cover and cook until the eggs set, about 5 minutes.

Flip it over onto your plate and serve with hot sauce, or sriracha if desired.

AMAZING!  High volume, high protein, low calorie meal that's so easy to make!  Added some salsa for a kick.  This was so large, I had to fold it over to put on a plate.  This recipe will be on repeat for me!  Thank you.

Used chives from the garden instead of red onion, and Pecorino Romano in lieu of Parmesan (can’t have cow’s milk cheese.) Super delicious change from my normal additions of arugula and goat cheese!

I make this about every morning, so good and filling.  1 egg 2 egg whites, 1/2 cup zucchini and 3 mushrooms and a sprinkle of cheese, also add nutritional yeast and garlic..

I'm trying to incorporate more veggies into my diet despite not liking them. Zucchini is one I can handle so I tried this recipe for breakfast.  I followed exactly as written and added diced ham for extra protein. So delicious and versatile! I think mushrooms would be a great addition too! This will be on my regular rotation.

I've had this for breakfast the last two days- so delicious! I did add a little oregano to the zucchini because I love oregano and zucchini together. So yummy and very filling.

I made the omelet this morning and it was delicious &amp; so filling. I added a half cup of spinach because I needed to use it up. This one will be on repeat this summer! Thank you!

Just made this today as I was looking for high protein recipes.  This was soooo delish! Thank you ☺️

Delicious filling brunch after a workout! I subbed scallions for red onion, two eggs &amp; 1 white &amp; a little milk for the egg mixture, and topped with meat hot sauce (Rochester NY, y’all)… absolutely delicious! Thanks for a winning recipe.

Just made this for breakfast this morning. Only ate half because it was so filling but tasted amazing!!  I gave my husband the other half and he asked me to make it again. Love how much protein it has too!! I highly recommend making this! Next time I plan to add some turkey sausage! ;)

I use a tablespoon or so of salsa on mine.  Just have to remember to check the sodium count.

This is awesome! I am loving these high protein recipes so much, and appreciate them Gina! This was perfect after my workout this morning. 

I added spinach in place of zucchini as I didn't have any zucs on hand!  It turned out great!  Fluffy and filling!  Thank you!

This is immense!  I am attractied to high volume dishes that make me feel full longer.
I usually slightly understeason while cooking- you can always add more salt and pepper at the table. 
My vegetables were still crunchy, which was incongruous with the tender  eggs. I  will cook them longer next time, and try to be more patient!
This is really a master recipe (a la Julie Child) for a vegetable omelet.

Tasty, easy, and a large serving. I used asparagus instead of zucchini since that's what I had on hand.  I almost felt guilty eating the whole thing...almost :D

I really liked this! My breakfast routine was getting boring and this is now a new option in the rotation! Instead of the siracha, I was wondering if there is an Italian hot sauce or maybe just top with a few quartered cherry tomatoes or drizzle with a tablespoon or two of marinara sauce?

This was delicious!  I had some leftover roasted zucchini I had in the fridge already seasoned with some basil, salt and pepper.  A huge serving that really filled me up for a super quick lunch.  
Thank you!

Delicious zucchini omelet and so easy to make. Thanks for sharing another amazing recipe.

Had this for breakfast this morning-another winner from you-it was so good and filling!

Kris Yenbamroong of Night + Market restaurant has a quick, easy pad Thai recipe with ingredients you can find at any grocery store, and cook on a weeknight. 

Pad Thai From Kris Yenbamroong

rice stick noodles (1/8 to 1/3 inch wide)

sugar

fish sauce

white vinegar

vegetable oil

chicken thighs,

bean sprouts

green onions,

peanuts

roasted chile powder

lime wedge

Soak the noodles in warm water for 30 minutes, until pliable enough to bend around a finger. (If you’re not using them immediately, you can drain the noodles and keep them in the fridge until ready to use.) 

In a small bowl, stir together the sugar, fish sauce, and vinegar to make a sauce.

Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, add the chicken or tofu and stir-fry until the meat turns opaque but isn’t fully cooked, which should take about a minute (less time for shrimp—they will cook a little more quickly). Add the noodles and sauce, then continue to stir-fry, constantly stirring, until the noodles absorb the sauce, about another minute.

Use your spatula to push aside the noodles and leave them there, making an empty space in the center of the wok. Crack the egg into the empty space and let it cook until the edges start to set, 15 to 20 seconds. Use the edge of your spatula to break up and roughly scramble the egg, then toss it back in with the noodles while the egg is still soft. Once the egg looks mostly cooked, remove from the heat and throw in the bean sprouts and green onions, tossing thoroughly to combine. Transfer to a plate and garnish with the peanuts, chile powder, and lime wedge.

https://cdn.jwplayer.com/videos/AuTwRHZn.mp4

Dessert for one? Or two? Or twenty? It's possible (and super easy) with this Single Serving Peach Crisp.

Single Serving Peach Crisp

small ripe peach, diced

brown sugar

all purpose flour

oats

cinnamon

butter

Preheat oven to 350°.

In a small bowl, stir together all the...

In a small bowl, stir together all the filling ingredients. Fill a half-pint Mason jar or an eight-ounce ramekin with the mixture, pressing down with clean hands or the back of a spoon to really pack it in and create juice. Set aside.

To make the topping, in another small bowl,...

To make the topping, in another small bowl, mix together the flour, oats, brown sugar and cinnamon. Pour in the melted butter and stir until evenly moistened.

Sprinkle the topping over the peaches, mounding up...

Sprinkle the topping over the peaches, mounding up as high as possible.

Place the jar or ramekin on a small...

Place the jar or ramekin on a small baking sheet to collect juices, and bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the top is golden brown. Let cool for 10-15 minutes before serving.

In this recipe for one (or two), you have all the flavors that go so well with mussels -- fennel, saffron, thyme, tomatoes, vermouth, and of course, pernod.

Mussels for One (or Two)

unsalted butter

Kosher or sea salt

saffron

thyme leaves

(1 tablespoon) Pernod or other anise liqueur

(1/2 cup) white vermouth or dry white wine

tomatoes

mussels,

heavy cream

Look over your mussels and discard any that have cracked or broken shells.  They all should be tightly closed, but if any open mussels don't close when you squeeze them gently with your fingers, discard those as well.

Melt the butter in the olive oil in a deep, heavy-bottomed pot with a lid over medium heat.

Add the leek and fennel, season with a pinch or two of salt, and cook until softened.

Clear a space in the bottom of the pot and add the saffron, crumbling it with your fingers as you do, and lightly toast it before stirring it through the vegetables.  Add the garlic and thyme, stir, and cook just until you can smell the garlic.

Add the Pernod and vermouth or white wine, stir, and let cook for 2-3 minutes before adding the tomatoes.  Reduce the heat to low, cover the pot, and simmer for 20-25 minutes.

Add the mussels, stir, re-cover the pot, and cook for another 5-8 minutes or so, just until the mussels open (the timing will vary depending on the size of your mussels).  Discard any mussels that don’t open.

Stir the cream in off the heat, taste for seasoning, then spoon the mussels, vegetables, and sauce into a big, wide bowl – two, if you’re sharing.  Sprinkle the fennel fronds on top, and serve with plenty of crusty bread.

My tamagoyaki-inspired scrambled eggs are, as ever, the clumsy home cook's take on those French soft-scrambled eggs where you have to start from a cold pan with cubes of butter and stir, low and slow, risotto-style—except mine are much faster and taste like tamago nigiri. You know the one? That sweet omelet with the rice underneath, wrapped around the middle with nori like a Band-Aid?

Tamagoyaki-Inspired Scrambled Eggs

large eggs, preferably organic

garlic, grated

soy sauce

portion white rice,

Whisk together the eggs, garlic, soy sauce, and sugar.

Starting from a cold pan over medium-low heat, add the sesame oil, then the egg mixture. With a rubber spatula, stir occasionally so you end up with large curds, and so the eggs cook slowly and evenly. Just be sure to slightly undercook them, as they'll continue to cook once you take them off the heat. This step will likely take around 2 to 3 minutes, depending on your stove.

Season the eggs with salt and pepper to taste, plate over rice, and top with the roasted seaweed (if desired).

Top 8 cooking for one recipes from across the web

The most viewed cooking for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soba Noodle Veggie Stir-fry

Sweet & sour tofu

Rosemary salt

High-Protein Zucchini Omelet

Pad Thai From Kris Yenbamroong

Single Serving Peach Crisp

Mussels for One (or Two)

Tamagoyaki-Inspired Scrambled Eggs

Top 8 cooking for one recipes from across the web

The most viewed cooking for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soba Noodle Veggie Stir-fry

Sweet & sour tofu

Rosemary salt

High-Protein Zucchini Omelet

Pad Thai From Kris Yenbamroong

Single Serving Peach Crisp

Mussels for One (or Two)

Tamagoyaki-Inspired Scrambled Eggs

The most viewed cooking for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine