Recipes for people who hate cooking

No time to cook? Do you hate spending time in the kitchen when you could be entertaining? Are you spending time to google ‘easy recipes, because you hate to cook’? We are here to help! These recipes are all you need to impress without the fuss. 

Gluten free fall breakfast granola.

The smell of this granola baking in your oven is going to have your whole family running to the kitchen, wondering what deliciousness you have created today. What better way to bring in the fall season than yummy, nutritious breakfast granola that will keep you on your game all day long.


This healthy Easy Gluten Free Fall Breakfast Granola recipe is what you make when you need something quick in the morning. Loaded with healthy fats from pecans and pepitas, gluten-free oats and a hint of sweetness from raisins and agave, this recipe works well for breakfast or snack.

  • 2 cups Gluten-Free rolled oats
  • 1/2 cup pecans raw
  • 1/2 cup pepitas
  • 1/2 cup raisins
  • 1/4 cup agave
  • 1/4 cup Coconut Oil
  • 1/2 tbsp. ground cinnamon

Directions and tips

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, mix oats, pecans, pepitas, cinnamon, and raisins. Stir together to mix.
Stir in agave and coconut oil. Coating the dry ingredients well.
Spread the mixture over the parchment paper in an even layer.
Bake at 350 F 20-23 minutes until lightly browned. It will continue cooking out of the oven.
Let the pan rest completely undisturbed until it cools completely before breaking the granola into pieces.
Store in the refrigerator or freezer to maintain freshness.

Egg muffin

There are plenty of options to enjoy a high protein breakfast, this high protein breakfast egg muffin recipe is our favorite! These egg muffins handy, they are breakfast on the go. They are filling, flavorful. And the best part is that they are versatile!


You can keep them low carb as we have made them here or pair them with an avocado for a keto meal or a banana to add in carbs. They also work great for a mid-afternoon or post workout snack!

  • 6 eggs, whole
  • ¼ cup almond milk
  • ½ cup cooked shredded chicken breast (about 1 chicken breast)
  • ¼ cup chopped spinach
  • ¼ cup chopped tomatoes
  • ½ tbsp. ground pepper
  • ¼ tbsp. garlic powder
  • ⅛ tbsp. salt

Directions and tips

Preheat the oven to 350F and prepare a muffin tin with non-stick spray.
In a large bowl, whisk the eggs, milk, pepper, garlic powder and salt
Distribute the egg mixture between 6 muffin molds. Top with chopped spinach, tomatoes and chicken. Bake for 25-30 minutes.
To remove the egg muffins, run a sharp knife along the edges to loosen the sides.

Tomato soup

This is the BEST tomato basil soup ever! You will enjoy the soft taste of this amazing soup and impress all the guests with such an easy recipe! Try it and you will say ‘thank you’!


  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • 1/4 cup fresh basil, finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese

  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup heavy cream OR half & half

Directions and tips

Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, stir it and scrape down the sides)
About 30-40 minutes before serving, transfer soup to a blender or food processor and puree until smooth, then return to the crock pot.
Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.
Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until the mixture is thickened and smooth. Add roux and parmesan cheese to the crock pot and stir to mix.
Allow cooking for another 20-30 minutes until the cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Greek chicken sheet pan dinner

Chicken and Fresh Veggies all tossed together in an easy and big flavored marinade. Spread on a sheet pan and you have a healthy dinner in 30 minutes or less!


Chicken, peppers, onions and little baby potatoes all roasted up in a yummy quick marinade! Topped with feta! Such big flavor for a healthy and quick meal!


  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons oregano, dried or 1 tablespoon fresh

    For Veggies and Chicken
  • 4 Chicken breasts, boneless
  • 2 red peppers, sliced keep slices thick
  • 1 red onion, cut into 8 wedges
  • 8-10 whole garlic cloves
  • 1 pound baby mixed color potatoes quartered red or yellow will work as well
  • 1/4 cup crumbled Feta
  • 1/4 cup kalamata olives
  • 2 whole lemons cut in half

Directions and tips

  1. Preheat oven to 400 degrees
  2. Mix all marinade ingredients in a small bowl.
  3. Place sliced veggies on a large sheet pan.
  4. Place Chicken in and around the vegetables.
  5. Pour marinade all over veggies and rub onto the chicken.
  6. Arrange mixture evenly, and nestle sliced lemons around the sheet pan.
  7. Place in the oven and roast for 30-35 minutes or until the veggies are slightly brown and chicken reaches 165 degrees.
  8. Sprinkle with crumbled feta and kalamata olives.

Quinoa salad

This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa. This recipe doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in the kitchen.


1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste

Directions and tips

To cook the quinoa: Mix the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, mix the chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
In a small bowl, mix the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly mixed. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
Keep the salad in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Peanut butter overnight oats

Overnight oats are a quick and easy breakfast or snack made by soaking rolled oats in liquid overnight. A lot of people will love how overnight oats seem to keep the integrity of the oat intact, helping to avoid that gummy texture that cooked versions sometimes take on.


1/2 cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)
3/4 Tbsp chia seeds
2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)
1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)
TOPPINGS optional
Sliced banana, strawberries, or raspberries
Flaxseed meal or additional chia seed

Directions and tips

To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweeteners) and stir with a spoon to mix. The peanut butter doesn't need to be mixed thoroughly with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds ( ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
Overnight oats will be in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

Ranch pork chops and potatoes sheet pan dinner

It is an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!


All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!

  • 3 tbsp olive oil
  • 1 oz ranch seasoning and salad dressing mix (1 oz package)
  • 1 tbsp. smoked paprika
  • 1 tbsp oregano dry
  • 1 tbsp. ground black pepper
  • 6 pork chops either boneless or bone-in will work
  • 2 lb baby potatoes
  • 1 tbsp fresh parsley chopped

Directions and tips

Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
In a small bowl mix together the ranch seasoning, smoked paprika, oregano, and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt but feel free to season with salt to taste.
Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork-tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time. Garnish with chopped parsley then serve immediately.

One pan baked cod and veggies

This One-Pan Baked Cod and Veggies recipe comes together in less than 30 minutes. It is full of flavor and works well for a quick weeknight dinner or an easy Sunday meal prep.


It is really the easiest and tastiest recipe! You need only these ingredients:
1 pound atlantic cod divided into 4 pieces
2 cups Cherry Tomatoes
2 cups purple potatoes diced
3-4 tbsp. oil of choice
seasoning as desired

Directions and tips

Preheat oven to 400 degrees F
Toss diced potatoes with 1/2 of your oil
Roast in the oven for 15 minutes
Remove pan from the oven
Add in tomatoes and cod
Drizzle with remaining oil and season
Return to the oven and bake for an additional 10-12 minutes
Divide between containers and enjoy

Chocolate & banana puddings

A take on molten lava cake that’s pretty close to wizardry: four key ingredients, 5 minutes of prep, and a magical.


Great and tasty pudding with 4 ingredients:
4 Banana(s)
4 Eggs
4½ tablespoons of a cocoa powder
8 teaspoons of low calorie chocolate shot

Directions and tips

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 4 ramekins with cooking spray and set aside.
Blend the bananas, eggs, and cocoa powder in a food processor until smooth.
Spoon half the mixture into the ramekins, then add 2 tbsp.tbsp.Choc Shot to each. Top with the remaining banana mixture and put on a baking sheet. Bake for 15-20 minutes until risen and firm.
Remove from the oven, let stand for 2 minutes, then serve dusted with the extra cocoa powder.

Green lentil curry

This recipe with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in a slow cooker or Instant Pot, or make a freezer meal.


1 large onion finely chopped
6 garlic cloves crushed
1 tbsp. coconut oil
1 tbsp. turmeric
1/2 tbsp. coriander ground
1 tbsp. curry powder
1 tbsp. cumin
1 1/4 tbsp. salt
14 oz can coconut milk full fat
6 oz can tomato paste
2 cups green lentils uncooked & rinsed
3 cups water
Cilantro and/or green onions for garnish
Greek yogurt and avocado for serving

Directions and tips

Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Add coconut milk, tomato paste, water, lentils and stir to mix. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let it stand for 5 minutes.
Slow Cooker: Preheat a small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to mix, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
Instant Pot: In Instant Pot, add ingredients in the same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After doing Quick Release to release the pressure by turning the valve to Venting.
Serve hot garnished with cilantro/green onions.

White beans and sausage in the crock pot

Beans and sausage is a favorite combination. If you can like grains, the beans and sausages are fantastic served over brown rice.


  • 4 cups white beans
  • 1 (25-ounce) jar crushed tomatoes (I prefer Eden Organic)
  • 1 tablespoon garlic powder
  • 1 tablespoon Celtic sea salt
  • 12 ounces kielbasa sausage (organic and nitrate free preferred)

Directions and tips

Place navy beans in a large bowl and just cover with water. Leave at room temperature overnight. The next day, drain the beans and pour them into the bowl of a crock pot. Cover the beans with water and stir in the tomatoes, garlic powder, sea salt and sausage. Put the lid on, set the crock pot to high, and cook for 8 hours, or until the beans are tender. Add more salt or garlic powder to taste. Serve.

Lemon baked oat 'muffins'

These are perfect for an energy boost or just a quick sweet treat. Make a batch so there’s always one ready to grab when you need!


An easiest and so delicious dessert that will keep you fit!

  • 75 ml unsweetened almond drink
  • 50 g porridge oats
  • 1 egg, whole, raw
  • 1 tbls artificial sweetener
  • 1 Lemon(s) zest and juice

Directions and tips

Preheat the oven to 180°C, fan 160°C, gas mark 4.
Put the almond milk, oats, egg, sweetener, juice and half the zest in a bowl and stir to mix. Divide the mixture between four holes of a silicone cupcake tray. Bake for 20-25 minutes, until set and golden. Remove from the oven and turn out to cool on a cooling rack.
Decorate with the remaining zest.

Harissa sausage traybake

Super simple and quick to pull together, this tasty traybake makes the perfect all-in-one supper for those busy weeknights.


  • 620 g, quartered new potatoes, raw
  • 620 g, quartered cherry tomatoes
  • 2 medium red onion(s), cut into wedges
  • 4 clove(s) garlic
  • 8 medium, cumberland reduced fat pork sausages, grilled
  • 2 tablespoons harissa paste
  • ½ tablespoons Olive Oil
  • 1 medium, deseeded and roughly chopped red pepper(s)
  • 1 medium, deseeded and roughly chopped yellow pepper
  • 2 tablespoons, roughly chopped, to serve Coriander, fresh
  • 1 medium, cut into wedges, to serve lemon(s)

Directions and tips

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, tomatoes, onions, garlic, sausages, harissa paste, olive oil, and peppers in a large roasting tin and toss to mix. Season to taste and bake for 35-40 minutes, stirring halfway through, until the potatoes are golden and tender and the sausages are cooked through. Serve with the coriander scattered over and with the lemon wedges on the side.

Mint chocolate energy bites

If you love girl scout cookies then you will love this recipe! These Mint Chocolate Energy Bites are your favorite thin mint cookie transformed into a healthy and super fast snack!


These tasty treats can be made in 5 minutes and are loaded with superfoods such as almonds, hemp seeds, cocoa powder and almond butter. They will help you kick your afternoon chocolate craving without all of the guilt.
½ c raw almonds
3 tbsp hemp seeds
14 dates, pitted
2 tbsp unsweetened dark chocolate cocoa powder
2 tbsp natural almond butter
1 tbsp honey (make these vegan using agave syrup)
1-2 drops mint extract

Directions and tips

Place all ingredients into a food processor and blend until mixed. You will need to stop and scrape the sides from time to time.
Remove dough and roll into 13 evenly sized balls.

Pumpkin Chili

An easy and healthy meal for people who hate cooking. It is gluten-free and packed with over 30g of protein.


This super filling recipe is loaded with grass-fed ground beef, pumpkin, tomatoes, and veggies making it the perfect take-to-work recipe to warm you up on the cool fall days. This recipe, like most on here, works well for both lunch or dinner!
1 lb. grass fed ground beef (or ground meat of choice)
1 15 oz. can pumpkin puree
1 14.5 oz. diced tomatoes
1 28 oz. crushed tomatoes
1 cup green bell pepper, diced
1 cup white onion, diced
3 tbsp. minced garlic
1 tbsp.. chili powder
½ tbsp.. paprika
½ tbsp.. chipotle chili powder
½ tbsp.. cumin
1 tbsp.. dried parsley + more for garnish
salt to taste

Directions and tips

Place all ingredients in a slow cooker.
With a spatula break up the meat and stir the ingredients.
Cover and cook for low 6 hours or high 3 hours.
Remove from the crockpot and serve immediately garnished with parsley or divide into meal prep containers for the week.

PRO TIP: Top this hearty chili with a cracked egg for a creamy addition! Trust us, it’s incredible!

The best meals for people who hate cooking

We have put together some of our favorite quick, easy, and/or no-bake recipes that require so little cooking or prep you won’t even realize you just prepared a weeks worth of meals. Trust us. Even if we have week’s where we are short on time or just have no desire to cook, we can tell you first hand that these recipes will change the game for you!

1 comment

Lemon baked oat muffins are really good for sure!

Anonymous July 12, 2021

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