Ingredients:

Directions:

1. In a medium bowl, combine oats, grated apple, cinnamon, and salt.
2. Stir in the milk until everything is well mixed.
3. Divide the mixture evenly between two large microwave-safe mugs or bowls.
4. Cover each mug loosely with a small plate or microwave-safe lid.
5. Microwave on high for 2 minutes, then let them sit, covered, for 5 full minutes. The residual heat will finish cooking and steaming the oats into a soft, cake-like cup.
6. Stir gently before eating. The center will be creamy, and the edges will be firmer.

Ingredients:

Directions:

1. Core the apple and slice it horizontally into 4-5 thick rounds (about ½ inch thick).
2. Lay the apple rounds on a plate. Spread a thin layer of peanut butter on one apple round.
3. Place another apple round on top to create a “sandwich.” Repeat with remaining rounds.
4. Serve immediately with a glass of milk on the side. The apple acts as the “bread,” making it a fresh, no-prep lunch.

Ingredients (Beans):

Directions (Beans):

1. In a large pot, heat oil over medium. Sauté onion, carrot, and celery for 8 mins until soft.
2. Add garlic and cumin, cook for 1 minute until fragrant.
3. Add rinsed beans and water. Bring to a boil, then reduce to a very low simmer.
4. Partially cover and simmer for 1.5 to 2 hours, until beans are very tender. Do not stir too often.
5. Season generously with salt and pepper at the end. Remove 2 servings for tonight, let the rest cool in the pot before storing.

Ingredients (Rice):

Directions (Rice):

1. Rinse rice in a fine mesh strainer. Let drain well for 5 minutes.
2. In a medium pot with a tight lid, heat oil over medium heat. Add the damp rice and toast, stirring constantly, for 3-4 minutes until it smells nutty and grains start to turn light gold.
3. Carefully add water and salt (it will steam). Bring to a boil, then immediately reduce heat to the lowest setting.
4. Cover and cook for 45 minutes. DO NOT PEEK. After 45 mins, turn off heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

Ingredients:

Directions:

1. In a small bowl, whisk eggs with a pinch of salt and pepper.
2. Heat oil in a small non-stick skillet over medium-low heat.
3. Add the spinach and let it wilt for 1 minute.
4. Pour the whisked eggs over the spinach. Let it sit for 30 seconds until the edges set.
5. Using a spatula, gently push the cooked edges toward the center, letting the uncooked egg flow to the edges. Repeat until eggs are softly set but still moist.
6. Immediately scoop the scramble onto the piece of toast. The heat will steam the bread slightly, making it soft and creating a “pocket” of flavor.

Ingredients:

Directions:

1. In a small saucepan, combine the leftover beans (with their broth) and the chopped celery.
2. Heat over medium until the mixture is steaming and the celery is slightly softened, about 5 minutes.
3. Stir in the leftover rice and heat for another 2 minutes, allowing the rice to absorb some of the broth.
4. Remove from heat. Stir in lemon juice or vinegar (if using) and a pinch of black pepper.
5. The celery adds a fresh, crunchy texture that revitalizes the leftover beans and rice.

Ingredients:

Directions:

1. Place diced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 4-5 minutes until just tender. Drain.
2. Heat oil in a large skillet over medium-high heat. Add the par-cooked potatoes in a single layer. Let cook without stirring for 4-5 minutes to develop a golden crust.
3. Stir and continue cooking for another 5 minutes until potatoes are crispy.
4. Reduce heat to medium. Add the drained beans and chili powder (if using). Stir gently and cook for 2 minutes to heat through.
5. Sprinkle shredded cheese evenly over the top. Cover the skillet and turn off the heat. Let it sit for 2-3 minutes until the cheese is fully melted.
6. Season with salt and pepper. Serve directly from the skillet.

Ingredients:

Directions:

1. The night before, combine all ingredients in a jar or container with a lid.
2. Stir well, seal, and refrigerate overnight (at least 8 hours).
3. In the morning, stir and eat cold, or microwave for 1 minute to warm up. The oats will be soft, creamy, and perfectly hydrated.

Ingredients:

Directions:

1. Heat a small skillet over medium-low heat. Add oil or butter.
2. Place one slice of bread in the skillet. Sprinkle cheese evenly over it, then top with the second slice of bread.
3. Cook for 3-4 minutes until the bottom is golden brown. Carefully flip.
4. Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
5. Remove, cut into strips, and serve with fresh apple slices for dipping.

Ingredients:

Directions:

1. In a large pot, heat oil over medium. Sauté onion, carrot, and celery for 8 mins until soft.
2. Add garlic and thyme/oregano (if using), cook for 1 minute.
3. Add lentils, diced tomatoes (with juice), and water. Bring to a boil.
4. Reduce heat to low, cover partially, and simmer for 35-40 minutes until lentils are tender.
5. Season with salt and pepper. The soup will thicken as it sits. Serve 2 portions tonight and store the rest.

Ingredients:

Directions:

1. Toast the bread to your liking.
2. While bread toasts, heat oil in a small non-stick skillet over medium-low heat.
3. Crack the egg into the skillet. Cover with a lid and cook for 2-3 minutes until the white is set but the yolk is still runny.
4. Season with salt and pepper. Carefully slide the egg onto the piece of toast. The runny yolk will soak into the bread.

Ingredients:

Directions:

1. Reheat the soup in a saucepan over medium heat until steaming, or microwave for 2-3 minutes.
2. Serve as is, or with a slice of bread on the side for dipping.

Ingredients:

Directions:

1. Prick potatoes with a fork. Microwave on high for 8-10 minutes, flipping halfway, until tender. Alternatively, bake at 400°F for 45-60 mins.
2. Let potatoes cool slightly, then slice in half lengthwise.
3. Scoop out most of the flesh into a bowl, leaving a thin shell to create a “boat.”
4. Mash the potato flesh with milk or yogurt (if using). Season with salt and pepper.
5. Stir in the black beans. Divide the mixture evenly among the four potato shells.
6. Top with shredded cheese. Broil for 2-3 minutes until cheese is melted and bubbly.

Ingredients:

Directions:

1. Place egg in a small saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 6-7 minutes for a soft-boiled egg. Immediately transfer to cold water, then peel.
2. While egg cooks, combine oats, water/milk, and salt in a bowl. Microwave for 2 minutes, then let sit for 2 minutes.
3. Stir the oatmeal. Place the peeled soft-boiled egg on top. Crack it open so the yolk runs into the oats. Season with pepper.

Ingredients:

Directions:

1. Reheat the leftover hash in a skillet over medium heat.
2. Once hot, stir in the fresh spinach and cook just until wilted, about 1 minute.
3. Serve immediately.

Ingredients:

Directions:

1. Reheat beans and rice separately.
2. Set out all ingredients in small bowls: heated beans, heated rice, cheese, spinach, and diced veggies.
3. Let everyone build their own bowl: start with rice, top with beans, then add cheese, spinach, and raw veggies.
4. The heat from the beans and rice will slightly wilt the spinach and melt the cheese.

Ingredients:

Directions:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat, then reduce to low and cook for 5-7 minutes, stirring occasionally, until creamy.
3. Serve warm, a final cozy breakfast to finish the oats and apples.

Ingredients (Choose One):

Directions:

1. For Soup: Combine all leftover soup, broth, and veggies in a pot. Heat until steaming. Stir in spinach until wilted.
2. For Melt: Make a grilled cheese sandwich, layering all remaining cheese and spinach inside. Cook in oiled skillet until golden and cheese is melted.

Ingredients:

Directions:

1. Preheat broiler. In a bowl, whisk eggs, milk, salt, and pepper.
2. Heat oil in an oven-safe skillet over medium. Add leftover veggies/potatoes and heat through.
3. Add spinach and cook until wilted.
4. Pour egg mixture over the veggies. Cook without stirring for 4-5 minutes until edges set.
5. Sprinkle cheese on top. Transfer skillet to broiler for 2-3 minutes until top is set and golden.
6. Let cool slightly, then slice and serve.

Ingredients:

Directions:

1. Preheat oven to 350°F (175°C). Grease 6 cups of a muffin tin well.
2. In a medium bowl, whisk eggs and milk until frothy. Stir in the torn bread pieces and let soak for 5 minutes.
3. Add the diced potato (or other leftovers), cheese, garlic powder, salt, and pepper. Mix well.
4. Divide the mixture evenly among the 6 prepared muffin cups.
5. Bake for 18-22 minutes, until the muffins are puffed, golden, and set in the center.
6. Let cool in the tin for 5 minutes before removing. The bread soaks up the egg, creating a hearty, bread-pudding-like texture with hidden bits of hash.

Ingredients:

Directions:

1. Using a rolling pin or a glass, firmly flatten the slice of bread until it’s thin and pliable.
2. Spread peanut butter evenly over the entire surface of the flattened bread. Sprinkle with garlic or chili powder if using.
3. Arrange the carrot, celery, and spinach sticks in a tight row along one edge of the bread.
4. Starting from the edge with the veggies, tightly roll the bread into a log, using the peanut butter as glue.
5. Using a sharp knife, slice the roll into 4-5 “sushi” pieces. The peanut butter acts as a savory “sauce” holding the crunchy veggies inside the soft bread wrapper.

Ingredients:

Directions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced veggies and stir-fry for 3-4 minutes until tender-crisp.
3. Push veggies to the side. If using an egg, crack it into the empty space and scramble quickly.
4. Add cooked rice and stir everything together. Cook for 2-3 minutes until rice is heated through.
5. Stir in soy sauce or salt and pepper. Serve hot.