6 Meals To Make When You Work Crazy Hours

Illustrated by Alex Marino.
Scenario #1: Three taps of the snooze button later, you realize you have, oh, 15 minutes to be up, dressed, fed, and out the door. Scenario #2: You come home following an after-work happy hour, ravished and in no mood to wait 45 minutes for delivery. Scenario #3: You know you need to eat something, but taking a break from your couch and movie marathon sounds none too appealing. What’s a hungry girl with a poorly stocked fridge to do?

With a little creativity and even less time, you can enhance everyday staples — think a box of pasta, a can of beans, and a container of yogurt — using stuff you may very well already have on hand: hydrating ZICO Natural Premium Coconut Water, a little cheese, and a helping of turkey bacon. Consider it your way to superstar breakfasts, lunches, snacks, and dinners — all without a trip to the grocery store. Two-ingredient ice cream? Refreshing soup that requires five ingredients and less than 10 minutes to whip up? We’re so there.
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1 of 6
Illustrated by Alex Marino.
Silky 2-Egg Omelet With Greens
Serves 2

Ingredients

Cooking spray
4 eggs
2 tbsp water
1/4 tsp each salt and ground black pepper
1/3 cup part-skim ricotta cheese, divided
2 handfuls of fresh greens (like arugula, spinach, or kale)

Instructions

1. Add eggs, water, salt, and pepper to a liquid measuring container. Using a fork, whisk until frothy, about 30 seconds to 1 minute.

2. Coat an omelet pan or a 6- or 7-inch sauté pan with cooking spray. Warm over high heat. Pour half the egg mixture into the pan and let the eggs cook untouched for about 30 seconds.

3. Using a heat-resistant spatula, push cooked edges of the eggs into the pan’s center, letting the uncooked liquid move to the outer edge to cook. Repeat until no uncooked egg remains on the surface, and then leave undisturbed for 20 seconds. Remove from heat.

4. Layer half the ricotta cheese and greens onto half the omelet. Using the spatula, fold the egg side of the omelet over the filling side. Slide onto a plate and let sit about 1 minute while the cheese melts.

5. Repeat with remaining ingredients to make the second omelet and serve.
2 of 6
Illustrated by Alex Marino.
Banana Smoothie
Serves 2

Ingredients

2 bananas, peeled and roughly chopped
1 cup Greek or regular plain yogurt
3/4 cup coconut water
2 tbsp chia seeds, flaxseeds, oats, or any type of nuts
4 ice cubes

Instructions
1. Add all the ingredients to a blender.

2. Puree until the ice disappears and the smoothie is blended, 30 seconds to 1 minute. Pour into two glasses and serve.
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3 of 6
Illustrated by Alex Marino.
Gazpacho
Serves 2

Ingredients

1 small cucumber
1 (14.5-oz) can diced tomatoes in juice
1/2 cup plain yogurt
1 small garlic clove or 1 scallion
1/2 tbsp lemon juice
Salt and ground black pepper

Instructions

1. Cut off a quarter of the cucumber; finely chop this portion and reserve. Roughly chop the remaining three-quarters of the cucumber and add to the bowl of a food processor or blender.

2. Add all remaining ingredients into the food processor or blender.

3. Puree until smooth, just a couple minutes. Taste, and adjust seasonings if needed. Pour gazpacho into two bowls. If you prefer your soup chilled, place in the freezer for 15 to 30 minutes. Top with reserved chopped cucumber and serve.
4 of 6
Illustrated by Alex Marino.
Creamy White Bean & Rosemary Dip
Makes 1 1/2 cups

Ingredients

1 (15.5-oz) can cannellini beans + 1 tbsp bean liquid
1/2 tbsp lemon juice
1/2 tsp dried rosemary
1/8 tsp each salt and ground black pepper
3 tbsp olive oil

Instructions
1. In the bowl of a food processor or blender, add 1 tablespoon liquid from the can of beans. Drain the remaining liquid from the can and discard.

2. Add drained beans, lemon juice, rosemary, salt, pepper, and olive oil into the food processor or blender.

3. Puree the mixture until smooth, about 1 minute. Taste, and adjust seasonings if needed. Transfer to a bowl and serve with crackers or vegetables.
5 of 6
Illustrated by Alex Marino.
Spaghetti Carbonara
Serves 2

Ingredients
1 tbsp extra-virgin olive oil
1/2 lb turkey bacon, cut into 1-inch pieces
1/2 cup frozen peas or 1 cup any fresh greens (optional)
2 cloves garlic, peeled and thinly sliced
1/2 lb whole-wheat spaghetti
2 large eggs
1/4 tsp each salt and ground black pepper
1/2 cup Parmesan cheese

Instructions
1. In a medium nonstick pan, warm olive oil over medium-high heat. Add turkey bacon, stirring frequently and cooking until bacon has browned, about 4 to 5 minutes. (Note that turkey bacon doesn't completely crisp like pork bacon.) Stir in peas or greens (if desired) and garlic; cook about 1 to 2 minutes, until just before garlic turns golden. (Keep in mind the garlic will continue to cook once off the heat.) Remove pan from heat.

2. Meanwhile, fill a medium pot with water and bring to a boil over high heat. When water boils, add spaghetti. Cook until al dente, as indicated on spaghetti package's directions. Reserve 1/4 cup of pasta-cooking liquid; drain the pasta in a colander.

3. In a large bowl, add eggs, salt, pepper, 1/4 cup Parmesan cheese, and reserved pasta water. Use a fork to whisk until combined. Transfer the hot pasta to the bowl with the egg mixture and use tongs to thoroughly combine, cooking the eggs with the heat from the pasta. Top with bacon mixture and remaining 1/4 cup Parmesan cheese and serve.
6 of 6
Illustrated by Alex Marino.
Easy Banana-Nutella Ice Cream
Serves 2

Ingredients
2 bananas
3 tbsp Nutella

Instructions

1. Peel the bananas. Slice into 1-inch pieces and place into a Ziploc bag. Freeze the bananas for at least a few hours — 6 to 8 hours of freezing time is best.

2. Add frozen banana slices along with Nutella into the bowl of a food processor. Pulse and puree the bananas until they turn into a silky mixture, about 2 to 3 minutes.

3. Spoon ice cream into two bowls and serve.
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