These are the meals I've made dozens of times when the fridge looks sparse and my brain is tired, and they never let me down.
It's 6pm. I just finished a long run on the trails behind our house, and I'm standing in front of the open refrigerator with that familiar blank stare.
Marcus is asking what's for dinner, and I have no idea. There's half a block of tofu, some wilting greens, a jar of tahini, and the eternal presence of rice in the pantry.
This used to stress me out. Back in my finance days, I meal prepped like it was a competitive sport. Every Sunday, containers lined up in the fridge like little soldiers.
But somewhere along the way, I realized that rigid planning isn't sustainable for me anymore. What is sustainable? Having a handful of go-to meals that require almost no thought, use whatever's around, and still leave me feeling nourished. Here are the dinners I return to again and again.
1. The "everything bowl" with whatever grain is fastest
This is less a recipe and more a framework. I cook whatever grain is quickest (usually quinoa or leftover rice), then pile on whatever vegetables I have. Roasted sweet potato from two days ago? Perfect. Raw cucumber and shredded cabbage?
Also perfect. A handful of chickpeas from a can? Absolutely.
The secret is the sauce. I keep tahini, soy sauce, and sriracha stocked at all times. A quick whisk with some water and a squeeze of lemon, and suddenly a random assortment of fridge remnants becomes a meal I actually want to eat.
What's in your fridge right now that could become a bowl?
2. Coconut curry from a can
I used to think curry required effort. Fresh aromatics, homemade paste, hours of simmering. Then I discovered that a can of coconut milk, a spoonful of curry paste, and whatever vegetables are on their last legs can become dinner in twenty minutes.
I sauté onion and garlic (or just garlic, or sometimes neither), add the coconut milk and paste, then throw in vegetables based on cooking time.
Potatoes and carrots go in first. Spinach and snap peas go in at the end. Serve it over rice, and it feels like I made something impressive. The truth is, the curry paste does all the heavy lifting.
3. Pasta with garlic, greens, and whatever else
There's a reason pasta has sustained busy humans for centuries. I boil whatever shape I have, then sauté garlic in olive oil until it's fragrant.
In go the greens: spinach, kale, arugula, or that bag of mixed greens that's about to turn. A splash of pasta water, some red pepper flakes, maybe some white beans or sun-dried tomatoes if I'm feeling fancy.
This meal takes fifteen minutes and costs almost nothing. It's also endlessly adaptable. Sometimes I add nutritional yeast for a cheesy flavor. Sometimes I toss in olives and capers. The base stays the same, but the variations keep it interesting.
4. Sheet pan vegetables with hummus and bread
When I really don't want to think, I cut up whatever vegetables are in the crisper drawer, toss them with olive oil and salt, and roast them at 425 degrees until they're caramelized. Broccoli, cauliflower, zucchini, bell peppers, Brussels sprouts. It all works.
While they roast, I warm some pita or crusty bread. Dinner is the roasted vegetables, a generous scoop of hummus (store-bought, always), and bread for scooping.
Is it simple? Yes. Does it feel like a complete meal? Surprisingly, yes. Sometimes the most nourishing thing is giving yourself permission to eat simply.
5. Fried rice with last night's leftovers
Fried rice is the ultimate "clean out the fridge" meal. Day-old rice actually works better than fresh because it's drier and crisps up nicely. I scramble some tofu or leave it out entirely, then stir-fry whatever vegetables I have with soy sauce and sesame oil.
The key is high heat and not stirring too much. Let the rice get a little crispy on the bottom before you toss it. Add frozen peas or corn if you have them. A drizzle of sriracha on top, and you've turned random leftovers into something that feels intentional.
Final thoughts
I spent years believing that good meals required planning, effort, and time I didn't have. What I've learned is that simplicity isn't laziness. It's sustainability. These meals have gotten me through deadline crunches, exhausting weeks, and those evenings when my brain simply refuses to make decisions.
The real gift of having go-to dinners isn't just convenience. It's the mental space they create. When I'm not agonizing over what to cook, I have more energy for the things that actually matter: a conversation with Marcus, an evening walk, or just sitting quietly after a long day. What meals do you return to when thinking feels like too much?
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