I had originally started this post with “As much as I love the idea of discovering a new recipe and cooking it from scratch…” but after staring blankly at the screen for about 10 minutes I decided to stop lying to myself. I’ll admit it: I actually don’t enjoy spending a pile of time in the kitchen (or cooking anything from scratch for that matter), and that’s totally okay. What I do love is making quick and easy meals that aren’t too complicated but taste amazing and give my body what it needs to fuel my crazy adventures. And on that note, I give you my favorite ways to do just that:

Recipe #1: The Stuffed Pepper

Whole Grain Pilaf + Roasted Poblano Pepper + Pepitas

1. Heat up Luvo’s Whole Grain Pilaf*
2. Make a two-inch incision down the center of your poblano pepper, scoop out the seeds and throw it on the grill for 5 minutes.
3. Peel off the charred skin so you don’t burn your face when you eat it.
4. Use a spoon and stuff the pepper with pilaf. Garnish with pepitas and serve with your favorite salsa.

Pro Tip: Take this meal from vegan to T-Rex by substituting our Nine Grain Pilaf.

Recipe #2: Street Truck Style Naan Wrap

Tandoori-inspired Spiced Chicken + Naan Bread + Cilantro + Yogurt + Cucumber

1. Warm up a piece of store-bought (or homemade) naan bread in the oven.
2. Heat up your Luvo Tandoori-Inspired Spiced Chicken*. Meanwhile, mix ¼ cup of plain yogurt, a chunk of diced cucumber and 1/8 tsp. of chopped cilantro (or mint).
3. Grab your warm naan, top with chicken and your yummy yogurt sauce, wrap and serve!

Pro Tip: Make it spicier with homemade harissa or another tasty hot sauce.

Recipe #3: Lasagna in a Hurry

Kale Ricotta Ravioli + Kale (or Spinach) + Tomato + Parsley + Tomato Sauce + Mozzarella

1. Heat your oven to 375 degrees and oil baking dish with your favorite cooking oil or spray.
2. Warm up Luvo’s Kale Ricotta Ravioli*
3. Mix 1 cup of tomato sauce and 1 tbsp. of chopped parsley. Spread a layer of the mixture on the base of the pan.
4. Top with half of the ravioli, a couple slices of tomato, 1/8 cup of mozzarella and spinach, then do it all again.
5. Cover the dish and bake for 25 minutes or until cheese is bubbling. Uncover and let stand for 5 minutes. Sprinkle with parm and a little parsley.

Pro Tip: Make it heartier with the leftover chicken from the night before.

*Luvo entrée prep is based on using a microwave (4-7 minutes), should you decided to use the oven please allow for a 20+ minutes head start.

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