22 March 2019 | 4 min read

Too Tired To Cook? Here Are 5 Recipes For A Lazy Day

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We always talk about the fact that although we like to cook, we never have the time. But, the underlying problem is that some recipes require long prep time and an even longer time to reach the dining table. The solution, therefore, is to pick recipes that can be cooked in half an hour or less.

So, to make your life super simple, we came up with eight quick meal ideas that you can make when you are running short on both time and patience {yes, we all hate the pressure of maintaining a balance between our personal and professional lives}. So pick one {or all} and make them when you don’t know what to make when you’re super busy, have no clue what to eat {or even order}, and don’t want to end up slurping down a dinnertime bowl of cereal for the third time this week.

Tip: Now with bigbasket, you can even order all the items that you need to make these dishes, right to your doorstep. Don’t forget to use your digibank bigbasket Debit Card and get up to INR 2,400 cashback. More details here.

Buffalo Chickpea Salad

Serves 2


  • 4 cups of chickpeas
  • 1 tablespoon of avocado oil
  • ¼ – ½ tablespoon sea salt to taste
  • ¼ – ½ tablespoon paprika
  • 1 tablespoon of turmeric {optional}
  • A pinch of cayenne pepper {if desired}
  • 2-3 tablespoon of any Red Hot sauce {use according to discretion}
  • 1 tablespoon of unsalted butter melted

For the salad

  • 3 cups of salad greens: arugula {salad rocket} + romaine {lettuce}
  • 1 bell pepper {any color chopped}
  • 1-2 cups chopped/sliced tomato
  • All your favorite salad toppings and mix-ins

Dressing Options

  • Ranch
  • Blue Cheese
  • Olive Oil + Vinegar


  1. Pre-heat oven to 400 degree Fahrenheit
  2. Drain the chickpeas in a sieve. Rinse well
  3. Make sure you dry the chickpeas properly with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your salad. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying
  4. Toss the chickpeas with oil and salt until all of them are coated
  5. Arrange in an even layer on a baking sheet
  6. Roast on the centre rack for 20-25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan at the 10 minute mark for even crispiness
  7. While your chickpeas roast, prep your leafy green salads and load them up with all your favourite veggies
  8. Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika and turmeric. If you’d like some extra heat, you can add a little cayenne pepper to the mix too
  9. Toss/mix to coat. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated. Taste and adjust as needed
  10. Pour your saucy and scrumptious chickpeas over the salad, drizzle on your choice of dressing, and dig in!

Banana Smoothie

Serves 2 


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


  1. Add all the ingredients to a blender
    Puree until the ice disappears and the smoothie is blended. This takes anywhere between 30 seconds to one minute
  2. Pour into two glasses and serve

Egg Omelette With Greens

Serves 2 


  • Cooking spray
  • 4 eggs
  • 2 tbsp water
  • ¼ tablespoon each of salt and ground black pepper
  • ½ cup of part-skim ricotta cheese, divided
  • 2 handfuls of fresh greens {like arugula, spinach, or kale}


  1. Add eggs, water, salt, and pepper to a liquid measuring container. Using a fork, whisk until it becomes frothy {takes 30 seconds to 1 minute}
  2. Coat an omelette pan non-stick pan with cooking spray. Warm over high heat. Pour half the egg mixture into the pan and let the eggs cook untouched for about half a minute
  3. Using a heat-resistant spatula, push cooked edges of the eggs into the pan’s centre, 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 omelette. Using the spatula, fold the egg side of the omelette over the filling side. Slide onto a plate and let it sit for about one minute while the cheese melt
  5. Repeat with remaining ingredients to make the second omelette and serve

Simple Spaghetti And Sauce

Serves 4


  • Box of pasta (your choice), uncooked
  • Onion, chopped
  • Garlic, minced
  • Can of diced tomatoes
  • Can of tomato sauce
  • Salt
  • Pepper
  • Sugar
  • Butter
  • Dried oregano
  • Dried basil
  • Olive oil


  1. Cook pasta according to package instructions and set aside once drained — tossing to cover with a bit of butter, salt, dried oregano, and basil to taste
  2. Meanwhile, sauté the chopped onion and garlic in a well-oiled pan. Once it begins to soften and brown, add in canned tomatoes, sauce, salt, pepper, more herbs, and sugar to taste. Simmer it on low until well-melded {this takes about 12 minutes}
  3. Add in seasoned pasta to sauce (or vice versa) and serve!

Easy Banana-Nutella Ice Cream


  • 2 bananas
  • 3 tbsp Nutella


  1. Peel the bananas. Slice into 1-inch pieces and place into a Ziploc bag. Freeze the bananas for a few hours. We recommend you keep it in the freezer for al least six to eight hours
  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. It takes about 2 to 3 minutes
  3. Spoon them into two bowls and serve.

Image courtesy including featured image – Pexels

by Mary Martina
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