Emergency Meals


Reinvent Your Definition of Fast Food


Sometimes, the “plan” doesn’t come together.

You have a busy Sunday and don’t get to make as much as extra food as you would like.

Or you work late (or the kiddos have late soccer practice) and you have limited ingredients on hand.

That’s why it’s important to have a couple healthy “emergency” meals in mind.

Most of the meals in my detox programs are designed to offer simple preparations, but sometimes you need something lightning-quick.

Here are some very simple meals that will sustain you and keep you from falling into the take-out/microwave meals habit.


Veggie Sauté

Chop whatever vegetables you have on hand. Drain some organic tofu and cut into cubes (or use shredded leftover chicken). Drizzle some olive oil into the pan and add the vegetables (optional: add some chopped onion or minced garlic). Sauté until crisp tender, then add the tofu or cooked chicken. Stir gently and sauté until tofu is warmed through. Season with salt, pepper, gluten free tamari, gomasio (Japanese seasoning with sesame seeds, sea salt and seaweed), etc.

Basic Salad

We eat tons of salads for dinner. That’s why I always have a dressing or two in the fridge. Buy a rotisserie chicken (or cube some tofu) and shred the chicken. Slice and chop whatever veggies you have on hand. Toss with the greens and dressing, top with chicken (a portion is about the size of your palm, i.e, the size of a deck of cards). Garnish with sea salt and pepper, some chopped nuts, and some sliced avocado if you have it.

Garlicky Greens with Eggs

Warm some olive oil in a large pan over medium heat. Add a clove or two of minced garlic and a big pinch of red pepper flakes. Cook for about a minute, stirring frequently so the garlic doesn’t burn. Add the kale and stir to coat the greens with the garlic oil. Add a splash of broth or water to keep things from burning. Cover the pan with a lid and cook for another minute or two, until the greens are crisp-tender and still bright green. Transfer the kale to a plate and season with salt and pepper. Serve with a couple of poached eggs.