Fast & easy rice bowl

Combine the following in 1 bowl to serve 4:

• 1 cup of dry rice (preferably brown) to yield approximately 3 cups
• 1 ½ pounds of cubed, cooked chicken breasts seasoned with salt & pepper
• 1 bell pepper, 1 medium yellow onion, and 2 cups of button mushrooms sliced and sauteed for 5-7 minutes. Use any vegetable substitute here, including frozen bagged steamer vegetables for the quickest meal.
• Top with sriracha sauce if desired

Gluten-free zucchini noodles

Serves 4

5-6 medium zucchini (2-2/12 pounds), cut with a julienne peeler or spiral vegetable slicer, sauteed for approximately 5 minutes – less time for more firm noodles, more time for softer noodles.

Top with your favorite jarred tomato sauce or avocado pesto (see recipe)

Avocado pesto

• 1 ripe avocado, peeled, pitted, and diced
• 1 cup (packed) fresh basil leaves, 1/3 cup pine nuts, 3 cloves garlic, chopped, juice of 1 lemon, 2 tablespoons extra-virgin olive oil, water as needed, salt and pepper to taste.
• Combine avocado, basil, pine nuts, and garlic in a food processor or blender.
• Slowly add the lemon juice and olive oil until smooth. If the mixture is too stiff, add water slowly until desired texture is reached.
• Stir in salt and pepper.

One-dish cleanup: One-pan salmon

• Combine the following onto a sheet pan and cook at 400°F for 16-18 minutes to serve 4:
• 2 pounds of salmon – can be 1 large piece or 4 individual fillets
• 1 pound of fingerling potatoes, cut into bite-sized pieces
• ½ pound of green beans, trimmed
• ½ pound of mushrooms
• Season with salt and pepper, drizzle with 2 tablespoons of olive oil
• Squeeze fresh lemon juice and 2 tablespoons of chopped fresh rosemary if desired

Vegan potato casserole

Vegan or not, this recipe from Contentedness Cooking is outstanding.

Kid-friendly chicken sandwich pizza

• Slice a baguette in half and spread your favorite jarred tomato sauce across thoroughly
• Sprinkle shredded mozzarella lightly across the tomato sauce
• Top with bite-sized cooked chicken breast, sliced tomatoes, and fresh basil
• Bake at 350°F for 10-12 minutes or until cheese is melted.
• Serve with a green salad.

Carissa Liebowitz has run the Boston Marathon as well as dozens of marathons and half marathons. You can follow her running adventures on Strava, Instagram and her blog.