About the Recipe

One of the practices I preach as a nutritionist is to Plan. Meals. Unfailingly. This is a terrific habit to adopt if you want to eat well, manage your time, and save money. Alas, even the best intentioned – myself included – can struggle with it from time to time. We all have days that don’t go according to plan. We get home late, we run out of time, we forget to take something out of the freezer to thaw. Maybe you get home one night and just aren’t in the mood for that stir fry you diligently scheduled for yourself. And personally, I know well enough that I rarely feel like cooking elaborate meals, and on one or two nights a week, don’t care to cook at all.

It is on these occasions that I defer to one of several “last-ditch dinners” in my rotation: and I’m sharing three of these recipes with you! These are dishes I know I can fall back on at any given moment because I keep the main ingredients in my fridge/pantry at all times. I am not a stickler when it comes to these recipes; I’ll modify them according to what I have on hand. In fact, I hardly ever make the exact same version of these meals twice; it’s always a slight variation.

While you may certainly follow these recipes to the letter, feel free to adapt, swap, and switch out the ingredients to create your own ideal fall-back meals. Anything you need to do to steer clear of the take-out menus!


I’m a big fan of breakfast. I could eat breakfast for breakfast, lunch, and dinner and not be bothered in the least. For years, this veggie omelette has been my favourite post-workout dinner. If you’re an after-work exerciser like myself, an omelette is the perfect way to refuel your body with some quality protein, fat, and carbohydrate FAST. This dinner comes together in about 8 minutes flat, is tremendously healthy and tastes delicious.

Or, if you aren’t up for a Veggie Omelette check out my “Big Bowl of Health” or Loaded Sweet Potato recipe.

Kennedy Baker

Kennedy is a Holistic Nutritionist. She oversaw the day-to-day operation of Healthoholics' retail store, working closely with suppliers as Store Manager at Healthoholics from 2015-2017. Kennedy is an avid runner, loves hot yoga, and getting creative in the kitchen.

The Recipe

Dinners In A Pinch: Veggie Omelette

Prep Time:
3 mins
Cook Time:
5 mins
Kennedy Baker
Total Time:
8 mins

1 Tbsp coconut oil
2 whole eggs
1 cup diced vegetables of your choice (e.g. ¼ cup yellow onion, ¼ cup red bell pepper, ¼ cup zucchini, ¼ cup celery)
1 heaping Tbsp hemp seeds
½ tsp paprika
Himalayan salt and pepper, to taste

  1. In a medium skillet or frying pan, melt coconut oil over medium-low heat.
  2. Whisk eggs in a small bowl. Stir in paprika, salt and pepper and set aside.
  3. Add onions to skillet and sauté for approx. 3 minutes.
  4. Stir in bell pepper and zucchini and sauté for another 2-3 minutes.
  5. Add eggs to vegetables, stir well, and let cook until mixture solidifies.
  6. Sprinkle hemp seeds on top of the egg mixture.
  7. Carefully fold the mixture in half and let cook for another 2 minutes on low heat.
  8. Remove from heat, add more seasoning if desired, and serve.