Do you ever have those months that simply fly by, and before you know it, they’re almost over?

March has been like that for me.

And in seasons like this—when life feels full and fast—one of the hardest things is staying nourished. Not just fed, but truly nourished in a way that supports your body, your energy, and your mind. Because when things get busy, those are often the first things to go.

We skip meals. Skip yoga. Grab what’s easy. Push through.

But the truth is, those small rituals—the ones that nourish us—are the very things that help us keep going. They’re what keep us grounded, clear, and feeling like ourselves.

It’s a delicate balance.

That’s why this week, I’m sharing a few of my favorite simple, quick, and nourishing recipes, so you have something to lean on when life feels like it’s moving a little too fast.

Because taking care of yourself doesn’t have to be complicated. Sometimes we just need a little inspiration.

Salmon Cups

This one is on repeat in our house. It’s quick, filling, and packed with nutrients your body will actually feel. If you prep the rice in advance and warm it up, you can cut the time down to about 20 minutes from start to finish. Bonus: it’s been approved by my picky 11-year-old son… which, honestly, says everything.

Ingredients

1 cup cooked jasmine or short-grain rice*

2 Tbsp rice vinegar

1 Tbsp mirin

2 packages seaweed snacks

2 salmon filets, skinned and cubed

1 Tbsp soy sauce

2 Tbsp mayonnaise

2 Tbsp sriracha

Directions

Preheat oven to 400° F.
Cook rice according to package directions.
While rice is cooking, remove skin from salmon and cut into bite-sized cubes.
In a medium bowl, place salmon cubes, soy sauce, mayonnaise, and sriracha. Gently fold to mix and coat the salmon evenly. Set aside to marinate while rice cooks and you prepare the remaining ingredients.
While salmon marinates and rice cooks, line muffin tins with two sheets of seaweed snacks, placed perpendicular to one another to create a small basket.
Once the rice is finished, add the rice vinegar and mirin. Fold to combine. *If using pre-cooked rice, gently warm it in the microwave for 30 - 60 seconds to soften the rice.
Once rice is prepared, spoon 1 - 2 tablespoons of the rice into the seaweed-lined cup, gently pressing it down to create a base.
Spoon equal amounts of the marinated salmon into each of the cups.
Bake at 400 F for about 12 minutes. Broil for 1 - 2 minutes for a crisp top.
Remove the muffin pan from the oven, cool slightly, and carefully scoop out each baked sushi cup onto a plate.
Garnish with sliced fresh avocado, sesame seeds, everything bagel seasoning, and/or diced green onions if you choose.

Made too many? These reheat fairly well and are actually really good cold.

Creamy Chicken and Rice

This one-pot meal is on our menu most weeks during the school year and makes excellent leftovers for lunches. I simply reheat in the morning and put it in a thermos bowl for a satisfying mid-day meal.

This one is not quite as healthy due to the butter and parmesan cheese, but it’s inexpensive, filling, delicious, quick, and made in one pot. A winner in my book.

Ingredients

¼ cup olive oil

4 Tbsp butter, divided half

1 medium white or yellow onion, diced

2 large carrots, grated

4 boneless, skinless chicken thighs*

2 tsp sea salt, divided

¼ tsp black pepper

2 bay leaves

1 cup dry white wine (I just use white cooking wine)

5 cups low sodium chicken or vegetable broth. You can use one 32-oz carton of broth and 1 cup water

2 cups Jasmine rice**

1 head garlic

½ cup parmesan cheese, shredded

Directions

In a dutch oven or large pot with lid over medium heat, add ¼ cup olive oil and 2 Tbsp butter. Once butter is melted, stir in diced onion, grated carrots, and 1 tsp salt. Sautee about 8 - 10 minutes until soft and golden.
Scoop the vegetable mixture off to the side and place the chicken thighs on the bottom of the pan. Brown about 3 minutes each side until golden.
Increase the heat to medium high and add 1 cup white wine, 1 tsp salt, 2 bay leaves. Stir to combine. Boil wine down, scraping the bottom until most of the wine has evaporated.
Add the broth, stir in rice.
Without separating the cloves (leave the root end intact), slice the end off a whole head of garlic to expose the cloves.
Set the whole head into the pot, sliced side down. Bring to a boil the reduce heat to low, cover and simmer for 15 minutes.
Turn off heat, remove garlic (you can push the garlic cloves out, save the head for another use, or discard it).
Stir in the remaining 2 Tbsp butter and ½ cup parmesan cheese. It will be creamy.

*You can cube the chicken thighs, but that takes more time and effort. We have found it’s easy to just scoop out one thigh per person when serving.

**You can use brown rice but will need to increase the cooking time to 45 minutes.

Roasted Cauliflower

Honestly, this one isn’t for everyone. My daughter and I love it; my son and husband won’t touch it. But if you like roasted cauliflower, this is excellent warm, room temperature, or cold. Which, for busy families on the run, works well for on-the-go meals.

Original recipe from The Forest Feast Mediterranean, by Erin Gleeson

Ingredients

1 head of cauliflower, cut into florets

1 sweet onion (white or yellow will work fine too), sliced

2 Tbsp olive oil

1- 2 cloves garlic, minced (optional)

¼ tsp ground cinnamon

¼ tsp ground cumin

Salt to taste (I use sea salt)

¼ cup pine nuts (optional)

¼ cup raisins (optional)

Directions

Preheat oven to 425°
Wash cauliflower and cut head into bite-sized florets, place into a large bowl. Discard the main stem and leaves.
Add sliced onion and minced garlic to the bowl.
Coat with olive oil, sprinkle with cinnamon, cumin, and salt to taste. Toss to coat.
Cover a sheet pan with parchment paper.
Spread cauliflower mixture onto the pan and bake for 25 - 30 minutes
When finished, remove from the oven and immediately add raisins and pine nuts if using. Toss to combine.
Serve warm, room temperature, or cold. Makes a great snack!

For the Busy Weeks: Easy Recipes to Keep You Going