The Blue & Gold

The official newspaper of Chamblee High School, preserving the past for the future today!

The official newspaper of Chamblee High School, preserving the past for the future today!

The Blue & Gold

The official newspaper of Chamblee High School, preserving the past for the future today!

The Blue & Gold

Quick, Easy, and Delicious: My Go-To Recipes

A particularly scrumptious avocado toast with a beautifully circular egg. Photo courtesy of Hannah Choy

The seemingly never-ending discussion that pops up before every meal—what to eat? From debates with your family to scrolling through the options available nearby, I think that almost everyone has fallen victim to this question, myself included. However, as a self-proclaimed cooking aficionado, I’ve found a few meal ideas that I can rely on to solve such dilemmas.

#1: Toasts

While the humble toasted slice of carbohydrates may be overlooked in your search, it is my favorite option for a lighter meal and holds a plethora of customization possibilities. Obviously, there’s the trendy avocado toast, consisting of avocado spread over toasted bread. However, I love to add a sunny-side up egg for protein or change up the flavor profile, from everything bagel seasoning to a drizzle of olive oil and paprika. Other creations I’ve enjoyed in the past include a bruschetta-inspired toast with diced tomatoes, mozzarella, and basil; a mushroom toast with spinach; and toast with hummus and alfalfa sprouts.

#2: Oats


Strawberry baked oats.
Photo courtesy of Hannah Choy

I am the biggest supporter of oats—from baked oats and oatmeal to overnight oats and granola, oats are the perfect vehicle to try new flavor combinations. Oatmeal is such a comforting meal as it is not only warm in temperature, but often has a warm flavor profile with spices like cinnamon. If you don’t have the time to measure out the ingredients to an oatmeal recipe, oatmeal offers the convenience of being available in stores as instant packets, making cooking super easy! Baked oats are another variation in which oats are blended with other ingredients like baking powder and eggs to create a cake-like batter. In my opinion, baked oats are really just a healthier way to literally eat cake for a meal, especially if you take the sweet route and add items like chocolate chips as mix-ins. Overnight oats are another common form of oats in which oats are combined with milk and sometimes yogurt, then left to sit overnight in the refrigerator. As the oats are given time to soak up these liquids, you’re left with a viscous, delicious option that is already ready for you to grab as an on-the-go breakfast or quick lunch.

#3: Tofu

Teriyaki tofu with broccoli and mushrooms.
Photo courtesy of Hannah Choy

As someone who doesn’t eat meat (and is also Korean American), tofu is my favorite source of protein. Made from soybeans, tofu’s extremely mild flavor makes it an ideal base candidate in almost any recipe.  I love to use firm or extra firm tofu and soak in a soy sauce-based marinade to make spring rolls, as well as stir fry with teriyaki and vegetables. Tofu is also delectable when used in a vegetarian lasagna, “Bolognese” pasta, or dumplings. For a simpler, quicker meal, I enjoy soft or silken tofu with soy sauce and sesame seed oil—it is already cooked, so it’s not necessary to cook again.

I hope you consider trying one of these ideas the next time you’re stumped on what to eat next. Not only will you have the satisfaction of eating a home-cooked meal, but also one with so many options for you to customize and tailor to your tastes!

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About the Contributor
Hannah Choy
Hannah Choy, Editor
Hannah Choy (‘24) is a senior and editor of the Blue & Gold. In five years, she hopes to be happy wherever life has taken her, and is doing things she is passionate about. Her three favorite things are matcha, baking for loved ones, and Spotify friend activity!

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