One Pan, One Pot & One Bowl Meals as Seen On Breakfast Television

If one of your 2026 goals is to cook more at home (hands down one of the easiest ways to eat healthier and save money), these one pan, one pot, and one bowl recipes are the perfect place to start.

In true Char-fashion, these recipes use mostly pantry staple items and simple cooking methods. So even if you’re not overly savvy in the kitchen, I’m certain you will be able to recreate these dishes with ease.

Always such a treat to be on Breakfast Television, spreading the ‘Delicious & Doable’ love!

If you’re hungry for 70 + MORE delicious & doable recipes – you can grab a copy of my cookbook ‘Delicious & Doable ~ Recipes For Real & Everyday Life’ here.

Char’s Sheet Pan Chickpea & Pasta Shawarma

This middle eastern inspired sheet pan pasta is loaded with flavour, vegetables and plant protein. Bonus: it’s a great excuse to use up all those spices hiding in the back of your pantry.

Click here for Pasta Shawarma recipe.

Click here for Char’s Pickled Onion recipe.

Get-Up-And-Go Morning Muesli

Fuel up with a simple, delicious and nutritious ‘no-cooking’ required breakfast. Simply stir together all the ingredients and voila! Bonus: only one bowl and a spoon to clean-up. This muesli was a go-to recipe in our home while Tyler & Colgan (now 22 & 24) were growing up (and they still make and eat this muesli!). It makes a great breakfast, lunch box treat and/or afterschool snack too!

Ingredients

• 1 cup (250 mL) large flake oats
• ½ cup (125 mL) dried cranberries
• 1/4 cup (60 mL) each of green pumpkin seeds and shelled sunflower seeds
• 1 tbsp (15 mL) each of ground flaxseed, chia seeds and hemp seeds
• 1 cup (250 mL) plain Greek-style yogurt
• finely grated zest of one orange
• ¾ cup (175 mL) orange juice
• 2 tbsp (30 mL) maple syrup (or brown sugar)
• 2 tsp (10 mL) pure vanilla extract
• ½ tsp (2 mL) ground cinnamon
• ¼ tsp (1 mL) each of ground ginger and salt
• 2 small Ontario apples; well washed, cored and finely diced *leave skin on for added fibre

Directions

1. Place all ingredients in a large mixing bowl and stir to combine.
2. Cover and refrigerate for 4 hours or overnight.
3. Makes 4 cups (1 L).

Delicious & Doable Tips:

~ Use raisins, sliced dried apricots, or dried cherries instead of dried cranberries.
~ use a coconut based yogurt for a vegan variation of this recipe.

Muesli Variations:

~ Chocolate Cherry & Orange Muesli (click here)
~ Coconut Pumpkin Muesli (click here)

Spiced Carrot & Cashew Soup

The addition of fresh ginger, orange zest, garlic and chili flakes at the end of cooking (before pureeing) really enhances the flavour of this hearty and good-for-you soup.

Bonus: this recipe is vegan (and gluten free) too! If you’re not vegan (or vegetarian) this soup can be made with chicken stock and garnished with a swirl of sour cream.

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 tbsp (30 mL) maple syrup
• ½ tsp (2 mL) each of salt and ground cinnamon
• ¼ tsp (1 mL) ground cardamom
• 4 cups (1 L) chopped carrots, well washed (skin left on)
• 1/2 cup (125 mL) raw cashews
• 6 cups (1.5 L) vegetable stock
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) finely grated orange zest
• 1 clove minced garlic (or to taste)
• 1/4 tsp (1 mL) chili flakes

Garnish

~ Swirl of sour cream (or canned coconut milk *for a vegan option), chopped fresh mint and chili flakes (optional)

Directions

1. Heat oil in a Dutch oven (or large pot) over medium heat.
2. Cook onion for about 3 minutes, stirring, until lightly brown.
3. Add maple syrup, salt, cinnamon, and cardamom and stir until spices are fragrant (a few seconds).
4. Add carrots, cashews and vegetable stock, scraping any bits from the bottom of the pot (using a wooden spoon) while stirring.
5. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender). Remove from heat. Stir in ginger, orange zest, garlic and chili flakes. Cool slightly.
6. Using an immersion blender (or stand up blender), puree soup in batches.
7. Reheat soup. Garnish each portion evenly with a splash of coconut milk, chopped fresh mint and chili flakes.
8. Makes about 8 cups (2 L).

Delicious & Doable Tip

~ Double batch and freeze half. Perfect for those soup-and-sandwich kind of nights.
~ Add 1 cup (250 mL) drained and rinsed white kidney beans to soup instead of cashews

Where to Find ‘Delicious & Doable’ Across Ontario

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ can be purchased here or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury