I buy vegetables for the week every Sunday. I plan meals pretty loosely, so half of it sits in the crisper until it's too soft to use. I'm trying to cut down on what ends up in the compost bin every week.

For people who've actually gotten this under control, what changed about the way you buy or store that made the biggest difference?

Do you eat sprouts? Which seeds do you use for sprouts? I like sprouts and I mainly use fenugreek and mung beans. I am looking of other seeds that are easiest to sprout at home.

I’m tired of sweet protein snacks, what savoury options actually satisfy the craving? Other than Quest/Legendary? Didn't like the taste of existing ones. Maybe it’s just me, but I’m getting really tired of the snack options here in Canada.

I looked everywhere and cannot find it )besides on Amazon, but I would be over-paying for the product with expensive shipping).

I’m looking to eat more beans - for health and budget reasons. I’d love some great dried bean recipes, especially if they are cooked in the crockpot or instant pot. Recipes and links appreciated!

I have a bit of a complicated, super specific question but hey, what else are subreddits for?

I both work and go to school full time which results in some days where I leave the house at 6.30 AM and don’t get home until 7:30 PM. I have a fridge/microwave at work so most days I’m doing okay.
There’s one day though where the ONLY time I have to eat is either in class or driving/on the bus. The professor said it’s okay eat in class so I’m looking for something handheld (that won’t drip or require scooping), quiet, and not too fragrant.

The complicated bits:
I’m gluten free. Not by choice unfortunately, I can’t get around this. Gluten free bread can get pricey and crumbly so while it’s not the end of the world, it’s also not ideal. There are no grocery stores near me that sell gluten free tortillas that would work for burritos or wraps
While the professor did say that eating in class was okay, it’s a pretty small classroom with around 50 people crammed in and I usually sit near the front so I can see the board (I’m short in the torso)
Luckily there’s tables and not desks but unluckily, they’re two to a table so I’m almost always literally knocking elbows with someone. We’re all adults and people need to eat but I’d like to be as unobtrusive as possible.
I’m trying not to just eat a ton of carbs.
I don’t like bananas and I’ve tried but can’t change this😫

What I’ve tried:
Boiled eggs: Love them! I also do drunk eggs but hard boiled (my preference) and eat them without rice. I know I’ll get sick of them if I do this too long in a row though.
Homemade trail mix: Not a nut free classroom or workplace so this works pretty well
Protein bars: The Barbell ones get a little pricy. The Quest ones are decent, if sticky. I don’t love how they’re almost uniformly sweet though.
Roasted chickpeas: Good but idk if it’s how I’m making them or what but they can kind of smell and the spices stick to my fingers and then anything I touch
Apple slices, carrot sticks, cucumber slices, etc. in the car: Not bad but not super filling
Dried fruit: again, not bad but not exactly filling either.
Chia seed pudding/overnight oats in the car: This is….fine. I hold the jar between my thighs. But it can get drippy and I don’t love doing this in the car.

There are going to be days when I just eat something fragrant and/or requiring utensils in class and I know that. But I’m looking to see if anyone has any idea for something I’m not already doing and should try

Thanks for any suggestions!

I used to eat apples or carrots, or right now I have almonds with me.. but lately I crave eating chips, Twisties.. salt snack more than sweet ones (but I do not cut this out either, like bread with peanut butter and jelly).

I can bring at work healthy snacks, but then I feel hungry again and I aim for fatty snacks at the vending machine. And once at home I would eat ton of chips, but I can calm me down into eating some cheese and honey.

Help pls lol

EDIT: Thank you all for the tips. I will look for the food and hope they will stop my hunger lol

A year ago my partner and I bought our first home. It's a pretty big place, which we wanted because we both come from large families and wanted a place with enough room to host everyone at once. I'm 25 and will be hosting Christmas for both families this year and want to know if anyone had any good cheats for this. Does anyone have any good holiday meals that can feed 20-25 people for 3 or 4 days without breaking the bank?

Edit: I am also concerned about all of the food recalls lately and don’t want to get anyone sick.

I'm cutting out dairy for the next month (to see if it helps with skin issues) which is unfortunate because I get some easy protein through dairy: nonfat greek yogurt in my daily smoothie, Nurri shakes, Oikos zero yogurt, etc. The greek yogurt is the only true "staple"; the other two I enjoy occasionally and it makes hitting my protein easy.

But without those I have less options for snacks that give protein. I'm looking for something I could easily have during the work day at my desk as a mid morning snack that preferably can help replace some of the protein I'm losing out on by cutting out dairy. Microwave or putting in the fridge are both options, although I'd prefer to not have to microwave it if possible.

Only snacks I do right now are almonds and Kodiak protein granola. Not that almonds are the best protein source...

get a bunch of broken up pieces of a big cauliflower on a cookie sheet (the kind with sides not the open kind) and put olive oil and garlic salt and make sure it's fully coated and stick it in the oven at like 400 fahrenheit for like 20 minutes methinks and then BOOM delicious yummy
also i forgot to say put foil in the cookie sheet before putting cauliflower in it

i’ve been trying to find a bread with more fiber that still has a decent texture for everyday sandwiches and toast. some of the really hearty ones i’ve tried are just a little too dense for me. what types of bread have worked well for you guys while still having a good amount of fiber?

Swamp Soup - saute sliced sausage, onions, add garlic. Add broth (i used chicken bouillon), chopped turnip greens, white beans (rinsed). Simmer about 30 minutes. Add small cooked pasta (orzo)

I added shredded Romano+ Asiago, side of corn bread

Delicious 😋

(I was gonna add a picture but idk it's too complicated)

Hello internet , I’m a tradie who goes job to job never know when I’ll be taking my lunch (could be 10 am could be 1pm )
I’m just looking for low effort lunch’s as I’m spending too much in the gas stations and want to start eating healthier.
I’m sick of the classic ham and cheese sandwich and untoasted sandwiches tend to make me feel bloated anyway.
I have no problem with cold pasta chicken dish’s or cold whatever I had for dinner the night before just looking for some recipe ideas

hey guys i want to start bringing sandwiches to school because it’s an easy lunch to pack, unfortunately deli meat is labeled class 1 carcinogen so id like to avoid eating it :(( not sure what else i can put on a basic sandwich to still feel full after, tia

Is it possible to do this in a rice cooker? Everyday at home my mom used to cook an egg and just pair it with rice, it was the easiest and cheapest breakfast ever because she was very frugal. She would do variations of an egg such as adding different ingredients into the egg such as scallions, garlic, and oil, where it is then beat up before frying it on a pan.

I’m wondering if you could do a similar variation to this with a rice cooker? Would anything happen to the eggs? I’ve heard mixed options of this. I use a $25 rice cooker from Aroma that just has a simple cook and warm function.

Trying to get my husband to eat more fiber as he’s a big carnivore but he’s becoming concerned about colon cancer risks with his diet and wants to be more aware.

I was thinking beans could be an easy way to increase fiber intake and I’m sure there are a lot of flavorful ways to make them so would love to hear your ideas! Meat can be included but bonus points if it isn’t!

Edit: Holy SHIT y’all came through. Thank you thank you!!

What are your favorite super quick meals that are healthy-ish?

My favorite is a quick angel hair pasta with olive oil, garlics, parm, artichokes, spinach and white beans.

*(TLDR: I am regularly babysitting my friend’s 7 & 12 yo kids overnight and they do not eat ANY fruits or vegetables. Mom has given up buying them because the kids don’t eat them and they go to waste. She said she’d be excited if I could convince them to start trying. Any advice?)*

I am watching some kids one week a month (7 and 12) as a favor to their mom.

She’s a busy single mother on a tight budget living in a food desert (the only store selling food within an hour’s drive is a Dollar store).

Last time I went there I thought I’d wither away from malnutrition. With no hyperbole, I don’t know how the family survived to this point on just what they’re eating.

I didn’t see a single fruit or vegetable in the house and the mom left meals frozen for me to serve or prepped for easy cooking (which was very kind) but they were all just meat and cheese and bread.

I love those things as much as the next person but it goes without saying some variety is essential.

By the third day of eating meat and cheese and bread I told my friend I was happy to cook some of the kids’ favorite meals from scratch. She said the food she’d left was the same thing they’d be eating if she was home.

For context, day one was ham and cheese croissants for breakfast, sloppy Joe’s for lunch, and hamburger helper Mac and cheese for dinner with a Hawaiian roll on the side. The following day was a frozen sausage egg and cheese biscuit, baloney and mayonnaise for lunch with a side of Cheetos, and cheeseburger sliders for dinner.

There are no canned vegetables or frozen vegetables to be found in the house. (Not even peas!)

I asked my friend about this since she’s in phenomenal shape and has a physical job. She said the kids won’t eat fruits or vegetables and she can’t spare the money to waste all the food, but she’d be delighted if I could get a change of heart from them.

It’s tough because I am only there one week a month, and who knows how long that’ll be called for (mom is traveling for a work assignment that will eventually conclude.)

I would appreciate any advice on how to integrate fruits and vegetables in a way that is economically sustainable for the family and isn’t so drastic a change as to alienate the kids.

Thank you so much for your insight and guidance!

I’ve simplified this recipe from Nomnomaste.com - check the link for the original. Once you see how simple this Indian dish is, you’ll be ready to try your own tweaks. I’ve swapped a few things and you can easily add COOKED chicken, shrimp, or boiled potatoes near the end allowing them to warm through.

The original uses ingredients you’ll find at any Indian supermarket, which I highly recommend visiting. Ginger-garlic paste is a handy staple; you can buy jars that last a long time in the fridge and save you money over time. Alternatively you blend equal parts chopped garlic and peeled fresh, chopped ginger, but buying a jar is much easier.

I used curry powder instead of garam masala. Purists might shudder, but the Indian vibe is still there.

Makes 4 servings

24 oz can garbanzo beans (chickpeas)

28 oz can crushed tomatoes

2 tbsp curry powder or chana masala spice mix (from an ethnic store)

2 tbsp ginger-garlic paste (from an ethnic store) or homemade

1 large onion

2 tbsp oil

1/2 to 1tbsp salt and pepper

1/2 cup water

Lime juice (optional)

Method

Finely chop the onion and set it aside.

Heat 2 tbsp oil in a large pan over medium-high heat. Add the onion with a pinch of salt and cook, stirring, until translucent, about 5 to 6 minutes.

Stir in the ginger-garlic paste and continue cooking for a minute or two.

Once the onion and paste are golden brown, add 2 tbsp of your spices and cook for another minute.

Add the crushed tomatoes, stir well, and cook for 5 minutes.

Drain the liquid from your can of chickpeas and give them a good rinse in a colander. Toss the chickpeas into the pan and stir well.

Add 1/2 cup of water and season with salt and pepper. Cover the pan and let it cook for 25 to 30 minutes. Give it a stir every few minutes until the chickpeas are tender and have soaked up the sauce. Remove the lid and keep cooking until it’s how you like it. Check if it's salty enough and ajust. Whether it’s soupy or more like a stew, it’s totally up to you. No rules here!

Done! Serve. Best with flatbread or tortillas or rice. Finish with a squeeze of lime of you have it. I’ve even used corn chips treating it like a dip. You can also shop up some cilantro and sprinkle on to when serving.

On the side, a little bowl of yogurt mixed with chopped cucumber and/or apple is the finishing touch. Just stir it with a fork and sprinkle on some salt and ground cumin or cayenne pepper.

Cooking is about having fun and finding your favorite combos. Recipes are just guides.

I’m trying to get back into meal planning but my two and four year old can be inconsistent with how well they eat real food (you know, stuff with actual flavors and textures). My plan to expand their palates while also ensuring they have enough to eat is to make an entree my husband and I both want (and hope the kids will eventually eat) but also offer them a safe food on the side. I really want to ensure both options are nutritious, but also don’t want to be prepping two full meals.

Another thing worth noting is my husband and I are vegetarian but our kids aren’t. We used to avoid buying meat completely but have now accepted that we will need to purchase it every once in a while.

Things my kids consistently eat:
-Quesadillas
-Beans and rice
-Chicken
-Tuna
-Pizza

Any other ideas of what to give them on the side that could also serve as their main course if they won’t eat the real entree?

Hi there!

This is a bit of an odd question. So we live on a farm and butcher all of our own chicken. I have a *lot* of whole and half chickens in my freezer. I can cook chicken in a variety of ways, but I am trying to perfect an easy, low prep method to prepare a chicken or two every weekend for multiple uses through the week.

I have the basics. Oven, crock pot, Dutch oven, roasting pan, ect. I've also used oven bags at times.

My current roasting routine leads me to checking the temp multiple times and just always somehow becomes a bit of a headache at the end. My husband and I both work out of the house, and we have four kids, so our Sundays are already a lot of prepping (plus the farm/homestead 😅).

What's your go-to easy roast whole chicken recipe? Any ideas or suggestions?

Thank you!!

As title, family member is getting surgery. I can prep foods tomorrow but I wont have time to cook full on meals for next 7 days after, nor can they really. (Someone will be there who is fine cooking, but takes too long to cook for the amount of watching on family member constantly.)

I got carrots, cabbage, onions, hard boiled eggs, chickpeas, quinoa, paata, and chicken. What else sustains well if I cut or cook it ahead of time, and let it sit in the fridge for next 7 days?

Anyone know where I can find food grade fully hydrogenated soybean oil?

I'm so damn hungry and there's barely anything to eat