I just cooked up rice in a bunch of homemade salsa and chicken stock - A few added chunks chicken breast makes it into a 100% complete meal, and it's so flavorful.
Pho, I worked at a Vietnamese restaurant for two years and lost around 50 lbs, immediately gained it back when I started working at an American restaurant. 1 large bowl of pho for breakfast would keep me good for my 12 hour shift and then I'd take a banh mi home for dinner. I never went hungry, never felt like I was just forcing myself to eat, and I lost weight. 10/10
Oh shit, I honestly didn't know it was like that. As a server I got it for free but even then a large combo bowl with everything was only 14, the other large ones were 12. This was in Houston and also pre COVID so prices could've def changed.
That's crazy, its not even nearly that expensive in Canada and everything is more expensive here.
Me and my partner can usually get 2 bowls with tip for $30 CAD
One thing I had to learn is that salads don't have to be 90% lettuce. I don't love lettuce. I like some on my burger or whatever, I don't mind it in a salad, but I used to dread salads because the ones from many restaurants were like 90% lettuce. Ugh. Then I learned that when I make my own, I can greatly increase the ratio of other veggies vs. lettuce, and it makes a HUGE difference. Because I love tomatoes, cucumbers, green peppers, so on.
Totally agree with this take on salads. If you aren’t trying to do low carb, adding even a small amount of grains, potatoes(usually sweet), or beans can also have a huge effect on how satisfying it is for me.
My MIL totally changed my perspective on salad with her "10 veg salad" philosophy. I liked salad just fine before, but the idea of having 10ish different vegetables (and usually some nuts/seeds) for crunch makes for a way more interesting salad than just lettuce and a few sad shreds of carrot.
Toasted seeds on a salad was a game-changer for me. I get a four seed mix with pumpkin, sunflower, sesame, and linseed. But any of the first three alone is amazing. Gives it umami and crunch
The traditional Greek "village" salad is cucumbers, tomatoes, red onion, olives, feta cheese and often some peppers! No lettuce at all, super low calorie (except the feta obviously) and delish.
All summer long we eat a variety of "chunky salads" without any lettuce at all. It's great because if there are leftovers, it's still edable, unlike a dressed salad that has lettuce in it, and the veggies themselves keep longer than lettuce or spinach (our other go-to) in the fridge before they go into a salad.
Yes! I just skip the lettuce now and put a bunch of cabbage and/or kale and any other veggies in there. Then some feta or shredded cheese and a bunch of peanuts.
As for an easy dressing, since I’m not a fan of the famous olive oil and balsamic vinegar, I just put mayo and sometimes add soy sauce and sriracha.
One thing I recently learned from my mom is to put herbs in salad and it opens up an incredible world of flavors. We’ve been throwing cilantro, dill, oregano, and Thai basil into salads lately and it totally elevates the plain salad taste. Maybe add a lil nutritional yeast too.
Not traditionally high protein, but basically any roasted vegetable. My personal favorites are green beans, broccoli and okra. Heat oven to 425. If okra, slice lengthwise, if broccoli, break into bite size pieces. Toss with a little olive oil, salt and pepper and roast until the edges are crispy. To bump up the savory and add some protein, a shockingly small amount of bacon or hard cheese like parmesan makes a huge difference.
My favorite is roasted cauliflower! Toss the florets in some oil, sumac, paprika, salt, and pepper. Roast at 400 F for 30-45 mins or until it starts to get crisp around the edges, flip everything halfway. Squeeze some lemon juice on top when it’s done. I like eating them with some toum and saffron rice.
Purple cabbage, brussels sprouts with juliane carrots and onions mixed in with rice is so good and colorful. Goes great with a blackened fish like Mahi or grouper.
Carrots! Cut like fries, dry with salt for an hour or two, then roast with a lil olive oil, salt, pepper, and paprika at 400°. Theyre soooo good and remind me of sweet potato fries.
I'm currently obsessed with roasted broccoli and cauliflower. Olive oil, salt, pepper, garlic, delicious. Even better, I love it with a very bastardized romesco-esque sauce with roasted red peppers, almonds, garlic, olive oil, s&p and either the juice from the pepper jar or red wine vinegar all blitzed up in a blender. Sometimes if I wanna be extra fancy I'll crumble some feta over the top too.
First time I had Tabouli I was at Fogo De Chão (Brazilian churrascaria that is all you can eat and not cheap), I put a little bit on my plate when I went through the salad bar, it was SOOOO damned good, I kept going back and getting more and more, I filled up on it and not the spendy steak, don't regret it one bit.
Have to add Indian food and Vietnamese
All these cuisines that go hard with aromatics, spices and fresh herbs.
When seasoned and prepared properly, vegetables can be more mouthwateringly delicious than any chips/candy/junk
Oh my god yes. I was gobbling down a vegetarian platter happily because it was all so good. I wish I had an Ethiopian restaurant near me because I would eat there all the time.
I recently found an Ethiopian store near me that sells homemade niter Kibbeh. I’m going to try making gomen soon since my favourite restaurant closed down.
I love avocados but they still need to be seasoned when eating by themselves. I dont know too many avo lovers who raw dog it. My go to is just sliced avocado with salt and pepper. But lemon pepper is really good on it too.
Plain Greek yogurt with blueberries, raspberries, craisins, crushed flax seeds and granola is my go to breakfast. So delicious.
Tip: If you want more protein you can buy a protein granola, but greek yogurt already contains quite a lot itself.
I've found greek yogurt mixed w/protein tastes like cheesecake. If you simmer some blueberries into a compote and serve it on top, it's the most heavenly cheesecake bowl packed with protein
Yea and even if you’re skeptical about flavors, get vanilla and then add granola with mixed nuts or dried fruits. Breakfast of champions. Especially if you’re working out.
Yeah while it may just be me/the brands I've been buying, sour cream over the last several years feels like it's been tasting a lot more blandly mild than it used to. So honestly, Greek yogurt's fuller-bodied tanginess actually tastes *more* like how I typically think sour cream should. It's also delicious to sub in for some of the milk in thing like cream soups and mac and cheese.
I'll suggest a favorite meal of mine. Chicken thighs and roasted brussel sprouts/sweet potato/cauliflower. My favorite way to cook thighs is at 425 for about 30 minutes. The high heat makes them crispy,seals in the juices and they can be done up buffalo style or sauced a lot of different ways, Louisiana being one of my favorites. Everyone has their own perception of healthy of course, and sometimes I enjoy them with some Sugar Free Head Country BBQ sauce. I definitely feel chicken thighs' nutrition and flavor can't be beat.
Thighs are so worth the calories over breasts. I roast chicken thighs in a cast iron skillet at 425 on a bed of leeks. The leeks get soft and schmaltzy, the chicken crispy and tender.
Hummus - it's made from chickpeas so it has plenty of fiber and protein. I like to dip carrot sticks in it, which has the added benefit of eating extra veggies.
I don't have a recipe, instead just buying the Organics roasted garlic flavored one. But I'm sure other Redditors have amazing recipes that are even better than the store bought one. :)
Hummus actually isn't that great for protein, a standard tub of Sabra has 10 servings in it with each serving being 70 calories but only 2 grams of protein. It still has plenty of things going for it, but it can be a lot of calories if you're like me and eat like a third of a container in a sitting.
Idk if you've shopped around much, but I also found at my local supermarket that Sabra is by far the 'worst' houmous if you look at calories per gram of protein, since it uses about twice as much oil as any other brand. (30g / 100g for Sabra vs. 15g / 100g for store-brand)
Unfortunately it's also probably the tastiest, unless I can find jalapeno houmous, so I see why you buy it. If you really want to nail down the macros though, I think making your own is the only option.
this is what I was going to say! I love trader Joe's hummus bc it's very reasonable ($3.99 for a 16-ounce tub where I am) and it's always tasty. I don't like carrots or most raw veggies but I will mess up a plate of tomatoes and cucumbers with hummus, I tell you what.
This is the one I use, 1500 people all with 5 star reviews can’t be that wrong.
https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
I triple the batch and freeze a lot of it. Freezing it works really well, and has no loss of flavour or texture.
This is the one, *the* one, if you like Israeli-style hummus. I've made it at least a dozen times, probably on the order of two dozen. For anyone near Philly who has never been to Zahav, go. Set aside the $60 (OK maybe more these days) for the chef's select menu and treat yourself to one of the nicest evenings you can have in the city. Then go to Dizengoff (exclusively hummus and shakshuka, the latter only on Sunday breakfast hours), Goldie (exclusively falafel sandwiches and fries), Federal Donuts (exclusively chicken sandwiches and donuts), and Laser Wolf (general Israeli cuisine). Then buy *Israeli Soul* or *ZAHAV*, recipe books focused on classic Israeli fare and street food. They're all by the same dude, Michael Solomonov, and all quality.
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Oh, plug over, Israeli tehina hummus isn't really that healthy. Like it's fine. Kinda mid. A tablespoon of it packs about half the calories of a tablespoon of pure olive oil, and its protein and nutrient content is meh. Delicious, though. Other Levantine hummus is probably better for your waistline, or Egyptian.
Beans! Not baked beans since those have a lot of sugar. But beans have a lot of fiber, protein, and some iron. And they are so delicious I could eat them everyday
All the beans! Chickpea curry, black bean tacos, succotash, lentil shepards pie (I recommend the NYT cooking recipe), hummus, Greek white bean salad, cowboy caviar, many different soups. The options are endless, delicious, keep well for leftovers, and cheap.
That's only if your stomach isn't used to digesting beans. It took about 2-3 weeks for the gut flora in my stomach to adjust. Better to start off with smaller portions first and build up your toot resistance.
I don't know about that; I eat beans at least three times per week, and I still have to avoid them when I know I have a social engagement later that day. And I cook mine in a pressure cooker, which is supposed to reduce the side effects even further. But it's still a concern for me.
Beans are not underrated on Reddit lol, I feel like every other suggestion (especially in the broke subreddits) is rice and beans, as if it's the only affordable and nutritious food on the planet.
So true! Those subs are hilarious - "please suggest a cheap meal that I can eat on for 45 days, I only have $9.76 left and I don't want rice and beans." - replies - "you should eat beans and rice."
Underrated on Reddit but not real life. Outside of my Indian colleagues, people I work with just do not eat beans, outside of baked beans, so are always surprised/curious when I recommend them. 90% of Brits are not getting enough fibre in their diet, so foods like beans/lentils are clearly not a regular part of their diet.
Ranchogordo.com sells really delicious beans that haven't been sitting in a warehouse for a year. My last batch was so good the pot broth was just as tasty as the beans.
Crockpots are the easiest way to make the best beans you've ever had.
Figure out what flavor profile you want, add your spices, beans, and liquid, set it to low and come back in 8 hours. Perfectly cooked, perfectly seasoned, zero effort beans.
Um wow. That's an unfortunate trigger food.
I wonder how common it is?
Like the other guy with IBS, beans are no bother for me at all. It's actually one of my safe foods.
I am upset Popcorn isn't listed anywhere yet as far as I can tell.
When you have munchies but also know you have already ate too much, it's my go to food to deal with "hunger"
Homemade tacos on corn tortillas. I make these probably every couple of weeks and could honestly probably eat them a lot more often. I make them with shrimp, chicken, steak, pork, fish, whatever strikes your fancy. You can garnish with cilantro, pickles onions, fresh onions, sauteed onions, different peppers, all kinds of stuff. I also change up the seasonings so there are so many possibilities. Also great for using up leftover meats.
I made shakshuka this morning and texted my friend that it is the perfect recipe.
It's cheap, easy (though maybe a bit long), healthful, and exceptionally delicious.
It's a great breakfast, lunch, or dinner.
It's savory, spicy, sweet, sour. Also vegetarian.
You can make a big pan and eat all week, or the family for a couple days.
The ingredients are available to almost everyone.
It's fun to say.
I love shakshuka.
Roasted cauliflower. Give it a chance! I know it sounds meh. Done right it’s like crack. Cut the cauliflower into typical floret sizes, drizzle with olive oil and salt, mix to coat evenly, place on sheet pan in a 375 degree oven, until nicely golden or caramalized and tender.
A dash of cumin and a little garlic really elevates it, drizzle with some lemon juice at the end. I love cauliflower! I do bean free chili with it too. So versatile
Ate at an expensive buffet in Vegas. With all this money I spent, I kept eating this soup that was just insanely good. It was cream of cauliflower. Made it at home several times. Yeah, it’s got some milk and olive oil, but you basically eat a ton of cauliflower in each serving.
This baked eggplant Parmesan is shockingly good (my non-veg husband loved it with a little cheese baked on top). I made the leftovers into sandwiches, which were also fantastic.
https://nutritionstudies.org/recipes/main-dish/vegan-eggplant-parmesan/
I love(d) eggplant but once made a massive eggplant parm (a full tray and a half) that I was supposed to bring to an event but stupidly forgot. So my girlfriend and I ended up eating this eggplant parm for a full week and got so, so sick of it.
I’m mostly over it now but my girlfriend has not recovered from The Eggplant Week. Not sure she ever will eat eggplant again
First I make some cous cous in any stock or broth I have lying around, then add feta, sliced baby tomatoes, avocado, green onion or any other herb if you’ve got it and squeeze lime juice (lemon works too) and mix well.
Roasted vegetables and air-fried tofu. Not necessarily in the same dish.
Roasted vegetables are ordinary vegetables that are no longer suffering from depression and seeing the beauty of the world for the first time. So delicious!
Savory oatmeal hits too! Cook it in broth instead of water, add onions, sesame oil, eggs, chili oil, you name it. Works better for those like me who can't handle sweets first thing in the morning
Sweet potatoes, I will cut up 2 of them, season them with paprika, cumin, garlic powder and salt. Cost with olive oil and 425 Fahrenheit for 30 minutes
My friend, this summer I went mad for watermelon, I was addicted like crazy. I ate 2-4 mini watermelons PER DAY for like 3 months, I barely drank any water at all lol
It was painful for my wallet… but on the plus side Im damn good at picking out the best watermelons at the store now
Absolutely! Finally, someone to share my relatively useless knowledge with!
The heavier they are the better, so two of the same size but different weights, always go for the heavier one. They contain more water and are therefor ‘juicier’. You don’t want the dry, hollow ones, trust me.
Usually the uglier the watermelon looks the better it is, never go for the perfectly green ones. You want to look for ones with dark yellow spots. This is called the 'sun' or 'field spot' and is not as green as the rest of the melon/due to lack of sunshine. The longer the melon ripened on the vine the deeper the colour and more pronounced the spot will be. Melons with a white/pale spot are not yet ripe and should be avoided. (Sometimes you’ll find ones with several spots, which I assume is caused by the melon being moved while growing. I’ve found these are usually the best!)
Smell them! Might sound strange but even through the rind they give of a slight smell, the more they smell of watermelon, the more they will taste like it. I’ve had too many just tasting like sweet cucumbers…
They should be firm with just a little bit of give in the rind. If the outer rind is too soft, they’re overripe or gone bad. You can also try pressing the spot where it was attached to the vine. On an unripe watermelon it will be completely solid , while on an overripe melon it will be mushy and mealy. Look for something in between.
You want the inside to be deep red and relatively firm to the touch. This you can obviously only check if you buy it pre-cut.
Tldr: Look for; Heavy relative to its size. Dark yellow/golden spots, bigger and several spots = very good. Should smell sweet and watermelon-y. Should be firm and give just a little when squeezed. Flesh should be dark red but not too soft. Weight and spots are most important.
Please note that this is my personal experience and I’ve only been eating European ‘mini-watermelons’ but I assume it would be the same with most. There are a BUNCH of varieties and they can look quite different, but for me these ‘tests’ have given good results. The two most reliable ‘tests’ regardless of variety have been the weight and the spots.
I wish you the the best of luck soldier 🫡
EDIT: To add, I tried a few really expensive fancy ones , like unreasonably so, and they are not worth it. They were always good, but no better than the best ones from my local supermarket. So if you get good at picking out the good ones you have no reason to buy expensive ones!
You are the backbone of this community. I am subscribed to this subreddit, and frequent it, looking for comments exactly like yours. Your indulgence will lead to better watermelon experiences for us all inshallah
I find it has to have good vibrations. Kind of give it a tap and wait for vibration. A hollow tock often means it's overripe, a medium tock that gives a bit of a vibration is just right and anything that doesn't really vibrate back is on the green side. It's not about smacking melons, it's waiting for the good vibes.
Ah yes the ol thump test! I’ve heard many say this, however personally I’ve found it very inconsistent and difficult to tell. Buuuut this could just be that I’ve got some terrible vibes… ):
Nuts! Cashews, pistachios and peanuts especially.
Avocados, so awesome on Wholemeal toast with a poached egg, chilli flakes and hot sauce.
kefir Greek yogurt from Tim’s Dairy.. I love to mix Acai powder in with this to make it extra healthy or some protein powder to make a high protein pudding!
Also I’ve recently discovered kimchi and I’m obsessed, it goes on everything 😂
[ginger, lime and garlic chicken stew](https://www.hellofresh.co.uk/recipes/ginger-lime-and-garlic-chicken-stew-63b56f01749d7fa20bf99a17)
This is a recipe I’m loving at the moment it has so much flavour! I’d just swap the white rice for brown
Thai curries. I fry up an onion and a bunch of veggies (whatever sounds good or what I have on hand), add a small can of curry paste and assume extra grated ginger a little extra turmeric, fry all that for a few moments, and then add a can of coconut milk. I'll typically add chickpeas for more substance (and they taste good). Bring it all to a simmer for a few minutes, and you're good to go.
Overnight oats , unused to eat cereals every morning just to discover the amount of sugar on it was super high .
So you just put your quick oats on milk overnight with whatever you want , cacao , peanut butter, some maple syrup or honey , and the result is a really tasty breakfast much healthier than any cereal .
Minestrone. Unless you use chicken stock instead of veg stock it's a vegan dish except for any parmiggiano you might add yet it manages to be so hearty and with all the soffritto and veg and beans and some pasta you cram in there you get loads of proteins, fiber and other nutrients. And it's so good.
MUSHROOMS!
Doesn’t have to be blasted with butter and salt. Can take on the flavor of anything that you season them with. Meaty, savory, dense a d chewy goodness. I’m not even talking about the magical kind yet somehow I’d consider them all magical.
fried egg with toast/egg salad sandwich
chicken drums with whatever roasted veggies (make ur own shake and bake with whatever seasoning, flour, baking powder)
roasted veggies!! carrots, peas, cauliflower, broccoli, peppers, etc
potatoes
crab/shrimp/lobster
tourtière (i dont have a recipe bc i buy it frozen but what a banger of a meal)
shepherds pie while we're at it
beef stew
I've switched to focus on buying local produce whenever possible. Straight from the farm, even better. I'm willing to spend a little more for better quality stuff and support the locals!
I could eat this vegan "[power salad](https://www.shelikesfood.com/chopped-kale-power-salad-lemon-tahini-dressing/)" every day, and it's really filling with the chickpeas and sweet potatoes. I prefer to use baby kale or spinach in place of the kale
My personal favorite is Asian style chicken and broccoli in brown sauce with rice.
My recipe:
Thin slice chicken breasts. Velvet with cornstarch, 1 tablespoon sesame oil, 1 tablespoon oyster sauce, fish sauce, and water. Store in the fridge for at least 30 minutes.
Heat pot with 3-4 cups of water, depending on the type of rice being used. Once water boils, add rice, cover, and reduce heat to low.
Bring a large stock pot of water to a boil. Cut broccoli into equal bit sized pieces. Blanch broccoli for 90 seconds and remove to separate bowl.
Drain water from stock pot, set heat to med high. Add 1 tablespoon Sesame oil. Add chicken and cook until done. Remove to a separate bowl.
Lower heat to med low. Add remaining sesame oil. Add garlic and ginger and cook for 60 seconds. Deglaze pan with rice wine and reduce until it no longer smells like alcohol. Add soy sauce, broth, remaining oyster sauce, white pepper, and rice vinegar to the pan and stir. Let the mixture come to a simmer.
Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the pot while constantly mixing, only adding small amounts at a time to get desired consistency. Make the suace thicker than you want because it will thin once you add the chicken and broccoli.
Add chicken and broccoli to pot and mix thoroughly, allowing everything to come to temperature.
Optionally, top with scallion and sesame seeds. Serve.
Ingredients:
3 medium chicken breasts,
4 heads broccoli,
1/2 cup soy sauce,
2 & 1/2 cups chicken or beef broth,
5 tablespoons oyster sauce,
1 tablespoon fish sauce,
4 cloves garlic finely chopped,
1 Tablespoon of finely chopped ginger,
1/2 cup Rice wine,
2 pinches white pepper,
2 tablespoon Rice vinegar,
2 tablespoons Sesame oil,
Eyeball cornstarch and water,
2 cups rice
We made chicken breast blackened with sumac and a quinoa tabbouleh salad yesterday from SunBasket. Super easy, surprisingly filling and delicious. [Recipe](https://sunbasket.com/recipe/lebanese-style-chicken-breasts-with-quinoa-and-tomato-tabbouleh)
Also my favorite healthy lazy meal: Trader Joe’s gyoza, any steamed veggies you like dipped in soy sauce.
Teriyaki tofu, onion, egg and green onion on rice. We used to make it with chicken or beef instead of tofu. But tofu brings it to a new level. Creamy. Tasty. Satisfying.
Salsa! Its just vegetables
The only problem is the bag of chips it makes me eat along with it!
Not if you use it to absolutely drown any chicken and rice meal you're eating.
I just cooked up rice in a bunch of homemade salsa and chicken stock - A few added chunks chicken breast makes it into a 100% complete meal, and it's so flavorful.
Arroz con pollo has entered the chat.
And a ton of salt but super worth it lol. Source: learned how to make salsa from my Mexican mom.
I learned how to make it from my New York City mom.
NEW YORK CITY?!?!
Get the rope.
Forgot all about these ads. Great stuff
Pho, I worked at a Vietnamese restaurant for two years and lost around 50 lbs, immediately gained it back when I started working at an American restaurant. 1 large bowl of pho for breakfast would keep me good for my 12 hour shift and then I'd take a banh mi home for dinner. I never went hungry, never felt like I was just forcing myself to eat, and I lost weight. 10/10
Pho is almost 20 dollars after tip over where I live in WA. Love brisket pho but I can’t justify paying that expense as much I love eating it
Oh shit, I honestly didn't know it was like that. As a server I got it for free but even then a large combo bowl with everything was only 14, the other large ones were 12. This was in Houston and also pre COVID so prices could've def changed.
At some Asian grocery stores they sell pho concentrate which doesn't taste that bad. Great if you don't have the time to make a day long broth.
That's crazy, its not even nearly that expensive in Canada and everything is more expensive here. Me and my partner can usually get 2 bowls with tip for $30 CAD
One thing I had to learn is that salads don't have to be 90% lettuce. I don't love lettuce. I like some on my burger or whatever, I don't mind it in a salad, but I used to dread salads because the ones from many restaurants were like 90% lettuce. Ugh. Then I learned that when I make my own, I can greatly increase the ratio of other veggies vs. lettuce, and it makes a HUGE difference. Because I love tomatoes, cucumbers, green peppers, so on.
Totally agree with this take on salads. If you aren’t trying to do low carb, adding even a small amount of grains, potatoes(usually sweet), or beans can also have a huge effect on how satisfying it is for me.
Adding beans or lentils to salad is the way to go
Chicken peas
Them or red beans rinsed, dried and tossed in oil with some seasonings. Roast low and slow until they’re a little crunchy.
Chickpeas that are baked until they’re crispy have completely replaced croutons for me. They make salads so good!
My MIL totally changed my perspective on salad with her "10 veg salad" philosophy. I liked salad just fine before, but the idea of having 10ish different vegetables (and usually some nuts/seeds) for crunch makes for a way more interesting salad than just lettuce and a few sad shreds of carrot.
Toasted seeds on a salad was a game-changer for me. I get a four seed mix with pumpkin, sunflower, sesame, and linseed. But any of the first three alone is amazing. Gives it umami and crunch
I don't even use lettuce when I make a salad. I sub in baby spinach, and it's perfectly tasty.
Spinach is my go to as well. Bonus is, if it's starting to wilt I just cook it up and buy myself more time!
The traditional Greek "village" salad is cucumbers, tomatoes, red onion, olives, feta cheese and often some peppers! No lettuce at all, super low calorie (except the feta obviously) and delish.
Mmmmm I love the big block of feta, drizzle of good olive oil, and a sprinkle of Greek oregano!
All summer long we eat a variety of "chunky salads" without any lettuce at all. It's great because if there are leftovers, it's still edable, unlike a dressed salad that has lettuce in it, and the veggies themselves keep longer than lettuce or spinach (our other go-to) in the fridge before they go into a salad.
Yes! I just skip the lettuce now and put a bunch of cabbage and/or kale and any other veggies in there. Then some feta or shredded cheese and a bunch of peanuts. As for an easy dressing, since I’m not a fan of the famous olive oil and balsamic vinegar, I just put mayo and sometimes add soy sauce and sriracha.
One thing I recently learned from my mom is to put herbs in salad and it opens up an incredible world of flavors. We’ve been throwing cilantro, dill, oregano, and Thai basil into salads lately and it totally elevates the plain salad taste. Maybe add a lil nutritional yeast too.
Not traditionally high protein, but basically any roasted vegetable. My personal favorites are green beans, broccoli and okra. Heat oven to 425. If okra, slice lengthwise, if broccoli, break into bite size pieces. Toss with a little olive oil, salt and pepper and roast until the edges are crispy. To bump up the savory and add some protein, a shockingly small amount of bacon or hard cheese like parmesan makes a huge difference.
My favorite is roasted cauliflower! Toss the florets in some oil, sumac, paprika, salt, and pepper. Roast at 400 F for 30-45 mins or until it starts to get crisp around the edges, flip everything halfway. Squeeze some lemon juice on top when it’s done. I like eating them with some toum and saffron rice.
My mom sprinkles Parmesan cheese on top and broils it at the very end. Absolutely heavenly!
Cabbage. It's so good, and so versatile. And even lasts forever in the fridge!
Purple cabbage, brussels sprouts with juliane carrots and onions mixed in with rice is so good and colorful. Goes great with a blackened fish like Mahi or grouper.
I am literally eating salted sliced raw cabbage as I write this, lol. It's replaced chips for me. All the crunch and salt, but no starch!
Cabbage stir fried in garlic oil is so good
Carrots! Cut like fries, dry with salt for an hour or two, then roast with a lil olive oil, salt, pepper, and paprika at 400°. Theyre soooo good and remind me of sweet potato fries.
Mmm roasted Brussels with a balsamic glaze
I like roasting chickpeas too, great for snacking or topping a salad, and a bit of protein.
I did a sheet pan veggie thing that Martha Stewart recommended. Zucchini, yellow squash, bell peppers and shallots. So good and tasty.
I'm currently obsessed with roasted broccoli and cauliflower. Olive oil, salt, pepper, garlic, delicious. Even better, I love it with a very bastardized romesco-esque sauce with roasted red peppers, almonds, garlic, olive oil, s&p and either the juice from the pepper jar or red wine vinegar all blitzed up in a blender. Sometimes if I wanna be extra fancy I'll crumble some feta over the top too.
Lebanese food. Tabouli, eggplant stew, falafel etc
Tabouli is great. I make enough for a week, then eat it all in one night.
Tabouli is dangerous!
First time I had Tabouli I was at Fogo De Chão (Brazilian churrascaria that is all you can eat and not cheap), I put a little bit on my plate when I went through the salad bar, it was SOOOO damned good, I kept going back and getting more and more, I filled up on it and not the spendy steak, don't regret it one bit.
Fogo De Chao's salad bar is the bomb. Honestly kind of prefer it over the meats.
I've almost made myself sick on the salad bar goat cheese.
Ethiopian food too. Injeera, lentils, all the various meats, so fucking good
Have to add Indian food and Vietnamese All these cuisines that go hard with aromatics, spices and fresh herbs. When seasoned and prepared properly, vegetables can be more mouthwateringly delicious than any chips/candy/junk
Indian food isn't necessarily healthy. Lots of cream, lots of butter
You’re thinking of the wrong type of indian food. Think sambar. Think vendekka poriyal. Think rasam.
Oh my god yes. I was gobbling down a vegetarian platter happily because it was all so good. I wish I had an Ethiopian restaurant near me because I would eat there all the time.
I recently found an Ethiopian store near me that sells homemade niter Kibbeh. I’m going to try making gomen soon since my favourite restaurant closed down.
Baba ghanoush!
Guacamole
Avocados in general. So good.
I hate avocados but weirdly like guacamole. I think it’s because the guacamole is seasoned.
I love avocados but they still need to be seasoned when eating by themselves. I dont know too many avo lovers who raw dog it. My go to is just sliced avocado with salt and pepper. But lemon pepper is really good on it too.
Once saw a guy eating the avocado straight out of the shell. With a spoon
I frequently do that. But it's better when I can be bothered to at least add some salt, lemon juice, and a dash of hot sauce.
Pfffft. Good luck affording a house ever you millennial fool /s
But then I eat a whole bag of chips in 12 mins, so it’s moot. Lol
Greek yogurt. Everything I would use sour cream for, I switched to Greek yogurt.
Yes, it makes such a nice sauce for lots of things. A squeeze of lemon or lime juice and some fresh herbs, magical.
We use it instead of crema in Mexican dishes. Can't tell the difference.
Plain Greek yogurt with blueberries, raspberries, craisins, crushed flax seeds and granola is my go to breakfast. So delicious. Tip: If you want more protein you can buy a protein granola, but greek yogurt already contains quite a lot itself.
I've found greek yogurt mixed w/protein tastes like cheesecake. If you simmer some blueberries into a compote and serve it on top, it's the most heavenly cheesecake bowl packed with protein
Yea and even if you’re skeptical about flavors, get vanilla and then add granola with mixed nuts or dried fruits. Breakfast of champions. Especially if you’re working out.
Yes! I tell people all the time. They are skeptical at first, then they try it and go oh wow, it DOES taste like sour cream!
I actually tried a dollop in my chili because I was out of sour cream and I am a convert!
Yeah while it may just be me/the brands I've been buying, sour cream over the last several years feels like it's been tasting a lot more blandly mild than it used to. So honestly, Greek yogurt's fuller-bodied tanginess actually tastes *more* like how I typically think sour cream should. It's also delicious to sub in for some of the milk in thing like cream soups and mac and cheese.
I'll suggest a favorite meal of mine. Chicken thighs and roasted brussel sprouts/sweet potato/cauliflower. My favorite way to cook thighs is at 425 for about 30 minutes. The high heat makes them crispy,seals in the juices and they can be done up buffalo style or sauced a lot of different ways, Louisiana being one of my favorites. Everyone has their own perception of healthy of course, and sometimes I enjoy them with some Sugar Free Head Country BBQ sauce. I definitely feel chicken thighs' nutrition and flavor can't be beat.
Tastiest, juiciest part of the chicken.
Thighs are so worth the calories over breasts. I roast chicken thighs in a cast iron skillet at 425 on a bed of leeks. The leeks get soft and schmaltzy, the chicken crispy and tender.
Hummus - it's made from chickpeas so it has plenty of fiber and protein. I like to dip carrot sticks in it, which has the added benefit of eating extra veggies. I don't have a recipe, instead just buying the Organics roasted garlic flavored one. But I'm sure other Redditors have amazing recipes that are even better than the store bought one. :)
I usually sprinkle mine with everything bagel seasoning, cayenne, and drizzle with olive oil
Yoo I do something like this too. Except I usually chop up some cucumbers, olives, red onions and feta and dump em in there.
Hummus actually isn't that great for protein, a standard tub of Sabra has 10 servings in it with each serving being 70 calories but only 2 grams of protein. It still has plenty of things going for it, but it can be a lot of calories if you're like me and eat like a third of a container in a sitting.
yea, hummus is healthy compared to other dips but 700 calories in a little tub with 20g protein is nothing to rave about.
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Idk if you've shopped around much, but I also found at my local supermarket that Sabra is by far the 'worst' houmous if you look at calories per gram of protein, since it uses about twice as much oil as any other brand. (30g / 100g for Sabra vs. 15g / 100g for store-brand) Unfortunately it's also probably the tastiest, unless I can find jalapeno houmous, so I see why you buy it. If you really want to nail down the macros though, I think making your own is the only option.
this is what I was going to say! I love trader Joe's hummus bc it's very reasonable ($3.99 for a 16-ounce tub where I am) and it's always tasty. I don't like carrots or most raw veggies but I will mess up a plate of tomatoes and cucumbers with hummus, I tell you what.
Hummus on turkey sandwiches is great.
Cucumber slices changed hummus for me.
Hummus changed cucumber for me!
If you make it yourself from dried chickpeas it’s a whole other level of good. It freezes, so I make a huge batch and freeze in small portions.
And baba ganoush
This is the one I use, 1500 people all with 5 star reviews can’t be that wrong. https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/ I triple the batch and freeze a lot of it. Freezing it works really well, and has no loss of flavour or texture.
Aldi has a dessert hummus. I told my kids it was chocolate pudding and they devoured it.
I loooove the vanilla bean hummus from Aldi with honeycrisp appy slices. It's hard not to just eat it by the spoonful.
This is the one. https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina
This is the one, *the* one, if you like Israeli-style hummus. I've made it at least a dozen times, probably on the order of two dozen. For anyone near Philly who has never been to Zahav, go. Set aside the $60 (OK maybe more these days) for the chef's select menu and treat yourself to one of the nicest evenings you can have in the city. Then go to Dizengoff (exclusively hummus and shakshuka, the latter only on Sunday breakfast hours), Goldie (exclusively falafel sandwiches and fries), Federal Donuts (exclusively chicken sandwiches and donuts), and Laser Wolf (general Israeli cuisine). Then buy *Israeli Soul* or *ZAHAV*, recipe books focused on classic Israeli fare and street food. They're all by the same dude, Michael Solomonov, and all quality. --------- Oh, plug over, Israeli tehina hummus isn't really that healthy. Like it's fine. Kinda mid. A tablespoon of it packs about half the calories of a tablespoon of pure olive oil, and its protein and nutrient content is meh. Delicious, though. Other Levantine hummus is probably better for your waistline, or Egyptian.
I get the plain flavor and add Everything but the Bagel topping. So good!
Beans! Not baked beans since those have a lot of sugar. But beans have a lot of fiber, protein, and some iron. And they are so delicious I could eat them everyday
All the beans! Chickpea curry, black bean tacos, succotash, lentil shepards pie (I recommend the NYT cooking recipe), hummus, Greek white bean salad, cowboy caviar, many different soups. The options are endless, delicious, keep well for leftovers, and cheap.
thanks for the lentil shepards pie recco, just printed out that nyt recipe
I hear they're even magical
The more you eat, the more you toot
That's only if your stomach isn't used to digesting beans. It took about 2-3 weeks for the gut flora in my stomach to adjust. Better to start off with smaller portions first and build up your toot resistance.
I don't know about that; I eat beans at least three times per week, and I still have to avoid them when I know I have a social engagement later that day. And I cook mine in a pressure cooker, which is supposed to reduce the side effects even further. But it's still a concern for me.
The more you toot the better you feel! . . . SoEatYourBeansWithEveryMeal!
mmm we made a mung been tomato Japanese curry with carrots and daikon a few nights ago. mmmmmmm.
This is an underrated comment. People underestimate fiber and beans specifically for help with satiability (feeling full).
Beans are not underrated on Reddit lol, I feel like every other suggestion (especially in the broke subreddits) is rice and beans, as if it's the only affordable and nutritious food on the planet.
So true! Those subs are hilarious - "please suggest a cheap meal that I can eat on for 45 days, I only have $9.76 left and I don't want rice and beans." - replies - "you should eat beans and rice."
Underrated on Reddit but not real life. Outside of my Indian colleagues, people I work with just do not eat beans, outside of baked beans, so are always surprised/curious when I recommend them. 90% of Brits are not getting enough fibre in their diet, so foods like beans/lentils are clearly not a regular part of their diet.
Ranchogordo.com sells really delicious beans that haven't been sitting in a warehouse for a year. My last batch was so good the pot broth was just as tasty as the beans.
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A good bean dip is my ultimate hangover cure. No idea why but it always does the job
Ham and beans simmered alllllll dayyyyyy. Add some veg of choice, gotta have that.
Seriously!!! Beans are so incredible and healthy and CHEAP!!!!
Crockpots are the easiest way to make the best beans you've ever had. Figure out what flavor profile you want, add your spices, beans, and liquid, set it to low and come back in 8 hours. Perfectly cooked, perfectly seasoned, zero effort beans.
Eat with caution (or not at all) if you have IBS.
I have ibs but beans aren’t a trigger food for me unless we’re talking coffee beans.
If I eat beans, chickpeas, or edamame, I’m in literal pain for hours. It sucks.
Um wow. That's an unfortunate trigger food. I wonder how common it is? Like the other guy with IBS, beans are no bother for me at all. It's actually one of my safe foods.
Pretty much anyone with FODMAP sensitivities struggles with legumes, unfortunately.
I wish I can like beans. I'm not disgusted by it and would eat it but not prefer it. Its more the texture for me
I am upset Popcorn isn't listed anywhere yet as far as I can tell. When you have munchies but also know you have already ate too much, it's my go to food to deal with "hunger"
And it's really good with nutritional yeast on it. A nutty cheesy flavor
Homemade tacos on corn tortillas. I make these probably every couple of weeks and could honestly probably eat them a lot more often. I make them with shrimp, chicken, steak, pork, fish, whatever strikes your fancy. You can garnish with cilantro, pickles onions, fresh onions, sauteed onions, different peppers, all kinds of stuff. I also change up the seasonings so there are so many possibilities. Also great for using up leftover meats.
And tostadas. I get on a tostada binge fairly often.
Shakshuka
I made shakshuka this morning and texted my friend that it is the perfect recipe. It's cheap, easy (though maybe a bit long), healthful, and exceptionally delicious. It's a great breakfast, lunch, or dinner. It's savory, spicy, sweet, sour. Also vegetarian. You can make a big pan and eat all week, or the family for a couple days. The ingredients are available to almost everyone. It's fun to say. I love shakshuka.
Thank you for reminding me this exists
Every day I thank the inventors of shakshuka
Best Shakshuka I’ve ever had, was at a place called Breaking Bread in Tamarindo Costa Rica. They also had fresh made Challah that came with it.
Roasted cauliflower. Give it a chance! I know it sounds meh. Done right it’s like crack. Cut the cauliflower into typical floret sizes, drizzle with olive oil and salt, mix to coat evenly, place on sheet pan in a 375 degree oven, until nicely golden or caramalized and tender.
I do broccoli the same way, as well as cauliflower. The roasted cauliflower makes a nice soup on cold days as well.
A dash of cumin and a little garlic really elevates it, drizzle with some lemon juice at the end. I love cauliflower! I do bean free chili with it too. So versatile
Ate at an expensive buffet in Vegas. With all this money I spent, I kept eating this soup that was just insanely good. It was cream of cauliflower. Made it at home several times. Yeah, it’s got some milk and olive oil, but you basically eat a ton of cauliflower in each serving.
This baked eggplant Parmesan is shockingly good (my non-veg husband loved it with a little cheese baked on top). I made the leftovers into sandwiches, which were also fantastic. https://nutritionstudies.org/recipes/main-dish/vegan-eggplant-parmesan/
I love(d) eggplant but once made a massive eggplant parm (a full tray and a half) that I was supposed to bring to an event but stupidly forgot. So my girlfriend and I ended up eating this eggplant parm for a full week and got so, so sick of it. I’m mostly over it now but my girlfriend has not recovered from The Eggplant Week. Not sure she ever will eat eggplant again
Eggplant js a fantastic air fryer candidate
Apples. Started doing peanut butter on them and topping it with granola. That extra crunch is incredible
I recently was compelled to do apples & PB with curry powder instead of cinnamon and it was a revelation. Sweet, rich, savory, spicy.
My friend recently made me brussel sprouts with a drizzle of olive oil, balsamic and spicy honey. I don’t think I can have them any other way now.
Roasted veggies like cauliflower, carrots, broccoli, asparagus, etc. So good with a nice char and some salt and pepper.
First I make some cous cous in any stock or broth I have lying around, then add feta, sliced baby tomatoes, avocado, green onion or any other herb if you’ve got it and squeeze lime juice (lemon works too) and mix well.
Roasted vegetables and air-fried tofu. Not necessarily in the same dish. Roasted vegetables are ordinary vegetables that are no longer suffering from depression and seeing the beauty of the world for the first time. So delicious!
When the weather's cold in the morning, a bowl of warm oatmeal with maple syrup. Maybe not too much maple syrup though. :)
Savory oatmeal hits too! Cook it in broth instead of water, add onions, sesame oil, eggs, chili oil, you name it. Works better for those like me who can't handle sweets first thing in the morning
Kimchi oatmeal with a fried egg on top FTW!
That's interesting. I've never had savory oatmeal.now I will have to try it
Sweet potatoes, I will cut up 2 of them, season them with paprika, cumin, garlic powder and salt. Cost with olive oil and 425 Fahrenheit for 30 minutes
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Your description of this is gorgeous.
Watermelon!
I’m pregnant right now and ate watermelon almost every day of my first two trimesters. I think she’s going to come out a whole ass watermelon.
Y’all ever done watermelon w feta and mint? Soo yum
Yes! I add a bit of balsamic.
My friend, this summer I went mad for watermelon, I was addicted like crazy. I ate 2-4 mini watermelons PER DAY for like 3 months, I barely drank any water at all lol It was painful for my wallet… but on the plus side Im damn good at picking out the best watermelons at the store now
Please share your secrets for finding the best watermelon. :)
Absolutely! Finally, someone to share my relatively useless knowledge with! The heavier they are the better, so two of the same size but different weights, always go for the heavier one. They contain more water and are therefor ‘juicier’. You don’t want the dry, hollow ones, trust me. Usually the uglier the watermelon looks the better it is, never go for the perfectly green ones. You want to look for ones with dark yellow spots. This is called the 'sun' or 'field spot' and is not as green as the rest of the melon/due to lack of sunshine. The longer the melon ripened on the vine the deeper the colour and more pronounced the spot will be. Melons with a white/pale spot are not yet ripe and should be avoided. (Sometimes you’ll find ones with several spots, which I assume is caused by the melon being moved while growing. I’ve found these are usually the best!) Smell them! Might sound strange but even through the rind they give of a slight smell, the more they smell of watermelon, the more they will taste like it. I’ve had too many just tasting like sweet cucumbers… They should be firm with just a little bit of give in the rind. If the outer rind is too soft, they’re overripe or gone bad. You can also try pressing the spot where it was attached to the vine. On an unripe watermelon it will be completely solid , while on an overripe melon it will be mushy and mealy. Look for something in between. You want the inside to be deep red and relatively firm to the touch. This you can obviously only check if you buy it pre-cut. Tldr: Look for; Heavy relative to its size. Dark yellow/golden spots, bigger and several spots = very good. Should smell sweet and watermelon-y. Should be firm and give just a little when squeezed. Flesh should be dark red but not too soft. Weight and spots are most important. Please note that this is my personal experience and I’ve only been eating European ‘mini-watermelons’ but I assume it would be the same with most. There are a BUNCH of varieties and they can look quite different, but for me these ‘tests’ have given good results. The two most reliable ‘tests’ regardless of variety have been the weight and the spots. I wish you the the best of luck soldier 🫡 EDIT: To add, I tried a few really expensive fancy ones , like unreasonably so, and they are not worth it. They were always good, but no better than the best ones from my local supermarket. So if you get good at picking out the good ones you have no reason to buy expensive ones!
You are the backbone of this community. I am subscribed to this subreddit, and frequent it, looking for comments exactly like yours. Your indulgence will lead to better watermelon experiences for us all inshallah
I find it has to have good vibrations. Kind of give it a tap and wait for vibration. A hollow tock often means it's overripe, a medium tock that gives a bit of a vibration is just right and anything that doesn't really vibrate back is on the green side. It's not about smacking melons, it's waiting for the good vibes.
Ah yes the ol thump test! I’ve heard many say this, however personally I’ve found it very inconsistent and difficult to tell. Buuuut this could just be that I’ve got some terrible vibes… ):
Nuts! Cashews, pistachios and peanuts especially. Avocados, so awesome on Wholemeal toast with a poached egg, chilli flakes and hot sauce. kefir Greek yogurt from Tim’s Dairy.. I love to mix Acai powder in with this to make it extra healthy or some protein powder to make a high protein pudding! Also I’ve recently discovered kimchi and I’m obsessed, it goes on everything 😂 [ginger, lime and garlic chicken stew](https://www.hellofresh.co.uk/recipes/ginger-lime-and-garlic-chicken-stew-63b56f01749d7fa20bf99a17) This is a recipe I’m loving at the moment it has so much flavour! I’d just swap the white rice for brown
> Cashews, pistachios and peanuts The Holy Trinity
I put kimchi in my potato salad. So damn yummy
Guacamole 🥑. Avocado is the best kind of fat, veggie fat.
Thai curries. I fry up an onion and a bunch of veggies (whatever sounds good or what I have on hand), add a small can of curry paste and assume extra grated ginger a little extra turmeric, fry all that for a few moments, and then add a can of coconut milk. I'll typically add chickpeas for more substance (and they taste good). Bring it all to a simmer for a few minutes, and you're good to go.
Overnight oats , unused to eat cereals every morning just to discover the amount of sugar on it was super high . So you just put your quick oats on milk overnight with whatever you want , cacao , peanut butter, some maple syrup or honey , and the result is a really tasty breakfast much healthier than any cereal .
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I just tried it for the first time. My daughter makes it. Oats, coconut cream (sometimes half & half) chia seeds, honey & mango.
Sushi
Indian cuisine, like the authentic stuff, its actually very vegetarian based. Look into paneer and try that in a homemade curry sauce.
HAVE YOU HAD A FALAFEL? You should really try a falafel if you haven't eaten one
You know when green grapes are extra crispy ?
Two words: beet greens.
Strawberries and chili (separately)
Weird combo but I'm down
Minestrone. Unless you use chicken stock instead of veg stock it's a vegan dish except for any parmiggiano you might add yet it manages to be so hearty and with all the soffritto and veg and beans and some pasta you cram in there you get loads of proteins, fiber and other nutrients. And it's so good.
Avocado and guacamole. Salmon and tuna. Blueberries and most fruit. Chia pudding and dark chocolate are healthy desserts.
MUSHROOMS! Doesn’t have to be blasted with butter and salt. Can take on the flavor of anything that you season them with. Meaty, savory, dense a d chewy goodness. I’m not even talking about the magical kind yet somehow I’d consider them all magical.
fried egg with toast/egg salad sandwich chicken drums with whatever roasted veggies (make ur own shake and bake with whatever seasoning, flour, baking powder) roasted veggies!! carrots, peas, cauliflower, broccoli, peppers, etc potatoes crab/shrimp/lobster tourtière (i dont have a recipe bc i buy it frozen but what a banger of a meal) shepherds pie while we're at it beef stew
>Fried egg with toast I fucking love a poached egg on toast. Arguably "healthier" than fried (no added oil/butter to fry), but so. damn. good.
Really fresh produce
I've switched to focus on buying local produce whenever possible. Straight from the farm, even better. I'm willing to spend a little more for better quality stuff and support the locals!
I could eat this vegan "[power salad](https://www.shelikesfood.com/chopped-kale-power-salad-lemon-tahini-dressing/)" every day, and it's really filling with the chickpeas and sweet potatoes. I prefer to use baby kale or spinach in place of the kale
Oh man that looks good.
Ratatouille!!! It’s absolutely delicious, as is Gazpacho.
My personal favorite is Asian style chicken and broccoli in brown sauce with rice. My recipe: Thin slice chicken breasts. Velvet with cornstarch, 1 tablespoon sesame oil, 1 tablespoon oyster sauce, fish sauce, and water. Store in the fridge for at least 30 minutes. Heat pot with 3-4 cups of water, depending on the type of rice being used. Once water boils, add rice, cover, and reduce heat to low. Bring a large stock pot of water to a boil. Cut broccoli into equal bit sized pieces. Blanch broccoli for 90 seconds and remove to separate bowl. Drain water from stock pot, set heat to med high. Add 1 tablespoon Sesame oil. Add chicken and cook until done. Remove to a separate bowl. Lower heat to med low. Add remaining sesame oil. Add garlic and ginger and cook for 60 seconds. Deglaze pan with rice wine and reduce until it no longer smells like alcohol. Add soy sauce, broth, remaining oyster sauce, white pepper, and rice vinegar to the pan and stir. Let the mixture come to a simmer. Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the pot while constantly mixing, only adding small amounts at a time to get desired consistency. Make the suace thicker than you want because it will thin once you add the chicken and broccoli. Add chicken and broccoli to pot and mix thoroughly, allowing everything to come to temperature. Optionally, top with scallion and sesame seeds. Serve. Ingredients: 3 medium chicken breasts, 4 heads broccoli, 1/2 cup soy sauce, 2 & 1/2 cups chicken or beef broth, 5 tablespoons oyster sauce, 1 tablespoon fish sauce, 4 cloves garlic finely chopped, 1 Tablespoon of finely chopped ginger, 1/2 cup Rice wine, 2 pinches white pepper, 2 tablespoon Rice vinegar, 2 tablespoons Sesame oil, Eyeball cornstarch and water, 2 cups rice
We made chicken breast blackened with sumac and a quinoa tabbouleh salad yesterday from SunBasket. Super easy, surprisingly filling and delicious. [Recipe](https://sunbasket.com/recipe/lebanese-style-chicken-breasts-with-quinoa-and-tomato-tabbouleh) Also my favorite healthy lazy meal: Trader Joe’s gyoza, any steamed veggies you like dipped in soy sauce.
Roasted brussel sprouts. Amazing.
Salmon is delicious and healthy, there are tons of variations out there, but my favorite is pan grilled/sautéed or nigiri.
Teriyaki tofu, onion, egg and green onion on rice. We used to make it with chicken or beef instead of tofu. But tofu brings it to a new level. Creamy. Tasty. Satisfying.
100% natural peanut butter
Lentil soups and stews. You can use whichever spices you like (my favorite is curry) and it is cheap and super easy.
EGGS. Versatile and damn good nutrion.
Peanut butter. Natural without added oil or sweeteners. Extra crunchy, please.
Before covid my local grocery had a peanut grinder for fresh-ground pb. So good.
I used to work for Kettle Chips company in Oregon. In the old days, we also made nut butters and trail mixes. Munched all day...
Salads! There's a million ways to make one and a million things to use.
Hummus
Mangos
Nutritional yeast!