I am just here scrolling because I realized I have been making the same 5 or so things over and over again because I don’t have brain to meal plan or time to make food really so I go for “as fast as possible.”
I seem to be totally blanking on what is cheap, low/no sodium, filling, fast, and
weight
Involves whatever the fuck I need to be doing to lose weight so I can fit back into my clothes. Low fat? Low carb? No sugar? All of the above? I have no idea at this age what even works for me. Tracking/measuring food will be a 1 way trip to disordered eating land.
Blaaaargh, this is too complicated and I don’t even want to think about it.
But instead I am going to go on budget bytes and figure out something new to do with tofu, I guess.
After whining I looked at that Skinnytaste site above and did find a Greek tofu bowl recipe that looks pretty good.
Current rotation has been defaulting to:
roast veggies, cheese, avocado burrito
some sort of quasi-Chipotle bowl with black beans, rice, cheese, salsa, whatever veg I have on hand
red beans and rice (FAIL. I have come to accept that this does NOT work low sodium regardless of how much Creole seasonings I add to try and compensate. I give up and am not making this any more.)
some sort of one-pot Instant Pot pasta - usually throw in pasta, a can of tomatoes, some tomato paste, onion, garlic, herbs, whatever dark leafy greans I have on hand. I need to get away from white carbs though and whole wheat/rice pasta does not work in the one-pot method. Honestly, I don’t love it even cooked normally.
stir fry with tofu, veggies, homemade half-assed peanut sauce
OK, 6, actually, because Boyfriend and I like the Aldi flatbread and we do homemade pizzas on that. I usually add goat cheese, basil from the garden, and some peppers.
I eat a lot of salads too but sometimes want/need something more filling.
Cook time: as close to zero as possible, haha. Set it and forget it is awesome. I have an Instant Pot/crock pot. I do not have an air fryer.
It probably makes it more difficult that it’s still in the 90s here so soups and chilis and such are completely unappealing in the heat. So this may actually solve itself in a couple months.
I like all cuisines except Chinese. No meat, no fish. I need to up my protein. Many vegetarian/vegan recipes rely heavily on chickpeas and/or sweet potatoes and I don’t love either but will eat them.
Absolute no ingredients include broccoli, cauliflower, quinoa, and beets.
I feel like, while Aldi is literally cutting our food bill in half, it does impede me because they do not carry low/no sodium canned goods. I need to go to a “normal” grocery store for that and I just… don’t? Because I am so short on time.
I will spend some more time looking and thinking but this is a great starting place!
I am thinking Greek food might be a good cuisine to dabble in. I love Greek bowls, rice, beans (or hummus), cucumber, tomato, olives, tziki sauce, tofu, feta, falafel, mushrooms or any combo within. Can also do crackers or naan bread!
Instant pot risotto is really yummy! I have done Italian or Mexican flavors (even though Mexican is non traditional).
Do you like curry? That might be for cooler weather season but I’m a big fan of curries! You can make your own with a paste from the grocery store or buy premade sauces. To cut sodium you can add extra coconut milk or pumpkin to stretch the sauce. Today, any veg you like, over rice!
I’ll keep thinking and I’m excited what others think too! I’ll try and find an instant pot risotto recipe, I don’t usually use one.
Yeah, Greek is sounding good to me lately for some reason. I have to skip the feta though, it has too much sodium and I lack discipline around cheese.
I think maybe because it is just different? And still flavorful?
We do risotto for special occasions, by hand. I love it - but that’s a second grocery run for no/low sodium broth.
I love curry but not when it’s 90. Premade sauces are insanely high sodium so I try and avoid those since, I struggle with portion control with that, I will just gloop on unreasonable amounts. I wish Aldi carried curry paste but they don’t.
Honestly, I feel like that is a big part of the problem now and it helps to think that through! We are very pressed for time, aldi is a 30 minute drive away (but worth it for the savings), and after doing that we are just not going to squeeze in a second grocery run. Trying to avoid instacart because $$ and grocery pickup has not been great (weird substitutions, stuff missing).
You can get curry paste off the evil empire - I’ve gotten big jars of Mae Ploy this way. Not my favorite method but it can be really useful.
Turkish cold yogurt soup is amazing and really easy – it’s basically just yogurt, cucumber, herbs, a little vinegar.
Hummus salad – i.e. get you some hummus (do you have a food processor to make your own if the commercial is too salty?), top it with a ton of chopped tomato and cucumber and red onion quick pickled in vinegar. Eat with pita.
Baba ghanoush is a little more effort ([toaster] oven + food processor) but it’s soooo delicious.
Tabbouleh is delicious and quick and works with the InstantPot (cook bulgur, toss with veg and herbs).
Make up a big batch of that half assed peanut sauce next time you make it and freeze some to put on any number of things later. Any kind of bowl or pasta, cold on salad, as pizza sauce, etc. plus stir fry as usual
Greek bowl
Tandoori Tofu bowl/wrap
Pizza
New pasta idea or put on roast veggies
Cold noodle salad
Black bean dip with crackers or nachos
Baked potato with everything or just hummus
For tofu, toss with tandoori masala and yogurt OR for lower sodium, 2:1:1 coriander, turmeric, cayenne or tandoori masala. It gives the curry flavour but pairs well with rice or wraps, cucumber or any fresh veggies and more yogurt if you want.
Pasta or roast veggie bowl Make a homemade pesto or gremolata, freeze lots when the flavour is good. Toss with pasta or roast potatoes/veggies
Cold noodle salad (if you like cold rice or soba noodles) - cucumbers, carrots, basically any veggies, noodles, peanut sauce or any combo of soy sauce, ginger, sesame oil, tahini
We don’t have A/C so in the summer we try to stick to cold foods. Bruschetta is quick and easy. Dice some tomato, add olive oil, garlic powder, basil, salt. We also add feta cheese and balsamic vinegar and serve over bread.
Onigiri, cold rice bowls, salad wraps, spring rolls, and sandwiches are all easy to make ahead and have ready.
My go-to meal in university was butter chicken, which I just used onion, garlic, tomato paste, and coconut milk (+ spices) to make. You can eat it with flatbread or rice and put chicken or paneer or nothing at all.
I’ve been making egg bakes for breakfasts to get in a good chunk of protein and fiber. They’re quick and filling, and one tray lasts most of a week.
8 eggs plus a carton of egg whites
any mix of insides - I like frozen spinach or kale, feta (sub mozzarella for lower sodium), and tomato or pre-diced peppers
salt, pepper, herbs
Mix everything together and pour into 13x9 pan. Bake at 375 until set, around 15 mins. To keep cleanup minimal as possible, I line with parchment paper and use a pan that comes with a lid, so the whole thing gets popped into the fridge.
Microwave a portion about 60 seconds before eating.
The recipe is extremely forgiving so you can use any ingredients you want.
I like a butternut squash vegan mac. Combine squash with soaked cashews, nooch, water garlic powder etc. and heat with pasta. There was a maybe nytimes recipe for butternut squash cubes with pomegranate molasses parmesan cheese and maybe thyme? Unique flavor combo. Sautéed cabbage with a coconut curry sauce is good! I paired that with jerk chickpeas and rice from budget bytes before.
We should live near each other because I would trade you other foods for all that produce.
I like sweet potatoes coined or cubed, sauteed in coconut oil, and dressed with lime and chili. (This is also good in tacos, imo, alongside beans and maybe kale - or some of that slaw you made!)
I have a pumpkin bread recipe that will use 2 full cups of puree if you want even moar pumpkin bread?
I like these ideas so much. I think the lime and chili will pair well, but a trade is the true answer. Except I do enjoy that produce boxes make me leave my comfort zone.
I used the budget bytes pumpkin bread recipe and it was amazing! Mac and cheese or vegan for tomorrow
Sweet potatoes make me instantly think of camote cue. But messy and maybe too sweet.
If you have the kind that’s purple inside we boil, slice, eat slices with butter. Idk.
squash/pumpkin - if I am strong, I cut it up and roast it, then drizzle with tahini or yogurt, and maybe some pomegranate.
If I am not feeling strong, I roast them whole (with some stabbing to prevent explosion), then scoop it out and make soup, coconut red lentil curry can be pureed and frozen. Also can do a groundnut soup with peanuts and greens and chickpeas.
Sweet potato is made into home fries and stuff dumped on top with some kind of sauce or dressing. They are great with fried eggs.
Cabbage - savoury pancakes. if I’m feeling fancy I add pickled red onions and avocado on top, or some kind of protein, but sometimes it’s just hoisin or sriracha mayo.
Brussel sprouts are enjoyed by the shadowy one, so I just roast them with lots of oil and salt.