#rice bowls w chickpeas and veggies

[dnds]

hello everyone what are your favorite vegetarian recipes

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[celestialpotat0]

Food and Beverage Journal

I've decided to start logging everything that I eat for a lil duration of time, because I'm trying to get a better sense of what I'm putting into my body. Will come back to edit this post continuously. I feel like my diet is trash but I would like to confirm to myself specifically all the trash I eat and when and reasons. Maybe this will allow me to find concrete ways to improve my diet. It just so happens that this upcoming week my partner is going out of town and I'm barely home, so I won't be cooking, so diet will probably be less healthful than average.

Edit on Day 3 of this process: you'd think that knowing that I'm logging everything would make me choose more healthful food options, but that is not the case. A lot of what i eat is bc i need some calories in me just to get through and it's the only thing available at the time. but also if im craving sweets, my desire to satisfy my craving is stronger than my desire to be able to brag that I avoided the sweets. i care more about taste than health for the most part, though health does factor into my decisions somewhat, and my habits are ingrained deeply.

Mon: 8:30a: overnight oats with chia seeds, fruit, and honey (made by me) 12p: 1.5 slices of pepperoni pizza (free at work) 5:50p: *needed fuel before dance* handful of honey roasted mixed nuts 9:30p: Taiwanese beef noodle soup (cooked by me) with bok choy and generous heaps of raw scallions and cilantro (4 oz dry weight of noodles lol)

Tue: 8:30a: Trader Joe's chickpea kale and crispy red rice salad (vegan) 9a: *wanted something salty and crispy with my salad* 1 handful of kettle potato chips jalapeno flavored 10:30a: *craving something sweet* one small piece butter mochi (baked by Una) 12p: *starving but unable to take lunch break yet...high metabolism today* 1 chobani less sugar yogurt 1:45p: half slice of pepperoni pizza, 1 small serving of creamy tomato basil soup 6:45p: handful of kettle potato chips jalapeno flavored *needed fuel before dance so ate what was quickest and most convenient* 9:20p: sticky coconut chicken and rice (my serving contains one-fourth of a bell pepper lol and raw green onions and cilantro) (cooked by my partner) Wed: 9a: small bit of honey bunches of oats vanilla cereal with milk 12p: three-fourths of an order of vegan Rainbow salad (more noodles than greens), one-third of an order of pumpkin stew with fish (didnt know upon ordering that fish turned out to have deep-fried batter) and jasmine white rice 8:20p: leftover sticky coconut chicken and rice (cooked by my partner)

Thur: 8:20a: leftover Rainbow salad (vegan) 12p: 2 Girl scout thin mints 3p: leftover pumpkin stew with fried fish and jasmine white rice 7:10p: organic dal tadka + murg tandoori w/ grilled veggies + butter naan Fri: 8:30a: half a small bowl of oatmeal and brown sugar (cooked with water, not milk) + 2 handfuls of rice crisps (vegan) 2p: chicken fingers w/ ketchup, bbq sauce, mustard 7p: mapo tofu + green beans + couscous (melted a lil bit of butter into couscous) (vegan meal except for butter) + 2 bites of cake

Sat: 8a: 1 Chobani less sugar yogurt with unsalted almonds + one-third of a freshly-baked chocolate-chip cookie 1p: Mexican pasta salad, basically pasta with various chopped pieces of Mexican-inspired ingredients like corn, black beans, bell peppers, greens, etc. (vegan) 5p: 1 chicken tender with bbq sauce 6:45p: mapo tofu + green beans + couscous (without butter today) (vegan) 11p: 10 pork and cabbage potstickers with ginger/soy/vinegar dipping sauce

Sun: 1p: mapo tofu + green beans + noodles with soy/sesame sauce (vegan). the noodles taste SO much better with the Chinese dishes than couscous lol! but i had been trying to use up all the couscous cooked from last week 3:30p: small slice of cake 8:15p: 2 Whole Foods chicken tinga enchiladas 12a: 1 Trader Joe's frozen chicken and cheese tamale Mon 10/14: 10a: small bowl of honey bunches of oats vanilla cereal with milk 2p: sandwich (weighing 0.8 lb) of fresh focaccia, Mortadella, Pesto, Demi-Sec Tomatoes, Fresh Mozzarella, Basil Leaves, EVOO 8:30p: Japanese curry udon noodles w/ some thin slices of ribeye, mushrooms, carrots, and potato

Tue 10/15: 5:45a: Luna bar and 1 snack packet of Japanese rice crackers 10:15a: Fage blueberry greek yogurt 12:30p: bowl containing salmon, roasted sweet potatoes, grilled corn, baby spinach, roasted Brussels sprouts, red cabbage, farro mix, apple cider vinaigrette 7p: ~10 nuts (quick fuel before dance) 9:30p: ground turkey and veggie chili (cooked by my partner)

Wed 10/16: 8a: overnight oats with chia seeds, fruit, almonds, cinnamon, and agave syrup (made by me) 12:45p: leftover ground turkey and veggie chili 3:45p: 1 piece Hawaiian shortbread dipped in dark chocolate 5:30p: bag of Lays potato chips 9p: Vietnamese chicken, dried shrimp, zucchini, and spinach soup with white rice (meal cooked by me)

[rot-room]

Today I ate a banana, a chai latte w almond milk, yves plant based nuggets w hot sauce and honey, chickpea and rice veggie bowl, honey bunches of oats, a coffee with pumpkin spice oat creamer, a cesar salad, apple cinnamon tea, bbq peanuts

[jupiterjunebug]

Budgetbytes has a tofu mango bowl that I have to be careful not to eat all the leftovers at once. Both a fruit AND a veggie.

Also a fan of throwing chickpeas (DRAINED and patted dry, maybe pre salted even to draw out extra moisture) in a pan w salt, pepper, cayenne, and cumin. Sautee with preferred oil. After a bit add garlic and onion, can also add smth like broccoli or bell pepper. Cook until the veggies are a little soft and the chickpeas are mostly crispy. Then add a can of diced tomatoes with all the liquid from the can as well and stir till its all nicely warm and mixed. Goes well w rice or some sort of flatbread to sop it up w.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

[haruharuz]

March 2022 Meal Inspo

We are about to be three months in so I wanted to provide some inspo (mainly for myself) for this month. My personal month goal is to up my protein & carb intake as well as bringing more healthy fats in. Please feel free to read the tips at the bottom to help!

(｡>﹏<｡) Pro Ana DNI ! People in recovery are fine!!

Breakfast:

Avocado Toast + Omelette

Baked Oats recipe (sweet & tipped w mixed berries)

Loaded potatoes

Greek yogurt parfait with blueberries

Japanese breakfast

Lunch / Dinner:

Spicy tuna onigiri

Shakshuka

Quick tomato ravioli lunch

Chickpea buffalo wrap

Purple Rice Rolls / Fàn Tuán

Tonkatsu bento

Chipotle chicken avocado melt

Burger on brioche bun with two vegetables and a baked potato

Homemade pizza

Grilled mozzarella, tomato (or sauce in my case) and pesto sandwich

Korma curry

Tikka Masala

Check this girl for easy lazy vegan meals

Vegan lunch ideas

Vegan budget meals

Yummy Looking Chicken Dinner

Cozy comfort food recipe compilation

Red beans and rice

Steak with mashed potatoes and green beans

Bibimbap bowl

Salmon rice bowl

Poke bowl

Homemade fries topped with grilled chipotle style chicken, cooked spinach and cheese

Black bean and mango rice burrito

Spring rolls

Dessert:

Healthy tiramisu bowl

23 healthy dessert recipes (str8 from TikTok lol)

What I eat in a days for inspo:

What I eat in a day cutting edition

WIEIAD : 1

What I eat in a day to stay thick and fit

Vegan $30 budget what I eat in a week

Things to ask yourself:

✨ "Do I have a fruit/vegetable, source of protein, and a carb on my plate?"

✨ "What can I add to this for it to be more filling and contain more nutrients?"

✨ "How many colors are on my plate?"

Reminders:

💞 you can always add a canned vegetable to the side for cheap if you're missing veggies in your meal.

💞 I eat things like pickled sausage, tater tots and pizza. I just use reasonable portions & add things to them. (Like spinach on pizza) I also make things from scratch a lot, which helps a TON.

💞 I didn't watch through all the what I eat in a days. But some of them looked decent. You don't have to drink chlorophyll water or ACV.

💞 Instead of asking what you can remove, ask what you can add. Have some fries, but add a source of protein like grilled chicken with some mozzarella, then some fibers with spinach and a side salad.

Toodles!

[librarycards]

meal:

sauce: 1 part red miso, 1 part dijon mustard (my favorite is annie's dijon, but the non-seeded grey pupon works too), a tiny splash of water, pinch of sugar/other sweetener (or a drop if you use something liquidish)

baked: tempeh (1/3 block) + a few (or a lot of) garlic cloves

veg/fresh herbs: romanesco, oyster mushrooms, white cabbage, dill, fennel root.

topping: kimchi/sourkraut; dried chickpeas (must be added at the end for temp contrast/crunch!!!), green onion

bake the tempeh and the garlic in the miso dijon thingy for like 25min on 400F. get the veg, etc. in a pan on low w/ canola/neutral veg oil. dump the baked goodness into the almost-done veggies. put in a bowl, sprinkle dried chickpeas (dried edamame would also be good, really just anything dry/crunchy) on it and add a generous scoop of fermented goodness. goes great with rice or w/e you have.

courtesy of my kitchen ft. what's available at the farmer's market + the extra veggies my friend gave me

[anais-mitchell]

Cooking photos dump because I’m too insecure to start an actual food IG ✨

tonight’s dinner: air fried cauliflower gnocchi tossed in pesto + lemon garlic shrimp (seasoned with lemon pepper, salt, paprika, garlic powder, onion powder, red pepper flakes, minced garlic, and lemon juice) + broccolini

(this shit was so fucking good omg the shrimp especially 🤤)

asian chili garlic chicken (soyaki sauce, chili garlic paste, minced garlic, minced ginger, brown sugar, flour) + kung pao brussell sprouts using PF changs sauce from publix + some instant ramen lmfao i wanted to make fried rice but was lazy

fall inspired veggie bowl including maple apple chicken sausage from TJs + broccolini + butternut squash + spinach + zucchini + cauliflower gnocchi

chickpea pasta with homemade pasta sauce + steamed mussels + zucchini, spinach, and mushrooms

lemon garlic salmon (same seasonings as shrimp) + cauliflower gnocchi + green beans, spinach, and mushrooms sauteed w minced garlic

grilled chicken (seasoned w 21 seasoning salute, garlic powder, onion powder, paprika, salt, and pepper) + roast potatoes dipped in sriracha aioli + green beans, spinach, and mushrooms sauteed w garlic

chickpea pasta w homemade tomato sauce, jalapeño chicken sausage, mushrooms, and spinach

air fried honey sriracha chicken tenders with coconut flour + roasted brussell sprouts + baked sweet potato fries

cold chickpea pasta salad with arugula, green olives, persian cucumbers, and feta drizzled with lemon juice and olive oil

[beautyofsorrow]

Top five easy recipes?

ok I come from the “make it up as you go” school of cooking so the following “how-tos” offer the bare minimum:

roasted sweet potato, kale, purple onion, & chickpea bowl // peel & dice a couple small sweet potatoes, throw them in the oven w/ a little olive oil to roast. while they’re cooking, saute 1/2 purple onion till it’s caramelized and set aside, then use the same pan to saute fresh kale till it’s limp & a lil crispy around the edges (I like to use garlic & onion powder to season it after it’s wilted down a bit). set aside. use pan to toast 1 can of drained & rinsed chickpeas till warmed through, then mix all 4 ingredients together in a big bowl and drizzle with balsamic vinegar. tastes divine hot and pretty good as cold leftovers when you are absolutely sick as a dog. fed me 2 enormous servings.

black bean (tortilla) soup // rinse 5 cans unsalted black beans and dump in crockpot with 3-4 cans petite diced tomatoes (I use the “in garlic & olive oil” kind from W*lm*rt) and about 1 box of vegetable broth. season to taste w/ salt, cumin, garlic powder, onion powder, and pretty much any other spice you like, but go easy on the salt bc the broth is usually rife with sodium. let cook on low for your whole work day, then cook & add brown rice before serving. can also make crispy corn tortilla strips/chips with olive oil, garlic & onion powder, salt, and paprika if you’re feeling ambitious. feeds me lunches all week but the chips are not good leftover.

tomato soup // put 5-7 cans of petite diced tomatoes (I use 1 can of Italian style for every 3 cans of garlic & olive oil tomatoes) in the crockpot, cover over with about 1/2 a box of vegetable broth. season to taste w/cumin, ginger, garlic & onion powder, and any other spice you like (except cinnamon -- tried that and it went horribly wrong). let cook all day, then serve with a crusty baguette if you’re lucky and do not have a gluten intolerance like me. feeds me lunches all week even though I’m sick of it by Wednesday.

polenta casserole // make enough polenta to cover the bottom of the casserole dish you’re using. I like to use white cornmeal and mix in some shredded cheese, salt, pepper, steak seasoning, garlic, onion, and a tiny bit of sugar. spread it in a greased glass casserole dish and set aside. on the stovetop, saute veggies of your choice. I use whatever’s in season -- the best combos are summer squash and mushrooms. you’ll want to cook enough to fill up the rest of the dish. once they’re cooked, dump in a bowl and mix in 1-2 cans of petite diced tomatoes (the trusty garlic/olive oil kind) and seasonings of your choice. once that’s mixed, spread over the polenta and cover everything with a heck of a lot of shredded mozzarella. bake in oven until cheese is melted and beginning to brown. **try to dip out a little bit of the vegetable juice while you’re ladling it over the polenta; otherwise it will boil over and make a mess in your oven. you can use the spare juice to season pastas or something. be creative!** ideally feeds me for a week though it’s so good that I demolish it much sooner.

fresh tomato basil pasta // YOU MUST MAKE THIS DISH IN THE SUMMER. you cannot use nasty grocery store tomatoes and you definitely can’t use nasty-ass winter tomatoes. go to a farmer’s market if you have access to one and go hog wild on the tomatoes while supporting your local farmers. any large tomato (beefsteak, big boy, pink lady, hell even roma) will work. cherokee purple are more expensive (and ugly af) but if you can find them they are hella worth it. I have never had a tomato melt in my mouth so exquisitely. dice up as many fresh tomatoes as you want, sprinkle with fresh diced basil & garlic, drizzle with olive oil, sprinkle with salt, and mix. let sit at room temperature for about 30 minutes, then cook pasta of your choice and cover with tomato/basil spread. sprinkle with feta for maximum tastiness. this works best as a single-serving dish as tomatoes lose their sweetness when stored in fridge.

[lyanro]

To add onto these ingredients — You can do literally SO much with eggs fr. Eggs, canned beans, canned tomatoes and rice. Here’s a bunch of ideas under the cut (simplify/adapt/omit ingredients in the provided recipes as needed):

- If you get bullion cubes/broth/stock of some kind and a lemon/bottled lemon juice, you can make avgolemono with egg, rice and the rotisserie chicken (or without the chicken if you’re vegetarian or just prefer it without). So yummy and cozy and FILLING.

- With the canned tomatoes, eggs and rice you can make a simple Chinese tomato egg stir fry.

- Add the beans, sautéed onions and (optionally) a tortilla wrap to that and you can make it into a breakfast burrito/burrito bowl! Plus you can put the sour cream on it too

- Potato frittata with the onions and potatoes. Yum. (You could add some of the shredded cheese too if you like. Dried oregano is great if you have it.)

- Canned tomatoes+canned chickpeas (or other white beans like great northern or navy beans)+onions is one of my favorite filling pasta sauces — Chop the onions however you want and sauté until translucent, then add the tomatoes. Add a tablespoon of butter/butter spread, if you have it. Let simmer until saucy, then add the chickpeas. (I like to smash ‘em slightly with a fork once they’re in the sauce, helps thicken it.) Salt and pepper to taste. let simmer for a little longer, then put on your pasta.

- …Oh also. Canned. Tuna. You can make many pasta sauces (<- you could swap sour cream for the cream cheese in that last one), chickpea or white bean tuna salad, tuna chowder; if you’ve got mayo you can do tuna salad (for sandwiches of crackers), tuna melts, tuna and rice, and so much more

- With the frozen broccoli, eggs, rice and onions, you could make fried rice. If you happen to have soy sauce and/or hot sauce, put that in the rice before you fry it and it’ll be even better.

- Speaking of sauce — Save your extra sauce packets from fast food places!! You can keep them in a jar in the fridge. Y’know how Taco Bell always gives you like a million salsa packets? USE THEM. That’s free ketchup/mustard/salsa/mayo baby! You can put that shit on eggs, baked potatoes, sandwiches, veggies, chips, etc. (Same with salt/pepper packets, red pepper flake or cheese packets from pizza places, etc.)

- Potato steak fries, if you want some variation from the baked potatoes

- You can smash up beans (pretty much any kind) with some salt, pepper and spices and make bean dip/spread, or make refried beans (you can also just buy canned refried beans too if you prefer idk they’re usually not horribly expensive)

- If you’ve got broth of some kind and pasta (small pasta like macaroni is best but honestly any kind works) you can simplify this recipe to make pasta e fagioli/pasta fazool, or bean and pasta soup. (The basic ingredients are just beans+broth+onion+canned tomato+pasta, the carrots/celery/garlic/spices listed in the recipe are great but you don’t really *need* them in a pinch) You could shred some of the rotisserie chicken and add it if you want, or the diced ham!

- Add broccoli to your instant ramen and top it with a fried egg to make it a little healthier, more filling, and more interesting!

- If you have access to a blender or food processor, this broccoli and potato soup is v simple, quick and easy

- Obviously, omelette or scrambled eggs with a mix of almost any of these things. Chopped broccoli+shredded cheese+diced ham+diced potatoes sounds very yummy to me

If you have bread…

- Grilled cheese w/ the shredded cheese from the first post

- French toast is a great way to use up old bread, it’s just eggs, milk, bread, butter and sugar. Great topped with lemon and sugar if you don’t have maple syrup (or you could even make your own simple syrup)

- Fried egg on toast/egg-in-the-hole is a classic easy breakfast

- If you’ve got mayo (or butter!) — egg salad! Great as a sandwich filling or on its own.

And finally…

- Rice pudding for dessert:)

- Or easy egg custard😌

- (Canned peaches/pears or other fruit make nice toppings for either of these things or are a fine dessert on their own!)

- Meringue cookies if you have lemon! (the ones in this recipe use lemon juice instead of cream of tartar, which I figured would be better since cream of tartar is not really a necessity for many things and is typically a bit more expensive)

…So for the other ingredients I mentioned here:

- Rice — You can get like 5 lbs. for $3 depending on the store/brand (5 lbs should last you a LONG time)

- Canned beans — Varies, but usually less than a dollar a can

- Canned tomatoes — 14.5 oz. can of diced tomatoes typically $1-$1.50

- Broth/stock/bullion (A box of broth is typically about $2-3; an 8-pack of bullion cubes can be anywhere from $1-$5)

- Pasta — Again, varies, but typically about $2/lb., so if you’re living on your own that’s anywhere from 2-5 meals depending on how much you eat/what you’re using it for

- Milk — Probably the expensive thing on here if you account for its short shelf-life. On average about $3/gallon

- Sugar - 4 lbs. is typically $2-3. (Should last you a whileeee)

- Bread - Varies wildly depending on the type of bread, store and brand but you can get 20 oz. for $1.10 (that’s 22 slices, so 5¢ a slice)

- Canned fruit — Typically $1-$3 for a 15 oz. can depending on the fruit/store/brand

- Canned tuna — A 5 oz. can go for as little as like 80¢ depending on brand/store and rarely more than $2.

- Mayo — Slightly more expensive but will last a while and great for egg salad, tuna salad, pasta salad, sandwiches, sauces and more. Typically between $4-6 for 30 oz.

- If you don’t like broccoli you could probably substitute (or supplement) most of the things broccoli is mentioned for here with frozen peas, frozen green beans, frozen carrots or frozen spinach (frozen spinach is a teeny bit more expensive, usually about a dollar more but still usually less than $2 a bag)

- Also here’s Great Depression Cooking. If you don’t already know about it, it’s a delightful YouTube channel absolutely chock full of great cheap recipes by a woman who lived through the Great Depression. Highly recommend. Happy cooking<3

y'all baked potatoes are getting me through this broke ass period in my life

10lb bag of potatoes (like 10-15 full meals) - $3, $0.20 to $0.30 per potato depending on size Butter spread - $2 for the whole bag of potatoes, about $0.13 per potato Shredded cheese - $1.50 tops about 10 potatoes (more if you don’t like a lot of cheese) $0.15 a potato Sour cream - less than $1 for about 15 potatoes ($0.13 a potato) For protein, a rotisserie chicken is usually $4 and it tops 10 potatoes, and diced ham is $2 a pack and tops at least 5 potatoes

tl;dr a fully decked baked potato costs less than one dollar and will fill you the fuck up, you might get tired of them after a few days but they’re so much better than ramen noodles and way better for you in terms of sodium and nutritional value

[seyelence]

I'm a vegetarian (I eat products with eggs sometimes :/) and I do wonder what you eat on a budget if you don't mind. I'm trying to gain weight and oatmeals and beans and rice isn't enough for me but I can't afford much more.

I think it really helps if you get creative and start using simple recipes (that’s what i do at least) I’ll make a little list of examples that you can do on a budget!!

Veg stir fry w/ noodles - This is literally one of the cheapest meals to make and you can make a lot at once & eat leftovers for lunch or dinner the next day. 

Baked potato w whatever topping you want

Curries with naan bread or poppadoms 

vegan mac and cheese (if u make ur own cheese sauce it’s so cheap and gr8)

buffalo cauliflower

bowl of fruit

bowl of veggies 

soups

sandwiches

panini’s

the unlimited amount of salads you could make

homemade pizza

smoothies (i’ve found that investing in bags of frozen fruit is really worth it bc it’ll last a long time)

That was a really small and random list but honestly I don’t know I think it deffo must be a thing to get used to but I can make amazing meals with the food I bought with £10-15 a week. 

I am trying to eat more raw at the moment and avoiding oils but even with doing that I still manage. Find a green grocer who sells fresh things for cheaper than the supermarket, that really helps but i only have a tinyyyy one here so I do often just go the supermarket, the discount areas are great though, I’m always getting salad for like 10p and just eating it on the same day. 

Some general tips though to make your beans, legumes, rice, potatoes more exciting bc i’m often left with just those until i can afford other things again.

Condiments, sauces & spices really help a meal be more exciting

buy discount & eat it the same day, sometimes doing a shop multiple times a week instead of one big one is easier & cheaper

freeze leftovers, try not waste anything!

buy in bulk if you can, i get my plant milks in bulk 

add frozen fruit to your oats

POTATOES - just make every form of potato there is, it’s so easy all you need is a knife, a pan, a pot, a fryer or oven and you’ve got so many different things

Get into cooking, it saves so much money if you make things from scratch 

Seasonal fruit & veg is cheaper

Pre plan a bit if you can, it helps with the actual shopping experience so you don’t stray from what you actually need to get, the worst thing is having random items that don’t go with anything else lol but also nothing wrong with a plate full of cucumber, broccoli, chickpeas and gravy (my dinner yesterday lol) 

idk i hope this helped even just a tiny bit but if you need me to be any more specific with anything i will!! x

[caribbeanvibesblog]

Green belly Wednesday I guess 💚😃

📷: Repost from @greenhealth360

•

Recipe: Veggie Chickpea Bowl

I think we all need some really quick yet delicious meal options these days, and it gets tons of bonus points if it's nourishing and filled with veggies.

Enter this quick and easy veggie chickpea burrito bowl (minus the rice, but you can add that too!) 🌿🍃

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Veggies: slice 1.5 bell peppers, 1 cup sliced red cabbage, 1/3 cup onions. Add onions and 1 15 oz. can chickpeas (drained) to large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper and a couple teaspoons oil. After 5 min cooking, add red cabbage and bell peppers. Cook another 5 min w/lid on, stirring occasionally. Serve with lime wedge, guac (below), sliced tomatoes, cilantro, raw onion, greens and/or rice🌱🌿

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Guac: blend or mash 1 avocado, juice of 1/2 lemon or lime, generous dash of salt, garlic powder and pepper, 2 T finely chopped onion, minced chili to taste, 1 T chopped cilantro (or sub parsley)

Recipe by @janetsmunchmeals

Live Inspired! 🌱 💪🏾 ❤️ #GreenHealth360

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#jamaican #vegan #wednesday #newyorkcity #london #paris #eathealthy

[allwaysfull]

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[bluishorange]

for real what I do is this:

I buy already cut up veggies. yes it’s cheaper to buy the whole veggies and cut em up, but not if that is a barrier for me! it’s better to spend slightly more on something I’ll eat than less on something that will go bad because I won’t ever want to prepare it. and I will not ever want to prepare it.

baby carrots, sugar snap peas are my friends. so are mandarins, apples, blueberries etc. any fruit or veggie I can just eat with no prep.

I get some hummus and/or alouette or whatever. I dip the veggies in it and also some crackers or pita chips or what have you. I don’t even put all that shit on a plate, who cares. that’s a whole meal.

string cheeses. those little cheeses in wax. pickles. fruit leather.

I get a cereal without sugar like corn Chex or something, put blueberries or dried fruit and chopped nuts on it and whatever kind of milk. breakfast.

wheat tortillas. I put some peanut butter and honey in one and roll that shit up. or I put sliced cheese and cold cuts in the tortilla with the hummus or alouette and roll THAT up! that plus baby carrots is a whole meal.

I buy all my other veggies in frozen or canned form. then I don’t have to constantly feel bad that things are spoiling in my fridge.

when I want an actual meal I do rice in the rice cooker, and a jar of Indian simmer sauce w canned chickpeas and canned/frozen veg on the stove. bing bang boom.

I almost never plate or bowl anything but the cereal and the Indian. fuck it.

I used to waste so much time and money and food trying to be a Person Who Cooks instead of a Person With ADHD Whom Needs To Eat. no more! I’m 43 and I eat lil snacks like a toddler and I’m fine with it.

I wanna eat but I don't wanna cook or prepare food but I also don't want to feel nauseous all day?

Why can't I be an astronaut and just eat tubed food? Ugh. Food is exhausting.

Sent 22nd June~

Oh mood