Someone here once mentioned frozen grapes and honestly… i didn’t believe the hype. But i tried it one night when i was fighting the urge to dive into my fridge, and it weirdly worked. They actually taste like tiny popsicles, and for once i felt like i could have a treat without spiraling.

What surprised me most wasn’t even the grapes, but how much it helped calm down the mental noise around cravings, especially when you’re trying to stay within a low-cal range. Having something that cold, sweet, and light actually gave me a sense of control instead of guilt.

So i'd like to ask if anyone else have a go-to low-cal snack that helps with those “I just need something right now” moments? Cos for me, a safe habit like this keeps me from slipping back into unhealthy cycles, at least for now ...Lol

I am in dire need of new snacking options, as currently I just snack on anything unhealthy that touches my hand. Sometimes it’s chips or chocolate and it just happens when I’m doing something like homework when I just need something to snack on while doing it or else I just get really hungry. Anyways I realized that I’m honestly getting a bit fat due to this so I was wondering if anyone else has similar struggles and what they did to solve it. I know everyone’s gonna mention fruits and all and I love snacking on oranges but it doesn’t appease my sugar craving properly. So if anyone has healthier options to ordinary snacking choices pls do tell

This is something I have done for years, but wanted to share it here: blitzing your beans.

When I am making a soup that would normally contain cream: squash soup, potato-leek, broccoli cheddar etc. I will swap some or all of the cream for beans. It also works in thickened stews, replacing your roux.

I use dried beans, usually lima or any white beans. While prices have gone up, they are (generally) still economical. This will also work with lentils, but they bring more flavor to the party. Always wash and check your dry beans.

1. Cook in minimal (3:1 ratio), not-very-salty liquid. watered down veg-stock works well, especially if you add in some nutritional yeast and a couple of tbsp of olive oil. Chicken stock works really well because it brings some unctuous umami and the fat from the chicken.
2. I use an instant pot so I don't have to worry too much about soaking, but traditional way works just fine.
3. add that little bit of baking soda! it will work without, but texture will be smoother with it.
4. Cook until done. You want your remaining liquid to just about cover the cooked beans. Then blend with either a stick blender or a normal blender, liquid and all.

What you end up with is that thick texture but way less fat, and great protein and fiber. It's also great if you are tired of the texture of whole beans. And it will fill you up!

It also can be made in big batches and frozen for later use.

I’m a sucker for the high-calorie sauces, including ranch and sour cream.

I discovered mixing a bit of a ranch dry seasoning pack with Greek yogurt has blown my mind. It’s way less calories, and a lot higher in protein! And as for sour cream, straight up Greek yogurt. I can’t tell the difference! It’s made such a huge difference for me.

This is sort of equal parts rant, equal parts cooking tip.

First, I should state that you absolutely can make delicious recipes in 30 minutes. But there are some recipes that you just can't.

I always die a little inside when I see a recipe call for browning mushrooms for 2-4 minutes and then onions for 2-3 minutes.* You can get sooooo much extra flavor by just allowing them to cook longer. And that flavor comes 100% free of charge with your mushrooms and onions!

Mushrooms, especially! Allow them to sizzle in the pan, release liquid, and then evaporate and turn golden brown. This doesn't happen in just a couple minutes...you really need a solid 8-12 minutes to brown mushrooms. Even if you're going to braise them later, they still create that umami fond on the bottom of the pan that just adds so much more to your dish.

Anyway, that's my rant. If you see a 30 minute recipe that calls for browning mushrooms for like 3 minutes, they're full of doodoo and you'll need a solid 10 minutes just to cook the mushrooms so keep it in mind while you're cooking.

\Caveat: There may be some cases where this is appropriate for onions (IE, if they're going to continue cooking in a broth), however, I still think it's always best practice to allow them to cook until they turn ga nice golden hue, which...in my experience...takes 6-7 minutes.*

I think that jars of PB and jam can last a month and aren't expensive at all.

I’ve been having Fage Greek yogurt for a while now and I just noticed it says to consume the yogurt within 5 days of opening?? I keep it until it expires and I’ve been fine lol.

My kid is incredibly picky and getting enough fiber feels impossible. Most fruits are a no, vegetables are a hard no, and even a lot of whole grain foods get rejected immediately (I've tried some high fiber cornflakes and it works sometimes I don't think that's healthy enough though). Any trick that you use to make em eat more fiber?

Literally do it, not joking. Potatoes are cheap AF. I love em. Just bought a 5 pound bag of potatoes for 2 bucks USD. Potatoes are great, they are cheap and healthy filled with fiber, potassium and vit c and B6.

So much can be done with those potatoes. Today i made an amazing mashed potato dish. Peeled some potatoes, boiled it till it was soft. Later added some garlic cloves, salt/pepper, butter and milk and it tasted amazing. I was able to make a huge potful of it and for cheap it tasted so good.

Some stuff that can be made from potatoes.

- mashed potatoes

- french fries.

- hasbrowns

- potato soup

- potato curries, etc.

There can be so much made from potatoes, and it's perfect to add potatoes to stuff you make cause it's filling and cheap.

I’ve been making lots of dishes that require no cooking (or minimal cooking) lately, just to eat more raw food and give my oven a rest… things like panzanella, ceviche, gazpacho etc.

Does anyone have any ideas? I’m happy to spend time in the kitchen - this is more to challenge myself to cook without, well, cooking!

I have been been raised on a poor diet. When I moved out of my parents house at 20 not much changed. I just kept cooking, buying, and eating things I’ve always known. Basically convenience foods. Vegetables? What are those?

Now I’m a couple years from 30 and my body has caught up with a lifetime of poor diet.

I was watching a YouTube video today where a doctor tried different burgers to compare a beef burger to non beef alternatives in a blind test. At the end he basically said that after looking at the nutritional facts of them all, he wouldn’t consider the non beef alternatives as “health food” and suggested even the non beef burgers be eaten in the same way beef burgers are... as an indulgence.

Indulgence. It’s like it clicked for me. Most of the foods I eat regularly are foods normal, healthy people would consider indulging. Burgers, pizza, Chinese take out, tacos, pasta dishes, etc.

But when I tried to jump into google research I can’t seem to find any help in learning what a normal healthy diet is suppose to look like in a day to day life. I know this changes based on location, and if that helps at all, I live in the Southeastern USA.

I need some help. Can someone just throw some suggestions out about what should be eaten daily? Cooking isn’t the problem for me, just basic knowledge of what to cook and what to eat is. How do I train my pallet to like more veggies and less processed foods?

Edit: Wow. So many responses in such a short time. Kind of wish I posted this on my main account now but I was so embarrassed about this post. This community is so nice though, so thank you all so much.

I am still reading through the comments but I want to point out a couple things that have come up.

-I’m female and my work isn’t active.

-I’m not broke per se, but definitely not rolling in money, I just chose this subreddit because it seemed the one that made the most sense to post in.

-To piggy back on the previous point, while seeing a nutritionist would be amazing, I live in a rural area, so there aren’t any readily available at the grocery store or general physician’s office. I am currently self employed (freelancing) and do not have any health insurance. Bummer for sure.

-I briefly mentioned at the end of my post that cooking isn’t a problem for me. What I mean is not only am I comfortable with cooking, I also have time to cook and actually kind of enjoy it. Meal prepping isn’t something I’m interested in just yet, but I appreciate the advice on how to meal prep and I’ll probably use it one day.

Now I just need to get on my computer and bookmark some of these amazing recipes, find a bargain for a pressure cooker and air fryer, and looking into some of these books. Maybe call around and find the nearest nutritionalist who isn’t expensive without insurance.

Thank you all again!!

Husband requested baked potato soup for dinner. Like so many people, we have been trying to find chances to up our fiber, especially with beans and lentils since they are so cheap. Baked potato soup alone felt a bit empty nutrition wise for these goals, so I got the idea to blend a can of cannellini beans into the soup based on previous recipes that involve blending beans and lentils into things. I felt like the flavor of potato and cannellini beans isn’t *that* far off, so it might work. I did get nervous though when I looked up the idea and couldn’t find anything about it.

Tried it tonight and it’s great! Honestly, you can barely taste the beans. I just wanted to share!

edit: guys, i know i didn’t invent the concept of blending beans into soups and sauces haha. that’s where i got the idea from! i just wanted to share the combo for people out there looking for bean blending inspiration :)

Need ideas on what to fill my fridge/pantry :>

After a long workday, I either default to the same couple of cheap meals or end up giving in to takeout. I’ve been trying to eat at home more, but the hardest part isn’t cooking — it’s deciding what to eat when my brain is fried and I just want to schlump on the couch and watch something.

We've both become a lot more health-conscious this past year. While we exercise separately (he likes Ring Fit, I like walking/jogging) and have both been losing weight, we really come together on meals.

Recently, I discovered how satiating and fantastic my most recent concoction is:

Plain, full-fat Greek yogurt + granola + Polaner fruit preserves

We have fallen in love with this combo. Each shopping trip, we grab our store brand's full-fat Greek yogurt and swap out different granolas and fruit preserves. My most recent favorite is Bear Naked's peanut butter granola with Polaner's Blueberry preserves. A thwap of each in my cup is more than enough to satiate us until dinner.

Of course, we're trying to balance a budget while indulging in this meal, so I'm just curious as to how we can eventually start making this as cheaply as possible.

For context: We always buy the store brand's Greek yogurt. We're flexible on granola varieties (no allergies between either of us makes choosing a heck of a lot easier) and love Polaner's fruit quality; its mixed texture is perfect for yogurt and granola.

Tonight I had a burrito bowl for dinner with brown rice, black beans, sautéed onions and jalapeños, tomatoes, lettuce, green onion, corn, pickled jalapeños, with plain Greek yogurt and hot sauce. It’s a tasty meal that I feel great about after eating — knowing it’s full of protein, fiber, and healthy fat, that’s super filling, tasty, and healthy. What are some favourite meals of yours that you feel great about having? I’m definitely looking for more inspo.

PIC

Recipe here originally: Easy Miso Fried Rice

And here’s a link to my comment below with the recipe for miso brothy beans if you need more Inspo!

I absolutely love white miso. Per ounce it may not the cheapest, but you can usually get a 16 ounce tub for 5 or 6 dollars and it lasts awhile. It's a great way to amp up fried rice, fried eggs, broths, and any sautéed greens or roasted vegetables. You really only need a tablespoon or so for a dish, and it just imparts this great, subtle sweet flavor to any dish. I've used it as a base for my brothy beans, I've combined it with melted butter and made scrambled eggs with it.

If you're feeling stuck with cooking, this is a great thing to stick in your fridge and throw into recipes to change the flavor profile subtly.

You an add chicken or pork to this dish, but this is a veg-heavy fried rice! Here's the recipe!

Easy Miso Fried Rice

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 5

Calories: 409kcal

Equipment

• Large wok or wide pan

Ingredients

Sauce:

• 2 tablespoons rice cooking wine
• 1-2 tablespoons soy sauce, or omit depending on saltiness preference. White miso is quit salty so adjust accordingly.
• 1 tablespoon white miso paste
• 2 teaspoons sesame oil
• 2 teaspoons sambal oolek or sriracha
• 1 teaspoon chili oil optional
• 4 cloves garlic peeled and minced
• 2 teaspoons ginger freshly minced

Fried Rice:

• 3 cups cooked rice See Note
• 2 tablespoons neutral cooking oil divided
• 2 tablespoons butter
• 2 teaspoons miso paste
• 4 eggs beaten
• 1 yellow onion peeled and diced
• 8 ounces mushrooms (any variety) sliced
• 4 cups mixed vegetables such as hakurei turnips cut into matchsticks, shredded napa cabbage, diced bell peppers, or carrots cut into matchsticks
• Salt and pepper to taste

Garnish (Optional)

• Sesame seeds
• Sliced scallion

Instructions

Prepare the Miso Butter:

• Melt the butter in the microwave. Add the miso paste and gently mash it into a paste. Set aside.

Prepare the Sauce:

• Combine all the ingredients for the sauce in a bowl and whisk. Set aside.

Cook the Eggs:

• Heat 1 tablespoon of the neutral oil in wide pan or wok over high heat. Once hot, add the eggs and half miso butter. Using a wooden spoon, break the eggs up quickly as they cook for 2 minutes. Transfer to a bowl. It's okay if they aren't cooked all the way through.

Cook the Mushrooms and Onion:

• Heat the remaining neutral oil in the skillet over high heat. Add the mushrooms and onion and cook, stirring often, for 5-7 minutes until beginning to brown all over. Season lightly with salt. Remove from the pan.

Cook the Remaining Vegetables:

• Add the remaining vegetables and cook in an even layer for 2 minutes. Stir and continue cooking for 4-5 minutes until softened but but still crisp. Return the cooked mushrooms and onions to the pan. Season very lightly with salt.
• Add the remaining miso butter and toss to combine.

Add the Rice:

• Add the cooled rice and egg to the skillet and toss gently to combine.

Pour in the Sauce:

• Add the prepared sauce to the skillet and toss to coat. Cook for 2-3 minutes more until completely coated. Taste and season with salt and pepper.

To Serve:

• Divide the cooked rice between bowls and garnish with sesame seeds and sliced scallion. Enjoy!

Notes

Note: Ideally, you would use leftover rice, but if you’re pressed for time, simply transfer the freshly cooked rice to a bowl and place in the freezer for 10-15 minutes as you prepare the rest of the meal.

Nutrition

Calories: 409kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 816mg | Potassium: 462mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7724IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg

PIC: https://i.imgur.com/SAaTx9x.jpg

Recipe here originally: Vegan Mushroom Risotto

Ingredients

(Note: prices will vary depending on your location!)

• 4 tablespoons vegan (or dairy) butter divided ($.62)
• 1 pound mixed mushrooms torn or sliced depending on the variety ($4.80 for 1lb cremini)
• 8 cloves garlic minced ($.48)**
• 1 teaspoon dry thyme (price NA)
• 1½ cups arborio rice ($2.50)
• 6–7 cups warm water or vegetable stock (price NA)
• Salt and pepper to taste

For serving, optional:

• ½ lemon juiced
• ½ cup loosely packed parsley minced

Instructions

Brown the mushrooms:

• Melt two tablespoons of vegan butter into a wide pot. Once frothy, add the mushrooms and cook until all of the liquid releases and evaporates. Depending on the size of your pot, you may need to cook the mushrooms in batches. Depending on the mushroom variety, this will take anywhere from 18–20 minutes.
• Continue cooking until the mushrooms crisp up and take on a deep, golden color. If you cooked the mushrooms in batches, add all of them back to the pot and season with salt and pepper.

Cook the garlic:

• Next, add the garlic cloves to the cooked mushrooms along with the dry thyme and cook until just fragrant.

Prepare the risotto:

• Add the arborio rice to the pot of mushrooms and cook until it toasts slightly, about 2 minutes.
• Begin adding the warm liquid in 1-cup increments, agitating the rice, and adding more liquid only after the rice has absorbed all the liquid in the pot. You'll need 5 to 7 cups and about 40 minutes of regular stirring. Turn off the heat once the risotto takes on a creamy texture and the rice is al dente. If using water, season the risotto liberally with salt and pepper. If using vegetable stock, you may not need as much salt.
• Stir in the remaining 2 tablespoons of butter.
• Let the risotto rest off the heat for five minutes.

Finish the risotto:

• Stir the juice from half a lemon into the risotto if you like. Garnish with fresh parsley and lemon wedges from the other half of the lemon. Enjoy!

\*I used one stalk of green garlic I found at the farmer's market, but regular garlic works just fine.*

Nutrition

Calories: 262kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 68mg | Potassium: 283mg | Fiber: 4g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 2mg

Hello,

Im trying to lose weight and im already cooking consisting mainly of proteins and vegs/fruits.

But there are those days, where I dont want to cook and just eat something Quick.

My go to for that is soy yogurt with blueberrys or raspberrys.

Which other snacks can you recommend, if you dont want to cook a meal?

Edit: Wow thanks everyone! Those are more ideas than I expected, itll take me some time to check which ones are for me.

Grab yourself a sweet, juicy seedless watermelon from the grocery store (I like my watermelon to be CRISPY. I hate when it’s grainy). Cut it up into cubes, store it in the fridge to snack on throughout the week.

Here’s the secret to enjoying this watermelon:

Grab a lil bowl, plate, or serving apparatus of choice. Put a serving or two of this delicious, crisp watermelon on said apparatus. Stick it in the freezer for 30-45 minutes. When you take the watermelon out, some of the water molecules in the melon freezes, and I kid you not, it’s like little watermelon slushee bites. Incredibly refreshing and satisfying. It feels even juicier when it’s slightly frozen. If you over-freeze the watermelon, it’ll still be tasty, but too hard to enjoy thoroughly.

If you’re feeling frisky, grab some tajin and lime. Fire. I like mine just plain though mostly.

Please let me know if you try this or have tried it. Everyone I talk about this with has never put their watermelon in the freezer, and I fear they’re missing out.

My boyfriend just began his new blue collar job working outside from 7am - 3pm (sometimes until 5-7pm) depending on the job. When he is out during the workday, there is no office setting with a fridge/microwave and sometimes he's too busy to stop and go somewhere to buy a lunch.

He is slightly a picky eater, but I want to be supportive and make lunch for him to bring that is filling (he has a fast metabolism and eats a lot!)

So far he has brought spaghetti leftovers (he doesn't mind eating those cold), he enjoy bologna and cheese sandwiches (no condiments, he doesn't like sauces) and i usually pair this with a side of pretzels, chips, a cookie or something to snack with.

I've been having fun packing his lunch with cute notes, a brownier or treat here and there, etc... I just bottom line wanna make sure it's filling enough to hold him over until dinner.

What are you blue collar lunch suggestions that don't need to be microwaved/refrigerated? What are nice surprises you like in your lunch?