I live in an area where taking public transport to get food adds between 2 and 3 hours to get to the nearest shops. I avoid shopping on the weekend. There’s a bulk food order that goes out on Friday or Saturday night but I can’t imagine what I’ll feel like eating on the following Monday, let alone Wednesday. Sometimes I’ll do bulk food prep and by the time I’ve finished preparing the food I’m so disgusted by the idea of food (especially that food) that I don’t eat it, which is also the case if I’ve eaten the same meal multiple times in a row. I apparently will just wait out the clock (food goes off) instead of eating food I don’t want to. I don’t like pasta (again, the main thing motivating me to eat pasta is the threat of someone yelling at me, hunger alone isn’t enough).

Uber eats and taking ubers to go shopping is expensive. The freezer is full because there’s five people living entirely separate lives in the household.

idk what I’m supposed to be doing. It’s hard to eat at all even if I wasn’t trying to be healthy, meat reduction etc.

I recently got a full time job after about a decade of no employment, so I pretty much don’t have energy on weekdays either.

  • bubbalu [they/them]@hexbear.netEnglish
    3·
    3 months ago

    Do you have much experience making beans and things from dried? I tend to only go grocery shopping 2 times a month and mostly eat ‘pantry soups’ which is what I call making soup from dried things, condiments and spices. It’s actually pretty healthy and tasty and the flavor can be changed a lot. Here are two templates:

    Lentil Soup

    • 1/4-1/3 c red lentils per serving (i.e. I use about 1/2 a cup if I want to make two meals)
    • 1 Onion diced (optional)
    • 1 Big Scoop jam or chutney (citrus or mango ones work best)
    • 1-2 Tbsp Bouillion (cheaper and more space efficient than stock)
    • Spices (lemon pepper, garlic salt, curry powder, chili powder, **powdered onion **, nutritional yeast)
    • Tomato paste or tomato sauce (optional)

    Pretty much just toss it in a pot and boil until the lentils are at a nice consistency. For added flavor, add a big dollop of plain yogurt, spinach, or frozen peas (hard bc the freezer situation)

    Grain Salad

    • 1/2 c couscous or quinoa or bulgur or barley
    • opt: stock or bouillion for the grain water
    • dressing: vinegar, oil, salt and any of the following: mustard, dried herbs, pepper, sugar
    • any of the following diced mix-ins: toasted nuts, olives, beets, onions, anchovies, sardines, garlic, parsley, mint, basil, dates, raisins, tomatoes, sun-dried tomatoes.

    This one also takes about 15 minutes. Start the water boiling for the grains. While that’s going, make the dressing and chop the other things. If chopping is too much work, just throwing in a handful of nuts and raisins makes for a good, filling meal.