Hello hello! So I’m trying to broaden my culinary horizon right now, things have gotten a bit stale since I have a mild case of ARFID and tend to fall back on safe foods (protein bars, fruit pureés, burritos) when I don’t keep an eye on my diet. Ideally I’m looking for something that’s healthy and reqires little prep. And it should be obtainable in Germany. But if the title speaks to you in any other way I’m interested to hear your thoughts anyway.
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Millet, Spelt, Cranola, …
There’s many grains you can put in pillows 🛌. Although you generally use the chaff.I’ve heard good things about buckwheat
Fucking trust me on this - roasted radishes.
Try it and thank me later.
Edible insects! They yummy!!! 😋😋😋
And there are many established culinary practices for cooking them from vastly different cultures, so there’s also a good variety of recipes you can find and try out!
what food item area people sleeping on
I sleep on a mattress, actually.
Yeah, but I’ve got chip crumbs on mine
I’ve really been enjoying chia seeds recently. They are great in smoothies. Spinach too, it’s essentially undetectable so you can just add a handful of either. Works great in any type of smoothie, and feels like “dessert” even when it’s just fruits and veggies and seeds. Plus, you can freeze (or buy) frozen produce, or freeze what you can’t eat, so it keeps for ages.
Unflavored yogurt tends to work best, imo.
Charcuterie plates
Cold cuts, cheeses, fresh/dried fruit, vegetables/pickled vegetables, bread/crackers, etc.
Make whatever plate combination you’re in the mood for from a variety selection, i like to stock about 3 options from each category to feel like I have choices
Girl dinner is trending if anything, not exactly being slept on.
Fair 😂 I focused on easy/low prep and availability in Germany which brought me to the german deli/bakery I used to go.
Do r our food in your bed. It will be gross, and be very uncomfortable for sleeping.
How do you feel about oatmeal? It’s healthy and has much more potential for adding flavors to than most people ever consider. It’s pretty neutral and makes a good canvas for other flavors.
For example, you can add cheese to make something like a healthier Mac and cheese. The starch makes it sort of creamy.
But you might want to upgrade from rolled oats to steel cut oats. You get much more “tooth” to your oatmeal and not just mush. Unless the mush is what you like. You can also use whole oats for even more “tooth”.
Sumac. Put that shit on your winter baked potatos peeps, you’re welcome
hay.
Another post, another horse
Hay gurl
Rice cooker saved my life. I add whatever I have lying around that doesn’t require cooking like ham, pickles, canned veggies or fruits, fresh or dried fruits, etc, and if I’m feeling fancy I might boil eggs. Plus mushroom sauce, oyster sauce, fish sauce, or soy sauce. If you can find black rice in asian supermarkets it’s even better.
Green beans!
Spices! Smoked paprika, curry sauce and spices, turmeric, southwest seasoning, garlic everything!
Where would I be without smoked paprika
Gochujang paste - Korean fermented red pepper paste. It has a really tasty, slightly spicy flavor, that tastes great in soup/ ramen or coating noddles/pasta.
Rule of thumb: whatever amount of a spice a recipe calls for, double it.
I did that once with bay leaves, that soup was…so mildly off.
I have absolutely no idea what difference bay leaves make. I keep putting them in things, mainly due to blind allegiance to the recipe, but if you put a gun to my head and demanded that I describe the taste you’d just have to shoot me 'cause I wouldn’t be able to it.
(The fact that the leaves are too tough to eat by themselves to understand their flavor doesn’t help either. Maybe I should try grinding one into a fine powder or something.)
In normal amounts, they add a sort of pleasing background note. They mostly help other seasonings feel more rounded.
When placing a bunch in, it tastes…off. Bad? Strong in a bad way. Overwhelming other tastes.
Soups. Find Cooks Illustrated Best Soups cookbook. Learn to make and can your own broth. It doesn’t change everything but it changes a lot.
lentils! chick peas! beans! legumes in general, they are great! you can integrate them into anything…
(ie. cook a bunch of lentils to eat warm with whatever veggies you can steam… but leftovers the next day are turned into a salad, etc. )
