I’m not veggie but not really a huge meat eater either, I need to eat more veg really but because I don’t cook I buy basic salad then watch it go off.
Like mention of veggie lasagne did just set my appetite off that sounds awesome but I make all these excuses not to cook like I live alone (part time kid here who eats her own favourites so don’t have to consider her).
I think working from home means I could potentially try a bit more cookery, but I’ve stuck to grabbing a bacon butty. I finally feel I might have a bit of a grip on the binge eating I was doing but I’m a bit ‘scared’ of enjoying food now I think? I’ve eaten freezer gravel today and feel crappy for it. left to my own devices I just eat toast and various other easy to grab beige carbs
Ah... well that all sounds familiar. I do love to cook, but I've had/have issues with food and I always worry I am going to get into those binge eating/massive meal habits again. Also ditto with the toast. Though it's a place to start too.
I've banged on about this before, but marinading good cherry tomatoes in salt, good olive oil, pepper and a tiny bit of sugar (and if you want sharpness a bit of sherry vinegar) elevates them to something else entirely. I also like this, because it means I can prep something really simple early on in the day and have little to do to turn it into a meal later. So, do that, then when you're hungry, you can..
Toast a couple of slices of bread, rub with cut end of a garlic clove, top with tomatoes (and basil if you feel fancy) and eat.
Add mozzarella and basil for traditional caprese salad, or avocado for something bit more substantial.
Cook some pasta, toss the tomatoes through it let it warm a bit in the saucepan and shave in some parmesan.
Make an omelette, either plain, with a few herbs (parsley and chives say, stirred into the egg) and serve tomato salad alongside.
More things to go on toast - mushrooms, cooked in butter and a little oil to stop the butter burning, at a highish heat so the juice evaporates and they are a bit toasty. Bit of thyme through them, and/or a little garlic (chuck that in near the end so it doesn't burn). Smashed avocado (know it's now basic
witch territory, but there's a reason, it's good, smash it up with lemon, salt and pepper, with a drizzle of chilli oil on it, if you like heat.
My daughter's favourite wrap - cooked salmon, spinach leaves, yoghurt chive mayo (half and half yoghurt and mayo mixed, with some scissored chives in there) and avocado (leave out the avocado and add more salad if you prefer.
More cooking. Chicken thighs are your friends. Individual portions and you can reheat ok, or use leftovers in sandwiches.
Marinade in olive oil, thyme, 2 red onions sliced into 8ths (half, then quarter the halves), juice of two lemons, then cut the lemon halves into quarters and chuck them in the marinade too, salt and pepper. Do this in the morning or the night before, then whack into oven for about an hour on 180-200. Turn after 30 mins, check after 45, let them go as caramelized as you like. Nice with microwaved rice, or mash. (Can add sausages to this traybake)
Leftovers nice in sandwiches, or tossed through pasta for another dinner.
Or marinade in za'tar and olive oil, does all the work for you, then just bake for 45 mins for middle-eastern flavour. In a wrap with salad and hummus and chilli sauce. Or with rice and yoghurt and salad.
Bake salmon fillets. Sheet of baking paper (or foil). Add salmon, mix thinly sliced spring onion, sesame oil, soy sauce, little bits of sliced ginger, sliced garlic, rice vinegar and honey and pour over. Make a parcel and bake for 20 mins for one supermarket slice of salmon or 30 or so for two. Sort of asian flavours. Again with rice, or noodles tossed with sesame seeds, sesame oil, soy and more spring onions.
Or med version: same parcel principle, but salmon, thinly sliced courgettes, thinly sliced red pepper, or any veg you fancy, it will all steam. Green beans are nice. Add a little butter, thyme, lemon and salt and pepper and some garlic (if you like). Bake until the salmon is flakey and veg are tender. This is very forgiving in terms of cooking time, as it steams in the paper. Not much clearing up either.
I'll have a think about more if they are on the right lines.
I usually do it with some sauté potatoes or some pesto spaghetti on the side.
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