I’m a super lazy cook. Left to my own devices, I try to avoid it at all costs. Some friends of mine recently had a baby and told me about the baby’s foods: berries, peanut butter, bananas, applesauce…basically my home-alone diet. Apparently, I eat like a one-year old.
I can’t stand all the prep-work and I don’t have a good feel for proportions. I can pull something decent together if it’s for a dinner with a minimum of four people, but when it’s just me, something always goes sideways.
After some major revelations at the doctor’s office a month ago, my diet went from limited to restricted: no yeast, no gluten, no sugar of any kind (including cutting back to about 25% of my normal fruit habit), no fermented foods, no citrus, and no vinegar (except for apple cider vinegar). And I’m vegan, so…I’m a really fun person to invite to a dinner party. Always bringing something you can eat everywhere you go helps.
The sugar thing is the hardest part for me. I love to bake. I love dessert: sugar is my blindspot. When my doctor recommended that I stop eating all sugar, I was in total denial. In the spirit of happy-new-year-lets-get-our-act-together, I had already stopped eating refined sugar, but it turns out that I eat an enormous amount of other kinds of sugar as well.
What I’m getting at is that I now need to learn how make foods for myself that don’t taste like hot cardboard soup, are filling, fit into my pile of no’s, and give me the right nutrients.
My first problem is lunch. Straight lettuce-based salads are delicious, but I’m always hungry about an hour later. Since I’m so lazy, making an ineffective salad every day sounds like something I would not be able to sustain..
…unless I bought a food processor! I wish I had done this a lot sooner, but I always thought they were so expensive. I finally found a refurbished Cuisinart for sixty dollars and used some Amazon points to knock the
price down to forty. A food processor is a lazy cook’s best friend. It quickly and perfectly does all prep things I don’t like doing and makes me feel like I can actually do things in the kitchen.
So, for lunches, I’ve been making Kitchen Sink Quinoa Bowls. I try to keep a jar of cooked quinoa handy during the week because it aids my lazy habits but also ensures that I actually eat adult foods instead of baby foods when I’m home alone. Then I add whatever kind of vegetables I have around and let my food processor do all the work.
Kitchen Sink Quinoa Bowl
Cost of groceries: $ Time: 15-20 minutes
1/2 cup cooked quinoa (or more if you want)
1/2 cucumber, sliced into sticks
2 carrots, sliced into sticks
1 tomato, chopped
1/2 avocado, sliced
2 sticks of celery, cut in half
1T of sesame seeds
for the dressing:
2T olive oil
2T apple cider vinegar
2T liquid aminos (if you’re on the candida diet, leave this out)
- put the cucumber, carrots, radishes, and celery through the food processor (with whatever blade you prefer)
- pour into bowl with quinoa and tomato slices
- mix all dressing ingredients and add to bowl
- stir together
- add avocado