(Untitled)
You know, I usually love my bed. Nowadays I don't really want to lie down in it 'cos, you know, owie back. Which sucks. *sighs* SO I'm staying up way too late, watching House, catching up on last season. (How much did the brothers in 508 make you think of wee Sam and Dean? Don't lie. A lot, right? Was there fic? This is the problem of being a year
( Read more... )
Rice, potatoes, beans and certain pulses/grains.
For lunch you can have bean/grain/potato 'salads'. (I don't like the word salad because it makes me think of lettuce). Cous cous is a good thing to try - all you need to do is soak it in boiled water. Some packet instructions say to cook it, but I've never found you needed to. I don't know how it is where you live but you can buy large packets of this stuff from healthfood stores (which are cheaper than the fancy packeted stuff at supermarkets) and at asian stores/wholesalers (which are generally cheaper than healthfood stores).
I generally make large batches so I'm sorted for lunch for a couple of days. I generally cook up some chicken, courgettes/zucchini, mushrooms and onions and mix it into the cous cous (plus seasoning). But you can easily make this with minimal cooking. Cut up some cucumber, tomotoes, ready-cooked meats (such as tinned or sliced stuff), and chuck in some sweetcorn or other salady stuff.
Something else I like for lunch, which I'm having today, requires some cooking but it is so worth it on a cold day. It's basically a soup with a LOT of stuff in it that sometimes it's filling enough for dinner. I usually get the largest pan I have and fill it just over half way with water. I then cut up large chunks of whatever that's available. Carrots, onions, courgettes, cabbage, swede, parsnip, mushrooms, potatoes and some sort of meat. To make it extra filling, I add broad beans/pearl barley/rice. You'll have to add the rice 20 minutes before the end, otherwise, the beauty of this is that you can chuck everything in at once and forget about it for a while. Just make sure it's not overflowing and that there's enough liquid in there so that the ingredients can move around a little. Once the water starts to boil after you put the ingredients in, turn the power down and let it gently simmer for 1.5 hours. You could always set an alarm. I usually do this at the weekend when I have time and then my lunch is sorted for the next few days again.
For dinner, the same again. Rice, potatoes, beans, pulses/grains. And why not noodles? At chinese stores there are a lot of rice noodles, rice pasta and loads of different noodles that I'm sure some of them should be gluten free. Hopefully you have a store near you because there's certainly more choice than the local supermarket (at least for me) and a lot cheaper too.
I can't really suggest anything for substitute bread that doesn't involve making it yourself...
Hopefully some of this is useful for you. (I'm pretty sure all of that was gluten free) If you actually want more details I can happily talk/write about this stuff for ages. Also, I can make up some 'meal plans' for you if you give me a list of foods you eat/don't eat as well as a bit more about your cooking limitations.
Reply
I think couscous has gluten though. *frowns* But yeah, there should be rice pasta and noodles. And regular rice is good as well.
And soups for lunch seem to be the popular choice. lol
I'll hear from my doctor next week and I think she was talking about hooking me up with a nutritionist to help me get started. But once I know what I'm dealing with I would love to be able to hit you for more ideas, thank you.
As for cooking limitations... My mother started to teach me to cook when I was eight. I was suppoosed to make dinner once a week, which I did until I left home at twenty. At which point I still couldn't remember how to boil potatoes. Needless to say, my mother was really frustrated and my family suffered through many tasteless and burnt dinners over the years. lol Of course everyone else in my family are great cooks. I just didn't get that gene. lol
Reply
Leave a comment