I am mildly malnourished. I am far too thin for my height/age and I do not eat in sufficient volume or sufficiently healthily.
Cost is the major prohibiting factor. I live at home, but I pay for most of what I consume. (Breakfast/lunch.) I am working full time, saving for college.
Food preparation in advance is an option, but I tell myself I don't have the time to do so. Plus buying pre-prepared food is easier and I lack the motivation to make food if I can just buy it.
If I try to prohibit myself from spending (leaving my money/debit card in my car or at home) then I'll more than likely just not eat.
When it comes to preparing food at home, if there is something unhealthy, but gives the illusion of being filling, I will more than likely take that instead of taking the time to make something.
Also, slightly tangential, but still related: I can't eat food that has not-food parts. Examples: apples, I will cut up beforehand and eat only after slicing and discarding the nonedible parts. On meat that has a small amount of fat, I have to completely trim and remove it before starting to eat. I cannot even touch ribs, even though I know I'd like the taste, nor chicken with bones.
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Can you eat grapes, or do the stems give you trouble? Consider keeping canned fruit around (peaches, pears, mandarin oranges, pineapple, &c) or dried fruit (raisins, dates, craisins, papaya, whatever) as a way to get fruit that does not include non-food parts. Similar options exist with vegetables. Frozen also works - frozen cherries are already pitted for you just like canned ones.
Keep simple stuff around: for instance, buy hummus, spreadable cheese, guacamole, cold cuts, etc., and keep a sliced loaf of bread in the freezer. At will, break off an arbitrary number of slices, toast bread, put stuff on it, nom.
Hardboil eggs - you can do an entire layer of eggs (how many that is depends on pot size) in half an hour, during most of which time you don't have to be doing anything, and they keep really well. (Put eggs in a single layer in pot. Cover with cold water, plus an inch above the top of the eggs. Bring to a rolling boil, then remove from heat, cover, time 15 minutes, and then drain them and put them in cold water with some ice to bring the temperature down. Store in fridge. To eat, peel (thereby removing all nonedible parts) and take a bite; good with salt, better with salt and also other spices.)
Grapes are fine if I pick them off the stems and discard first. Canned fruit is actually a good idea. Those single-serving Dole fruit cups also come to mind as something I can toss in a bag with a spoon, no preparation necessary.
And actually, the hardboiled eggs all-at-once thing seems like a good idea. I think it'd be easier to prepare in advance if it's a one-time investment of an hour total prep/cook time every week rather than 15 minutes the night before every day. Even building a half dozen sandwhiches Sunday evening seems like less of an investment than making one an evening. Any other ideas for batch food-making?