Almonds tend to be one of mine in a pinch, a good fresh apple too, but I’d love to know some more, particularly in terms of meals.
I think roasting or air frying is the way to go. How about something with roasted potatoes (or other veggies, like cauliflower), or roasted legumes?(roasted chickpeas tend to be popular!)
Celery with various toppings. Peanut butter, hummus, and while I haven’t tried I’m certain a tuna or chicken salad would be great on some celery.
I’ve replaced tuna salad with salmon salad in an effort to reduce my mercury consumption.
Here’s my favourite salad: Juice two oranges and half a lemon, put in a big bowl. Thinly slice three apples, immediately put the slices in the bowl with the citrus juice. Grate 1 cm of ginger if you like it, mix in. Add in cooked beluga lentils, however much you want. It stays crisp for about three days in a good fridge. I tend to use a mandolin to slice the apples, so they’re chip sized - smaller pieces get soggy quicker.
It’s also great as a side dish.
never tried lentils and citrus, that sounds interesting!
It stays crisp for about three days in a good fridge.
Ooh, that’s the kinda meal-prep I’m after, particularly when it comes to healthier stuff (it all seems to go bad so quickly, I feel like I must be handling it all wrong)! Also, this speaks to how basic my meal prep is, but when I read mandolin I couldn’t help immediately thinking of the musical instrument instead, lol
Maybe they seem to go bad quickly because there’s no added preservative :D Having said that, I made this Korean marinade two weeks ago - gochujang, garlic, chili peppers, an apple, soy sauce. I put it in a jar and we haven’t been using it as much as we could. I’ve been expecting it to go bad, ferment, or grow mould for a while, but it’s still good. I think it’s all the salt acting as preservative? I really don’t know.
gotta be the salt, though gochujang does have some sugar (or corn syrup) in it and that can also act as a preservative.
I’ve been eating sprouts, e.g. fenugreek, radish, broccoli, and clover, for about 2 years. I usually eat the sprouts with hummus I make from sprouted, chickpeas, lentils, and/or mung beans. It’s a good way to get fiber in your diet without the sugar.
I often throw panko on meals just before eating them to give them a little crispiness.
