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.
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.
14 Comments
kingcake@lemmy.world · 7 pts · 3y
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.
melmc@kbin.social · 4 pts · 3y
I've replaced tuna salad with salmon salad in an effort to reduce my mercury consumption.
BakingCookies@lemmy.world · 1 pts · 3y
I always put chopped celery into my tuna salad for a nice crunch, but I like the idea of putting it on celery too.
ComeScoglio@lemmy.world · 6 pts · 3y
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.
ElectroVagrant@lemmy.world · 2 pts · 3y
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
ComeScoglio@lemmy.world · 3 pts · 3y
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.
tallwookie@lemmy.world · 1 pts · 3y
gotta be the salt, though gochujang does have some sugar (or corn syrup) in it and that can also act as a preservative.
tallwookie@lemmy.world · 1 pts · 3y
never tried lentils and citrus, that sounds interesting!
tallwookie@lemmy.world · 5 pts · 3y
edamame - they're pretty crunchy in a salad. I usually get them shelled/frozen. easy to eat.
melmc@kbin.social · 4 pts · 3y
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.
ElectroVagrant@lemmy.world · 1 pts · 3y
Mm, I haven't had radishes in awhile. They've a nice crunchiness to them as I recall.
ComeScoglio@lemmy.world · 2 pts · 3y
Radish with a yoghurt dip, yum! That was my friend's child's favourite food when she was 3 and I basically learned to love it from the baby.
Katrana@discuss.tchncs.de · 2 pts · 3y
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!)
joejoefashosho@lemm.ee · 2 pts · 3y
I often throw panko on meals just before eating them to give them a little crispiness.