So, this depends a lot on your taste and texture limitations. Would you be willing to share the kinds of flavors that have worked well for you in the past?
I’ve been theorizing recently that I could mitigate the loss of safe food events by seeking the base flavors I like and combining them with food textures I tolerate or enjoy, with the goal of making the same food taste entirely different throughout the week.
For example: full size carrots, great texture but way too carrot-y. Get a bag of carrots and 2 limes - get an extra lime if you dislike carrot flavor but like texture. Preheat oven to 425°F with a rack moved to the top slot. Cut carrots diagonally in 1/2" to 1" chunks, toss the chunks in olive oil such that they’re all coated in it. Arrange oiled carrot chunks on an oven pan (baking sheet?), place in fully preheated oven for 20 minutes and wash the mixing bowl with soap then rinse and dry it. While carrots are cooking, zest the limes into the mixing bowl. Once carrots are done, put them into the mixing bowl and mix thoroughly so they’re all lime zest coated. Nutritious and tolerable.
Another good one is rice made with flavor. I’ve got two flavors so far: garlicy (2-3 cloves) basmati rice and garlic(2-3 cloves)+gingerroot(1-2 thumb) jasmine rice. Measure out 1 cup of rice and 1.5cup water. Mince the flavor or get it in those pre-minced jars. Melt 1tbsp butter in medium pot, medium heat - enough heat that the butter bubbles a bit when melted. Once melted, toss in the flavor and let it sit 30-60seconds - let it get fragrant, move flavor around the pan a bit intermittently. Toss in rice, let sit for maybe 10 seconds (not sure why, it seems to improve texture). Toss in water. Add a portion of salt, start with a teaspoon and adjust in subsequent meals to taste. Increase heat to medium-high, enough to get the water boiling. Once boiling, turn heat down to minimum (often the 1 setting or Lo setting). Place lid on pot, set timer for 15 minutes. When timer dings, turn off heat and set pot on a cool burner for 5 minutes. Fluff with fork and eat; save extra in fridge for max 1 day, 2 if you like to live life on the edge.
If you can afford it, I recommend something like hello fresh because they take the hardest parts of new recipes out of your brain. Try their food and steal their ideas. You can even skip shipments and keep downloading the PDF recipes fron their website. Just steal that flavor!
I can get you a copy of the recipes I have if you direct message me.
Extra comment because that one was long. You mentioned protein needs - for this I recommend chickpeas. They have a mild to savory flavor and texture depending on how prepared. Tossed in olive oil and baked, they are very savory and go great when baked with red onion slices and shawarma spice. Otherwise, raw chickpeas can be made into a great curry!
So, this depends a lot on your taste and texture limitations. Would you be willing to share the kinds of flavors that have worked well for you in the past?
I’ve been theorizing recently that I could mitigate the loss of safe food events by seeking the base flavors I like and combining them with food textures I tolerate or enjoy, with the goal of making the same food taste entirely different throughout the week.
For example: full size carrots, great texture but way too carrot-y. Get a bag of carrots and 2 limes - get an extra lime if you dislike carrot flavor but like texture. Preheat oven to 425°F with a rack moved to the top slot. Cut carrots diagonally in 1/2" to 1" chunks, toss the chunks in olive oil such that they’re all coated in it. Arrange oiled carrot chunks on an oven pan (baking sheet?), place in fully preheated oven for 20 minutes and wash the mixing bowl with soap then rinse and dry it. While carrots are cooking, zest the limes into the mixing bowl. Once carrots are done, put them into the mixing bowl and mix thoroughly so they’re all lime zest coated. Nutritious and tolerable.
Another good one is rice made with flavor. I’ve got two flavors so far: garlicy (2-3 cloves) basmati rice and garlic(2-3 cloves)+gingerroot(1-2 thumb) jasmine rice. Measure out 1 cup of rice and 1.5cup water. Mince the flavor or get it in those pre-minced jars. Melt 1tbsp butter in medium pot, medium heat - enough heat that the butter bubbles a bit when melted. Once melted, toss in the flavor and let it sit 30-60seconds - let it get fragrant, move flavor around the pan a bit intermittently. Toss in rice, let sit for maybe 10 seconds (not sure why, it seems to improve texture). Toss in water. Add a portion of salt, start with a teaspoon and adjust in subsequent meals to taste. Increase heat to medium-high, enough to get the water boiling. Once boiling, turn heat down to minimum (often the 1 setting or Lo setting). Place lid on pot, set timer for 15 minutes. When timer dings, turn off heat and set pot on a cool burner for 5 minutes. Fluff with fork and eat; save extra in fridge for max 1 day, 2 if you like to live life on the edge.
If you can afford it, I recommend something like hello fresh because they take the hardest parts of new recipes out of your brain. Try their food and steal their ideas. You can even skip shipments and keep downloading the PDF recipes fron their website. Just steal that flavor!
I can get you a copy of the recipes I have if you direct message me.
Extra comment because that one was long. You mentioned protein needs - for this I recommend chickpeas. They have a mild to savory flavor and texture depending on how prepared. Tossed in olive oil and baked, they are very savory and go great when baked with red onion slices and shawarma spice. Otherwise, raw chickpeas can be made into a great curry!