ideas for more variety and less cost in my diet?

oceanspirit

Well done you for changing your eating habits :j.

Ask Occupational Therapy when you see them for a perching stool (hopefully they will offer you one anyway) - then get out all the ingredients you need before you start, so you can perch whilst preparing food. I have hand/wrist and spinal problems too so I understand how difficult you will be finding meal preparation, not to mention getting over the fatigue to actually get in the kitchen in the first place.

I do make soups, but really simple ones. Chilled avocado, cucumber and mint is lovely in the summer and very easy to prepare. Brocoli and fennel, carrot and ginger, pea and basil, lentil, all have few ingredients so not much washing up and if you make enough for 3/4 portions, then you can eat one and freeze the rest for your "off" days.

Other useful gadgets: -

an electric tin opener (all you do is rest it on top of the tin, press the start button and it does it all for you - my favourite kitchen gadget!!)

a lightweight wand blender (my mum has a really heavy one, but mine which came from Woolworths is really light and easy to clean). This means you can blend soups in the saucepan without having to lift the pan off the hob.

saucepans with two "ears" for handles instead of one long handle - this means you can lift them with both hands/forearms and spread the weight. Take care though because the handles can get hot.

jar opener - the best one I have is from Lakeland. It has two rubber loops on the end of a handle. You put the rubber loops over the jar, one around the neck and the other on the lid, then turn the lever on the end of the handle gently, and the lid pops open (sounds complicated but it's very easy to operate).

I keep heavy equipment out on the worktop. I have a small wooden chopping board and one small very sharp knife which does everything I need so washing up is minimal. I make a stir fries in one of my non-stick 2-handled pans - much lighter and easier to wash up.

Finally, re-arrange your kitchen store cupboards so that the cupboard with your ingredients in is above where you do your food preparation. This saves you using up energy moving about the kitchen to find your herbs, tinned and dry goods.

If I think of anything else, I will let you know.

Ames

oceanspirit wrote: »

Well done you for changing your eating habits

:j.

Thank you!

Ask Occupational Therapy when you see them for a perching stool (hopefully they will offer you one anyway) - then get out all the ingredients you need before you start, so you can perch whilst preparing food. I have hand/wrist and spinal problems too so I understand how difficult you will be finding meal preparation, not to mention getting over the fatigue to actually get in the kitchen in the first place.

I'll ask them for one, thanks

I do make soups, but really simple ones. Chilled avocado, cucumber and mint is lovely in the summer and very easy to prepare. Brocoli and fennel, carrot and ginger, pea and basil, lentil, all have few ingredients so not much washing up and if you make enough for 3/4 portions, then you can eat one and freeze the rest for your "off" days.

I'll look into soup recipes

Other useful gadgets: -

an electric tin opener (all you do is rest it on top of the tin, press the start button and it does it all for you - my favourite kitchen gadget!!)
Already on my list to ask for!
a lightweight wand blender (my mum has a really heavy one, but mine which came from Woolworths is really light and easy to clean). This means you can blend soups in the saucepan without having to lift the pan off the hob.

I'll look out for one once I'm used to things and know I'm going to use it, as per greenbee's advice, I've got a habit of buying things I never use.

saucepans with two "ears" for handles instead of one long handle - this means you can lift them with both hands/forearms and spread the weight. Take care though because the handles can get hot.

Didn't think of that, brilliant idea!

jar opener - the best one I have is from Lakeland. It has two rubber loops on the end of a handle. You put the rubber loops over the jar, one around the neck and the other on the lid, then turn the lever on the end of the handle gently, and the lid pops open (sounds complicated but it's very easy to operate).
I got some kind of jar opener from Lakeland years ago but can't figure out how to use it, it's got handles then complicated metal things at the end. I saw a rubber one in Morrisons the other day so I'll try that.
I keep heavy equipment out on the worktop. I have a small wooden chopping board and one small very sharp knife which does everything I need so washing up is minimal. I make a stir fries in one of my non-stick 2-handled pans - much lighter and easier to wash up.

Finally, re-arrange your kitchen store cupboards so that the cupboard with your ingredients in is above where you do your food preparation. This saves you using up energy moving about the kitchen to find your herbs, tinned and dry goods.

Unfortunately I can't do this. My kitchen's the smallest in the world and I only have three cupboards, two bottom and one top. The top one I can't open if there's anything in the drying rack, and one of the bottom ones doesn't open all the way because of the fridge freezer. I'm going to get a cheap wide shelving unit to keep things on. Same with the worktops, I don't have any. I've got a mini cooker on top of one cupboard, because it's easier than bending over into a proper oven (and I don't have room for a proper oven if I also have a washing machine), the microwave on top of the other cupboard, and kettle etc on top of the washing machine.

Although at least moving around the kitchen doesn't take up much energy!

If I think of anything else, I will let you know.

Greenbee, thanks for the link to the wok, I'll look into getting one next week when I have money again!

The health food shop is fab, it's got a brilliant selection. I'll have to ask for advice though about what will work together. Great idea about getting things a bit at a time, I've just opened a new back of muesli, so by the time that's used up I'll be ready to make my own.

You're right about not spending money until I know I'll stick with it, I'll wait a few months and see how I'm getting on, I'll just get the wok now because I've currently only got two pans and could do with it anyway!

Good luck with the job application!

jackieglasgow

salad's a good idea thanks, I can't make my own soup though because of the preparation and washing up that's involved. I know that sounds like a cop out, but I get so much pain in my wrists, and in my back if I stand for any length of time.

Sorry, not sure how to quote part of a post! Why not but frozen veg ready chopped like carrots, leeks etc, the you can either choose to make a big pot of soup and freeze, or make small one or two portion pots at at time, with a stock cube, some lentils and assorted veg? Red split lentile will cook in about an hour as a pot of soup with carrot, leek and perhaps some of that diced chopped swede you can but, and that would cover one or two of your five a day, and a protein for that meal too? I tend to chuck anything in soup, and always stick in some lentils for extra protein (vegetarian), and if you get a hand blender then the same suop pureed can taste quite different the second time you eat it!

Ames

Thanks that sounds good! But how do you make soup? Sorry, I'm really not very domestic...

greenbee

Ames wrote: »

Thanks that sounds good! But how do you make soup? Sorry, I'm really not very domestic...

The easiest way to make soup is in your slow cooker. Bung a selection of vegetables in it (think about what goes together!) with either some cooked tinned pulses (flageolet, borlotti and cannellini are nice in soup) or some red lentils (these don't need pre-cooking), and a stock cube and some water, switch on and leave overnight. You'll learn through trial and error what does and doesn't work, and what proportions to use. Just be brave and go for it - even if it means eating a few not very exciting things to begin with, you'll get the hang of it eventually!

jackieglasgow

For this example for you, we'll assume all veg is frozen, pre prepared, which is usually about £1 a bag, and although not the cheapest way to uy veg, it's easier if you can't do all the prep, and also means zero waste, so possibly cheaper in the long run.

You can make it in the slow cooker, but what I meant was, if you decided in the morning you fancy some soup, just stick a handful or two of sliced carrots one of sliced leeks or diced onions, and any other veg you fancy, a stock cube or two then enough water per the stock cube packet, add a good handful or two of red lentils (no need to soak) and bring to the boil. You'll get a slight scum on the top aftera minute or two, skim this off with a ladle, reduce the heat to about 1/2 and simmer for about an hour, your soup will be ready by lunch.

Yellow split peas are absolutely delish instead of red lentils, but you have to soak them overnight, so a wee bit of forward planning is needed for that - you could also stick in a bit of fried off bacon of ham if you have some lying around or ready to go off. Any veg can be made into a soup, it's all trial and error, and as long as you're not using veg you don't like anyway, the result's usually pretty tasty.

I'd also suggest you try freezing your bread, It would add a bit of variety, and if you buy wholegrain it will be much better for you, and fill you up for longer. Also, what about porridge for breakfast. I like it the traditional way, cooked in water with milk over it, but you can make it with milk, add fruit (dried or otherwise), and honey. Cheap, very very tasty and filling and nutritious. HTH

Ames

I went to a carboot today and got a big set of shelves for the kitchen, it'll make organising things soooo much easier.

I also got a load of veg at the farmers market, even peas which I normally hate but vaguely remember having fresh as a kid and liking.

My problem is, how do I store it all? My mum used to keep veg in cupboards, which is what I did. But my sister keeps it all in the fridge. I've started doing that but it seems to go off quicker?

I've got cabbage, peas, brocolli, cherries, beans and spinach.

Also when I buy potatos, do they go in the fridge?

And I'm right that it's ok to just cut off the sprouts on potatoes, and that if spinach starts to wilt it can go in omelettes or whatever? I'm afraid I'm one of the people that ignore sell by dates, if it looks smells and tastes alright then I'll eat it!

Sorry to ask such stupid questions, I'm embarrassed about my lack of domestic knowledge!

greenbee

Your mum's kitchen was probably cooler than yours or your sisters are, which is why people tend to keep things in the fridge now.

Make sure that anything you store out of the fridge is out of direct sunlight and stays reasonably cool (ironically this may be easier in summer than in winter when you have the heating on!). Cabbage and potatoes should stay out of the fridge (but potatoes need to be kept in the dark - if they're in a paper bag, wrap in a few layers of newspaper; if they're in plastic, take them out of it before storing). Cherries can stay out in a fruit bowl, as I'm sure you'll eat them quickly! Just check them over a couple of times a day to make sure nothing is going mouldy and contaminating the rest. Spinach should be kept in the fridge, and not washed until you need to use it (this goes for most things - the dirt helps them stay fresh!). I'd eat the peas first.

And yes, it's fine to cut the sprouts off potatoes, use tired-looking spinach, cut the dead bits of cabbage/lettuce leaves etc.

Willowx

If you do buy bread and freeze it in pairs as someone suggested earlier be sure to reuse the bags, plastic and waxed bags can be washed a few times which will help keep costs down.

There is a greenfingered board here http://forums.moneysavingexpert.com/forumdisplay.html?f=134 They may be able to help you make your berry bush more fruitful and offer suggestions of easy to grow fruit/veg etc if you are interested in expanding this at all.

There is a slow cooker thread here http://forums.moneysavingexpert.com/showthread.html?t=43570&highlight=slow+cooker+thread which has various recipes in if you have the time/inclination to read through as well as various other threads on this board.

There is the old style mega index here http://forums.moneysavingexpert.com/showthread.html?t=235198 if you haven't read through that before, it breaks the board down into sections with various information on.

Well done on how far you have come and good luck for keeping going, once you have been doing this for a few months it should become more natural and you will have to think about it a lot less.

Ames

Thanks greenbee, I was sure some veg shouldn't be in the fridge. Actually, my kitchen is way colder than mum's, I don't have heating just a horrible blown air storage heater thing which I try not to use. So my kitchen's always nice? and cold.

Thanks for the advice about the cherries, unfortunately they didn't last long enough to make it to the fruit bowl...

Thanks for the links Willow, I think I'll have a look through some slow cooker recipes and make a list of a basic storecupboard to have for it and build that up, I don't want to start using the slow cooker until I'm totally used to eating 'proper' food, rather than ready meals. It'll be the next step after I've introduced more and varied veg, which I'm doing already.