As someone with a significant food sensitivity to an ingredient in nearly all savory foods (the allium family which includes garlic, onion and so on), eating a meal at a restaurant or take-away tends not to end in a gut-happy place. Even though it takes more effort and planning on my part, I find pleasure in creating recipes and tasting the results of my labor. The rarest of treats is a friend making an allergy-sensitive meal for me.
I’ve changed strategies more times than I can count in terms of how I procure food. I used a home delivery ordering system for a while. Next, I went to the store several times a week. My latest strategy is to go to the store only one time a week, and to buy a few foods that can last until about four days into the week when I make a second round of dishes. This summer, I hope to spend lots of time at farmer’s markets buying the freshest possible vegetables and fruits.
I have a few weapons of choice in making my own meals, namely, slow cookers of various sizes, a Vitamix, a toaster oven, and cast iron pans. The slow cookers allow me to roast meats, marinate beans and tenderize vegetables. My Vitamix is vital for daily smoothies and rich, creamy soups. I bake breads and reheat food in my toaster oven. I actually do not have a microwave at my house! When the one I’d bought in college stopped working, I didn’t replace it and find that I rarely miss it. Finally, the cast iron pans let me crisp meats and veggies.
There was a time where I wrote out elaborate meal plans for six months at a time, week by week and ingredient by ingredient. As of late, I am more spur-of-the-moment and less creative with the effort I put into what I am making. I like to have the same breakfast every day and to then vary what I eat through the rest of each day. I always include a lot of fruit, some vegetables (my sticking point), meat and/or soy products and some whole grains. Beans are the food group of which I would most like to increase my consumption. I’ve had a lot of issues digesting pork which is what I like to have with them, so that has made finding dishes in which they work more difficult.
How much do you like to cook homemade meals? If you don’t get to have them as much as you’d like, what barriers get in the way? What are your methods of buying food items? Which cooking tools must be in your kitchen? How do you meal plan?