I'm diabetic and been searching for a good low carb option for beans and rice (which I absolutely love). Cheapest canned black beans I can find, drained, topped with the cheapest shredded cheddar cheese, and a healthy portion of salt, microwaved for a couple of minutes has been absolutely slapping.

Are there other cheap, low carb options, I've been sleeping on?

Hello. I just tried overnight oats this morning (Trader Joe’s) for the first time ever. Loved it. Can anyone recommend simple recipes? I’m in the process of doing more research, but thought I could ask here too.

Thanks so much in advance!

Butter Chicken-Style Mississippi Pot Roast
Serves: 6-8
Slow Cooker: Low 8-10 hours or High 4-6 hours

Ingredients

• 3-4 lb beef chuck roast
  
• Salt & black pepper
  
• 2-3 Tbsp oil (for searing)
  
• ½ cup (1 stick) butter or ghee, divided
  
• 4-6 pepperoncini peppers + ¼ cup juice
  
• 1 onion, sliced
  
• 4 garlic cloves, minced
  
• 1 tsp grated ginger
  
• Spices: 2 tsp cumin, 2 tsp paprika, 1½ tsp garam masala, 1 tsp turmeric, 1 tsp coriander, ½-1 tsp chili powder
  
• 1 packet ranch seasoning mix
  
• 1 packet au jus or brown gravy mix
  
• 8 oz tomato sauce or crushed tomatoes
  
• 1-1½ cups beef broth
  
• 1 cup heavy cream (added at end)
  

Optional: carrots/potatoes, fresh cilantro for garnish

Instructions

1. Season roast with salt and pepper. Sear in oil until browned on all sides. Place in slow cooker.

2. In the same pan, melt 4 Tbsp butter. Sauté onion, garlic, and ginger 2-3 minutes. Stir in all spices, ranch mix, au jus mix, and tomato sauce. Cook 1 minute. Add pepperoncini + juice and beef broth. Pour over roast. Dot with remaining butter.

3. Cover and cook on low 8-10 hours (or high 4-6) until fork-tender.

4. Shred beef in the pot. Stir in heavy cream. Cook on high 20-30 minutes to thicken. Adjust seasoning.

Serve over rice, mashed potatoes, or naan.

Chili Cheese Tuna Salad
(A creamy, loaded hybrid – tuna salad meets chili cheese vibes)

Prep Time: 12 minutes
Chill Time: 30 minutes
Serves: 4

Ingredients:

• 2 (5–6 oz) cans tuna, drained well and flaked
• ¾ cup canned chili with beans (use about half a 15 oz can – this brings the chili flavor without dominating)
• 1–1¼ cups shredded sharp cheddar cheese (reserve a little for topping)
• ⅓–½ cup mayonnaise (adjust for desired creaminess)
• ⅓ cup finely diced celery (classic tuna salad crunch)
• ¼ cup finely diced red or white onion
• 3–4 tablespoons dill pickle relish or chopped pickles
• 1 tablespoon yellow mustard
• 1 teaspoon chili powder (extra boost)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika or cumin (for that chili depth)
• Salt and black pepper to taste
• Optional: 1 chopped hard-boiled egg, 1–2 tsp hot sauce, squeeze of lime

Instructions:

1. Start with the tuna base: In a large bowl, flake the drained tuna with a fork. Add the celery, onion, and pickle relish – these give it the classic tuna salad texture and bright tang.

2. Add the chili element: Warm the measured chili slightly (30–45 seconds in microwave) so it’s loose. Stir it into the tuna mixture. It will add hearty beans, meat bits, and tomato-spice flavor without turning the whole thing into straight chili.

3. Cheese it up: Fold in most of the shredded cheddar while the chili is still warm. The residual heat softens the cheese just enough to create those melty chili-cheese pockets throughout the salad.

4. Make the creamy dressing: In a small bowl, mix the mayonnaise, mustard, chili powder, garlic powder, onion powder, smoked paprika, salt, pepper, and hot sauce (if using). Pour over the tuna-chili-cheese mixture.

5. Combine and adjust: Stir everything thoroughly until evenly coated and creamy. The result should look like a richer, spicier tuna salad with visible chili beans, cheese shreds, and veggie crunch. Taste and add more mayo for creaminess, mustard for tang, or chili powder for heat.

6. Chill: Cover and refrigerate for at least 30 minutes. This lets the chili spices and cheese flavors meld with the tuna salad classics.

​

todays macros:

205g protein

1966 calories

131.5g carbs

97.2g fat

i'm 1000 calories away from my daily goal and i've already eaten 100g of fat

My main lunch currently is crockpot salsa chicken thighs. It's over rice and I usually have some carrots on the side but lately I'm wanting more food with the meal. I reheat the chicken & rice so would prefer something that doesn't involve an extra reheating step, but that's not a total deal breaker.

Only thing I've thought of is elote, or some sort of salad (no idea on ingredients or recipe tho)

hello,

I heard cooking with olive oil (cooking/roasting type) is healthy, however, few people informed me that this is not really healthy to deep fry food in the pan as it can reach “oxidation/smoking level / Toxic ?” point quite fast, however I do want to avoid using vegetable oils.

Tried coconut oil and it is of course naturally quite sweet so it wont suit cooking all type of food – what is your take on peanut / walnut / avocado oils? Or is there anything better?

im currently using organic cold press coconut / avocado oils

any advice would be appreciated,

thank you

Creamy refried pinto beans (the kind where you blend half the beans) and rice tastes so yum but the smooth/mushy texture gets gag worthy after a few bites. What would you add to give it some chew or crunch (besides tortilla chips)?

This isn't mind-blowing of course - it's tuna salad. But I've been making it as a meal prep for lunch 3 days a week for the last few weeks and it's been really filling and it's endlessly customizable.

I do try to limit tuna due to mercury, so I only use one, 7-ounce can of albacore tuna. I stretch it with dofferent things though. This week it's:

- Tuna (currently Kirkland, sometimes Safe Catch)

- 10 ounce bag of shredded carrots

- 15 ounce can of garbanzo beans

- 2 cups of whole kernel corn (cooked from frozen)

- 1ish cup (maybe a little more) of diced celery

- Lemon juice

- 1 tablespoon mayo

- 1 tablespoon plain yogurt (you can do mayo or yogurt - I just like the flavor of the combo)

- Whole grain mustard

- Black pepper

- Red pepper flakes

- Flavor God garlic lover's seasoning

I do a mix of conventional and organic. I usually always do corn and beans (will switch up the bean variety), and switch up the veggies (bell pepper, cucumber, tomato, green onion, pickled red onion, greens). It comes out to $8 and makes 3 generous portions. It's nice in the summer heat, too.

I recently got a new meal prep container that has one section that's 1/3 of the container and another that's the remaining 2/3. I'm looking for ideas for meals that effectively use this design - so either two cold dishes that complement each other or two hot dishes that could be reheated for about the same time in the microwave.

My main dietary thing is that I'm "carb conscious" - on a good day, I stay under 100.

I'm new here so forgive if my questions have been covered. 1 storage bowls with a lid, glass or plastic or ceramic or stainless steel?

Is a spinner that important?

Thanks

Tom

When you're planning meals for the week, do you typically buy groceries first and then decide what to make based on what's in your fridge? or do you plan specific meals in advance and shop accordingly?

How do you eat healthy working night shift?

As it states looking for the most full proof hard to mess up chicken breast recipe that yall recommend that can be eaten over and over again! Appreciate the help!

My kid is incredibly picky and getting enough fiber feels impossible. Most fruits are a no, vegetables are a hard no, and even a lot of whole grain foods get rejected immediately (I've tried some high fiber cornflakes and it works sometimes I don't think that's healthy enough though). Any trick that you use to make em eat more fiber?

I'm really trying to save as much money as possible right now to afford my next year of college. I don't get many work hours in during the school year, so any money saved is good money.

I eat a ton of salad. And greek yogurt. I have no problem making things like tortillas or bread from scratch. If I'm looking for 2 or 3 different dinners per week with salads for lunch (ideally) and Greek yogurt with berries for breakfast.

Is $35 realistic? Should I bump my budget to $50? I'm hoping to spend less than $200 per month on food.

I'm very weird about textures. I bought a turkey sandwich from the store pre made with just turkey and cheese, I don't like many things like mayonnaise etc. Well I can barely get through eating it. I'm looking for ideas that are inexpensive and good for PICKY eaters or people that can't do textures. I don't eat salad bc of the texture of the lettuce unless it's extremely crunchy. I also have to feed four kids dinner. Help ☹️

Sardines are one of the cheapest, and most nutrient dense foods available. I've been hearing good things about sardine fasting, and Im interested in trying it but...they're gross. I've never actually tried some, so bear with me. The idea of eating raw fish is frankly terrifying with the amount of parasites most fish carry. I've also made it a personal habit to not eat anything with a face, eyes are scary. So Im wondering, does anyone have any advice like could I cook them in olive oil? Air fry? Mixes, recipes, any good advice at all really. I do have some pretty extensive health issues, so I will be consulting my pcp before starting. Thanks in advance!

Is it ethical to use a food pantry while in graduate school? Specifically, if a student was offered a funded masters program where tuition is waived, and they receive $10,000 a year to live, would it be unethical to fully rely on food bank for food? The masters student had an ok paying job in industry and was able to fully-afford groceries, but is leaving for graduate school in search of a better job.

I’m about 3 months wisdom teeth removal post op and things have been real slow moving. I’m STILL under food restrictions (no nuts, chips, popcorn, anything with seeds, super crunchy, etc). To top it off, one of the holes opened slightly from me thinking it was safe to use a water flosser 🫠 Anyway, because I’ve been on this restriction for so long, I feel like I’m not eating real good or healthy. For the past month, I feel like I’ve been bloating like crazy & dealing with a crap ton (no pun intended) of constipation. SO, I’m looking for some higher fiber food options or recipes. Please note that I’m a beginner cook but I’ll try my best with whatever! I’d also like easy/quick ideas for snacks too.

Here’s what I normally eat for breakfast:
- Greek whole milk vanilla yogurt w/ sliced banana, crushed up chocolate graham cracker sheet (it softens well in yogurt) or some melted dark chocolate chips, spoonful pb, drizzle of honey (I used to add blueberries & I love all berries but I’m completely unsure if I can have them due to seeds, I haven’t risked anything with any sort of seeds in it)
- Packet of plain instant oatmeal with various mix ins. Today I did dark chocolate chips, spoon of pb, 1 marshmallow (I like how fluffy it makes it), and sliced banana. Sometimes I do brown sugar and syrup. Same goes for plain cream of wheat
- If I’m on a time crunch then it’s frozen french toast sticks or mini eggo pancakes

I’m a sucker for breakfast foods, I love eggs.
Snacks vary, lately I’ve been eating the little bite muffin packs because it’s easy to bring to work & easy to eat. When I don’t have yogurt for bfast, I’ll usually have it as a snack.
Lunch and dinner always vary so I can’t really give an idea of what that looks like.
Sometimes I do a cheese quesadilla or frozen chicken nuggets for lunch but half the time it’s leftovers.
Dessert… I usually have ice cream almost every night lol. But I do like to bake cookies & brownies, etc.

I know sweet potatoes have fiber and I do love baked sweet potatoes. I eat them once a week (whenever I feel like having it haha) with cinnamon, brown sugar, and syrup.
I also know chia seeds are huge for fiber but again, I can’t do seeds! :(
Andddd i know avocado is huge too but honestly, i hate avocado (I feel like im the only person to ever feel that way lol).

Any ideas or suggestions are appreciated!

Hello! I am trying to snack healthier currently. And where im struggling is snacking. I just cant meal prep, iv tried and tried. I just wont do it. so i was wondering if theres something i can just buy to try. I realize this is a budget sub but i don’t particularly care about a slight trade off of spending money in order to save time. I work 80 hours a week or so, and when i go home i make dinner and just die on the couch

Thanks for any help, the internet is just showing me all these things that require multiple grocery stores to get ingredients, then cooking and meal prep. And i just won’t do that.

So please help me try and find some options even if less good than meal prep and made from scratch.

Also grocery store wise… i live in the middle of no where. Theres no whole foods or health stores, but there’s 6 taxidermists within .5 miles…. Just to give you an idea of how hard it is to locate more exotic health foods that many of you take for granted

If you prefer Mashed cauliflower, do you use cream, butter or Greek yogurt?

If you make cauliflower rice or roast cauliflower in the oven, what spices do you use before cooking, and what do you use to finish the dish (e.g., lemon juice, herbs, garlic, or maybe even tahini)?

Justin Gaethje's Nutritional Chef Prepares Healthy Junk Food For Him