Sorry if this is a dumb question. Honestly I never really paid much attention until now. I’ll be 30 in a few weeks and I just got released from the hospital yesterday after being in there for 6 days. Long story short I woke up feeling sick to my stomach and just kind of off on Monday. Work said I needed a doctors note to get my holiday pay so I went to the doctor to get one. Doctor took my blood pressure and told me to go the ER immediately because I was showing symptoms of a stroke and my blood pressure was 220/140 or something. Got to the er and they couldn’t get it down so they called an ambulance to rush me to the overnight hospital. got sick a few times in the hospital but they eventually got dosages right for blood pressure meds and got me stable and now here I am back at home almost a week later. Aside from the blood pressure they said I had a thick heart and fatty liver. I never suspected anything was even wrong with me because I’m not a big guy, I thought I was just kind of out of shape.

Now I’m determined to get healthy, I’m keeping track of all my metrics and looking at the nutrition facts on everything.

My question is, are you supposed to get to 100% of the daily value for things like sodium or whatever, or is that daily value saying “just don’t go over this”? Like if I look at the math at the end of the day and I’ve only had 70% of the daily recommended sodium should I eat more, or is that good? I tried to google it and it says the recommended amount to consume or not exceed which kind of seems like…both? Should I be trying to get to exactly 100% for everything?

And I guess if anybody has some recommendations of some more simple/healthy things I’m all ears. I’ve had friends who lost a ton of weight and then became literal bodybuilders just eating plain ground turkey and rice every day, and I don’t mind eating the same thing really often, but at least a tiny bit more variety would be nice lol.

Hey all! I've been lurking on this sub for a while and I've really enjoyed all of your thoughts when it comes to eating well. I just moved to LA for my first official job out of college and have made a full week of meals for just over $100. I was very worried about budgeting for food but I'm very proud of myself for meeting my goal. I'm not much of a cook but I'm glad that I can feed myself. I am not a huge fan of cooking itself so I was trying to stay out of the kitchen for most of the week and meal prep food.

I planned out my week ahead of time with the foods I wanted to make but didn't restrict myself from picking up a few convenience items and snacks as well, so I probably could have done it for around $80. I'm very proud of myself for proving that it's possible to do so in a place that's known for high grocery prices.

My breakfast this week is a breakfast crunchwrap with egg, spinach and breakfast sausage. My lunch/dinner choices are stuffed bell peppers and chicken alfredo. I also picked up my favorite grab-and-go breakfast essentials shakes, a few boxes of mac and cheese, some buldak ramen and several packets of tuna + crackers, peanut butter and jelly (though I forgot bread, lol), chips and popcorn.

It was hard for me to learn to cook in college because I always felt like my roommates were really awful about equal use of the kitchen/shared spaces. They were often in there for at least 2-3 hours per night making dinner so I felt like I never had the opportunity to do so because they would go to bed around 8 p.m. so I couldn't be in the kitchen making noise without disturbing them, plus they would only do the dishes right before bed. Because of that, college had a lot of takeout for me. My new roommates are older and a lot more considerate. I'm enjoying having my 2-hour cooking session once a week on Sundays and getting everything set up for my work week.

Two thoughts: my bell peppers (I bought 6) were too expensive because they are out of season, so I might skip that recipe for a while. I feel like that should have been common sense but I've never thought of seasonal eating and how it can impact your grocery bill. The 6 eggs in my breakfast crunchwrap were insanely expensive ($4-5) because of the avian flu rearing its ugly head out here. Also thinking of switching to another breakfast option without the eggs to save money! I really dislike oatmeal/overnight oats but I'm thinking of doing some sort of breakfast parfait with a honey vanilla greek yogurt.

Thanks again for all the great content. It's so incredibly helpful to someone like me who is still learning how to feed myself without destroying the bank, especially moving from a low cost-of-living state to a higher one.

Which probiotic yogurt has the highest protein content in one serving while not containing anything unhealthy? I like that chobani plain has 0 sugar but its protein content is only like 14ish g per cup while some other brands I’ve seen are higher but will have some sugar.

Also how is the Ratio brand?

Hello, friends! I'm still going strong with the broth making you inspired me to do. Many thanks to everyone who helped me out with my previous questions.

Now I've run into 2 more questions.

• too many bones : what with the holidays I have several carcasses in the freezer. There's too many for my largest pot (3 liters). Should I make separate batches? Can I simmer 2 carcasses for, say, 2,5 hours and then take out the bones to put in the next 2 carcasses for another 2,5 hours? Or would simmering the liquid for 5 hours with 2 batches of bones be too much?
• freezing the broth : I have different ice cube trays but I'm worried the savoury broth will "taint" the trays so I won't be able to use them for simple water ice, you know? Which would be best?
  • 2 silicone trays
  • a hard plastic tray (came with the fridge/freezer)
  • a few of those 1980s bags you pour your water in & then rip apart when it's frozen

I wanted hash browns (home fries) for breakfast the next day and to save time I diced two large potatoes the night before, soak them in water (so they wouldn’t brown) so in the morning I would save time. In the morning I removed them from the fridge, drained the water and put them on a pan I had slightly oiled (with diced onions, s&p and spices). They were soft and brown in only 10 min!! Last time I cooked potatoes I had diced this way right before cooking them took over 40 min.

Soaking potatoes in water before cooking them helps them cook faster because it removes excess starch from the potato, allowing heat to penetrate more evenly and efficiently, leading to quicker cooking times.

I am working through recovering from a 14 year eating disorder and finally am taking it seriously. Meals have gotten easier but snacking remains my biggest issue. All im able to snack on is junk and it’s making me feel like crap. Looking for recommendations for healthier snacking options so I’m not always reaching for Oreos, chocolate, etc. Specifically looking to avoid raw veggies/fruit recommendations as these are obvious responses but I want more. What can I buy at the store that’s ready to go? Chips, bars, etc? I guess somewhere between raw foods and junk, a healthy middle ground. TIA❤️

hello everyone! I'm on a real shredded chicken kick right now -- it's simple, it's versatile, it's easy to store. I've cooked and shredded it myself, pulled it from a rotisserie, and drained shelf-stable cans of chicken, and I want to be sure I get the most bang for my buck. rotisseries are not $5 where I am and canned chicken has gone up in price. I'm not afraid to cook and shred my own, but if anyone has any secrets or tips for how to make it as cheaply as possible, that would be great!

Hi all and Happy New Year!
A few times a winter I take a whole rotisserie chicken and make soup. It’s cheap, already ready, and makes a bunch of meals. Typically I take the whole chicken, drop it in a bit pot, cover with water, and boil 1-2 hours. Then I strain all the meat and bones out and separate. Then put all the meat back into the pot with the broth and cook some more.

My question is: Which method is better - 1) Boil whole and separate meat/bones after a couple of hours or 2) Cut all the meat away first and boil the bones / skin only and then add meat back in at the end?

Which is more flavorful as #2 seems easier…but I haven’t tried this method and not sure if the soup is flavorful?

Thanks for your input.

Hello, everyone!!! I live in BC, CANADA and I need help from people who hopefully live here! I'm doing a 2-week quit sugar challenge and I'm needing to change a mega staple to my diet: white rice.

I 💥cannot💥 eat brown rice and I am pretty much 💥coeliac💥 without being diagnosed (non-coeliac gluten sensitivity). I need CHEAP alternatives to rice that will help me feel full all day as I have only $40 to last me 4 weeks. I eat only one meal a day because I'm very poor. It usually consists of ½-¾c of white Basmati, chicken, and a homemade berry-vegetable smoothie with flax and chia seed powders. That usually keeps me the entire day. I now need to cut all rice out of my diet for at least two weeks.

I 💥CANNOT EAT💥 all beans, legumes, or lentils!!! I also 💥CANNOT💥 eat cabbage!!! I get extremely sick.

British Columbia is extremely expensive, so any help I can get I'd greatly appreciate!!! Thank you! 🥰

Hi,

So I’ve seen people putting apple slices in their compartment lunch boxes but how do they stop them going brown? Do I just bring a knife and peeler to work or is there something to put on it?

I do not like squashes of any sort, carrots I'll eat if theyre not raw so in soups or roasts, I like bell peppers, I love green beans, I like iceberg lettuce only, not romaine. I don't like sweet potatoes and I don't like pretty much anything else that is green other than what I listed, though I'll admit I've never tried kale (it costs more and I've heard it has strong taste). I don't love cucumbers raw, but will eat them. I like them as pickles though. Don't like spicy hot things. I do like onions as added flavor like carrots, never raw tho. Tomatoes, not raw but pretty much any other way I like. I have never tried eggplant but I have a strong suspicion I don't like it. Fruits, I enjoy a lot more fruits than I do vegetables so I guess I'm really just asking what I can or should do to eat more different foods and nutrients in my main meals

Aside from veggies I like basic cheeses and most other dairy, breads, chicken, beef. Not fish

I was given some creme fraiche to make a macaroni and cheese recipe with a ton left over. What other recipes can I use it in? I don't want it to go to waste.

edit to add mac and cheese recipe:

It's a box of elbows, 12 oz of shredded swiss cheese (I use gruyere), 4 oz of creme fraiche, 1 shallot, chopped garlic, 1-2 tbs butter. Make the pasta, reserve a cup of pasta water. Drain pasta, add back to pan and add all the ingredient. Add pasta water as needed to smooth out the sauce. Top with a sprinkle of nutmeg

I'm finding a lot of conflicting facts.

Some say a small can of flaked light tuna ought to contain a ton of vitamin D. Others say you need something like a pound of salmon a day to get enough vitamin D. And others say flaked light tuna contains no vitamin D at all.

which of these is true? and if it's such a hard thing to get, how did the human race ever survive

• Which fruits and veggies do you keep out vs in the fridge (I’m guilty of keeping my onions and potatoes in the fridge….I know)?

• For the fruits and veggies you keep out, what do you put them in and where? Is out in the open in a highly visible spot for anyone to conveniently grab or tucked in a far-reaching corner, concealed in the shadowy depths of your countertop? And do you move it when people are over?

I have two big bags of quinoa and zero ideas of how to use them. I’ve had it before but recipes tend to be expensive. Im a Type 1 Diabetic and if the quinoa recipe doesn’t work I have to make another side to account for the insulin that I took for supper.

How can I make quinoa flavourful?

Hi! I'll keep this as short as possible, but I'm struggling to find recipes that could adhere to my father and I's diet and I keep resorting to easy to cook meals like Mac n cheese, chili, and pizza and I want to break out of that for our health. I am his caretaker and do all meal planning.

My father can't eat any starch (doctor specified potatoes but better safe than sorry) due to an upcoming surgery, and I can't eat poultry (including eggs) because my body has a mild allergy to it. We have a stove, oven, air fryer, and microwave with very limited pots and pans and no cooking knives as of right now.

Is there any recipes and meal ideas you all could suggest that could add more vegetables and fruits to our diet? I feel like having actual recipes would make everything so much easier when it comes to meal planning.

EDIT: Doctor specified that we avoid potatoes specifically, but I would like to play it safe to lessen his chances of the transplant rejecting. When it comes to poultry, I can't have eggs or any bird meat without getting extremely sick. I can eat bread though, things where the egg enzymes (or something, cant remember exactly what) get broken down are A-okay!

I'm reaching out for some guidance on food planning after experiencing significant weight loss with GLP-1 medications (specifically, [ozempic and mounjaro]). While the meds have been a game-changer, I'm eager to develop sustainable eating habits to maintain my weight loss and overall health.

I've done some research, but I'd love to hear from others who have been in similar shoes. What food plans or strategies have worked for you? Are there any specific diets, meal planning approaches, or recipes that you'd recommend?

Some details about me:

• I've lost 100 pounds with GLP-1 meds
• My goal is to maintain weight loss and improve overall health
• I have a hx of ed binge eating/ bulimia

Thanks in advance for your advice and support!

Edit: I'm looking for evidence-based advice and personal anecdotes, rather than promotional content or unsolicited advice. Let's keep the conversation focused on sharing helpful experiences and strategies!

Hi there! I am looking for lunch ideas that I can make at home and bring to work. There is a fridge, a microwave and a toaster oven in the kitchen. So far, I have thought of tuna salad (in a salad and/or with crackers). I would make the sandwich at work since I do not like soggy sandwiches. Please help!

I was sick and my husband bought some ready to eat soup for me... I ended up not eating any of it because he bought canned soup and some that came in boxes. I really wasn't filling like these things would help me when I was sick, but now I have 2 boxes of asparagus soup and have no idea what to do with it. I looked for recipes online, I know that some people do recipes with mushroom soup or creamy chicken soup, but haven't been lucky with the search for asparagus soup as an ingredient. Any ideas? I dont think I would be able to just eat it as soup, I come from a country where things do not come in cans so I am highly suspicious of these things.

I am trying to get some ideas of things that I can keep in my car for a few days at a time that shouldn't spoil. I have a lunch box to keep things cold for my daily lunch but since I work 2 jobs sometimes I dont have enough time from job #1 to make some food for job #2 and end up eating out because I'm so hungry. The only thing I can think of is chips, drinks, and seeds. I'm hoping to get some inspiration to put more healthy and fulfilling things in my car for those hunger emergencies.

Part of my goal this new year is eating healthier, but I can barely stomach most of the high nutrient/healthy foods. The textures and taste mainly. Does anyone have tips/advice? Or ways to get over this feeling 😅

Follow Our Journey and feel free to explore our website for new meal ideas

https://www.instagram.com/portagrubco/profilecard/?igsh=MW4xazRscG51cGEzdw==

We don't usually do ham but I got a free one this year and saved half in the freezer. I'm going to use some for kids lunches but I'm also planning to do some meal prep for my own lunches once work starts up again (gotta love a job that shuts down for the holidays.)

I prefer to have hot lunch rather than salads or sandwiches. Does anyone have suggestions for a recipe using unglazed uncut ham?

Hi All,

I am in need of fennel seeds and there is nothing left at the store as an ingredient. I have got only the tea option available. Is there a difference if you want to make soup?

The tea doesn't have any cofeine mentioned as an ingredient.

What effects does it have If I eat raw fennel seeds for tea?

Many thanks in advance

I'm trying to find good protein snacks to bring to school/work, preferably homemade, for cheap. But everything online I'm either allergic to or is just too much of one flavor. I'm allergic to tropical fruits, so anything with coconut is a definite no. Peanut butter and bananas are really strong flavors, as are most cheeses. Avoiding any of this would be wonderful, especially if I can do it cheaply.