karalianne:

realsocialskills:

sugaredvenom:

The Reblogging Machine: When food is too hard

thetigerisariver:

realsocialskills:

Related to the remembering food exists thing, do you have any advice for what to do when your depression is making preparing food seem so hard that you’d nearly prefer to just go hungry?
A…

Slow cookers are good too! Prep veg and portion it, keep in the freezer if you want, add some carbs, beans or whatever, meat if you want (not frozen) and don’t worry about it until it’s time to eat.

I’ve heard good things about slow cookers, but have yet to figure out how to make that work.

I like my slow cooker but you need to do a lot of anticipating for it to work. Like, you need to put everything into the pot in the morning (noon at the latest). And then it’ll be ready for dinner. That doesn’t really help in the rest of the day. It’s not a fast thing.

But it is easier for making whole meals. I can prep a roast beef dinner in about 15 minutes as follows:

  1. Cut up 4-5 potatoes (there are only two of us) and put them in the bottom of the slow cooker.
  2. Put in the roast (frozen works just as well as thawed).
  3. Add some frozen veggies around the sides of the roast.
  4. Add about 2 cups of water.
  5. Put the lid on.
  6. Turn it to “low” and leave it to cook.

I usually get this started by about 8.30 a.m. and it’s totally ready by 6.00 p.m. Like, the meat doesn’t slice, it basically falls apart. The potatoes are nice and tender, too.

You can make chili really easily too, and then it’s vegan/vegetarian. Dump all your usual ingredients into the slow cooker and let it cook on low until it’s bubbling. This could be ready for lunch or for dinner. The drawback for meat chili is that you have to pre-cook the ground beef and that’s annoying and takes extra time. But for a meatless chili, here’s what you could use:

  • 2 cans of kidney beans
  • 2 cans of black beans
  • 1 can of corn niblets
  • 2 cans of diced tomatoes
  • 1 can of tomato paste (the tiny ones)
  • 1 can of mushrooms
  • water if it’s too thick but it probably won’t be, add a cup at a time
  • 2 teaspoons of chili powder
  • a few shakes of Tabasco sauce
  • whatever other spices you like in chili

If you have the spoons, you can chop an onion and a green pepper and a couple stalks of celery and add those, too. Or chop them all up when you have the spoons and then put them in the freezer for later.

Also, chili freezes nicely and so you can make lots and put it in containers in the freezer for later. Keep one or two containers in the fridge so you don’t have to wait for it to thaw, and when you use one you can pull another out of the freezer and put it in the fridge. I usually reheat stuff from the fridge on high for about 3 minutes, but that might change depending on your microwave.