Anyone who knows me knows that I can cook, but think it a waste of time. I am, however, perfectly willing to mix things up and assemble food. In fact, if I can put my major source of dinner in one bowl [e.g., bowl of pasta with veggies, bowl of salad, bowl of soup], I consider in a triumph. These tendencies inspire my cold chili glop, detailed below.
One of my favorite foods is nachos with cheese, salsa and sour cream. Relatively easy, although they do require cooking to melt the cheese. Besides, they provide more fats than protein, especially from the sour cream.
To improve nachos, I use lowfat plain yogurt, rather than sour cream. The yogurt tastes better and, as a bonus, I can eat the extra for breakfast. So right there we have protein with less fat.
Still no complementary amino acids, though. To that end, I use canned black beans [rinsed, of course], which add protein, essential amino acids and fiber, not to mention yumminess.
About this point, I get really lazy and don’t feel like either cooking or grating cheese. I end up mixing salsa, yogurt, pre-grated cheese and beans in one container to make cold bean dip glop. Sometimes I crush the chips and mix them in to make cold nacho bean glop.
Tonight I realized that, with minimal cooking, I could throw a bunch of ingredients together and get a cold chili glop for lunches!
16 oz. lowfat plain yogurt + 16 oz. mild salsa + 1 can black beans [rinsed] + 2 cups brown rice [1 cup uncooked] = cold chili glop! Tortilla chips optional!
Protein, fiber, a nice amount of fat, dairy, relatively low sugars, veggies and lots of fiber, all in one big Tupperware container. Cheap too!
The only problem is that I have basmati rice, which takes about 40 minutes to cook, which is about 40 minutes too long for me. There has to be a brown rice that takes half that time or less to cook.