May 12, 2013
After a near heart attack following working out how much I spend on lunch at work I’ve decided I need to find a better solution.
Work lunchtimes are becoming a bit of a challenge, although Maidenhead has a reasonable selection of places to buy instant edible food from once you factor in cost, general health and then diabetes the selection drops dramatically. I appreciate as a grown up I should be capable of preparing a decent meal to bring in with me but mornings tend to be incredibly hectic with a toddler yelling for his breakfast and a general sense of panic to get to work before the world implodes whereas evenings are work filled until late or I’m just too tired to care.
Buying food in the town centre was fine pre-diagnosis (cost issue aside) but since has been a bit more of a problem. I can eat relatively easily if I go to a restaurant but that’s right out on a regular basis for both time and budgetary reasons. So, I’m stuck with supermarket food or takeaways, both of these suffer from the same problem – they tend to be stacked full of the stuff diabetics should avoid: bread, pasta, potato & rice. A large amount of what’s left is either salad or high in fat. The high in fat has to be avoided both because of general health considerations and because diabetics are prone to heart problems. There’s only so much salad I can face and have you looked at the price of a decent salad recently?
The main frustration is with myself, I’m a competent cook, the majority of what we eat at home is cooked from scratch and we have a varied diet I just have trouble transferring this into food I can take away from the house.
So, I need to find a way to eat at work without spending half our profits and without killing myself, my requirements are:
– Must be easy to prepare in advance, preferably in large batches to be frozen.
– Preparation time on the day of eating (or the night before) should be an absolute minimum. Sticking something in the oven for half an hour is fine, anything more is out.
– It must be financially sensible, ingredients should be those we use anyway or things we can make use of elsewhere. If it’s going to cost the same over time as buying lunch in town there’s no point.
– It must be healthy.
– I need to allow for variety, I can’t face eating the same thing all the time. So ideally things I can cook in large batches which can be frozen for a decent length of time.
– I must want to actually eat it. This sounds obvious but since I was diagnosed I’ve picked up some real food issues. There are some meals now which I cannot face and will make me nauseous to try and eat, it’s entirely psychosomatic but I don’t seem to be able to get past it at the moment.
The first solution – pasties! Obviously. Bear with me on this. Normal pasties are clearly right out what with the white flour and fat and all but the general concept is a strong one, a fully contained meal which requires no additional preparation and nothing extra to go with it but contains a decent combination of foodstuffs (carbs, protein, fibre, etc). I make quite a lot of diabetic friendly flatbreads/pancakes at home using a mixture of spelt flour, wholegrain flour, oat bran and flax (it is nicer than it sounds) so I’ve modified the recipe to make a basic pastry/bread type case which I can fill with STUFF, more importantly different stuff each time I make them.
I’ve just finished making the first batch with a samosa type filling (less of the potato and the addition of some mixed seeds/green veg to balance up the carbs/fibre). They look edible, which is a start. Will find out tomorrow and hopefully get away from wasting a hell of a lot of cash.
Any suggestions on recipes will be gratefully received.
I am Bob. This is my blog. It is an outlet and a substitute for real life. It contains my art, photography, illustration and thoughts on mental health (I deal with anxiety on a pretty much constant basis).
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