rice cooker makes it easy. . .

dips are easy to make

use a can of refried beans as a base

use a container of plain yogurt as another base

you can make endless variations. . .and its easy.

and as a variant, instead of using chips or crackers, you can use sliced veggies, such as zukes or icicle radish. .

Summer is lighter then winter. Summer, herbs and supplements with a small glass of pineapple juice. if there is ripe fruit in the yard, that is lunch, but if not brown rice and quinoa which I keep a pot the frig, then heat up and add what flavoring I want. Dinner mix vegetables, with potatoes or a quick Mexican dish with bean on smashed natural corn chips, or corn chips with soy cheese, beans cooked with red salsa and a Little Ranch dressing and sliced olives, comes like anything between Chilicilles or soft gooey yummy super nachos. Some times it is just a mix of a few left overs.

My body does not tolerate wheat and etc, so I have to creative and innovative to keep myself satisfied.

I try to keep a already cook pot of rice, rice /quinoa, beans and small red boiled potatoes or freeze some of them in bags for fairly quick usage. I have MS/Fibermyaliga like problems, so when the day gets late, I am weak and tired, and if I don't have something simple to fix, well I just have to plan ahead. Sometimes I have to have a little Mountain Dew or a few corn chips and salsa to get the energy to fix something more to eat.

David

Here's an actual recipe...I just throw 'em in my rice cooker <g>. Lazy.

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1 cup whole mung beans
2 cups brown rice
4 1/4 cups cold water

Put these three ingredients into a pot, put the lid on until it boils, then lower the temperature to Low and cook for 45 minutes.

When the rice/mung beans are about ten minutes away from being ready put the following ingredients into a frying pan with the heat on low for ten minutes or so...just to fuse all the spices...

1-2 tbsp clarified butter
3/4 tsp sea salt or rock salt
1 tbsp ground cumin (freshly ground makes a huge difference)
1 tbsp ground coriander (freshly ground makes a huge difference)
1 tbsp turmeric

When the rice/mung beans are ready spoon about half the rice/mung bean mix into the frying pan with the spices and thoroughly mix. You're done. That's it! It's super yum!

To the finished product you can top with some chopped up fresh ginger (good for circulation), a couple tablespoons of plain yogurt...and squeezes of lime. mmmmmmmm good! (I never eat it without these three extras, they really make it taste yummy)

To complete this meal I always have a small bowl of miso soup. ‘Genmai’ Dark Brown Miso Soup. Add boiling water to the bowl with about 1 tbsp of miso mixed into a paste first. One should never actually boil the miso...always just add water.

I'd say that the above amount of spices does two huge helpings for dinner. (you can save the rest of the rice/mung beans for another Kichari dinner the next night OR it's great with some yogurt and banana in the morning or reheated with almond milk, cinnamon and raisins and maple syrup)
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Variations: you can add carrots, potatoes, spinach or kale to the rice/mung bean pot...you don't have to add extra water.

My favorite lazy meal plan of all would be to convince someone else to come over and cook for me...but it hasn't worked yet.

Oh, M, thanks for reminding me! Don't know why I forgot this. I used to make that all the time, with some balsamic (or other) vinegar and olive oil, plus chopped parsley and basil. The best!

cathy everytime you mention feta it hurts. Are you intentionally tormenting me? lol Daaaaaaaamn! I always forget how much I love feta. And everytime I'm in the store I always tell myself it costs too much. Next time I'm gonna get some. I think feta is made in Heaven right?