In short: my three go-to meals are oats cooked in plant milk for breakfast; a base of rice or potatoes with freshly cooked white meat or fish and a steamed vegetable for lunch; and something light — a fresh vegetable soup or eggs with a simple side — for dinner. The principles behind all of them: fresh and cooked on the spot, single-ingredient where possible, minimal seasoning.
Breakfast: oats cooked in plant milk (rice or coconut), maybe with a fruit I tolerate well. Warm, filling, neutral.
Lunch: a base (rice or potatoes) + white meat or fish cooked fresh + a steamed vegetable. Olive oil, salt. Fifteen minutes, no surprises.
Dinner: something light — a creamy soup made from fresh vegetables, or eggs with a simple side. In the evening I'd rather not load up the bucket.
What principles run through all of them?
- Fresh and cooked on the spot (no reheated leftovers).
- Single-ingredient where I can — so I know exactly what I'm eating.
- Minimal seasoning.
It's nothing spectacular, but that very simplicity is what keeps my good days good.
A practical trick: I keep a short list stuck to the fridge with the 5-6 "go-to" meals I know I tolerate. On the days when I don't feel like thinking, I just pick one off the list — no negotiating with myself, no risk.