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this post was submitted on 17 Jan 2024
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It's also expensive as hell buying healthier products to find a balance you like and is healthy. For example I'm trying to move away from white rice. (I added it to literally everything when I was poor because it was cheap and halfway nutritious.) Now I'm finding out I don't like Quinoa. So I'm going to try brown rice and whole wheat pasta. That particular exchange isn't horribly expensive but I never would have risked not liking something when I was hard up for money.
So people make this decision, check out blogs, try super expensive kale, find out they aren't in the group that likes it, and give up because they don't have the time or money to experiment properly.
Yeah, I tried brown rice as a similar step and it really doesn’t work. Maybe it’s my rice maker though, since brown rice from a restaurant is much better. At home, brown rice ends up too chewy, like it’s undercooked. I’ve tried other grains on and off but they tend to take much longer: I have a bag of Kamut I’ve never used because it’s 45-60 minutes instead of the 15-20 for rice
I really dislike a lot of the more fibrous alternatives to our diner carbohydrates. Some more expensive pasta brands can somehow 'hide' more fibre then others, but still. I do exclusively high-fibre bread now, for lunch and snack moments (i just make ham and cheese toasties whenever i feel like a snack, can't really eat more than 2-4 slices of bread that way before I feel full). I can leave my other carbohydrates as is. (for reference: i use about 60g uncooked dry paste pp per dinner)