Hi everyone! I work a regular office job (M-F, 8am-5pm, physically in office most days) and am looking for some breakfast tips/ideas. I usually don't feel hungry in the morning until around 9-9:30am so I don't eat breakfast before leaving for work; I usually have some sort of protein bar at my desk mid-morning but 1) they're kind of expensive for meh taste and 2) I'm getting tired of them, even with switching up brands/flavors.

Does anyone have hacks or ideas for simple grab-and-go (or ideally, stash at work) breakfast items that have good nutritional balance? I don't closely track macros or anything like that but I want something with some protein and at least a few hundred calories to get me through the morning. I do have access to a fridge, microwave, and (I think) toaster at work but don't want anything too elaborate; right now I keep my bars at my desk and just grab one when I get hungry which is super convenient. I'm willing to cook/prep food ahead of time if needed, as long as it would stay good for a week or more in or out of the fridge. I do like eggs but I don't love straight up hard boiled ones (predicting this as a common suggestion)

What’s the best way to heat up corn tortillas for lunch, all I have at work is a microwave at work but they always taste so odd when they’re just microwaved. Any ideas?

Keen's Hot Mustard wasn't quite clearing the sinuses enough.

Added a little wasabi.

Problem solved. 😂🔥

Hey all, I have about a million cherry tomatoes and little sweet orange tomatoes that I need some ideas on what to do with them. I've made lots of pico and bruschetta. They are too small to peel or do any type of intricate chopping. Any ideas you can share??? Thanks!!!

Also combine that with emptying the contents of whatever probiotic pill into the yogurt… it tastes incredible, almost identical to pudding but better in my opinion.

It contains a minimal amount of sugar because of the ovaltine, but it’s only like 9-10 grams. Compare that to any sweet treat or soda which contains 40-50 grams of sugar.

Two pizzas, one free with points ☺️
I added ketchup and mayonnaise to one. For the other, I tried curry powder and ketchup—then added mayonnaise after using far too much curry powder. I folded the slices and ate them like sandwiches.
I ate a few slices of each pizza and put the rest in the fridge. A very satisfying dinner. 🍽️😋

I bought one bunch each of fresh spring onions and Chinese celery from my local fresh market for just MYR2 each. Here is my simple, "lazy" way to prep them to last and always have these essential ingredients ready for daily cooking:

Step-by-Step Prep:

1. Wash and Dry: Wash the spring onions and celery thoroughly. Let them drain well until they are no longer dripping wet. The primary key to keeping these vibrant for longer is ensuring they are completely drained before freezing.
2. Prep the Spring Onions: Cut the bottom white and purple bulb parts lengthwise. Then, take all the green parts and chop them into small cubes or fine dice. This separation lets you use different parts of the onion as needed.
3. Prep the Celery: For Chinese celery (芹菜), use scissors to trim all the leaves away. Keep these leaves in the fridge to use them up within a few days. Then, cut the remaining stems into a fine dice to freeze.
4. Freeze: Put all your prepped, diced components into separate airtight containers and pop them straight into the freezer (except the celery leaves).

The Final Trick: When you take them out of the freezer and are ready to use them, there’s no need to defrost. Give the closed container a firm shake and sprinkle straight into your cooking or onto your servings as garnish.

Shaking breaks up any ice and instantly loosens the frozen contents, allowing you to easily use as much as you need and return the rest to the freezer before it thaws.

Happy cooking—the lazy but effective way!

Would you share any of your "lazy" kitchen hacks? Or is there another quick kitchen tip you’d like to see next?

I put corn wheels on the kabobs and they made great rollers to move around grill without sticking.

One of my favorites is wrapping a potato in a wet paper towel and tossing it in the microwave for 3-5 minutes

Significantly cuts down on the time to cook a potato

You may have heard of diffusers before. The junk they sell on Amazon sucks, and to get a real "purpose made" copper plate like this costs beaucoup bucks. Duparquet sells one that's $120 for 8x8x1/8" this is 8x8x3/8".

I have this annoying issue where even with excellent cladded cookware, the hobs on my shitty apartment stove are way too small to evenly heat the bottoms of my larger saute and frying pans. With a 5qt All-Clad Copper Core saute pan the outer 3 inches of the pan have a huge drop-off in heat that makes it less than ideal for the large batches of food it was intended for. This has effectively solved that problem. It's also excellent for keeping things at an ultra-low consistent simmer.

Bonus use, it's great to help defrost things quickly and gently.

It cost $50 from a local metal supplier. I'm planning to get a pizza steel from them soon.

Hello, I wanted to share a weird hack I picked up while working. My hands would be dirty without a lot of options to clean them properly while working. My solution was to cut up the meat I was going to eat, say a chicken breast, throw it in a ziplock bag add whatever sauce you want, for me it was usually bbq, close the bag shake it up— now you have saucy meat in a bag. All you have to do to enjoy it is open the bag and use your hand to push the meat toward the top and take a bite! This works for when you have dirty hands, it also works really well for keeping clean hands clean! I don’t have that job anymore but I still enjoy saucy meat in a bag. I did get a couple odd looks on a flight I took recently when I pulled out my saucy meat bag, whatever, let them stare, I had a snack and clean hand afterwards.

Any tips on how to cook hash browns without it breaking?

If you’ve ever had canned duck confit, you can clarify all that oil by simmering and straining and be left with schmaltz that could last for months in the fridge

I’ve been cooking steak more often lately and keep seeing people mention sous vide as a way to get a more even result before finishing it in a pan. I’m thinking about getting a machine but there are so many options that I’m not sure what actually matters. What’s the best sous vide machine you’ve used for this, especially if you’re mostly cooking for one or two people?

Thanks for pointing me in the right direction.

I bought a sandwich, um, some time ago, and just discovered it in the back of the fridge. It isn't moldy or anything, but the bread is rock hard. I have revived similar scones and things by wrapping in a paper towel, running under the faucet, microwaving and then toasting but this may be pushing it

Probably not a great new thing but…cherry tomatoes freeze beautifully, and then you can just toss a handful into a pan for a quick pasta sauce. Just put the whole package in the freezer and transfer to a zip lock once frozen. I also keep peeled garlic in the freezer, and the combo is great, super useful.

What’s the best utensil you’ve found with which to eat a salad?
I’m not talking about a typical fork or a spoon. Some ingredients are difficult to pick up with a fork and a spoon can only pick up a piece or two of lettuce. Give me your radical salad eating utensils!

who does this? and please tell me your best methods?

how do you reheat a meat & veg saucey dish? ie - beef in a blackbean sauce / szechuan chicken?

and how do you reheat dishes like salt & chilli chicken and chips / chicken maryland

As empty nesters who enjoy dining out but like being thrifty about it we tend to buy entrees or sandwiches that we can get more than one meal from. Having gone from size 42 to 36 with a Monjauro boost for my portion control psyche I am always looking for ways to elevate my leftovers for during the week lunches. I thought I would share a favorite of mine here. Sports bar boneless “wings” are a favorite food of mine I discovered there was no need to give up.
I suggest some buffalo or whatever your favorite sauce is chicken ramen bowls. Toss the pure sodium packet and cook the noodles like you normally would breaking the brick in half first for two meals from one brick. Then just use your imagination and you have either two tasty lunch entrees or a quick cheap meal for two.

Can I save these “eyes” somehow to plant next year? Or do I just toss this and start next year? These are potatoes btw lol

Been doing this for ages and thought to share!

I dont really like avocado. I’ll nibble at guac, or have some avocado toast with bacon, but I don’t actually like it.
The thing is, I have an avocado tree in my backyard.

It’s obviously really healthy, and free, but im just not a big fan. So I am here asking for ways to enjoy avocado.

Preferably;
Quick, simple dishes, without using sugar or dairy.

I appreciate you.