Cooking while considering sensory or executive functioning limitations

[StressedSlug]

If there is another thread for this let me know, i didn't put this in cookbook thread because i feel this is more specific and didnt see a thread like this ( I may have missed it)

All of this includes myself, as I've been trying to eat in a sustainable, healthy way while reducing waste where possible. Single serving, easy prep with a mild flavor profile are a requirement for me. So I want to make a thread where I share some recipes that have really helped me eat nutritiously despite all of that. Disclaimer that I am from the USA so I understand not everyone has all of these options available to them. Any expensive items i list most certainly have a cheaper alternative but everything should be lower in price and healthier than eating out.

 

[StressedSlug]

Meal 1: Avocado rice bowl
Rice cooker is, in my opinion, a must have and I can promise even a cheap one will get you your moneys worth. The one I use is "Bear mini rice cooker" with capacity for 2 cups of rice.

Ingredients:
2/3 cup medium grain brown rice
1 avocado
2 cups water.

Instructions:
1. Instead of scooping from your bag of rice, set the cup in your rice cooker and pour. This reduces the chance of moisture or germ contamination in your rice container.
NOTE---You can use the cup included with the rice cooker and the fill lines on the side, I put my recipe in standard terms so that people can use this recipe for all rice cookers. For my rice cooker, this recipe is 1 full serving cup of rice and then filling to 1.25 line
2. pour the rice from the cup into the cooker. fill the cooker up half way and agitate the rice until the water becomes cloudy.
3. Pour water out slowly to make sure none of the rice goes with it.
Do steps 2 and 3 a few times until the water is mostly clear. This doesn't have to be perfect and if the water isn't totally clear don't worry about it.
4. Add 2 cups water. This is important because if you do a ratio with less water, it makes brown rice a bit dry and then it doesn't have the same consistency of white rice, which puts some people off of it.
5. If you are inclined, stir the rice a few minutes before it is done, to prevent it from sticking to the sides. This is not important but it does save the rice at the edges from getting crispy.
6. If you have one, serve in shallow bowl to let all of the rice cool at the same rate which makes eating more enjoyable. It also makes seasoning easier.
7. Scoop the avocado in there and it's done.

At this point you can add flavor or seasoning if desired. If you like kimchi it goes great, but most of the time I just use a moderate amount of light sodium soy sauce. Add a protein for a more rounded meal.

Prep time: 5 minutes
Cook time: 35 - 50 minutes
1 serving.

P.S. Its true it may take 2-3 times to get the ratio how you like, but I think a bit of challenge can be refreshing and the stakes are so low that this is the perfect time to get things wrong.

I also made this brown rice instead of white because brown rice has important nutrients that can be easy to miss if you are food sensitive. Getting medium grain brown rice makes the taste and texture very close to white rice, its not like brown fried rice from a lot of mexican dishes. Mexican food is awesome, but we are going for soft and mild here so thats why im not using long grain.