All the food in my kitchen

This is soooo relateable.

In case you like spicy flavors, burmans bang bang sauce from Aldi is 50 cal for 1 Tbsp. It would mix with yogurt to cool it off and stretch the flavor for a dip.... and on a side note, totally no judgement here, but a pantry challenge could definitely help tame the chaos which might be helpful in terms of stress related to food.

Love that you have a perfectly sized section for maple syrup.

We love tuna but I won't buy regular tuna. We get albacore and a lot of times in the hot weather make a tuna salad with it and have with sliced cheese on the side and saltines and add a little fruit. You avoid the breads. Sometimes we buy those hard flat tostada shells and serve on them too. My cupboards. And pantries are organized by item. All canned items together and broken down by type (veggies, fruit, misc) same with boxed items like puddings jello, pastas. It's easier to see what you have and helps when shopping so you're not buying multiple of the same. Chicken salad with purple diced onion, celery and green seedless grapes is one of our summer favorites. Again served with crackers and sliced of cheese or tostada. Alan is not a big bread eater and I try to avoid as much as possible. Instant pot spaghetti is a great option for 2 people. I also try to limit my times in a grocery store to 2x month. Except for milk . This helps me cut down on impulse buying of food cause it's on sale and I think we need. I watch salt and stopped buying white table salt 2 years ago after reading how unhealthy it is. I buy Redmond real salt and use for everything. And limit the use of prepackaged high sodium/smoked processed stuff. I make homemade granola and keep in a large ice cream tub which cuts down on boxes cereal and I know what's in it. It only takes me 30 min to make. Also stop buying store yogurt and make homemade with instant pot. A lot less sugar and cheaper. It last for awhile in the refrigerator and is great with the homemade granola as a breakfast or lunch. Complex carbs like oatmeal are excellent because it's fuel for body and it holds me over for a long time compared to a box cereal. Try making "overnight" crockpot oatmeal with apples and walnuts.. it's amazing. I found recipe on Pinterest. Anyway ..you look great Brianna and we miss you and Ezra. God bless you all!

Ohhhh, sweet and sour and hot sauce mixed in with a can of tuna with some vegvin a wrap would be good.

I love all the condiments. I feel like your collection has grown since earlier this year.

Egg salad with some of the ranch you arent a fan of to use it up might be good in a wrap?

Have you considered making some of the spice mixes for the rice stuff from scratch? I'm talking like take a pint jar or a ziploc bag and add everything so you can use it in the same fashion? I havent looked at those exact ones, but I was trying to find easy meals like that and couldnt believe how much sugar and random weird ingredients they were adding. I havent gotten there quite yet, but I know one of the Instant Pot meals Ive added recently was a chicken veggie ranch thing. The first time I used gluten free pasta, and that didn't reheat well, but I made it last time with rice, and that was awesome. Instead of adding a bunch of cheese and stuff to it like the tiktok type recipes I used a ranch seasoning mix from Our Tribe of Many and I dont remember if it was 1/2 c or 1 c greek yogurt, and minced garlic (out of a jar). I cook the chicken from frozen, pull the chicken to shred and toss rice in. I know I'll have to figure out how to measure all this by fall, but as a for instance, say its 3 lbs chicken, and then maybe 2 cups of rice, seasoning, a cup of greek yogurt, the rice cooks in the broth from the chicken, and it divides out to 6 or 8 good sized portions. Oh, and I toss a couple bags of broccoli in out of the freezer at the end and leave it on keep warm a few minutes so it stays just cooked So Im thinking do the calculations on calories once, then have jars on my shelf and I know a batch of that meal makes x servings to divide out into portions. And actually, I suppose cottage cheese would be a little higher protein than greek yogurt too. I'm just trying to get meals together before hand because I have disordered enough eating from the histamine intolerance days that I dont want to have to think a ton.

Ezra and Chris are actually so much alike it’s so funny

I used to do a chicken pot pie type thing with mixed veg and chicken, and could do mashed potatoes, pie crust, or biscuits on top. If you wanted could totally do beef instead, I season ours like sausage for that.... and then greek yogurt would totally work in place of the standard rue, and...... I'm wondering if you could mix a bit of cooked rice or mashed potato with the cauliflower rice in a blender to cut the calories of the "crust" and still have a good texture. I tried parsnips once, and they didn't have enough body on their own for that sort of application. Not sure how you feel about McRibs, or what the calories would look like since I used quite a bit of barbecue, but for awhile I was craving McRibs. My lower histamine gluten free version was to cook ground beef, and then add sweet baby rays barbecue sauce to it, mix it up, and then put it on Romaine lettuce leaves with chopped up pickle and chopped onions. Had all the flavors and kept me out of the drive through. And less hives than the real thing to.

Um, tuna salad with cucumber coins as chips maybe? Aldis has low carb wraps that I think are 60 calories instead of bread that I think is 60 or 70 calories a slice? I'm bad about gluten and I know it doesn't help me. One of my things to test out is subbing out the mayo for something like greek yogurt or lately Ive been mixing ranch with course ground mustard to make it go further and it gives honey mustard meets ranch vibes and I could see that being good.

Could you add some carbs for the hubs with supper? I've noticed that just meat and veggies don't fill me up for long, I need at least a little bit of carbs. I feel like I have dumped a ton of random comments on this video. Lol. Sorry. Hopefully not totally overwhelming. Oh, could you do hand pies of some sort for the hubs? Or ask FIL to freeze some dough for you, and then you could make a filling and put it in a roll like a piroshki. Piroshkis are like beef, rice, cabbage, and seasoned with lots of dill and garlic.... and maybe some onion, but you could really toss lots of different veggies in there..... maybe some of the cauliflower rice, some of the mixed veg, some meat, and peas? I have no idea how normal people stuff these things, my youngest sets herself up on our freezer with the lid of an old Tupperware spaghetti container, like the one with a serve in it, and spreads it out and spoons the filling in, and then I typically let them rise another 20 minutes and cook 3 or 4 at a time in a cast iron skillet in the oven. Ohhhh, and if you were to cook the sweet potatoes you had and let them cool overnight, you could cut them up a bit and make a chicken sweet potato hash. It would be resistant starch at that point, which helps keep blood sugar from spiking from the carbs, but I assume sweet potato is a bit heavy on the calorie side. Fried rice that is heavy on chicken and veggies and subbed some cauliflower rice in for part of the real rice might be an option for a more Asian flair. As far as the rotating flavors and such, we have a tendency to see a recipe or mention of a food from somewhere, and research that area. That is how we found piroshkis..... We do like it stuffed in the bread dough, but most of the time we just make the filling and eat that without the bread. Once I've tried an actual recipe to get a feel for it.l, we tweak it heavily to fit the core ingredients we carry in our kitchen. If I have to stock a new item, I'm on the hunt for other uses for that item til we have 2 or 3..... but after that first try based on a recipe in current situations I would be tweaking for low cal instead of just reducing lectins and histamine. I get around the eating the same thing over and over by batch cooking and freezing stuff. So as a for instance, my kids go week on week off to their Dad's still (they are 18 and 20, so not required, but not ready to move out and it's a bit more fluid to go back and forth around work schedules, but anyway) and on my Non-kid weeks, my Friday night after they leave meal looks at overs, and often Friday and through Saturday I am on fridge clean out mode. Finishing up the random bites of this and that and the crap I shouldn't be eating but don't want to waste. Any pork is definitely in this category because it gives me heartburn and I want a break without whatever inflammation and issues I've got coming from it the rest of the week. Then I make a batch of something. Not huge, just normal size, and it would typically be supper for the 3 of us and lunch a day or 2 later, but instead I just portion it into 4x6x2 inch glass meal prep containers and eat one, freeze the rest. Or I might leave one out for the next day and freeze the rest. Lol. Then the next day I'll make another batch of something and do the same thing. Then I can alternate. It's like homemade TV dinners. And I go straight from the feel freeze to a cold toaster oven, and it takes about 30 minutes to heat. I'd pull it out sooner and let it that a bit in the microwave if I was going to do that, it is doable though, when I worked at the casino I just stuck it in my locker frozen, and put it straight in the microwave at lunch. But I worked out a rotation when I was diagnosed with the histamine issues, so I tend to just rotate stuff. Have some tried and true stuff then try something new when I have the bandwidth. If everyone likes it, it gets added to the list of possibles for the rotation. And I always keep a list of meal ideas so I can hand to a kid or I can look at for ideas and stuff doesn't get forgotten. Not sure that would help with the husband getting the variety he wants but letting you standardize a little bit so you don't need to reinvent the wheel regularly.

Just a heads up if you have any histamine issues and think there might be any sort of leaky gut issues, please get better salt. Iodized salt can cause mast cell degranulation and spike histamine and inflammation. Not sure whose video it was, but was thinking you had mentioned seasonal allergies.

I have been stove popping popcorn with avocado oil and then salting with pink himalayan salt..... I need to gigure out how to calculate calories on that, but 3/4 cup uncooked popcorn lasts me 3-4 days..... by day 4 it is starting to be sad soggy popcorn, but yeah. How do yo calculate the calories on popcorn?

Why do you keep your tortillas in the fridge?

The young one wants to know what a machiatto is?