hi, my name is robbie ! i use he/they pronouns and i’m a college student with asd and arfid and i decided to make this blog because i was getting frustrated with the lack of resources and advice available for people with very limited food options.
obligatory i’m not a doctor i can’t give super accurate informed health advice please see a doctor if u can if ur worried about your health. i’m just working off of my own experiences and some research here. More info on ARFID and this blog under the cut.
first off, what is arfid?
Avoidant Restrictive Food Intake Disorder (ARFID) is a new diagnosis in the DSM-5, and was previously referred to as “Selective Eating Disor
what will be on this blog?
most likely a mix of my own and others’ posts that i feel like are helpful in anyway to people with arfid/other ppl who struggle with eating/preparing food. this will be potentially things like very simple recipes, advice, recommendations, personal anecdotes, and other resources.
what tags will i use?
for rbs: #simple recipes (for recipes. obviously.), #meals or #snacks to differentiate between them in the context of recipes, #resources, etc.
for my own posts: in addition to the above tags, any post pertaining specifically to arfid will be tagged #arfid. if any posts are more explicit about the experience or effects of this disorder they will also be tagged #tw ed, posts that i think get a little vent-y will be tagged #tw vent. #advice and #recommendations will also be tagged. any asks will be tagged #asks. if you feel as if i’m missing something here, feel free to send me an ask about it—although i can’t guarantee i will incorporate it 👍
rules
asks are fine, both in terms of ppl recommending stuff, asking questions, or sharing their own experiences if they want to. if you want to share one of your own simple recipes, even better !
all posts are okay to rb unless stated otherwise in the tags
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instant rice, enough for one according to box directions. I usually use about 3/4 cup
OR: use rice you already have cooked and stored in the fridge
equal amount water for cooking rice according to box directions. mine is a 1:1 ratio but yours might be different
soy sauce
toasted sesame oil
2 eggs
optional extras:
chopped green onion, peas, some kind of Asian style chili sauce like sriracha or gochujang or leftover Thai chili paste from takeout (seriously someone tell me what the actual name of that sauce is it's so good but the place I used to get takeout from just called it chili sauce)
instructions:
put rice and water in bowl and microwave according to box directions. mine says five minutes
crack eggs into second bowl and beat with a fork
remove rice from microwave when finished
add eggs to microwave and cook on medium for a couple of minutes, stirring every thirty to fifteen seconds (I start at thirty second intervals then fifteen as they set). this is of course very dependent on your microwave. it might take more or less time. that's just how cooking eggs in the microwave is I don't make the rules
remove eggs from microwave
drizzle sesame oil and soy sauce over rice to taste. I go light on the sesame and heavy on the soy sauce
add eggs
add optional extras. I always add chili sauce
consume
NOTE: yes this is better with a fried egg with a runny yolk but this is a low spoons recipe. if you have the spoons, fry an egg instead
as always, remember that judgment in the notes is an instant block, and judgment in my inbox is not a clever loophole. whatever gets you fed is good actually!
*taking heavy cues from You Suck at Cooking's videos on Modified Ramen [1] [2], but I feel like I've played around with this enough to make it its own distinct thing
I've been basically living off these for a couple weeks now because my ADHD brain goes for meals that hit between the two points of "take the least time & effort" and "are the most yummy."
STEP 1: Boil noodles in plain water. You can go with what's recommended on the package or whatever your personal instant noodle done-ness preference is.
STEP 2: Drain most (but not all!) of the water. I'd go for around 80-90% - I have a single-serve pot and I've gotten to the point I can just eyeball it. What you're looking for is *just* enough water to cover the bottom, maybe a bit more.
->If you're worried you drained off too much water, you have options:
a) add more water
b) add in about half a pad [or a full pad go crazy] of butter
c) add in a splash of milk.
The pot (and burner) will be hot enough to get the temperatures to equalize pretty quickly but if you're worried just give it an extra 30-40 seconds, esp if you're adding some extra fix-ins (see below)
STEP 3: Seasoning packet. You can substitute this for your favorite spices instead; I just go with the seasoning packet bc it's easier. Mix it in with your noodles and the remaining water. "What flavor of noodles should I get for this?" You ask. The answer: whichever is your favorite (or cheapest.) I default to chicken but it really doesn't matter too much
STEP 4: Crack in an egg and mix it in with the noodles and your sauce. With the egg dispersed in with everything else, it'll cook very quickly, depending on your temperatures. This is another thing you'll just have to eyeball until you get it right, but I typically know it's done when the egg/sauce starts to stick to the bottom of the pot
->if you'd rather eat your noodles as a soup I believe you can poach the egg in the broth OR boil/soft boil them in another pot for that Authentic Ramen Feel
->if eggs in general are Bad Sensory I have alternative sources of protein in the bonus mix-ins section but I will say something about mixing it in with the noodles just removes the egg taste/texture, it basically just makes a sort of creamy sauce with the seasoning packet and water.
STEP 5: Take your sauced up egged up noodles and put them into a bowl. If some of the sauce/eggs are stuck to the bottom of the pot, use a spatula to get every last yummy morsel.
STEP 6: Cheese. You can use any cheese you like, but I'd recommend something that melts easily. I've used sliced cheese, shredded cheese, it's whatever. After adding it, mix it in with your noodles; the residual heat should melt the cheese.
You're ready to eat!
BONUS MIX-INS (most of these you'll want to add just before step 4):
Green Onion. Pretty self-explanatory. On a high-functioning day I'll take a big bunch of these, cut them up, and put them in a small Tupperware in the freezer; they'll keep for months upon months and are perfect for quick meals like this!
Broccoli. I have a bag of chopped frozen broccoli that works just great; I aimed for around 1.5-2 handfuls depending on how finely they're chopped.
Garlic. Either powder or chopped. Garlic tastes good with everything, although in my experience (at least with garlic powder) the seasoning packet overrides the garlic flavor; you might have better luck using "fresh" garlic (or the kind that's pre-chopped in a little glass jar - we're aiming for low spoons here, after all)
Canned (or leftover) chicken. If going with canned, use around half of it unless it's one of the teeny sized can. Tear up bigger chunks into smaller ones so they'll cook more evenly. You could also do one of those like, salad packets of pre-cooked chicken they have with the salmon in the salad isle?
Hell, use the salad packet of salmon. The world is your oyster.
Tofu. Disclaimer:I haven't tried this yet, but I'm like 90% sure it'll taste good. When I do I'll probably use half a block of tofu & crumble it, maybe leave some extra liquid in the pot? If I'm feeling super extra I might put the block into a marinade for a couple days beforehand to let it soak up Even More Flavor. If you add tofu to this let me know what you did/what worked!!!
Hot Sauce/Sriracha. Self explanatory; probably add just before eating, same with Chili Crisp.
Bell Peppers would also be pretty good.
-> I think you can get a frozen bag of like, pre-cut bell peppers, onions, and I think something else? Like a stir-fry or soup mix? That would go hard, toss in a handful or so of that in there.
You could substitute the seasoning packet for curry powder & related spices and add chickpeas to get Curry Ramen
If you're using frozen & pre-cut veggies I'd give them extra time to cook/come to temperature otherwise the noods will end up tasting kinda lukewarm
HEY it's a low spoons high protein meal prep recipe
Hey here's my recipe for high protein low spoons (easy to make) burrito bowl meal prep:
1 normal (~15oz) can of black beans
1 10oz can of shredded chicken (or you can shred your own chicken idc)
microwave individual serving rice of choice (or make and reheat servings of your own rice bc it's cheaper) I use Minute Rice cups
shredded cheese and sour cream, or other toppings (optional but recommended)
drain and rinse the black beans, drain chicken if necessary
put both in a nonstick pan on medium high heat (I use a ceramic coating one)
season with salt and pepper and cumin (and whatever else you want)
cook until heated through and browned slightly
microwave your rice of choice lol
put as much as you want of these things in a bowl, top with cheese and sour cream
(or you can put a little tomato or salsa if you're really excited, I kinda want green salsa on it, also you can eat it with tortilla chips if you want, or put avocado I don't care.)
You're welcome. I know you're like "ew ix canned chicken it tastes weird" do you know how expensive meat is right now??? also no it doesn't if you cook it right. also fuck cooking and shredding chicken it SUCKS, I'm disabled lmao
also it's gluten free, check your ingredients tho I'm not responsible if you gluten yourself!
if you're vegetarian or vegan it takes more prep but you can do pan fried tofu for this, I don't have a recipe for that though
if you make it with eggs suddenly it's a breakfast burrito bowl wow
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theyre making me cook… and budget… and fill out tax forms… and work a 9-5 … and take classes… and navigate city transport… what is this… (<- situation he chose for himself)
also bc im going to be living like even more independently than before for the next few months ill probably actually use this account to log some cooking recipes of my own ! this time perhaps including stuff you can make with a slow cooker and oven, though my comfort level with those things is still pretty low. i’m hoping to gather some meals that don’t take a ton of time or ingredients to prepare. i’ll have to learn what i need to keep on-hand in my kitchen too… ough…
worst life outcome ever i think my most recent safe food is making my body miserable to live in. idk whats wronf with me but i think i maybe need to stop eating it and see if i feel better this suckssssss
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genuine autistic question: when people go oughh my stomach hurts do they typically mean they’re in pain or that their stomach is uncomfortable ? cause like i would say i don’t often experience stomach pain but my stomach can be uncomfortable a lot. is there a difference or is this a case of me taking things too literally
i’ve realized that my relationship with food is a very sensory-seeking one. eat something salty, now eat something sweet, now eat salty again because it’s unbalanced. have something to do with your hands and mouth that isn’t destructive stimming. regulate yourself with this familiar flavor. meals are a hassle because they don’t lend themselves to simple sensory experiences, being more complex with all the different ingredients and sides and so on, and thus can feel invasive to an unregulated mind.
this is asd-posting but sometimes i feel really bad and weird about the fact that i really enjoy academic spaces and the conversations that i have within them, because i feel very aware of the fact that me being perceived as intelligent and even competent is directly based on how much i’m repressing my natural reactions and regulatory needs.
granted, i think allistic people deal with this too to some extent—every social space has different decorum, and what you feel compelled to do in a more professional setting will not always match The Vibe of the room. but idk, it feels to me like if it was socially unacceptable to put on a bandaid while you’re bleeding. ugh.
from a neurodivergent disabled human in ed recovery
cheese quesadilla made by putting shredded cheese between tortillas and microwaving until melted. (optional) dipped in tostidos queso dip for more flavor
fruit snacks
instant cream of wheat, add cinnamon and a spoonful of brown sugar
cheerios
insta breakfast powder mixed with vanilla ice cream
bananas, strawberries, peanut butter, milk, and yogurt. toss in a blender with ice cubes, blend, and now you've got a smoothie.
instant rice, mixed with those flavored tuna packets, (optional mixed with canned veggies, choose your favorite)
oatmeal mixed with peanut butter and honey
GRAPES. sometimes fruit is better than nothing. grapes seem to have that good juicy cronch.
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All rice is microwave rice when you cook it in the microwave.
Just add rice and twice its volume in water to a microwave safe bowl. Cover and cook for 10-14 minutes. Leave to stand for 3 minutes covered and then uncover and fluff with a spoon/fork.
Add butter and salt and pepper for a slightly healthier take on the autistic favourite, Buttered noodles.
Add tinned sweetcorn and tuna and mix with mayo for a genuinely delicious mush that is technically a balanced meal.
Add cooked chicken, frozen broccoli, milk and cheese for a meal that takes the same effort as boxed mac and cheese but will leave you feeling full for hours.
Add beans and salsa for a lazy, high iron burrito bowl.
Add chicken broth and whisk in an egg for a comforting 0 effort egg drop soup.
Add some jarred curry sauce and chickpeas for a warming Indian style dinner.
Add frozen veggie mix and beat in 2 eggs for a lazy fried rice with 28g of protein.
Add frozen meatballs and jarred pasta sauce for a rice version of spaghetti and meatballs.
Add minced beef, green onions and spicy BBQ sauce for a bulgogi inspired rice bowl.
Add firm tofu, frozen vegetable medley and gochujang for an easy bibimbap that comes together in minutes.
Add cooked chicken, diced tomatoes, frozen potatoes and Italian seasoning for a filling and delicious Mediterranean rice bowl.
Add beef, broth, soy beans and lime juice for a cozy and iron packed Faux Pho that's perfect for a cold morning breakfast for those days your period is kicking your ass.
Add diced sweet potato, a whole tomato and a scrambled egg. It's good with soy sauce.
