Tag: food

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A Message To My Friends

JoLeave a comment

Hi friends! If your reading this, you are a friend. As all of you know, I do have a chronic illness, in fact a number of them lol, but you all know this season zaps even the best of us. As I have detailed here, December tends to hit my body and brain like they’re part of an obstacle course on a game show I never signed up for. And when you’re running full throttle and still falling short, something’s gotta give.

I don’t want to fall short here, especially because none of you are demanding anything from me. I can practically hear you saying, “We know all this,” with a dramatic eye roll (mostly my teen doing the heavy eye-rolling, let’s be honest — the rest of you are far too polite)

So here’s the deal: while I’ll absolutely keep sharing my random stories, chaotic life lessons, and general nonsense you didn’t ask for but still graciously read, I’m hitting pause on the menu/recipe posts until the week after Christmas. The holidays take a lot out of me, and if I don’t give myself extra gentleness, I end up wobbling like a Jenga tower in a windstorm.

That said, don’t be shocked if a cookie recipe sneaks its way in — December is long, and sometimes sugar is a coping mechanism. And for those of you navigating estrangement or heavy emotions this time of year, you get it. This season gets to the best of us… and I am very much not the best of us, so it does a number on me.

Thanks for sticking around, for reading, for being here. I appreciate you more than you know.
There will be a George update soon as there is a family of them outside my window. Til next time gang, take care of yourselves, for real be extra kind to yourselves, and each other!

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Survival and Sanity Wk 29-30

JoLeave a comment

You ever have one of those weeks where time evaporates, laundry multiplies on its own, and your partner disappears for seven days like they’re on a side quest you definitely didn’t authorize? Yeah. That was my week. Which means today’s meal plan is brought to you by: Survival Mode But Make It Edible™.

This is a reserve-based, spoon-friendly, chronic-illness-approved, “I have three brain cells and two are fighting” kind of schedule. Six meals involve actual cooking (mostly crockpot because we respect our energy). The other nights? Reserves. Frozen. Pantry. Leftovers. Whatever doesn’t require you to stand upright for more than four minutes.

If that’s your vibe too, welcome home.

THIS WEEK’S MENU

Cooked Meals:

  1. Tuesday Crockpot Salsa Chicken Bowls
  2. Thursday Slow Cooker Garlic Herb Pork Roast + Potatoes
  3. Sunday Crockpot Honey Teriyaki Chicken (No weird sauces, promise)
  4. Tuesday Lemon Herb Chicken & Rice (No Creamy Stuff!)
  5. Thursday Crockpot Tuscan Chicken & Potatoes (Light, Brothy Version) (Not creamy — just herbs, garlic, broth, and sunshine.)
  6. Sunday Sheet Pan Italian Chicken & Veggies

Reserve Nights (1–2):

  • Frozen pizza, frozen enchiladas, freezer soup, freezer breakfast burritos, rotisserie chicken + bag salad… whatever you have in the stash.

And boom — another week fed, fueled, and officially handled, even if we handled it while lying horizontally with one sock on and exactly zero energy left. Reserve-based meal planning is basically the cheat code for spoonie life: cook when you can, stash when you can’t, survive the rest of the time on whatever doesn’t require opening the oven.

If you make any of these recipes, tell me which one your family inhaled first. Mine always pick the salsa chicken because apparently we’re a Taco Tuesday household… regardless of the actual day. Til next time gang, take care of yourselves, and each other!

Recipes 29&30
Shopping list Wk 29&30

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🍁 Two-Week Fall Comfort Menu + Reserve Snapshot Wk 27 & 28

JoLeave a comment

Fall is for fuzzy socks, warm dinners, and absolutely not overcomplicating your grocery list. This round of my two-week reserve-based meal plan is all about cozy, comforting food that doesn’t require you to play kitchen martyr. We’re talking about meals that fill the house with that “mmm, someone’s cooking something amazing” smell — without requiring you to stand too long or juggle twelve pans.

Like always, the plan mixes a few cooked meals with reserve-based options — things you can pull together fast from your pantry or freezer when energy or spoons are running low. The goal: flexibility without frustration. You deserve to eat well, even on the days that don’t go as planned.

So grab your list, sip your coffee, and let’s make sure the next two weeks taste like comfort and sanity.

🥘 Cook Meals

  1. Crockpot Chicken Pot Pie — Creamy, cozy, and low-effort. Add frozen veggies, shredded chicken, broth, and biscuit topping.
  2. Sheet Pan Sausage & Potatoes — Chop, toss, roast. One pan, minimal cleanup, maximum yum.
  3. Beef Tips with Gravy + Mashed Potatoes — Comfort classic. Slow simmer or use the crockpot if you want to make it even easier.
  4. Tuscan Chicken with Spinach and Garlic Butter Rice — Quick skillet dinner that feels fancy without being fussy.
  5. Loaded Baked Potato Night — Bake or microwave potatoes, then set out toppings like cheese, butter, and green onions for a build-your-own vibe.
  6. Simple Spaghetti or Noodle Bowl Night — Customize with what you have on hand — sauce, veggies, or even leftover meat.

🥫 Reserve Meals

  1. Breakfast for Dinner — Eggs, toast, or breakfast sandwiches. Always hits the spot.
  2. Soup Starter Night — Toss frozen veggies, broth, and leftover meat or rice in a pot and call it done.
  3. Wraps or Sandwich Night — Turkey, ham, or whatever deli meat is handy.
  4. Ramen Remix — Doctor up instant ramen with egg, spinach, or leftover veggies.
  5. Snack Board Dinner — Cheese, crackers, fruit, pickles, whatever looks good on a plate.
  6. Emergency Frozen Meal — Whether it’s pizza, burritos, or something store-bought — no guilt, no dishes.

Til next time gang, take care of yourselves, and each other.

Recipes
Shopping List
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🍗 Two-Week Reserve-Based Crockpot Menu: Chicken, Sausage & Beef Edition (Wk 27&28)

JoLeave a comment

Because ovens are rude and we deserve ease.

Let’s be real — chronic illness, neurodivergence, parenting, and general life chaos don’t care that dinner still has to happen.
So here’s a two-week, reserve-based crockpot plan that keeps you fed without a meltdown.

You’ll cook just three days a week (Tuesday, Thursday, and Sunday) and still have enough food for reworks, leftovers, and “oops, I forgot to defrost something” days.

🐔 TUESDAY: Chicken Day

🥣 Salsa Crockpot Chicken

The OG lazy girl dinner. Don’t mess with perfection.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 jar (16 oz) salsa
  • 1 packet taco seasoning
  • Optional: 1 cup frozen corn or a can of diced tomatoes (drained)

Instructions

  1. Dump it all in the crockpot.
  2. Cook on low 6–8 hours or high 3–4.
  3. Shred it up and mix before serving.

Serve With: Rice, tortillas, or potatoes.
Reserves: Use leftovers in quesadillas, nachos, rice bowls, or over pasta.

🍽️ Chicken & Veggie Bowls

Healthy-ish. Easy. Zero oven time. We love that for us.

Ingredients

  • 1 ½ lbs chicken (breasts or thighs), chunked
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • ½ onion, sliced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper

Instructions

  1. Toss it all in the crockpot.
  2. Cook on low 5–6 hours or high 3–4.
  3. Stir before serving to coat everything evenly.

Serve With: Rice, quinoa, or in wraps.
Reserves: Toss leftovers into scrambled eggs or pasta for a second meal.

🌭 THURSDAY: Sausage Day

🍝 Sausage & Peppers Pasta

A classic one-pot wonder — but make it a slow cooker.

Ingredients

  • 1 lb smoked sausage, sliced
  • 1 onion, diced
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups broth
  • 8 oz pasta (add later!)
  • Italian herbs, salt & pepper

Instructions

  1. Add everything except the pasta.
  2. Cook on low 5–6 hours or high 3–4.
  3. Stir in uncooked pasta 30–40 minutes before serving (add a splash of broth if needed).

Reserves: Bake leftovers with cheese or thin it out for soup.

🥔 Sausage, Potato & Pepper Hash

Like a diner breakfast but without having to move.

Ingredients

  • 1 lb smoked sausage, sliced
  • 1 ½ lbs potatoes, chopped
  • 1 bell pepper, chopped
  • ½ onion, chopped
  • 2 tbsp olive oil or butter
  • Garlic powder, paprika, salt, pepper

Instructions

  1. Grease crockpot lightly with oil or spray.
  2. Toss everything in and mix well.
  3. Cook on high 3–4 hours or low 6–7, stirring halfway through.

Serve With: Fried egg on top or a warm roll.
Reserves: Wrap leftovers in tortillas for breakfast burritos.

🥩 SUNDAY: Ground Beef Day

🌶️ Lazy Chili Mac (No Beans)

It’s comfort food that won’t fight your stomach.

Ingredients

  • 1 lb cooked ground beef
  • 3 cups beef broth
  • 1 (15 oz) can tomato sauce
  • 2 cups elbow noodles
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt & pepper

Instructions

  1. Add everything except noodles to the crockpot.
  2. Cook on low 4–5 hours.
  3. Stir in noodles 30 minutes before serving.

Reserves: Serve leftovers over baked potatoes or tortilla chips.

🍚 Beef & Rice Bowls

Your freezer meal hero.

Ingredients

  • 1 lb cooked ground beef
  • 1 ½ cups uncooked rice
  • 3 cups broth
  • ½ onion, chopped
  • 1 tsp garlic powder
  • Salt, pepper, paprika

Instructions

  1. Combine everything in the crockpot.
  2. Cook on low 4–5 hours or high 2–3.
  3. Fluff before serving.

Reserves: Wrap in lettuce or tortillas, or top with fried eggs.

That should last us into November, wow it flies by, til next time gang, take care of yourselves, and each other.

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Two-Week Spoonie Menu: The “We Survived the Plague” Edition Week 25 & 26

JoLeave a comment

We got hit hard this round — hubby brought home some sort of mutant cold that ran through the house like a toddler through a toy aisle. Everyone took turns coughing, whining, and refusing soup (because of course). The good news: we’re on the mend, and I’m finally feeling ready to cook again… in moderation.

So, this week’s menu leans heavy on reserves, comfort, and low-effort dinners that still taste like you tried. Three cook days (Sunday, Tuesday, Thursday) with flexible leftovers and built-in sanity savers. Nothing fancy, just survival-mode delicious.

Week 25

Sunday – Crockpot Salsa Chicken

  • Cooking Method: Crockpot
  • Ingredients:
    • 2 lbs chicken breasts
    • 1 jar (16 oz) salsa
    • 1 tsp cumin
    • 1 tsp chili powder
    • Salt & pepper to taste
  • Directions:
    1. Place chicken in crockpot, pour salsa over it, sprinkle with spices.
    2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
    3. Shred chicken and serve over rice, in tortillas, or with a salad.

Monday – Reserve Meal

  • Leftover salsa chicken over rice or salad.

Tuesday – Crockpot Italian Chicken & Veggies

  • Cooking Method: Crockpot
  • Ingredients:
    • 2 lbs chicken thighs
    • 1 cup baby carrots
    • 1 cup potatoes, diced
    • 1 cup zucchini, sliced
    • 1 tsp Italian seasoning
    • Salt & pepper to taste
  • Directions:
    1. Place chicken and veggies in crockpot.
    2. Sprinkle with Italian seasoning and a little salt & pepper.
    3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Wednesday – Reserve Meal

  • Leftovers from Tuesday; can toss with pasta or eat as-is.

Thursday – Sheet Pan Sausage & Veggies (not crockpot)

  • Ingredients:
    • 1 lb sausage (turkey or chicken)
    • 1 red bell pepper, sliced
    • 1 zucchini, sliced
    • 1 cup baby potatoes, halved
    • Olive oil, salt, pepper, garlic powder
  • Directions:
    1. Toss all ingredients with olive oil and seasonings.
    2. Roast at 400°F (205°C) for 25–30 minutes, turning once.

Friday – Reserve Meal

  • Leftovers from Thursday.

Saturday – Reserve Meal

  • Quick scramble, salad, or grain + protein from reserves.

Week 26

Sunday – Salsa Chicken (repeat, make extra for Monday)

Monday – Reserve Meal

  • Leftover salsa chicken.

Tuesday – Crockpot Teriyaki Chicken & Rice

  • Ingredients:
    • 2 lbs chicken thighs
    • 1/2 cup teriyaki sauce
    • 1 cup broccoli florets
    • 1 cup carrots, sliced
  • Directions:
    1. Place chicken in crockpot, pour sauce over.
    2. Cook LOW 6–7 hours or HIGH 3–4 hours.
    3. Add veggies in last 30 minutes of cooking.
    4. Serve with rice.

Wednesday – Reserve Meal

  • Leftovers from Tuesday.

Thursday – Crockpot Creamy (Light) Chicken & Mushrooms (dairy-light)

  • Ingredients:
    • 2 lbs chicken breasts
    • 1 cup mushrooms, sliced
    • 1/2 cup chicken broth
    • 1 tsp garlic powder
    • Salt & pepper
  • Directions:
    1. Place chicken and mushrooms in crockpot, pour broth over.
    2. Season with garlic powder, salt, pepper.
    3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Friday – Reserve Meal

  • Leftovers from Thursday.

Saturday – Reserve Meal

  • Quick grain + protein + veggie, or scrambled eggs + toast + veggies.

Reserves / Backup Meals Ideas

These are quick, simple, and interchangeable for non-cooking days:

  • Rotisserie chicken + microwavable veggies
  • Pre-cooked frozen grains (rice, quinoa) + frozen veggies + protein
  • Eggs scrambled or hard-boiled + toast + fruit
  • Canned tuna or chicken salad (without mayo)
  • Salad kits with added beans, eggs, or cooked meat

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Survival & Sanity Week 25 & 26

JoLeave a comment

Listen, meal planning is basically the Olympics of adulting. And if you’re running low on spoons, have kids who think chicken nuggets are a food group, or just don’t want to set your house on fire trying to “whip something up” after 5 p.m., you need a plan that’s simple, flexible, and doesn’t judge you for eating tacos three times a week if you want to.

So here it is: two weeks of real-life dinners that use reserves, leftovers, and a little bit of bacon for moral support. You don’t need to spend an hour chopping. You don’t need five obscure spices you’ll never use again. You just need this list and a fridge that sort of cooperates.

Week One

Monday – Crockpot Tacos
Let the crockpot do the heavy lifting. Dump in meat, seasoning, maybe some tomatoes, and boom—taco night without the skillet babysitting.

Tuesday – Leftovers or Reserves
Translation: fridge roulette or that frozen pizza you “forgot” about.

Wednesday – Leftovers or Reserves
Yes, again. You deserve it.

Thursday – Leftovers or Reserves
See above.

Friday – Salsa Chicken
Chicken, salsa, crockpot. It shreds itself. If only the laundry did.

Saturday – Leftovers or Reserves
The theme is intentional.

Sunday – One-Pan Chicken Fajita Bake
Chop, toss, bake. Minimal effort, maximum flavor. No stovetop juggling act.

Week Two

Monday – Sheet Pan Sausage, Potatoes & Veggies
Cut, toss, roast. Bonus: your house smells amazing, like you’ve been cooking for hours instead of 20 minutes.

Tuesday – Leftovers or Reserves
Champion-level laziness, rebranded as efficiency.

Wednesday – Bacon & Veggie Fried Rice
Bacon makes everything better. Toss it with rice and veggies, and suddenly leftovers feel fancy.

Thursday – Leftovers or Reserves
Nothing like a break day to make Friday’s meal feel even easier.

Friday – Crockpot Creamy Ranch Chicken
Chicken, ranch packet, cream cheese, done. If your crockpot had a fan club, this would be the poster child.

Saturday – Leftovers or Reserves
Consider it a chef’s night off.

Sunday – (Optional Swap Night)
Tired of chicken? Grab something from reserves or takeout without the guilt. The system’s built to bend.

Why This Works

  • Built-in leftovers mean you don’t waste food or energy.
  • Reserve-friendly lets you swap in pantry/freezer staples on the hard days.
  • Minimal chopping, maximum flavor because you’ve got better things to do than wrestle with 15 ingredients.

This isn’t about perfect dinners. It’s about feeding yourself and your people without burning all your spoons in the process. And honestly? That’s more impressive than any five-course meal.

👉 Want the full recipes and grocery list? Scroll down . Dinner crisis = solved. Take care of yourselves, and each other!

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Groceries
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Survival & Sanity Weeks 23 & 24

JoLeave a comment

Cooking every day in the summer heat? Hard pass. This two-week menu is built around my reserve system: you cook three times a week, then remix the leftovers into totally new meals so nobody gets bored (or starves when you’re out of spoons). Think tacos that turn into nachos, sausage that morphs into pasta or sandwiches, and crockpot chicken that somehow ends up on nachos, wraps, and even pizza.

Because honestly—our lives are chaotic enough. Dinner should not be.

Sunday (Cook): Crockpot Tacos (big batch ground beef or turkey)

  • Serve: traditional tacos
  • Reserve ideas: taco rice bowls, taco pasta, nachos, quesadillas, taco salad.

Monday (Reserve): Taco Rice or Taco Pasta (stretch w/ noodles or rice)

Tuesday (Cook): Sausage–Potato–Pearl Onion Skillet

  • Serve: as hearty skillet dinner.
  • Reserve ideas: leftover skillet → breakfast hash (with eggs), or quick reheat over toast.

Wednesday (Reserve): Sausage & Peppers (use extra sausage cooked Tuesday, stretch w/ tomatoes + peppers)

  • Serve: on bread (subs/hoagies) or tossed into pasta.

Thursday (Cook): BBQ Meatballs (crockpot w/ grape jelly + BBQ sauce)

  • Serve: over egg noodles.
  • Reserve ideas: meatball subs, meatball quesadillas, meatball + rice bowls.

Friday (Reserve): Leftovers (meatballs or tacos—dealer’s choice).

Saturday (Reserve): Light day: eggs, sandwiches, snack board, or finish stragglers from the week.

Sunday (Cook): Crockpot Sloppy Joes:

  • 2 lbs ground beef (or half beef, half ground sausage if you like it richer)
  • 1 small onion, finely chopped (or 1–2 pearl onions, minced, if you want to use your fresh ones)
  • 1 bell pepper, chopped (optional but good for bulk & flavor)
  • 2 cans sloppy joe sauce, or you can make your own if you are feeling ambitious

🌞

Monday (Reserve): sloppy joe left overs, or tangy over buttered noodles so yum!

Tuesday (Cook): Crockpot Salsa Chicken (shred a big batch)

  • Serve: w/ pasta side.
  • Reserve ideas: chicken wraps, chicken rice bowls, chicken nachos, salsa pizza (premade crust).

Wednesday (Reserve): Leftovers or “pantry day” → sausages, eggs, or odds & ends.

Thursday (Cook): Ground Beef Dinner (easy mid-week)

  • Option A: Homemade Hamburger Helper (one pot)
  • Option B: Beef + Rice skillet (seasoned like dirty rice or taco-style).
  • Reserves: beef wraps, stuffed peppers, or mixed into scrambled eggs.

Friday (Reserve): Leftovers (ground beef meal or BBQ chicken).

✅ All cook days = make enough to stretch at least 1–2 more meals.
✅ Fresh tomatoes & pearl onions featured in Week 1 Tuesday + Wednesday.
✅ BBQ + crockpot dishes carry flavor without oven time.
✅ Balanced “heavy / lighter” flow so you don’t feel bogged down.
This is everything you need for 1 meal every day which is about all I manage. If you manage more, try some fresh fruit and cereal. If you manage THAT then clearly you don’t need me I should be learning from you LOL. Til next time gang, take care of yourselves, and each other.

Wk 23& 24 Groceries
Wk 23 & 24 recipes
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Survival and Sanity Week 21 & 22

JoLeave a comment

Two Weeks of Sanity-Saving Dinners: The Reserve-Based Meal Plan That Keeps Me Sane (and Fed)”

If you’ve ever stared into your fridge at 6:47 p.m., wondering if coffee counts as dinner… hi, hello, welcome. Pull up a chair.

I’ve been there. Actually, I live there — in that fun little corner of “I want to eat real food, but executive dysfunction, fatigue, and a body that hates me say otherwise.” That’s why I started reserve-based meal planning. It’s not fancy. It’s not Instagram-perfect. But you know what? It works.

Here’s the deal: I only cook three times a week — Tuesday, Thursday, and Sunday — and I build in enough “reserve meals” to handle the days in between without me having to think, chop, or remember what day it is.

This new 2-week plan is heavy on chicken and kielbasa, with some ground beef tossed in because my teen would eat ramen for every meal (and often does) if I let her. Everything is simple, budget-friendly, and spoonie-approved.

How It Works

  • Cook Days: Tuesday, Thursday, Sunday. Big batches, double recipes, whatever it takes.
  • Reserve Days: Meals that are already made or almost zero-effort to throw together.
  • Zero-Guilt Days: When you order pizza instead. It happens. Own it.

This Week’s Plan

  • Week 1 Cook Days:
    • Garlic Butter Kielbasa & Veggie Skewers (no pineapple, because no thank you but by all means, its an optional add on)
    • Chicken Alfredo Pasta Bake (lighter sauce, extra cheesy flavor)
    • Taco Night (make extra meat for another meal)
  • Week 2 Cook Days:
    • One-Pan Honey Garlic Chicken & Veggies
    • Kielbasa & Potato Skillet
    • Ground Beef Chili Mac (leftovers = instant win)
    • Simple Reserve Options (Single-Dish / Minimal Prep)
    • Chicken strips / nuggets (frozen) – microwave or oven
    • Grilled or pre-cooked sausages / kielbasa slices – heat in skillet or microwave
    • Mac & cheese – boxed or microwaveable
    • Quesadillas – just tortillas + shredded cheese, optional leftover meat
    • Pasta with jarred sauce – just boil noodles and pour sauce
    • Frozen veggies – steamable in bag
    • Instant rice / microwaveable rice packets – pair with protein
    • Frozen pizzas or flatbreads – heat & eat
    • Eggs – fried, scrambled, or boiled for super-quick meals
    • Snack plates – cheese, crackers, fruit, raw veggies

Everything — recipes, grocery list, and instructions — is laid out below so you can print, save, or just pull it up on your phone while you stand in the middle of the grocery aisle wondering if you already have paprika at home. (You don’t. Buy more.) Til next time gang, take care of yourselves, and each other!

Recipes
Groceries
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Survival & Sanity Menu (Weeks 19 & 20)

JoLeave a comment

It’s been hot, it’s going to stay hot, and short of moving into your freezer with the ice cream, there’s not much we can do about it. What we can do is make sure dinner doesn’t turn the kitchen into a sauna you never asked for. This week’s menu is built to keep the oven off, the heat low, and your sanity intact — because sweating over a stove in August should be considered a human rights violation.

We’re talking meals that are light on effort, big on flavor, and won’t have you washing a sink full of dishes in what feels like the Sahara. Whether you’re a crockpot devotee, a “throw it all in a skillet and call it good” person, or someone who just wants to avoid boiling anything for more than three minutes, there’s something here to help make this endless summer suck a little less.

Week 19

Tuesday – Salsa Chicken (Crockpot)
Chicken breasts, jar of salsa, packet of taco seasoning—dump, cook, shred, serve. We love this over rice or wrapped in tortillas.


Thursday – Meatballs in Grape Jelly BBQ Sauce (Crockpot)
Yes, it sounds weird. Yes, it’s delicious. Serve over buttered noodles for maximum comfort.
Sunday – Pasta with Meat Sauce
Brown ground beef, add jarred marinara, simmer, and serve over pasta. Garlic bread optional but encouraged.

Week 20

Tuesday – Sausage & Potato Skillet
Toss smoked sausage slices, chopped potatoes, and your choice of veggies in olive oil and seasoning. Fry until golden.
Thursday – Crockpot BBQ Pulled Pork Sandwiches
Pork roast + BBQ sauce in the crockpot all day = sandwich heaven. Serve with chips or a quick salad.
Sunday – Breakfast for Dinner
Eggs, sausage, and toast—simple, quick, and always a crowd-pleaser.

Til next time gang, take care of yourselves, and each other!

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Recipes
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Hyperfixation Cuisine: A Love Story

JoLeave a comment

When food is your ride-or-die for two weeks… until it ghosts you.

I don’t fall in love often—but when I do, it’s usually with a snack. A drink. A cereal. A very specific sandwich from one very specific place that I will eat exclusively for 14 days straight like it holds the secrets of the universe and contains all the nutrients my body will ever need. During these passionate food affairs, I become a creature of pure obsession—calculating how many times per day I can reasonably consume my chosen item without judgment, researching the optimal preparation methods, and feeling genuinely excited about meal times in a way that probably isn’t normal for a grown adult. I’ll stock up like I’m preparing for the apocalypse, filling my cart with multiples of the same item while cashiers give me curious looks that I interpret as admiration for my decisive shopping skills. And then? I ghost. Cold turkey. No warning, no closure, no gradual tapering off—just me and my shame in aisle 5, pretending I never knew that Creamsicle shake, avoiding eye contact with the 47 cans of soup I can no longer stomach, and wondering why my brain treats food like a series of intense but doomed romantic relationships.

What Is Hyperfixation Cuisine?

It’s the culinary equivalent of a summer fling. You’re obsessed. You plan your day around it. You talk about it to anyone who will listen (and a few who won’t). You buy in bulk. And then one morning, like a cursed love spell wearing off, it’s done. You’re left with a pantry full of raisin bran and the haunting echoes of a snack you no longer want to eat.

Neurodivergent folks—those of us with ADHD, autism, or both—know this dance well. It’s not a food phase; it’s a full-blown romantic arc.

And science backs us up!

Let’s sneak in some facts while we laugh about it:

  • Hyperfixation on foods is super common in neurodivergent folks (ADHD, autism, OCD, etc.). It’s not just “being picky”—it’s how our brains work.
  • It’s a mix of sensory comfort, routine, and dopamine payoff. That food becomes the reliable good thing—until your brain randomly decides it isn’t anymore, with zero explanation or warning.
  • Sometimes it’s about control in a world full of chaos: “I know exactly what I’m eating. I know what it tastes like. No surprises. No emotional labor. No decisions beyond ‘yes, this again.'”
  • But then, suddenly… betrayal. Like Raisin Bran. You were the breakfast of my dreams for three solid weeks. And now? Just cardboard and broken promises, sitting in my pantry like evidence of my neurological fickleness.

A Few Past Lovers (aka: My Personal Hyperfixation Food Phases)

  • Creamsicle shakes (RIP, my frosty muse)
  • Raisin Bran (?? still not sure how that happened)
  • Microwavable rice and sausages (because sweet peppers and sausage are awesome)
  • Spicy chips (emotionally turbulent, 11/10 would return someday)
  • Anything with pesto (until my body mutinied and now pesto is dead to me)

So What Do We Do About It?

Is This “Healthy”? Depends Who You Ask.

Nutritionists would say variety is key. But also? Survival. Joy. Convenience. These are not small things. And if eating the same 3 things on rotation keeps your body going through a rough patch? That’s not failure—that’s strategy.

Plus, it always changes eventually. Usually when you least expect it. Often mid-bite.

Honestly? Laugh. Embrace it. Maybe write a heartfelt goodbye letter to your former food flame. (“Dear Bagel Bites, we had some good times. I’m sorry I abandoned you half-eaten in the freezer door.”)

You don’t have to force variety or shame yourself for what your brain finds comforting. Just make sure you stay fed, hydrated, and somewhat functional. And if one day you find yourself suddenly obsessed with cucumbers in vinegar, just know: you’re not alone.

What was your last food fling? Let me know so I don’t feel like the only one who once ate eleven bowls of raisin bran in one week.

And to all the forgotten snacks still lurking in my pantry…
I loved you once. I swear I did, lol. Til next time gang, take care of yourselves