i've gotten into the habit of cooking sunday evening to last through most of the week - soy rice pudding (which makes a great breakfast), rice stir-fry, zucchini bread if i feel ambitious. that's usually good for three or four lunches and a dinner or two.
other than that, i rely on safe foods that don't take a lot of time to prepare - cereal w/ soy yogurt, sandwiches, egg white omemelets, sweet potatoes (microwaved!), baby carrots w/ hummus (more IF than some can handle), bagels w/ tofu cream cheese. i tend to be a grazer anyway, so it works well for me, but there are lots of healthy foods that won't get you ill that can be grabbed and eaten.
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jaime
ibs-a (mostly d) // vegetarian
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Re: Making TIME a success
