I have a soylent-like thing that I've started eating, and I've personally found the impact to be wonderful. It's arguably easier, and it's potentially healthier.<p>It is extremely inexpensive, delicious, vegetarian/vegan-if-eggs-are-omitted, flexible, nutrient rich, high in fiber, high in good fats, relatively "slow-cal"/low glycemic index, wheat gluten-free, protein rich, easy to digest, and very quick to prepare.<p>Pre-cooked in large quantity weekly/every-two-weeks:<p>- quinoa (2 minutes total prep time, in a large cheap rice cooker)
- sweet potatoes (4 minutes total prep time -- simply baked in foil 30 mins to a side at 425 F)
- beans (I do black beans, Mexican style -- this can take a fair bit longer, but they're super tasty, and can last 2-3 weeks if portions are frozen)<p>In the morning ...<p>Ingredients
- olive oil (1/4 to 1/2 a cup)
- pre-cooked quinoa (3/4 - 1.5 cups)
- pre-cooked sweet potato (1/2 - 1 cup)
- pre-cooked beans (1/2 - 1 cup)
- eggs (1-4)
- greens (kale/spinach/chard/whatever)
- salt and peper
- hot sauce!!<p>I pour the olive oil in a large cast iron skillet (cast iron is the best!). I then add the cooked quinoa and fry at high heat for maybe five minutes -- the quinoa should absorb most of the oil (there should be no smoking or anything!).<p>Then I add some beans and some sweet potato (skins on! and, for the last few mornings I haven't had beans so it's been sweet potato only) and mix it all up. Then comes some chopped up vegetables (kale/spinach/chard). When the vegetables are 70% cooked or so I add one to four eggs (this morning it was four). I mix the eggs in with the rest of the hot conglomeration and cook them very briefly, being careful to avoid having them spend too much time on the hot skillet (which makes them rubbery).<p>I then put the hot mess into a bowl. If I have avocados (as I do now) I chop one up and mix it with some salt and lemon juice and put it on top of everything. I usually douse it all with hot sauce, repeatedly.<p>I estimate that my breakfasts are typically between 1800 and 2800 calories, though some days (like today) I only get through a part of it, in which case I save it for later. If I get through it all, it usually means I don't have to worry about eating anything more than a snack at dinner time. This has the benefit of avoiding the afternoon food-coma caused by lunch.<p>I wash the meal down with some homemade carrot-ginger-apple-greens-beet juice (mixed in with a bit of creatine).