If I am in a hurry, nothing beats PB & J sandwiches. For snacks, I like popcorn with melted spice infused (usually garlic, cayenne pepper, basil and oregano plus anything that might be in season) butter and topped with nutritional yeast.

1 hour ago, MigL said:

How about less than a min, or 30 sec.

Right! I correct my humble contribution to less than a minute microwaving. The whole thing should take about a minute, or little over a minute.

And packed with essential nutrients.

3 hours ago, joigus said:

Focaccia with a bed of tomato sauce, scraps of sliced black olive and tuna, mozzarella, oregano or basil. A minute to melt the cheese in the mw oven.

You can use other kinds of bread, but focaccia is best.

Very similar to the coca valenciana = the Spanish version of a pizza.

Very substantial.

Nice thread. I'm hungry!

If that's your idea of a snack then your meals must be wondrous, epic events! 😄

2 hours ago, MigL said:

10 minutes is easy; plenty of time to whip up something.
Even 2 min is kind of easy.
How about less than a min, or 30 sec.

Am I the only one who keeps a large jar of peanut butter in the fridge, and when feeling peckish, will indulge in a couple of spoonfuls ?

You and my son. I am more likely to seek a structural carb to spread on. My moistener, to prevent mouth-sticking, is slices of cucumber atop the PB. That's not weird, right?

2 hours ago, exchemist said:

All this talk makes me think it could be time to make cheese scones again.

Those are wonderful, but when I eat one it resides in my stomach for about three weeks. I wonder if adding some psyllium husk would be a defilement? Probably. Regarding cassava, chips made from cassava are popular here - there's a large Indigenous community here and gluten intolerance is very common in that group, so stores have a lot of GF options. Many incorporate cassava.

14 minutes ago, TheVat said:

If that's your idea of a snack then your meals must be wondrous, epic events! 😄

Homeric! 🤣

I understand your concern. But you can always cut the bread twofold or threefold to suit your caloric needs.

Anyway, in my defence, I burn a lot of calories cycling every week.

A spoonful of mushroom soup base / better than bouillon in a mug. Pour over hot water from the kettle. Sip and enjoy.

6 hours ago, TheVat said:

If that's your idea of a snack then your meals must be wondrous, epic events! 😄

You and my son. I am more likely to seek a structural carb to spread on. My moistener, to prevent mouth-sticking, is slices of cucumber atop the PB. That's not weird, right?

Those are wonderful, but when I eat one it resides in my stomach for about three weeks. I wonder if adding some psyllium husk would be a defilement? Probably. Regarding cassava, chips made from cassava are popular here - there's a large Indigenous community here and gluten intolerance is very common in that group, so stores have a lot of GF options. Many incorporate cassava.

If cassava is better for your digestion I recommend pāo de queijo. Any Brazilian community will have access to these. There are ready made varieties.

15 hours ago, joigus said:

Homeric! 🤣

I understand your concern. But you can always cut the bread twofold or threefold to suit your caloric needs.

Anyway, in my defence, I burn a lot of calories cycling every week.

Yes I remember younger days when cycling was my primary transport, as well as recreation. It takes a lot of fuel. I would eat like a farmhand and stay rail-thin; I remember getting asked things like "Do you have a hollow leg?"

9 hours ago, exchemist said:

If cassava is better for your digestion I recommend pāo de queijo. Any Brazilian community will have access to these.

Thanks. Will investigate further. The also S American quinoa has become popular here, too. This is interesting, re pão de queijo.

With the discovery of mines near Ouro Preto in around 1700, some 20% of the Brazilian population at that time, mainly slaves, occupied a vast territory in southeast Brazil. Since wheat was not available, local cooks created a kind of bread from starch derived from the cassava tubers shown to them by Tupiniquins indigenous groups. In the late 19th century, grated hard cheese was added.^[3]