OK, let's do some prep work. Peanut butter (PB) was my go-to, save-me food during the LID. There's so much you can do with it, as you'll see. It's high in protein and contains healthy fats. But, unless you happen to like the natural peanut butter (I do not) you will need to doctor it up so it tastes yummy. Grab three jars of natural PB, your handy dandy food processor with the blade in it, your Kosher salt, your white sugar, your honey and some cocoa powder. We are going to make three PBs for you to enjoy!
Doctored-Up Natural PB:
Dump one jar natural PB into your food processor, oil and all. Add 3/4 teaspoon Kosher salt (more or less to taste or depending on your dietary needs to avoid sodium). Add 2 tablespoons white sugar (more or less to taste or dpending on your dietary needs to avoid sugar; or try using agave syrup if you like - use less it's sweeter than sugar). You could substitute artificial sweetener here if you need to. Zap away with the food processor. It will blend so that the oil doesn't separate and the added salt and sugar will make it tasty. Pour it back in the jar. Grab your permanent marker and write I-free on the lid and pop it in the fridge.
Follow the same directions as above, but instead of the white sugar, add three tablespoons of honey. Grab your permanent marker and write Honey I-Free on the lid and pop it in the fridge.
Follow the same directions as the first PB and also add two heaping tablespoons of cocoa. Since cocoa is dry, you might want to add a teaspoon of canola oil. Increase your sugar a bit since cocoa is not sweet. Blend away. This version will be darker so grab your marker and write I-free on the lid and toss into the fridge. You'll know it's chocolate from the color!
Another preparatory step:
Salt-free, dairy-free margarine is fine in cooking but to use it as a spread on toast, I find it can benefit from some doctoring up. Also, making some nice savory spreads with it is yummy too. All you need here are two pounds of salt-free, dairy-free margarine (such as Fleischmann's) and some Ziploc containers (little tubs) for storage, a spoon for mixing, some Kosher salt, fresh garlic (minced finely and sauteed in some olive oil) and parsley flakes.
Soften a pound of the margarine. Stir in a heaping teaspoon of iodine free Kosher salt. Stir. Put into container(s) and label with your permanent marker. Toss into the fridge. Don't worry that as it sits in the fridge, little beads of water may form on it. It's the salt drawing out the moisture in the margarine and it's fine to eat.
Soften a pound of the margarine. Stir in your minced and sauteed garlic and olive oil and a teaspoon of Kosher salt. Add lots of dried parsley to taste. If you want you can add some black pepper or red pepper flakes. Add into the container(s), label and place in fridge.
OK, now it's time to bake some bread and get it in the freezer. If you have a bread machine, this is easy. If you don't, roll up your sleeves or get a friend who knows how to bake bread to bake for you or with you.
Basic white sandwich bread:
Start by peeling a small potato. Boil it in a cup of water until soft. Keep the water. Mash the potato and put it back into the warm cooking water. It will be like milky water. Let it cool and pour 1 cup of it into the bottom of your bread machine. Add in 3 tablespoons canold oil. Spinkle in 3 cups flour. On the right hand side of the bread machine add 2 tablespoons white sugar and 2 1/4 teaspoons active dry yeast. On the left hand side of the bread machine, add 1 teaspoon Kosher salt. Bake on the White Bread seetting or the basic setting. Cool. Wrap well and freeze. Label it I-free!