Comment by eurekin

I kept getting recipes with "that one ingredient", which was either a major PITA to source or produced too much waste, even from a real world dietician consultation. Example, use 1/4th of a pumpkin for something. Those were good recipes, in terms of macronutrient composition, but doesn't work long term due to logistics.

I'm years after that strict diet needs, but that itch of fixing or easing some parts of the process stayed.