#QuarantineCooking Week 2 Meals

Howdy, Howdy! It is a rainy weekend in the east coast, it’s on and off weird weather out here since it was 60-70 degrees a couple days ago – but I guess that’s climate change eh?

Week 2 of working from home hasn’t been much different, Fridays are blending into Saturdays and I realize it’s important to set work environments in the home where you dedicate that space ONLY to work. Otherwise you associate your couch with work, when I really just want to associate it with Netflix and cookies 🙂

In between working (and maybe laundry or washing dishes..) we’ve still been cooking where we can and eat leftovers where possible. We are ending the week with week 2 meals during #isolationcooking, so here are more meals we made, cooking indoors because we are #stayingourbuttshome!

Week 2 of #QuarantineCooking:

Breakfast

This week I only snacked on some nuts and maybe some fruit for breakfast, but for the most part I made these smoothies a few times! I’d first make a matcha tea, or coffee then probably make this around 10a or so. Then lunch time comes around!

Frozen blueberries, strawberries, banana, Foursigmatic Protein Powder, Vital Protein Peptides, Cashew Milk, Hemp hearts, cinnamon

Lunch

I try to make a light-ish lunc, not too heavy – I like to save that for dinner 🙂 But anyhow, some these are from using leftover ingredients from the night prior and I often just make a mish mash of things.

Cauliflower pizza with arugula on top (I have a feeling this will be a common staple in the coming weeks because it’s SO easy to make) I also made a side chickpea salad!

I had several veggies cut up that needed to be used before they went bad, so here I made a yasai-itame (Japanese Vegetable Stir-Fry) with a sauce I had leftover from the night before. Behind are frozen vegan buffalo bites – I believe they’re Field Roast brand, and they are very good!!

Dinner

Like I said, I look forward to dinner. Every~~day~~ hour I think about what I’m going to cook next and I probably think about this meal the most! I get a lot of my inspiration from what I feel like eating, what I see on Insta, Food Network, etc. But, I actually never know what I want to eat (I think a lot of foodies can relate! lol). Now because of the health crisis, we’re usually stuck to what we have available at home. Here are some dinner meals I made this week:

Cast iron chicken thigh and mushroom with roasted carrots! Super easy recipe, one pan meals are a time saver!

Soy garlic chicken thigh with roasted cauliflower and Spinach with black sesame dressing which is a Japanese side dish called Horenso (spinach) Gomae (sesame dressing)

Air fried cod (in almond flour and some spices) with a creamy spicy mustard sauce and not pictured is pickled slaw. We do tacos very often, using my all time favorite wraps by Siete!

Green curry with Shrimp! Used a green curry paste, unfortunately did not have fish sauce on hand so I had to add in some additional ingredients to get it to taste. All that’s missing is the rice, once lent is over 🙂

Hope you are all having a great meals despite being home! Best way to be creative and also lessen the risks of being outdoors at the moment. I really wanted Thai food at one point, but I figured I already had *most* of the ingredients at home so you make do with what you got!

Have an amazing weekend, until next week’s #IsolationCooking meals!

Rina

#QuarantineCooking Week 1 Meals

#QuarantineCooking Week 3 Meals

#QuarantineCooking Week 1 Meals

#QuarantineCooking Week 3 Meals

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