Eating My Way Through Quarantine
Cooking is food for the soul.
During my quarantine, being in the kitchen has been a place of refuge and comfort despite being miles and miles away from home. It feels like I’m standing at the kitchen island with my mother, poring over newly purchased recipe books, picking out a meal to make for dinner. It reminds me of our excited grocery store runs, scurrying through the aisles as fast as possible in order to get home and start creating new concoctions. I think of blasting the Beatles on our speaker system and swaying from one end of the kitchen to another, grabbing ingredients along the way. These memories resurface and make this strange time feel a bit more normal.
Here are a few of the recipes I have made:
a bowl filled with brown rice, spinach, black beans, sweat potatoes, bell peppers, an egg, salsa, and avocado with chips on the side.
no bake peanut butter chocolate bars (found on @camikeeps Instagram page). I altered the recipe a bit and used regular flour, 1 cup peanut butter instead of two different ½ cups of nut butters, and 1/3 cup of maple syrup. I would recommend visiting her page for more health-conscious recipes and wellness posts. She is a star that deserves recognition!
vegetarian mu shu wraps topped with peanut sauce and extra peanuts for good measure.
homemade pizza with a side salad. Pizza toppings include pesto, shredded mozzarella cheese, tomatoes, basil, and mozzarella balls. For a side dish, I dressed a simple spring mix salad with thug kitchen’s basic vinaigrette.
lemon mint quinoa (recipe from thug kitchen) added to a spring mix topped with roasted asparagus and chickpeas.
a bowl filled with brown rice, sweet potato, black beans, chopped tomatoes, and a fried egg.
a simple bowl of buttered spaghetti topped with fresh basil, tomatoes, and shredded mozzarella.
By Anna Billy
Music snob, over-protective mom-friend, and avocado toast connoisseur.