the salad days of quarantine

how’s everyone doing? are you wearing pants? more importantly, what have you been eating? i know most of you stocked up on groceries so what’s good? have you made bread yet? and what are you doing with all the beans and pasta you panic bought a few weeks ago? or wait, are you supporting your favorite restaurants and getting takeaway? good for you!

well, we haven’t made bread YET. but we have been cooking a lot since we can’t go anywhere anyway and we are lucky enough to have enough food to last us a few weeks. also will not allow so much as a single spinach leaf go bad in my kitchen. yes i am 100% that person. have a leftover half eaten taco? get at me I got your leftover recipe.

now if i could eat without consequence i would have casseroles and pastas and pizzas and omg fried rice and stir-fry noodles on repeat. you know. carbs basically. but the reality is, since we are limited on our outdoor activity, it makes sense to eat healthy and light. at least for one meal a day. so it’s been salads for days. how many days exactly? who even knows.

what i do know is that we are adapting and evolving our leafy green game (can’t say the same of our adapting to life in quarantine. still in a state of wtf with that noise). the first salad was amazing. basic. but amazing. spinach, avocado, diced tomatoes and a agave mustard dressing. key words: basic + agave + avocado.

then we began swapping spinach for arugula and dusting the fancy greens with grated parmesan. key word: fancy

and then this happened. same salad with quinoa and crispy tofu. key word: crispy

and finally back full circle. basic but elevated spinach salad with a side of carbs.

key word: CARBS.

it’s called balance guys.

so did I inspire you in anyway? got any great recipes to share? are you living off cheetos and frozen pizza? i’m into hearing about that too. believe me! let’s keep this convo going in the comments. see you there!