Shelter in place has its challenges, but I’ve got it pretty good. Finding the silver lining: I’ve been eating a lot healthier because… I’ve been cooking a lot more! Go figure.
How has the pandemic shifted things for you?
Here is what I’m eating for dinner this week:
(It’s not entirely pescatarian, contrary to a goal I shared in a recent post.)
- Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette
- Huevos rancheros and salsa fresca paired with guacamole salad
- Crispy mustard roasted chicken paired with kale caesar salad from Smitten Kitchen Every Day
Here’s everything you need:
Pantry Items
- Long grain rice (1 1/2 cups)
- Olive oil
- Kosher salt
- Pepper
- Low-sodium soy sauce
- White vinegar
- Sesame oil
- Onions (1 small white, 1/2 small red)
- Fresh garlic
- Black beans
- Vegetable oil or Ghee
- Panko bread crumbs
- Dijon mustard
- Mayonnaise
- Worcestershire sauce
Shopping List
- Frozen salmon fillets
- Chicken thighs (bone in preferably)
- Lots of eggs
- Shredded cheddar cheese
- Lots of kale
- 2 avocados
- 1 large tomato
- Cilantro
- 1 pint grape tomatoes
- 1 yellow bell pepper
- 2 limes
- Scallions (¼ cup)
- Head of cabbage
- Fresh ginger
- Lemons
- Flour tortillas
- Miso
Enjoy! Hope you find some time between meals to sit under a tree.