Right now I have two priorities: find ways to feed my family well in spite of food shortages, and keep healthy in spite of the stress hanging over where we find ourselves right now.
I have a few ideas about these—and I’m sharing them with you, because sharing…from a distance, LOL…is caring, and we all need to think a little further than our own little worlds right now. (Cue other priority—community spirit!).
What to Buy—Forget the Fridge
The key thing when you’re on your supply run is to go for the stuff that lasts—because, we can’t predict the direction of food shortages at this point, it’s safer to make less shopping trips, and if you have to go into quarantine, you need at least a two week stock to keep you going.
Obviously, always buy fresh food when you have access, but focus on the following shelf/stable goods, too:
Dry goods (think quinoa, lentils, split peas, couscous, chickpeas, bulgur wheat, rice, pasta); these will form the base of a ton of meals. Check out my speedy Tabbouleh Salad using quinoa and a few simple ingredients.
When buying fresh, remember that some fruit and veg keeps a lot better than others—squashes, potatoes (not sweet), carrots, apples and oranges. FYI, roasted butternut and pumpkin happen to be incredible in smoothies, like this one, and also swirled into your brekkie oat bowl. I have a killer butternut and chocolate waffle recipe, too, right here!
P.S. Check out my most popular recipe on Morning, Delicious, using carrots!
Freeze, Freeze, Freeze
Try to freeze some greens, like kale or spinach, to add into soups, smoothies or other dishes in case you can’t find fresh at your next shopping trip. Also freeze fruit for smoothies—this one is my all-time fave—and berries in particular to cook into oatmeal, like this.
Don’t forget to stash leftover herbs in the freezer, too. Simply wash, dry thoroughly, and lay flat in a single layer in the freezer for a couple hours before transferring into ziploc bags. If you use fresh herbs regularly, now is the season to think about growing them! My Instagram went crazy for this Green Goddess hummus, which uses hunks of garden herbs.
The most important rule of freezing is to never underestimate just how many things you can freeze! Two things I never expected to be freezing are cooking wine and avocados—and they store brilliantly! (To freeze avos, simply wash, skin still on, cut in half and peel, then stash in a ziploc bag and freeze.)
BTW, you can also freeze hummus—simply portion into freezer bags and store for 6 months!
Finally, always make sure you freeze those brown bananas. You may not have space for ice cream tubs these days, but a little bag of frozen ‘nana slices can blitz into a killer nice cream, like this chai-infused beauty, or this bowl of sunshine.
In case you didn’t notice, not everything is as readily available as it once was. And if you’re a stickler for habit, you may need to flex your creativity. Can’t get your favourite cereal? Make your own! Or switch it up with something you haven’t tried yet (I totally recommend this Berry Pink Chia Breakfast Pudding as an induction). Now is the time to play a little in the kitchen!
Give Your Immune System Some TLC
The top ways to bolster your immunity are rest, healthy eating, and stress management. But this golden trifecta can be tough to attain even at the best of times. For a little injection of immune system love, try incorporating a daily dose of fresh ginger, turmeric, citrus and raw honey (manuka is even better if you can get it!). My Golden Spice + Orange Zest Latte is super comforting, and a healthful blend of all of the above ingredients. Simply add a grind of black pepper to the drink to increase absorption of turmeric’s immune-boosting active component, curcumin.
How are you adapting your meals to the changes in availability? Drop me a line in the comments below or hit me up on Instagram!
Eat well and stay home, friends! ♥