What we ate when we had “nothing” to eat.
“We need groceries.”
-Amanda, May 4-8
Despite having said that sentence a few dozen times in the last few days, we’ve managed to eat at home all this week, with a couple of scheduled exceptions. The thing we’ve missed the most is green smoothies and salads. No amount of dried pantry items can replace the nourishment and pleasure we get from fresh food.
But we’ve survived. And we have not only survived, but we’ve been eating some pretty delicious foods:
- Homemade pizza (sauce and crust from scratch) with vegan sausage and cheese, onions and peppers.
- Tempeh sandwiches on homemade bread with roasted broccoli.
- Blueberry oatmeal.
- Split pea soup.
- Barley, lentil, and mushroom stew.
- Quesadillas loaded with peppers and onions, salsa, and avocado.
- Creamy pasta with broccoli.
- Cilantro hummus on pasta with tomatoes. (Here are pictures of the kids eating that today.)
Yes, our diet is lacking a certain color I like to see more of (GREEN!) and has far too much of another color (beige), but really, we’ve been eating pretty well without having restocked.
We’ve used up leftovers (mashed potatoes go perfectly in split pea soup), strange pantry items (sweet brown rice makes an acceptable breakfast porridge), and discovered simple sweet treats (frozen blueberries).
I’ve dusted off the part of my brain that thinks about cooking and found that I am able to work with limited ingredients and no recipes — “We have chick peas; we have cilantro. Let’s make cilantro hummus!”
Lord willing, I’ll be going to the store tonight for fresh foods, but I have to say, I’m kinda proud of us for eating what we’ve got. It’s helped our budget, it’s helped tidy up the cupboards (I may never purchase sweet brown rice again), and it’s helped me reconnect to cooking.
What are your must-have fresh foods? What’s in your pantry that you could use up this week?
The more you eat, the less flavor;
the less you eat, the more flavor.