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Here’s the simple Trim Healthy Mama stuff I’ve been eating during coronavirus quarantine – or self isolation, rather. I don’t have the virus that I know of so I’m not sure that the term “quarantine” technically fits, but I didn’t think about that until I had the graphics for this post already made. 😛 I’m just doing the same social distancing and stay at home stuff as everyone else.
To be honest, our lives have not changed a whole lot. We had to cancel some travel plans which was disappointing but at the same time is giving me a chance to get some projects done in preparation for moving this summer. Even though Ryan is in healthcare, the rotation he’s supposed to be on right now is considered “non essential,” so he’d be staying home except for the fact that he prefers to be actively doing something and is currently volunteering at a hospital. I work from home anyway, and I can still go on walks and the occasional grocery run (although I’m keeping that minimal), so other than church being cancelled, life is pretty normal.
To all of you whose lives have been turned upside down, hang in there! This too shall pass.
Things I’m Keeping on Hand
I typically keep a good supply of things in the pantry and freezer by stocking up when stuff is on sale, so this “quarantine” has been a good opportunity to clean out some things that need to go anyway before we move this summer. Here are some things that I typically keep on hand and/or am picking up a little at a time (don’t be greedy!) at the grocery store when I do go:
- Frozen meat (basically just cooking through the stuff I already had)
- Frozen veggies
- Canned beans and tomato products
- Brown rice, quinoa, oats, white whole wheat flour for making sourdough bread
- Dry beans
- Regular milk for making yogurt and kefir, unsweetened almond milk
- Eggs, butter, sour cream, sometimes cottage cheese, cream cheese, half and half, heavy cream, shredded cheese
- Things like cabbage, cauliflower, butternut squash, sweet potatoes, onions, and carrots that hold up well for awhile
- Frozen fruit and berries
- Fruits like oranges and apples that store well, along with bananas for my morning oatmeal and strawberries because it’s strawberry season!
On my plate recently…
I had this mix left over in my pantry and it’s easy to dress up with whatever toppings you have on hand. You actually might already have all the Fiber Porridge Bulk Mix ingredients on hand if you do much THM baking.
Easy Chocolate Oatmeal :: my favorite breakfast. THM E
Ah, sourdough waffles…how I love thee! I’ve been dabbling with sourdough for the last year or so and while I don’t have any recipes to share yet, I dearly enjoy testing and tweaking and eating the fruits of my labor. 😉 These particular waffles were a crossover, I believe. I made them to put in the freezer for my husband to pull out for breakfast in the mornings since he’s been at home more lately and actually has time to eat breakfast….
I don’t have a recipe available for these particular waffles, but I do have a lot of other waffle recipes which you can check out RIGHT HERE.
Mashup of carby leftovers. Plain ol’ quinoa, a Korean BBQ Instant Pot chickpea experiment, a pinto bean baked bean experiment, and steamed carrots. THM E
Don’t forget about steamed or roasted carrots as the perfect side dish for a THM E meal! Bonus: carrots keep in the fridge a loonnnggg time.
Leftover pieces of steak that I marinated in a simple soy sauce/lemon juice/seasonings concoction + roasted mushrooms + coleslaw. THM S
Roasted non starchy veggies (fresh or frozen) are the perfect side dish for a THM S meal. Asparagus is in season right now and is on sale at our local grocery store; it’s the perfect candidate for roasting!
You can find a few coleslaw recipes in my cookbooks. I shredded up a whole head of cabbage and keep it in a bag in the fridge to make a small batch of coleslaw at a time. It keeps great.
Another batch of said coleslaw.
Cleaning out my freezer. 😉 I had a few racks of ribs on hand from $1.99/lb. sales at Kroger. This is my favorite recipe to use to make them. THM S
Accompanied by sautéed cabbage with shredded mozzarella.
I had sautéed a whole head of cabbage, so I reheated the leftovers either in a skillet or on a cookie sheet in the oven and topped with shredded mozzarella cheese to melt and dress it up a bit. THM S
This is a rather strange concoction, but it’s SO good. Leftover brown rice, seasoned to taste, and some leftover peas – spritzed with some olive oil cooking spray and topped with some shredded part skim mozzarella cheese and baked in the oven until hot and on the crunchy side. It could be a crossover depending how much cheese you use. Otherwise it’s a THM E. I don’t get too picky when I’m in the middle of a pandemic and trying not to go shopping.
Homemade Greek yogurt is a staple in my house – how about you? Here’s an easy tutorial for you if you want to get into it!
PS – You can see this strainer setup in the Greek yogurt tutorial section in the back of Convenient Food, my second cookbook.
To all you naysayers making fun of my habit of putting peanut butter on mint chocolate chip ice cream – don’t knock it till you’ve tried it. I grew up doing this. No surprise, since we put peanut butter on everything from hamburgers to pancakes to peanut-butter-jelly-meat-and-cheese sandwiches. OK, that last one is just my dad.
This is the mint chocolate chip ice cream recipe I recently posted. THM S
Looking for a good strawberry shortcake recipe? This one is my favorite. I make it on repeat during strawberry season. It tastes good warm but I like leftovers even better cold. THM S
I was actually going to compile a list of recipes using staple ingredients for the bottom of this post to give you some more ideas, but it turned out rather long so I posted it separately as its own post. You can see it HERE (or click the picture below).
What are YOU eating right now?
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If you’re looking for family friendly easy recipes, check out my cookbooks!