Kitchen Quarantine - Podcast - Part 13
Part 13
Back to Work cooking tips and preparation hacks
What’s the number one trend in business casual lunch?
Grain bowls, why?
Mix of flavors, textures, cooked/raw
Make your own/go as big as you want
Mix and match
Grain
Protein
Vegetable
Then....
Cooked veggies
Dressing
Raw?
Green/herby
Crunchy
Pickled/acidic
Kale / chard better than lettuce for overnight
Rotisserie chicken
Canned tuna
Ceviche ish fish/shrimp
Leftovers
Salmon, low temp roast /grill holds up better next day
Saucy leftover tofu (miso and rice vinegar??)
Beans
7 minute eggs
Roast sweet potatoes
Roast squash
Roast asparagus
Roast zucchini / squash
Lunch recipe
Can garbanzo
Can tuna
Mayo/mustard or oil/vinegar/citrus/sp
Onion/shallot
Bell pepper
Carrot
Any veggie
Nuts
Apple/pear
Lunch recipe 2
Kale Caesar salad
Oil, Dijon, garlic, lemon juice, vinegar, sp
Toss kale and shredded rotisserie chicken in dressing, pack in leftover yogurt container or large deli container. Piece of buttered toast chopped up on top.
Breakfast recipe
Overnight oats
Countless variations
Yogurt
Berries/fruit/bananas/peanut butter/tahini
Oats
Flax
Cinnamon
Baked eggs
Scramble eggs
Grease muffin tins
Fill 3/4 way up with eggs and mixture
350 15-20 minutes
Eat cold or reheat
Onions
Bacon
Spinach
Tomato
Mozzarella
Ham
Cheddar
Onions
Mushrooms
Garlic
Spinach
Segue to meal prepping tips for next KQ