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