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Hungry for life with an appetite for good food.

What I Eat in a Week: Quarantine Edition

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It’s been more than 3 months in quarantine and my eating habits have definitely changed since all of this began. Before, I used to eat out for lunch every day while at work and enjoyed dining out at restaurants. Now that most places are closed, I’ve been eating in and relying on groceries a lot more. I’ve decided to document what I consume in a week to keep track of how much I’ve actually been eating in and how I’ve been creative in eating the same meal multiple times a week.

ALSO READ: What I Spend in a Week: Quarantine Edition

Monday, May 11:

Breakfast: I made myself peanut butter oatmeal, inspired by this recipe: https://tasty.co/recipe/peanut-butter-oatmeal. By the way, the best quick oats hands down is from Bob’s Red Mill. These oats taste like oatmeal cookies and make such a difference.

Lunch: I’ve been making sandwiches that sometimes vary, but are typically the same. Today’s sandwich deli turkey slices, muenster cheese, spinach, and dijon mustard between grilled multigrain bread, so it tastes like a fancier sandwich.

Dinner: My boyfriend made a vegan lentil curry with brown rice and I had one serving of that. This usually lasts us for a few days.

Dessert: A cup of peppermint tea and 2 Trefoils cookies from a recent Girl Scout cookie order I made.

Tuesday, May 12:

Breakfast: A bowl of Multigrain Cheerios with unsweetened almond milk. To be honest, this isn’t my favorite cereal and I would’ve preferred Special K Red Berries, but I’ll have to finish this before I can get new cereal.

Lunch: It was the same sandwich from the day before, except I toasted the bread instead of grilling it. I also drank half a bottle of the GTS Living Foods Synergy Kombucha in the Trilogy flavor.

Dinner: We were craving tacos because it was #TacoTuesday, so my boyfriend made vegan tacos by frying up some corn tortillas and we filled it with seasoned fake ground beef, vegan sour cream, salsa, and refried beans.

Dessert: I made myself a cup of ginger tea with a teaspoon of raw honey and ate 3 Thin Mints cookies.

Wednesday, May 13:

Breakfast: Once a week, I like to spoil myself with a special breakfast, so I made a spinach and cheddar omelette and 2 pieces of toast with butter and strawberry jam.

Lunch: I had a bowl of leftover vegan curry with quinoa instead of brown rice.

Vegan curry with quinoa

Vegan curry with quinoa

Dinner: We ate our vegan taco leftovers with flour tortilla instead of corn.

Dessert: I had a cup of peppermint tea and 2 scoops of Ben & Jerry’s PB & Cookies ice cream.

Thursday, May 14:

Breakfast: I made a bowl of oatmeal with brown sugar and cinnamon, which is my usual oatmeal combination.

Lunch: I once again had a turkey sandwich from with the same fixings from earlier in the week; a bowl of barbecue kettle chips; a pickle; and the rest of my kombucha.

Dinner: My boyfriend kindly bought takeout for us from Bareburger and we ordered impossible burgers with fries and a bottle of wine that they were able to add on to the delivery order. 🙌

Dessert: I was down to the final scoop of PB & Cookies ice cream, so I finished that off!

Friday, May 15:

Breakfast: Bowl of multigrain Cheerios even though what I REALLY wanted was a bagel, but felt guilty from the previous night’s dinner.

Lunch: We finally finished that vegan curry from earlier in the week and made a fresh batch of brown rice to accompany it.

Snack: I was really craving apples with peanut butter and also had a handful of the barbecue kettle chips from earlier in the week because #balance. I also made dalgona coffee as a pick-me-up.

Copycat Sweetgreen Elote Bowl

The Copycat Sweetgreen Elote Bowl

Dinner: We made a Copycat Sweetgreen Elote Bowl, which is one of my favorite seasonal salads from Sweetgreen and I have no idea when I’ll be able to order it 😭 but it tasted exactly like it and I would definitely eat it again.

Saturday, May 16:

Breakfast: My boyfriend kindly made us an omelette with spinach, mushroom, bell peppers, and goat cheese and a piece of toast with butter and strawberry jam.

Lunch: It was kind of a hodgepodge lunch—I had leftover fries from the other night and my boyfriend shared a sandwich he made with vegan turkey, vegan cheese, red cabbage, and pesto he made earlier this week with our new food processor.

Dinner: We heated up vegan buffalo chicken patties we had in the freezer and sandwiched it between in hamburger buns with spinach, pickles, and vegan sour cream.

Sunday, May 17:

Brunch: I bought my boyfriend and I bagels and iced coffee. My order was half of a blueberry bagel with blueberry cream cheese and half of a whole wheat everything bagel with low-fat roasted tomato basil cream cheese and a large iced coffee with oat milk.

Dinner: We had leftover dressing from the Sweetgreen salad and extra ingredients, so we ate that. My boyfriend also makes pizza and experimented with a new type of flour, so how could I say no to pizza? 🙃

RELATED: Food Essentials to Weather COVID-19

Author: Samantha N

My name is Samantha and I am a digital content specialist with a passion for digital content production, SEO, social media, and copywriting. In my free time, I enjoy traveling, exploring new neighborhoods, and starting more TV shows than I can finish.

One thought on “What I Eat in a Week: Quarantine Edition

  1. Pingback: What I Spend in a Week: Quarantine Edition – Samantha Lea

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