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7 thoughts on “Cooking in the time of Covid-19

  1. Great ideas, all, except that many of us live in areas where food went off the shelves before there was an opportunity to stock up on anything. I have difficulty finding eggs and butter. It's very difficult to exist on low carb when the only available foods are carbs.

  2. prep food since 20 years now. freezers and boxes are great. prep for a week or two put it in a freezer. put a box out at the morning and it will be good to put into the oven/microwave at the evening. I Only eat once a day on keto anyway because I don't have that much hunger. Especially now on quarantine I can just not eat for a good two days or more until my body finally signals some hunger or appetite. Right now I don't trust the freshfood unprotected on the shelved … I only buy what is wrapped in layers of plastic air sealed so I can wash the whole haul with soap before it comes through the door. But if all is over I usually have a fridge full of leafy greens and some premade fatty dressing to make a quick salad + nuts + maybe some protein like tuna or salmon or some other fish. Today I forgot to take out the box so will eat tomorrow evening then.

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