Warning: This Article Could Induce Hunger
Working predominantly from home, for most of us, has had its ups and downs during these pandemic times. And while some miss the siren call of fast food and tempting treats at our usual dining haunts, others have tapped into their creative sides to learn — or expand their cooking/baking skills — while lunching at home. Roundup asked its NASA Johnson Space Center readers to tell (and show!) us what they’ve been noshing on, and all we can say is: May we have some, too?
Sharing > not sharing.
“Here is a picture of my lunch hour with my co-workers Petunia and Little Bit. Apples and watermelon were on the menu today, although for some reason my co-workers ate more than their fair share!”
Patricia Baird/White Sands Test Facility
“One of my favorite lunches is BLT Egg Salad from the 'Well Fed Weeknights' cookbook. Now I don’t have to wait for the weekend to indulge.”
Carol Harvey/LF
Ariel Rodriguez/CD, is making our mouths water with this selection of Mexican cuisine: beef enchiladas, and then beef tacos!
“I eat healthy and am loving it!
Fruit smoothies: One berry (strawberry, blueberry, blackberry, raspberry), banana, avocado, ice, almond milk, maple syrup. (Heavenly!)
Quinoa with veggie base smoothie: (Kale or spinach leaves) with avocado, peanut butter, almond milk, and two fried eggs on top seasoned with sriracha and Chinese sweet hot sauce with a sprinkle of Mrs. Dash’s.”
David Fletcher/EV
“What has been more important to me during COVID is my eating habits have totally changed with the full telework. Before, I had to eat breakfast at a certain time (whether I was hungry or not), go to work and pretty much eat lunch at a certain time with whatever I had brought from home (prepared that morning). Now, I have transitioned into a wonderful routine where I eat when my body actually needs it, and I can decide — at the time — what my body is craving, rather than confine it to whatever I had happened to think I wanted for lunch that morning. My routine is now more likely to be have a workout before workday starts, with just some fluids in me (coffee, water, etc.), then take a mid-morning break (usually about 10 a.m.) for my breakfast (always eggs freshly scrambled with a mix of seasonings). This then gets me through to early/mid-afternoon for my lunch (usually a freshly grilled sandwich with some fresh fruit). This change in eating habits, when I actually need the protein/nutrients, and being able to make my own meals fresh, has been a great change in my daily work habits. Making my own meals is a refreshing mental break from the workday … It doesn’t really matter what I make, to be honest.”
Jeffrey Patrick/GC
Adrianna Ramirez/CM, is showing us how wholesome food is done. At left, a healthy bowl containing spinach bed with basmati rice, red onion, chickpeas (seasoned with salt, pepper, garlic, and E.V.O.), and tomato, drizzled with avocado dressing (cilantro, E.V.O., salt, pepper, and garlic). At right, a hearty pretzel bun with an impossible burger, vegan mayo, spinach, tomato, red onion and avocado. Below, Ramirez shows how to easily construct your own bowl.
Geanett Feaster/HHPC, appeals to the seafood lovers with this speedy shrimp and sausage paella.
“A quick and easy frittata is my go-to at home. It’s delicious and quick to put together. It also is yummy warm or cold.”
Samia Chadid/IC
From left, Leah Romero/EC, exhibits kimchi dumplings, homemade cake and sourdough loaves.
“Most lunches have been fresh salads, but we’ve gone on an Asian-food quest, ordering all sorts of things on Amazon and frequenting our local Asian market. Items purchased, which are now regular staples in this house, include kombu, nori, dried mushrooms, miso paste, sesame oil, lots of fresh and varied mushrooms, frozen dumplings, and dumpling wrappers. Many of the recipes have been found by checking out cookbooks from the library. The current borrowed books include 'Bowl: Vegetarian Asian Meals,' 'East Meets Vegan,' and '5 Ingredient Vegan Dishes.' We do not normally eat vegan, but have been trying to reduce the amount of animal products and increase the vegetables.
I’ve also tried my hand in some sourdough starter and loaf making, as well as baking my 5- and 2-year-olds’ birthday cakes from scratch. Needless to say, I am not a baker in the slightest. Both turned out ‘strange,’ to say the least!”
Leah Romero/EC
If we could be a literal fly in Romero's kitchen, that would be the ahmaaaazing. From left: bell pepper and mushroom tacos, bipimbap rice bowl, and carrot and jalapeno dumpling soup.
Some of us, unfortunately, haven’t taken much time for self-improvement during the pandemic, and still eat protein bars chock full of weird-sounding chemicals, instead, because: lazy. These people shall remain anonymous.
