Day 1: Lentil soup, Corn muffins
Day 2: Honey mustard sheet pan chicken with carrots and parsnips
Day 3: Homemade pizza, Kale salad
Day 4: Avocado toast, Carrot sticks, Apple slices
Day 5: Pancakes and eggs, Fruit smoothie
Day 6: Steak, Roasted root vegetables with garlic thyme dressing, Orange slices
Day 7: Ground pork with cabbage and apples
Notes: I realize that it is not March 18th, but I am posting my next two weeks of meal plans in advance in case there is anyone out there trying to prepare for self quarantine and social distancing by hitting the grocery stores this weekend. You will want to have enough food for at least 2 weeks. Grocery stores are likely to remain open, but as COVID-19 ramps up, you will be happy if you don’t have to make frequent runs to the store and if you do get the virus and have mild symptoms, you will need to stay home for 14 days to avoid spreading it. I already planned out 3 weeks of meals and headed to the store to pick up what I needed, in addition to some staples so that I can make meals on the fly if I can’t get out. So if you want some ideas you can look at the weekly meal plan from March 11th, this post, and the next one for March 25th that I will post later today. I recommend loading up on fresh produce like greens for the first week and using more storage vegetables the following weeks. Cabbage, apples, oranges, carrots, beets, sweet potatoes, potatoes, celeriac, turnips, rutabaga, parsnips, squash, onions, garlic, avocados, lemons, and limes will last quite awhile. Even kale and broccoli will keep for a few weeks if stored properly. Cow’s milk will last a couple weeks, but nut milks are more shelf stable. Eggs and cheese will last in the refrigerator for several weeks and extra meat can be frozen. Get plenty of rice, beans, flour, pasta, and oils/butter. Freeze sliced bread and you can take out what you need for toasting or sandwiches. And don’t forget the coffee/tea and a couple of treats for yourself and any little ones to help you mentally get through all of this! If you approach the pandemic with planning rather than panic you can assure that you have everything you need for your family to eat healthy. This strategy will also hopefully reduce the amount of food waste from perishable items. What are you doing to prepare?
