A day working from home
Before this autumn I rarely worked from home if not absolutely necessary. After a very turbulent and tough 2018 this changed though and I now regularly schedule days when I work from home.
I really love when it’s just me, my computer and the radio on in the background. No distraction from other people and the busyness of the office, I get so much done! Also, is helps me to keep the effects of long term stress in check and I have started to realize that is might be the only way for me to handle working full time.
Don’t get me wrong, I still love to interact with others, the extrovert in me still get energy from the people, the discussion, the politics and happenings of a normal day, I just need more time for recovery and breathing space compared to before.
Long intro on a post not about stress management but about food. The recipes below are typical day at home foods, easy to make and really, really tasty. Basically, happy foods 😃.
90% of the time I eat oats for brekkie. In this recipe my love for overnight oats and peanut butter are combines into perfection.
- 1.5 dl rolled oats
- 1.5 dl plant milk (the one you prefer)
- 1.5 dl water
- 1 small ripe/medium banana
- 2 tbs peanut butter
- Mixed berries
Blend all the above ingredients, except peanut butter and the berries in a jar and store in fridge overnight. In the morning, add 2 tbs of peanut butter and the mixed berries. This is crazy good and very filling, will keep you going to lunchtime without a problem.
Homemade sushi 😃, easier to make than you think and the perfect light lunch. The below amounts are for one person.
- 1.5 dl sushi rice
- 2 dl water
- 1 tbs rice vinegar
- 2 sheets nori
- Cucumber slices
- Carrot slices
- Soy/Tamari sauce, pickled ginger, wasabi (optional / for serving)
Make rice according to the instruction on the package. What it sometimes doesn’t say is that you should fluff the rice after it has cooled down. This is really important, it will get too thick and heavy otherwise.
Note that I don’t add salt nor sugar to my rice. This is likely completely unacceptable for some, but I am not used to salty foods and I definitely don’t like the sweetness of the sugar.
I use a sushi mat when rolling my sushi. I have never tried to do it without, I am sure you can but the mat just makes it really easy. Place the nori sheet on the mat and with damp fingers (to avoid the rice from sticking to them), pat a very thin layer of rice all over. Place your veggie slices at the bottom of the sheet and just roll it up.
Slice the rolls with a sharp knife and serve with soy sauce, loads of pickled ginger and some wasabi.
Easy to make, hearty salad that just taste amazing. Also great, perhaps even better, as a lunch the day after, needs a night in the fridge to really come together 👌.
The below recipe is for 6 people.
- 4 dl quinoa
- 7 dl water
- salt to taste
- 460 g chickpeas
- 290 g artichokes
- 120 g sun-dried tomatoes
- 2 large cucumber
- 150 g arugula
- Large bunch of coriander
- 2 tbs Tamari sauce
- 2 tbs balsamic vinegar
- 1 tbs vegan Worcester sauce
- 1 tsp agave syrup
- 1 tsp Dijon mustard
- 1 squeezed lime
Cook the quinoa according to the instructions. I used 7 dl of water to 4 dl of quinoa, other ratios may occur. I never add salt to the boiling water but instead when fluffing at the end.
Place rinsed and drained chickpeas on a baking tray and bake in the oven for 15-20 min, 180C. They should start to get firm but not so much that they get hard and crunchy.
Remove the seedy middle of the cucumbers and cut into thin slices. Chop sun-dried tomatoes into small pieced and artichokes into a bit bigger pieces. Rinse the arugula and the coriander leaves under running water.
Whisk together all the salad dressing ingredients in a small bowl and let it stand for a few minutes.
Combine the cooked quinoa, the chickpeas, cucumber, sun-dried tomatoes, artichokes and arugula into a big bowl. Add coriander on the top and drizzle the salad dressing over the whole thing……enjoy.