Combating Corona With Comfort Food
What a time to be alive. I feel like this whole corona virus thing couldn't have come at a worse time. Trips are delayed, weddings are cancelled, and individuals are being tortured by the fact that there won't be any human interaction for probably another month.
Though it does feel hopeless at times, I have truly been inspired by our community. People are coming together through social distance Zumba classes, virtual DJ living room dance parties, and even Instagram-Live church. Seeing this constant flow of positivity reassures me that as a society, we can overcome any obstacle.
It is so important during this time that everyone takes at least an hour a day to practice self-care. I like to practice self-care by making food and eating it with loved ones. Since being trapped at home, I have had more time to create and find recipes that comfort my family and I through all this stress and anxiety.
I have provided my favorite recipes that I believe are great to eat with your fellow quarantine buddies while sitting around a table (away from your phone or any device that plays the news). These foods are comforting to the soul, and healing to the body (because they are healthy too!)
Not everyone has the privilege of being quarantined with others. If you are currently alone, you can still practice this self care by really appreciating the gift of cooking these meals and enjoying them in the comfort of your own space. If you want company while eating, face-time a loved one!
Sweet Potato Wedges Paired with Creamy Siracha Sauce (not pictured)
2 Sweet potatoes, peeled and cut into thick wedges
3 Tbsp. olive oil
1 Tsp. chili powder
Salt to taste
1/2c Greek yogurt
2 Tbsp. Siracha
2 Cloves of garlic, minced
Squeeze of 1/2 a lemon
Salt to taste
Heat oven to 400 degrees fahrenheit . Peel and cut sweet potatoes. Mix potatoes with chili powder and salt. Bake for 20 minutes. For the sauce, mix together all ingredients. Serve when wedges are hot.
Warm Chocolate Chip Banana Bread
2c All purpose flour
1 Tsp. Baking soda
1/4 Tsp. Salt
3/4c Brown Sugar
2 Eggs, Beaten
3 Overripe bananas, mashed
1/2c Chocolate chips
Preheat oven to 350 degrees Fahrenheit. Mix together wet ingredients. Mix dry ingredients together in a separate bowl. Add the wet ingredients to the dry. Mix in your chocolate chips. Pour batter in a bread pan lined with parchment paper. Bake for 60 to 65 minutes. Best served with a glass of oat milk.
Gluten Free Eggplant Parmesan
1 Medium eggplant, cut into 1/2 inch thick circles
1 Onion, small dice
1 Tbsp. Tomato paste
2 Cloves garlic, minced
1 28oz. can crushed tomatoes
1c Fresh basil, torn
2c Almond flour
2c Tapioca flour
2 Eggs, beaten
1/4c Grated parmesan
1c Shredded mozzarella
Salt to taste
Black pepper to taste
Preheat oven to 425 degrees fahrenheit. Slice eggplant into 1/2 inch thick circles and place on sheet tray lined with parchment. Sprinkle eggplant with salt on each side and set aside for 10 minutes to let the salt absorb the moisture. While waiting on the eggplant, put the eggs, almond flour, and tapioca flour in three separate bowls. You will be using the "wet hand dry hand technique" (use one hand solely for dry ingredients and one hand solely for the wet ingredients). One by one, dip your eggplant rounds in the tapioca flour, the eggs, and then cover with almond flour. Do this until all the eggplant rounds are breaded. Place rounds on the same sheet tray. Bake for 10 minutes. While your eggplant is baking, heat oil in large skillet and add onion. Sauté until onions are translucent. Add tomato paste, crushed tomatoes, oil, garlic, salt and pepper and bring up to a simmer. Add in torn basil. Take out eggplant and prepare a large baking dish. layer dish in this order: sauce, eggplant, cheese. Follow this order until the eggplant is level with the dish. Bake for 30 to 35 minutes or until cheese is bubbly.
Hope these dishes provide you comfort,