Recently, I house-sat for my boyfriend's mom. While staying there I set up a small challenge for myself to only eat what was stocked in that kitchen. I found lunch to be the most difficult meal of the day as most food in the house needed to be cooked or prepared in someway. I did my best, however, definitely ran into a few hunger management issues around noon each day.
My boyfriend's a vegetarian so before she left, she kindly stocked the fridge with many meat alternatives and tons of cheese. Essentially every meal revolved around serious amount of dairy including: yogurt, cottage cheese, cheddar cheese, jalapeno jack cheese, Monterrey jack cheese, Sargento Mexican blend shredded cheese, and herbed goat cheese.
Here is a general run through of last week:
Breakfast was not a problem. Each day I ate one of three meals: fresh strawberries on top of health conscious carb-friendly Dannon yogurt. (It's definitely not as tasty as Greek yogurt, but good nonetheless).
If I was feeling ambitious I would typically make a scramble with tofu, jack cheese and fresh avocado and heat up a couple of the whole wheat tortillas. OR I would make a personal favorite, eggs-in-a-hole with multi-grain toast, one egg, a few thin slices of cheese and a touch of whipping cream.
I packed my lunch for the first few days with my bag filled with random slices of tofu, cheese and fresh fruit, which resulted in a meager meal at best. I was usually starving by the time I got home from work (I literally spent the last few hours at my desk dreaming about what melted cheese concoction I could come up with). Although, I stuck to packing my lunch for the first few days, by Thursday I eagerly accepted an lunch invitation from my co-worker. (We went Tender Greens and got massive Chinese chicken salads).
Dinner was pretty easy however, the first night I was so famished from my lunch that I immediately prepared tortillas and hummus while while I made dinner. There were a bunch of fresh avocados, so I typically made a salad consisting of fresh baby mozzarella and sliced avocado, with dressing made from balsamic and a dash of Tapatio hot sauce.
I also prepared open faced Boca burgers with both cheddar and jack cheese, finished with tomato slices and a small amount of the Asian Ginger vinaigrette.
After dinner we had a vodka on the rocks garnished with fresh strawberries and classic Fudsicles.
I loved housesitting for the week. Next time however, I think I'll take advantage of the lovely grown-up kitchen by cooking a massive meal after taking a trip to the grocery store.
*Sarah is a film producer in sunny Los Angeles. Currently she's obsessed with Kogi at The Alibi Room in Culver City.