For a new normal, a new routine.
The world has changed after the pandemic, many are working from home and carrying out activities they did not do before. As a result, customs are radically transformed and the need to plan food with quality rather than quantity, making it the easier priority to make food at a good cost-benefit ratio. At my residence before the pandemic, I didn’t routinely make food. Now with home office work, I follow a simple diet with three meals a day:
I tried to keep the same schedule as before the pandemic, I get up and make coffee and eat a piece of bread. I don’t eat much in the morning.
At lunch with the help of YouTube, I learned to make some recipes that I didn’t know and sometimes I even dare to make more sophisticated recipes lol, but I prioritize the easiest dishes, of course, like rice, beans with some meat and vegetables. A few more times during the week I decide to give myself a well-deserved break from the kitchen and I prefer to order food nothing is easier than choosing the food and it arrives ready and the best thing is not having that annoying dirt in the kitchen to clean.
At dinner I prefer light food, because I stopped my daily physical activities like gym and swimming. So, I prioritize whole grain bread with juice.
However, in order not to waste and make my life easier in the kitchen, most of the time I keep what’s left of lunch.
This is the routine that I adopted and that in the future after the pandemic, it will no longer be followed due to face-to-face work.
Healthy food choices will be made again at the restaurant.
Bye, Bye All …
By Leonardo Rocha Class 402.