Discussion Post: What is Your Lockdown Diet? Share Recipes!

Another fun DCIB community post! Let’s all share the foods we’ve been trying and how our diet has changed.

(first, as I write this, my father is in the other room on a Zoom call with my 98 year old Grandpa explaining who Rishi Kapoor was and why people cared that he died. Grandpa’s actually interested and Dad is actually accurate! I am just so proud of both of them!)

My daily diet! Pre-lockdown, I basically had one meal a day. Coffee in the morning, no lunch, and then dinner as soon as I got home from work. And a bonus half meal of popcorn as a night time snack. And then I moved in with my parents and suddenly that didn’t fly any more.

Now, lockdown diet!

I have been experimenting with coffee, so far I’ve done my own cold brew, instant from Dad’s stash, and attempted to make real coffee by pouring hot water straight through a filter into a cup. Nothing has been perfect. Luckily there is a local place that delivers if I am desperate.

How to Make Cold Brew Coffee - Big Batch Method | Kitchn
Homemade cold brew. 2 tablespoons coffee grounds in a mason jar of cold water, put it in the fridge over night, pour through filter in the morning, and then put in glass with two parts brew to one part water (because I don’t use ice). It’s not perfect, if you have a better system, enlighten me!

Breakfast is now Insanely Healthy and Filling. My Dad makes a Super Food breakfast mix every morning and makes extra for me, which he brings to me in my bedroom/office like I am the Queen. The base is spinach and sauerkraut, then he adds in a little rice, some beans, and whatever fresh veggies and protein we have on hand (like, fresh green peppers and left over chicken breast pieces). Coats the whole thing in turmeric, cooks it in an iron skillet, a dollop of yogurt and fresh tomatoes chopped up on top, and I have 3 times as many vitamins as I’ve ever had in my life in one meal.

Lunch and Dinner, I raid the fridge for whatever hearty filling thing my Mom has made. This week (inspired by Angie’s Caponata) it is eggplant stew with tomatoes and onions and ground beef.

And night time snack, I brought my microwave popcorn stash over to Mom and Dad’s, and I have converted them. So at least part of my diet is stable.

I do make some stuff for myself still, besides popcorn. Mostly baking on weekends before Mom and Dad are awake and chase me out of the kitchen. Last weekend I made the best recipe I know how to make, White Bread. I’ve been making it since college, I took a basic white bread recipe and did my own thing and made it less healthy and more tasty, and now it is like heroin. Especially when fresh out of the oven. So here’s a recipe I can contribute to the community:

Margaret’s Heroin Like Addictive White Bread:

2 cups Milk

1 packet yeast

2-4 tablespoons Honey (I lean high, obviously)

2-5 tablespoons butter (lean high here too)

5-6 cups flour

Put the 2 cups milk plus butter and honey to taste in a sauce pan on the stove and heat it together stirring constantly. Then let it cool to around 145 degrees.

Put yeast and flour in a mixing bowl

Pour the milk-butter-honey into the bowl and mix

Knead until smooth

Let rise until double, about 1-2 hours depending on humidity

Divide into 5 mini-loaf pans, or two big ones, or two and a half medium (I do 5 mini), and let sit 10 minutes

Cook at 350 for 35 minutes to an hour depending on the size of the pan.

Rub butter onto the top of the loaves, let cool for half an hour, eat the whole thing in a shame spiral over the course of 45 minutes.

Best Homemade Bread Recipe - Jenuine Home -Instant Pot Recipes ...
Looks like this a little, but soooooo much better. It’s not sandwich bread, it’s “eat with a little butter and honey or just plain because it is that good” bread.

29 thoughts on “Discussion Post: What is Your Lockdown Diet? Share Recipes!

  1. I have instituted a “homemade fancy dessert every evening” policy at our house and it’s been great, probably because I enjoy baking anyway so I get the triple fun of picking out a recipe and making it and eating it. Chocolate cake with coconut frosting yesterday, we’ve also done thumbprint cookies, peach crisp, oatmeal-peanut-chocolate-chip cookies, and on and on. No repeated recipes so far!


      • Lol, I guess it was popular during the Great Depression b/c it doesn’t contain milk, butter or eggs, so that’s where it gets its name. But chocolate is always a good call, so I say cure 🙂


    • I love this cake! I know it as King Arthur Flour’s Cake Pan Cake as it can be mixed and baked in the same pan. I always thought it originated in WW2 during rationing.


  2. Our supermakets have stayed open so, despite some quantity limits on certain items, we haven’t changed much at all. But I now have to be on a very-low sodium diet which has meant some adjustments in what we buy – reading labels carefully and buying no-sodium stock powders on-line and trying to find ingredients that give that ‘umami’ quality to recipes. The no-salt/low-salt tinned baked beans have been in short supply so have been experimenting with making my own – haven’t got it quite right yet.


    • Oh wow, baked beans sounds impossible to me. Do you start with dry beans or soaked?

      On Fri, May 15, 2020 at 6:39 PM dontcallitbollywood wrote:



      • I use dry beans but parcook them in the pressure cooker for 10 minutes or so by themselves first – it saves hours of soaking.


        • And AAAARGH – I just put a chicken casserole in the slow cooker. The recipe called for English mustard so dolloped some in then saw on the label it’s loaded with sodium. Low-salt fail for today. Search online for low sodium mustard…


          • Try a pinch of MSG / Ajinomoto in India instead of salt for most dishes. MSG gets a bad rap in the US but it might have more to do with racism and myth behind that than science. Most low sodium food (including Campbell soup until recently) contained MSG for the umami. Other than that, have you tried, taking a tiny bit of salt to cure/ dry out meat? Not sure if you eat pork , but taking thinly sliced pork belly with just a tiny bit of salt and pepper and letting it sit for a while and then adding it to the beans makes a huge difference in baked beans.


  3. Because we bought a fire pit at the start of the epidemic we’ve had many more hotdogs than in the past. I should feel guilty about that, but there is a lot of joy in children cooking their own food on sticks.

    The best change is that the spouse and kids discovered they like to make pizza dough. High quality pizza is definitely an affordable and welcome addition to our diet.

    Clearly we aren’t loosing any weight during this pandemic, though the adults are getting more exercise.


      • Yes, but we don’t have dessert that often because I force the kids to clean the playroom first. They prefer a lack of sugar to cleaning.


  4. Have you tried Indian filter coffee anytime? You need what we call a filter – you add ground coffee and then hot water into the top container and then coffee decotion drips into the container below. You add this to milk and filter coffee is ready.

    Trying making food at home which we otherwise only eat out. Tried injera (Ethiopian bread), momos (Nepali steamed dumpings) more recently.


    • I have had filter coffee in a restaurant, but never at home. Just looked up the instructions, I could do the innitial making easily in my percelator, but I need a special powder, then steamed milk, and then the hardest part would be to pour it back and forth so that it foams. Maybe a fun project for a weekend.


  5. I’m intrigued… Your regular diet involves no solid food till evening! How do you manage? I can never practice intermittent fasting like that, skipping even one meal is tough.


    • I don’t have a meal, but we have snacks at the office (crackers, pretzels, like that). And I always have lots of cream in my coffee, which is surprisingly filling.


  6. I always thought of myself as pretty moderate, but this lockdown has made me realize we live by my husband’s limits. He’s the main reason I’m not drinking way too much coffee, and wine. Not because he says anything, just because I know what he’s thinking. Plus he does all the shopping, so.

    Meal prep for all of us twice a day is not my favorite part. I like cooking, it’s just a lot, along with trying to work and supervise school work. We take turns, as long as he’s not out doing field work. My style is to open the fridge and look at what most needs to be used up, and go from there. Not that different from before. This week’s best dish was a made-up bulgur wheat pilaf (quicker than rice, I worked too late) with sauteed onions, mushrooms, fresh corn, and asparagus, grilled pork belly on the side. (Finally some nice weather, makes a huge difference. Love grilling because there are no pans to wash.)


    • You cook like I cook! Which is also the best way to cook right now, we get random produce delivered from a produce company once a week, so we have to plan meals around “what was in the magical box this week?” instead of actually planning a recipe.

      My parents place is smack in the middle of Apartment Land, so there’s no grilling for us and not much for the houses around us. But every once in in a while I can smell it in the wind and I get so jealous of those people, who can grill.

      On Sat, May 16, 2020 at 12:08 AM dontcallitbollywood wrote:



  7. Breakfasts for us are mostly dosa with some form of chutney – either coconut chutney or garlic chutney, but sometimes I like to do nut chutneys like with peanut. There’s this really yummy peanut chutney that I love doing fortnightly, which has a good punch of garlic and chili powder, and the speciality of it is that the tempering is ground into powder and mixed into the chutney rather than simply poured over it the way it’s usually done. It has a fantastic mouthfeel! This is the recipe: https://youtu.be/PTzAy17PyK8

    On occasion I like making snacks, like my mum’s chicken croquettes (we can them cutlets here). She often made them for guests and special days because they were so good! If it’s a festival day I try making sweets, like for Eid I made rose coconut laddoos (basically coconut, condensed milk, ghee, cardamom and some Rooh Afza or rose syrup. Tastes amazing).

    Of late I’ve been watching Chef Ranveer Brar’s cooking channels on YouTube! His recipes tend to come with a detailed description of the history of the food item he’s making, its origins, its importance in that culture. I love hearing about that so it’s one of my favourite food channels. I recently tried making dahi kabab (made with hung curd) from his video and it was amazing!

    Basically I have no diet as such jsjdhhsbs because I like pampering myself with home cooked goodies on occasion! But since I tend to have sugar issues I try to make sure I don’t have too much that’s on my “no” list.


    • So fancy you are! And I know there are people here who are going to try that chutney.

      On Tue, May 26, 2020 at 10:05 AM dontcallitbollywood wrote:



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