For many, staying at home has upset normal eating routines. There is over-eating, eating at odd times, and the constant sedentary state of being, which means one’s body is not getting enough exercise. For women with PCOS, the quarantine period is even more challenging. A sudden phase of interruption like this one may cause hormonal imbalance in the body.

However, it’s a MAYBE. You can always eat smartly and thoughtfully. While, I am sure the urge to eat junk is currently at an all-time high, you still can manage to strike a balance. Snacking is okay, but snack smartly. Ensure your body is still getting all the necessary nutrition that it needs.

Here is my all-time favorite lunch meal. The recipes are simple and quick. Also, you may already have the ingredients in your kitchen. Try these out!

Tomato Soup

Soups are yummy, and can be made as nutritious as you want!

Ingredients:

  • 5- tomatoes (chopped)
  • 2-teacups water
  • 1-tsp ginger (grated)
  • 1/2 onion (chopped)
  • 1-tsp garlic (chopped)
  • 1-tsp olive oil
  • 1/2 tsp crushed black pepper
  • 3-4 Thai basil or mint leaves
  • Pink salt to taste

– Heat olive oil in a pan. Add ginger, garlic, onions and tomatoes. Cook for 2 minutes.
– Add water and cook for 6-8 minutes on medium heat. Let it cool.
– Add the soup in the blender and blend until smooth.
– Add salt & pepper. Strain the soup using a bigger mesh strainer.
– Add chopped basil or mint leaves to garnish. Warm it up before serving!

Arbi Cutlets

You’d certainly love these. It’s simple and healthy.

Ingredients:

  • 6-7 pieces of arbi (boiled and grated)
  • 1/3 onion (chopped)
  • 1-green chilli (chopped)
  • 1/4 tsp jeera
  • 1-tsp ginger (grated)
  • 1-tablespoon olive oil
  • 1-tsp chaat masala
  • 1/2 tsp haldi powder
  • 3-tablespoons brown rice poha – soak the poha for 15 minutes, strain & keep aside.
  • Pink salt to taste

– To make the ‘tadaka’, heat olive oil in a pan on medium heat for not more than 40 seconds.
– Add jeera, green chilli, onion, ginger, haldi, chaat masala. Cook for 10-15 seconds.
– Add the tadaka to the grated arbi. Add salt and mix everything properly with your hand. Layer your hand with a bit of olive oil and roll them into balls. Then, roll the balls in poha and flatten them to make cutlets.
– Layer your tawa with olive oil and cook until both sides are golden brown

Coconut Chutney

Ingredients:

  • 2 -tablespoon dry coconut burada (desiccated coconut)
  • 1 -tablespoon Channa dal roasted in olive oil. Keep aside
  • 1-tsp urad dal
  • 1- tablespoon olive oil
  • 6-7 fresh curry leaves 2- green chilli.
  • 1-red chilli dry (broken)
  • 4-tablespoons curd
  • 1 – tsp ginger (chopped)
  • 1/4 tsp sarson seeds (small)
  • Pink salt to taste

-For the tadaka, first heat the oil in a pan. Add red chilli, urad dal, 2-3 curry leaves and sarson seeds. Once the seeds start to crackle, turn off the flame.
-Take channa dal, designated coconut, green chilli, ginger and 2-3 curry leaves in a bowl. Add 2 tablespoons of water, and put them all in the grinder. Add curd in the mixture.
-Next, add salt, and mix it with a spoon
-Take the tadaka and mix all of it together

Do give this a try.

Stay indoors. Stay safe.

Love,
Shagun