COVID-19 has me stressed out. When I wake up, I’m looking to see if there are any updated, then I feel like I’m waiting for two o’clock to see what Governor DeWine has to say, and afterwards I’m reading articles about it all. While taking a minute to myself today, I realized I HAVE to get away from continuously checking up on what’s going on and focus my attention on other productive things.

As any millennial would do, I’m going to share what’s going on by writing what Mila and I are doing to get through this pandemic. So, thanks for reading along, as always…

In January, I started really researching ways to become eco friendly. I’ve wanted to write about some changes I’ve made since the beginning of the year and now may be the time where I finally get to it. Anyways, one change I kept reading about was having a ‘meatless’ day once a week. Many people do “Meatless Mondays” and that’s what I’ve tried to do too.There’s a lot of information about why going meatless one day a week helps the environment. I could probably list and talk about each of them, but here’s a website that’ll do it for me.

I am not vegan or a vegetarian, so this was a new venture for me. When I decided to go for it, I went to Pinterest for recipes and different ideas.

One really jumped out at me because it looked so good AND I knew Mila would try it all together, but definitely eat the ingredients separately. I had everything in my house, besides goat cheese (which isn’t meatless, I know), but I knew where to get it. The recipe is a smashed chickpea and goat cheese wrap found at Parsnips and Pastries.

A few things I tweaked with the recipe was:

• I didn’t use roasted peppers, just fresh.
• No mircogreens or sprouts. Spinach!
• No basil.
• I used different spices as well that I use with almost everything.

Mila ate so many olives, plain chickpeas, and the goat cheese. I just let her eat whatever she wanted and didn’t push the wrap on her. She did like the filling, but preferred to pick and eat like usual. I REALLY loved this recipe and how it turned out. It’s made me excited to try more vegetarian and vegan meals.

I actually made this last week, but am going to try a different recipe tonight. I’m out of avocados right now and am like not wanting to go back to the store, so I’m going to be creative in what I make for tonight. Maybe this with some tweaks.

A little mom/parent tip for those with upcoming toddlers… just know however healthy and tasty of a meal you make, your toddler will probably prefer to something like this instead.

If you have ANY suggestions or meatless recipes you’d like to share with me, I’d love to try them out. Eventually, I’d like to do Meatless Mondays with one meal completely vegan. I’m trying to take stepping stones in doing a vegan day. The three things that are getting me are eggs, cheese, and milk. MIla and I consume all of them everyday. We’ll try to do better, but give us time.

While writing this, I can definitely see why bloggers have a hard time just sharing their recipes. Food invokes wanting to share more. I think during this time of crisis that our world is going through, it’s nice to connect with each other and see how we’re all getting through.

I have some other things I’d like to share with you guys this week! Especially a craft/cause Mila and I are going to do this week. Another thing I’d like to know or get tips on is not being afraid to go to the grocery store to get the essentials. I really just need some fresh fruit and veggies, so maybe I’ll start searching with what I can do with my canned items.

To conclude this ever long pandemic pause, I hope you all are feeling well and are making space for yourself through all of it.