The timing of this mandatory quarantine is odd.
A few months ago, I complained to my boyfriend, Austin, about being overwhelmed because I felt like there was never enough time in the day to complete all of the things I knew needed to be done.
How was I going to make enough money (by balancing a part-time job and freelance writing), workout regularly, cook nourishing dishes, give myself downtime, submit self-tape auditions, save for another acting class, start screenwriting again, re-start my blog, look for higher paying work, get longer sleep, the list goes ON.
Not to mention, my hair has been noticeably thinning over the last couple of years, and while I tried to not let that stress me out (because I had a feeling stress WAS the sole reason for it) it did.
And so the list continues…
But then, out of (kind of) NOWHERE, #COVID19 hit.
And shut shit down real quick.
Last week, I had to file for unemployment from my part-time job. A few of my freelance writing clients also dropped off because their businesses had to temporarily close due to the virus as well.
And then…I found all this time…to do exactly what I wished for.
Yikes.
But also yay?
It’s weird.
I’m sleeping longer hours, running more regularly again, and facing personal development road blocks I never could before simply because I didn’t have “the time.”
So, yeah. To reiterate.
The timing of this mandatory quarantine is odd.
Because I’m getting the self-care retreat I never thought was possible!
So if I could say anything? It’s 1000% BE CAREFUL WHAT YOU WISH FOR!
And give yourself a god damn break.
Pre-quarantine, I was making a point of eating more whole foods, plant-based meals. I was legit buying stacks of veggies at Sprouts, scrubbing them all, then chopping, slicing, dicing, and grating them into delicious international delicacies (Hispanic, Asian, American, you name it!). SUPER healthy.
But also…
SUPER time consuming.
So when news of the COVID-19 shut down took effect in California, I decided to let loose and enjoy the simpler things in vegan life. Like a smoked apple sage Field Roast sausage with stoneground mustard and Sinto Gourmet’s spicy red Korean (Mu’ Radish) kimchi. Also used in my last recipe post! Sooooo good!
So with that being said, enjoy this super easy recipe whipped up on a Little Northern Bakehouse millet & chia hot dog bun! Sometimes served with a smoothie or a side of roasted garlic potatoes!
10 minutes never tasted so good.
WHAT YOU NEED:
- 1 smoked apple sage Field Roast sausage
- 2 tbsp Sinto Gourmet’s spicy red Korean (Mu’ Radish) Kimchi
- 1 Little Northern Bakehouse millet & chia hot dog bun
- Stone ground mustard
WHAT YOU NEED TO DO:
- Pre-heat oven to 350 degrees Fahrenheit.
- Place Field Roast sausage and hot dog bun onto a baking sheet (doesn’t really need to be lined with anything). Put them in the oven for 10 minutes. (In my opinion, heating food up in the oven is A MILLION times better than heating food up in the microwave, thoughts?)
- Pull out baking sheet when finished. Place sausage in bun and place bun onto plate. Drizzle on dat mustard. Spoon on dat kimchi…and you’ve got yourself a 10 minute, scrumptiously savory bite to eat!
I may or may not have bought the same ingredients after I went through all four sausages and all four buns that came in each pack. Can you say obsessed?
So, oddly timed quarantine, thank you for this time of much needed rest.
And to all those immunocompromised, elderly, and/or with pre-existing medical conditions struggling to fight off this virus, and to all the health workers for their tireless aid, I send you all of my love, power, and strength.
Remember to STAY HOME, everyone. It’s important. More than you think.
We who do not belong to a risk group have an enormous responsibility…”
Greta thunberg
XOXO,
Rebi ❤
rebijord 
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