If you have ADHD and you struggle to prepare meals, try using this virtual body doubling session to help you get in the kitchen! In this video I prepped a mushroom barley and lentil soup, a chickpea and roasted vegetable salad with quinoa, and I got some whole wheat sourdough started. If you want the recipes for the dishes I made, check them out below:
This page contains affiliate links
Mushroom Barley and Lentil Soup
Ingredients:
- 1.5 cup barley (dry)
- 1.5 cup lentils (dry)
- 4.5 cups water — cook 8 minutes
- 1 large onion
- 2 garlic cloves
- 1 leek
- 5 stalks celery
- 4 potatoes
- 4 large carrots
- 1 LARGE package of mushrooms or two small ones sliced
- ~1 tbsp corn starch slurried with water (optional)
- 2 tsp rosemary
- 1T thyme
- 2 bay leaves
- 1T onion powder
- 1T garlic powder
- 1 tsp mushroom powder
- 1/4 cup white wine
- 1T Better than Bouillon No Chicken Base
- 1/4 cup fresh parsley
- 1/4 cup nutritional yeast
Method:
- Preheat the oven to 425F
- Add dry barley and lentils to an Instant Pot and add 4.5 cups of water. Cook on high pressure for 8 minutes. Click here to learn how to use and Instant pot.
- While that’s cooking, chop all of the vegetables except the mushrooms and put them in a large soup pot. Add enough water to cover the vegetables, mix in the bouillon paste and cook on high until it boils
- Slice the mushrooms and put them on a parchment paper lined baking sheet and bake until most of the moisture has been cooked off (~15 minutes).
- Once the lentil/barley mix and the mushrooms are done, add them to the pot and add the remaining seasonings.
- Simmer until the vegetables are tender. If you would like the broth to be thicker, add the cornstarch slurry. I would recommend adding a little bit at a time until you’ve reached your desired consistency.
Roasted Vegetable and Chickpea Salad with Quinoa
Ingredients:
- 1 cup quinoa
- 1.5 cups water
- 2 cans chickpeas
- Fresh parsley
- Fresh dill
- The oil from a marinated artichoke can (or oil of choice)
- 1 large delicata squash
- 3 large carrots
- Greens of choice (ie arugula, spinach, kale)
- Dressing of choice
Method:
- Have oven preheated to 425F
- Add quinoa and water to Instant Pot and cook on high pressure for 8 minutes.
- Toss chickpeas with artichoke oil, herbs, and salt to taste and roast on a parchment paper lined baking sheet for ~15 minutes.
- Slice delicata and carrots and toss in oil. Add to parchment paper lined baking sheet and roast until tender and golden (~20 minutes)
- When chickpeas are roasted, add to a bowl and partially mash with a fork.
- Store quinoa, chickpeas, and veg in containers for use throughout the week.
- To assemble add a bit of each to a bowl, microwave for 1 minute and add greens and dressing of choice
Whole Wheat Sourdough Bread
To learn how I make my easy no-kneed whole wheat sourdough bread, click here.
If you have ADHD and you’d like exclusive tips and tricks to help you improve your relationship with food and cooking and build sustainable habits that don’t burn you out – sign up for my monthly newsletter!