Mental Health: Ways to Perk Up When You Feel Like You’ve Been Percocet’d

Photo by visuals on Unsplash

Percocet’d? I’m making words up now. Is everyone okay? Am I okay? Only time will tell! Fun mystery!

I’m having some bad days and some okay days, not any particularly good days. Things that have perked up my mood are organizing things around the apartment, going for walks or doing yoga, reading a light, “for fun” book, cooking, baking, and keeping my usual morning and night routines. I say morning and night proverbially. Because… I keep vampiric hours.

Anyway.

‘Tined or not, I always love doing Yoga With Adriene. It’s free, approachable, and she’s lovely. 10/10 recommend. Even if you’ve never done yoga, she has a practice for you. Since staying in can be so sedentary, especially in a NYC apartment (approx. size of postage stamp), it’s nice to stretch ya hamstrings.

I’m reading dense things for school, but my light, “for fun” read right now is A Sky Painted Gold by Laura Wood, very Gatsby-esque. It’s an escape. While it’s great to buy physical and digital books to support authors, if you’re unable to financially and your library is currently closed (like the New York Public Library is), check out your library’s e-book rentals online. Of course you can read from an e-reader, but if you don’t have one you can also read from a phone (like me), laptop, etc.

I love a vegetarian green curry over basmati rice and tried out a new recipe. It’s comforting to eat something I make from scratch and I recommend doing the same if you’re able to. It’s nice to have a break from frozen meals and canned stuff. I have some similar recipes I’ve made here on Bummed Out Bailey:

Recipe: Thai Curry Vegetables (Gluten-Free + Vegan)
Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Tumeric (Gluten-Free + Vegan)
Recipe: Malai Kofta (Gluten-Free + Vegan)

In the mornings I chug some water, put in my contacts, wash my face, brush my teeth, apply toner, clean my mouthguard, put the kettle on for tea, make the bed, put on my serums and sunscreen, then get dressed for the day. I drink a pot of tea from my great aunt Ann’s teapot, eat, and then take my meds. Every. Morning.

At night Rick and I do a check-in (we take turns saying something we appreciated about each other that day, something that’s on our mind, and how the other can help), I take my night meds, turn down the bed, shower, change into my PJs, wash my face, brush my teeth, apply toner, clean my mouthguard, floss, use mouthwash, put on night and eye creams, apply retinol, take out my contacts, fill up my bedside water bottle, and read myself to sleep.

Wow, that was cathartic to list out and thrilling to look up and link products! I just realized something! The stakes are so dang low that I’m excited by minutiae! Even linking something like Polident! I’ll take it! Send help! Or snacks! It seems I’m having a meltdown!

The above are just things that have been helping me. There’s a lot of content floating around the internet asserting how to best use your days during the ‘rona ‘tine, but I think the most common, important denominator is to have some kind of routine tailored to you. A routine for the ‘tine. A ‘tine for the ‘tine. I’ll see myself out.

Godspeed during this weird time.

Warmest,
Bailey


Wednesday posts cover something that’s top of mind for me that week and are written in a short period of time. This means that editing is not strong. While it’s not my best work, it is my best, unfiltered thought.


More on Bummed Out Bailey:
Mental Health: Moving. Improving?
Mental Health: The Social Toll of Invisible Illness
Mental Health: Homebody v. Quarantine…Body?


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To subscribe to Bummed Out Bailey by email, scroll all the way down to the bottom of the website and enter your info into the form. I can also be found on InstagramFacebook, and Twitter!

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Quinoa Paella (Gluten-Free + Vegan)

I love paella. So much so that a vegetarian iteration was my chosen option to offer at my and Rick’s wedding (alongside Rick’s choice of ribeye, or whatever. Groan zone). When done well, it is 100 the bomb. I’m taking quick breaks from writing to eat it right now.

Ingredients

1 yellow onion, diced
1-2 garlic cloves, minced
2 T olive oil
1 t sea salt, divided
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
2 T tomato paste
1 bunch asparagus, trimmed and cut into 1″ pieces
random peas from the freezer (optional)
1 1/2 c uncooked quinoa, rinsed
1 t paprika
1/4 t black pepper, freshly ground
1 1/2 c water
2 t vegetable bouillon
1/2 c vegetable broth
lemon slices for garnish (optional)
parsley for garnish, chopped

Instructions

  1. In a large, oven-safe, sauté pan over medium, sauté onions and garlic in olive oil for four minutes.
  2. Add bell peppers and 1/2 t sea salt. Continue cooking for 15 minutes, stirring often.
  3. Add tomato paste, asparagus, and random peas from freezer (optional) and cook for two minutes.
  4. Add quinoa (still uncooked), paprika, remaining 1/2 t sea salt, and black pepper. Sauté for about five minutes, stirring constantly.
  5. Add water and bouillon. Bring mixture to a boil, then lower heat and simmer uncovered for 25 minutes.
  6. Meanwhile, preheat the oven to 375°F.
  7. Stir in vegetable broth. Top paella with lemon slices if you like, then transfer pan to oven to bake for ten minutes.
  8. Garnish with parsley and serve.

Serves six.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 6/10

Are you gonna ruin it with asparagus?

Rick, to me

Adapted from Vegan Gluten Free Quinoa Paella.

More on Bummed Out Baker:
Recipe: Greek Quinoa Salad
Recipe: Cauliflower Queso
Recipe: Roasted Tomato Basil and Rice Soup


Do you love Bummed Out Baker? Want to help keep it going? Support here. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Best Damn Mashed Potatoes (Gluten-Free + Vegan)

Thanksgiving or, as we call it in my family, Franksgriffin, is comin’ in hot. We call it Franksgriffin cause one time we heard someone bungle “Thanksgiving” on live TV, or something, and then it just stuck. That was probably ten years ago.

Anyway! What’s an autumnal family and/or friends gathering without some stellar mashed potatoes?

please pardon unrelated olive oil spill

Ingredients

~8 gold potatoes
1 1/2 t sea salt, divided
3-4 cloves garlic, minced
dash of olive oil
4 T vegan butter (I like organic Earth Balance)
1/2 t black pepper, freshly ground
1/4 c fresh chives, chopped

Instructions

  1. In a large pot, cover potatoes with water. Bring to light boil over medium-high and add 1 t sea salt.
  2. Cover and cook for about 25 minutes, or until a butter knife slides easily in and out of center of a potato.
  3. While potatoes are cooking, sauté garlic in olive oil for about three minutes.
  4. Drain potatoes and place back in the hot pot, off heat, for one minute to evaporate any additional water.
  5. Careful not to over-mix, mash potatoes with a masher.
  6. Add butter, sautéd garlic, remaining sea salt, and black pepper and stir to combine. Taste potatoes and adjust as needed.
  7. Last, stir in chives.

Serves four.

Leftovers can be refrigerated for a few days. To reheat, put potatoes and a dash of vegetarian milk in a small pot on the stove over low. Stir until heated through.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: 8/10

I like my recipe better. There should be half a stick of salted butter for every potato.

Rick, a person who isn’t joking

Adapted from The Best Damn Vegan Mashed Potatoes.

More on Bummed Out Baker:
Recipe: Shepherd’s Pie
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Roasted Artichokes


Do you love Bummed Out Baker? Want to help keep it going? Support here. Your contribution means more to me than you’ll ever know.

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Baked Mac and Cheese (Vegetarian)

Here lies the easiest recipe I’ve ever posted on Bummed Out Baker.

Alright, people. There are a few ways you can swing this recipe. You either use mac and cheese from a box (vegan or vegetarian) or make your own. I had a bunch of leftover cheese sauce so I threw some cooked macaroni in it, topped it with this incredible crumble, and bam. V easy, v delicious.

I don’t have kids but I suppose this would be a hit with a typical American kid OR at some kind of potluck situation. OR for a Billy Madison watch party on a week night, or something. It’s basically good for anything.

Ingredients

Mac and cheese

Mac and cheese prepared from a box OR cooked macaroni covered in homemade cheese sauce with secret vegetables.

Topping

3 bread slices
2 T organic Earth Balance
1 garlic clove

before

Instructions

  1. Preheat oven to 400°F.
  2. Make mac and cheese and pour into pie dish.
  3. Add bread, butter, and garlic to blender and blend until crumbs.
  4. Evenly distribute crumbles over the mac and cheese.
  5. Bake for 20 minutes, remove from oven, and serve.
after

Related on Bummed Out Baker:
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Cauliflower Queso
Recipe: Cashew Ricotta


To subscribe to Bummed Out Baker and get my mental health musings and recipes emailed to you directly, scroll all the way down to the bottom of the website – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild – Follow on Facebook for mental health articles and discussion – Follow on Twitter for sassy tweets and a sprinkle of nonsense.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Ugly Dip (Gluten-Free + Vegetarian)

My cheerleading squad was super into ugly dip in elementary school. Then, I stopped cheering because turns out I’m 5’9″ and don’t tumble well. It took me like, three years to do a back handspring, so I took my talents to South Beach the court.

scuse me scuse me scuse me

Volleyball. It was actually the volleyball court. And I rode the pine there, too :( I passed notes to my coach down the bench that read “please put me in” and she’d look down at me and laugh and not put me in. And ugly dip was also forgotten!!!

Welp, now that I got that out of my system, onto the recipe! Ain’t nobody got time for a complicated recipe in July in the northern hemisphere, but don’t zone out like I did and put twice as much vinegar, oil, and sugar then the recipe calls for. You’ll still eat it all, but you’ll have to do some dip draining first.

Put together this easy recipe for the 4th of July:

See? Too much liquid. Still outta this world, though

Ingredients

1/4 c apple cider vinegar
1/4 c white sugar
1/4 c olive oil
1 15 oz can black beans, drained and rinsed
10 oz Mexican-style corn
4 oz feta cheese, diced
5 green onions, chopped

Instructions

  1. Whisk vinegar, sugar, and olive oil together in a bowl.
  2. Toss black beans, corn, feta cheese, and green onions together in a separate bowl.
  3. Pour dressing over bean mixture and toss until evenly coated.
  4. Cover and refrigerate dip for one hour before serving.
  5. If you blew it on the measurements, drain the dip and then serve.

Keeps for three days in the refrigerator, aging like a fiiiine wine.

Serves 6-8 as an appetizer.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 9.5/10

Adapted from Black Bean and Feta Cheese Ugly Dip.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Cauliflower Queso
Enchilada Soup


Do you love Bummed Out Baker? Want to help keep it going? Support me on my Patreon. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.