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23 Mar

7 Easy Recipes I’m Cooking During Quarantine

Easy Recipes to Cook During Your Coronavirus
Easy Recipes to Cook During Coronavirus

Happy Monday my loves! Hope you are all having a productive week at home and staying healthy! It’s a new week and as we’re all continuing to navigate around this pandemic, it’s important that we’re consuming a ton of nutrients and spending a lot of time in the kitchen! These days the simple comforts of cooking at home have really been important to me and it honestly feels so good to be spending time in the kitchen and cooking my own meals. Now of course having to cook every single meal means I’m having to do a lot more research and seek out inspiration from real home cooks ha! So to start the week off, I thought I’d share some of my favorite recipes that are on my list for this week’s meals for G, Ale and I! 

What are you guys cooking right now?! Leave me a comment below! 

BREAKFAST:

Double Chocolate Overnight Oatmeal

WHAT YOU NEED:

  • 1 cup rolled oatmeal 
  • 1 cup nut milk (almond, coconut, oat, etc) 
  • 1-2 tbsp maple syrup 
  • 1 tbsp chia seeds
  • 1 tbsp cocoa powder 
  • 1/2 tsp vanilla extract 
  • Pinch of salt 
  • 1-2 scoops of chocolate protein powder or collagen (optional) 

DIRECTIONS: 

Step 1: Combine all ingredients in a jar or container that can be sealed and stir well

Step 2: Store in the fridge overnight or up to 4 days

Step 3:Add more milk in the morning if needed. Eat warm or cold

Step 4: Top with fruit, nut butter, cacao nibs, or toppings of choice

  • Serves 2  |  Prep Time: 10 min
  •  

Recipe by: Serving Up Simplicity. Visit here

Chorizo Breakfast Bowls

WHAT YOU NEED:

For the potatoes: 

  • 1 lb baby gold or red potatoes, quartered 
  • 3 teaspoons olive oil 
  • 3 teaspoons salt 
  • 1/2 teaspoon garlic powder 
  • Tresh black pepper, to taste 
  • Olive oil spray 
For the bowls: 
  • 1-1/3 cups cooked turkey chorizo 
  • 8 large eggs 
  • Pinch of salt 
  • 2 tbsp crumbled Mexican cheese, queso blanco or queso fresco 
  • 1 sliced avocado 
  • Cilantro or scallions, for garnish (optional) 
  • Cholula hot sauce, for garnish (optional) 
 

DIRECTIONS: 

Step 1: Preheat the oven to 425F. Spray a 9 x 12 casserole dish with olive oil 

Step 2: Add your potatoes in with olive oil, salt, garlic powder, and black pepper

Step 3: Toss and bake under tender, tossing every 15 minutes, about 45 – 55 minutes

Step 4: Coat your nonstick skillet with oil and heat over medium-low heat. Cook the eggs sunny-side up, until the egg whites are set, about 2-3 minutes for a runny yolk 

Step 5: To serve, divide the potatoes into 4 bowls, top each bowl with 1/3 cup of chorizo, 2 fried eggs, crumbled cheese and sliced avocado. Garnish with cilantro and hot sauce if desired 

  • Serves 4
  •  Prep + Cook Time: 1 hour

Recipe by: Skinny Taste. Visit here

LUNCH:

Quinoa Cauliflower Patties

WHAT YOU NEED:

  • 1 cup quinoa 
  • 1 1/2 cups cauliflower florets 
  • 4 eggs
  • 6 scallions, white and green 
  • Sea salt and pepper, to taste
  • 1 1/3 cup sheeps milk feta 
  • 1/2 cup roughly chopped flat leaf parsley 
  • Ghee, for cooking 
  • Lemon zest  

DIRECTIONS: 

Step 1: Rinse the quinoa. Put the quinoa and 2 cups of water in a medium pot. Bring it to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest. 

Step 2: In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 minutes. 

Step 3: In a large bowl, whisk the 4 eggs together well. Add the cauliflower mash to the eggs. Back to the processor, add the scallions, oats, and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a pinch of salt and pepper, the crumbled feta, lemon zest, and chopped parsley. Stir well. Let the mixture set in the fridge for 30 minutes. 

Step 4: Warm a small teaspoon of ghee in a heavy bottled skillet over medium high heat.

Step 5:  Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days

  • Serves 12
  •  Prep + Cook Time: 1 hour

Recipe by: Skinny Taste. Visit here

Honey Sriracha Chicken and Broccoli Prep Bowls

WHAT YOU NEED:

  • Olive oil spray 
  • 3 chick breasts, diced into 1-inch pieces 
  • 1 egg white, beaten 
  • 2 tablespoons corn starch 
  • 1 1/4 teaspoon salt
  • 1 broccoli heat, cut into small florets 
  • 2 teaspoons sesame oil 
  • 2 cups brown rice, cooked 
For the Honey Sriracha sauce: 
  • 2 tablespoons honey 
  • 2 tablespoons Sriracha sauce 
  • 1 teaspoon seasoned rice vinegar 
  • 1 teaspoon sesame oil 
  • 2 scallions, sliced 
  • 1 teaspoon sesame seeds  

DIRECTIONS: 

Step 1: Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes. 

Step 2: Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.

Step 3: Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.

Step 4: Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.

  • Serves 4
  •  Prep + Cook Time: 30 min

Recipe by: Skinny Taste. Visit here

DINNER:

Spicy Shrimp Fried Rice

WHAT YOU NEED:

  • Olive oil spray 
  • 3 chick breasts, diced into 1-inch pieces 
  • 1 egg white, beaten 
  • 2 tablespoons corn starch 
  • 1 1/4 teaspoon salt
  • 1 broccoli heat, cut into small florets 
  • 2 teaspoons sesame oil 
  • 2 cups brown rice, cooked 
For the Honey Sriracha sauce: 
  • 2 tablespoons honey 
  • 2 tablespoons Sriracha sauce 
  • 1 teaspoon seasoned rice vinegar 
  • 1 teaspoon sesame oil 
  • 2 scallions, sliced 
  • 1 teaspoon sesame seeds  

DIRECTIONS: 

Step 1: Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes. 

Step 2:Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.

Step 3: Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.

Step 4: Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.

  • Serves 4
  •  Prep + Cook Time: 20 min

Recipe by: Skinny Taste. Visit here

SNACKS:

Cinnamon Roll Oatmeal Bars

WHAT YOU NEED:

  • 1 banana, mashed up 
  • 1 whole egg 
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup (or honey, agave, etc) 
  • 1/3 creamy almond butter 
  • 1/2 nut milk (almond, oat, cashew, etc) 
  • 1 cup rolled oatmeal 
  • 1 1/2 cup oat flour (you can blend oats to make your own) 
  • 1 tsp baking powder 
  • Pinch of salt 
Cinnamon Sugar Filling:
  • 1 tsp cinnamon 
  • 1 tbsp coconut sugar 
Glaze: 
  • 1/2 tsp vanilla extract 
  • 1/2 tsp cinnamon 
  • 2 tbsp maple syrup 
  • 3 tbsp coconut butter, melted (or more almond butter) 

DIRECTIONS: 

Step 1:Preheat the oven to 350 F and line a 9×9 pan with parchment paper (or spray with non-stick spray) and set aside

Step 2: In a small bowl mix together the cinnamon sugar filling and set asideStep 3In a medium size bowl whisk together the banana, egg, vanilla, maple syrup, almond butter, and nut milk until smooth

Step 3: In a large bowl combine the oatmeal, oat flour, baking powder, and salt. Pour the wet ingredients into the dry and mix until combined

Step 4: Sprinkle cinnamon sugar filling evenly over dough and then spread remaining dough on top

Step 5: Bake for 20-25 minutes or until a toothpick comes out clean and let cool

Step 6: Once cooled, whisk together the glaze ingredients and spread evenly on top. Serve and enjoy!

  • Serves 9
  •  Prep + Cook Time: 30 min

Recipe by: Serving Up Simplicity. Visit here

Chia Hemp Green Smoothie

WHAT YOU NEED:

  • 2 cups baby spinach 
  • 2 cups baby kale
  • 1 cup hemp seeds
  • 1/4 cup chia seeds
  • 1 whole banana 
  • 4-6 pitted dates
  • 3 1/2 cups unsweetened almond milk 

DIRECTIONS: 

Step 1: In a blender combine all the ingredients and blend it until it looks smooth and creamy 

Step 2: Pour in a serving glass and enjoy immediately! 

  • Serves 4
  •  Prep + Cook Time: 7 min

Recipe by: Kiipfit. Visit here

4 Comments
  • Lisa Autumn

    Oh the oatmeal bars look GORGEOUS!!!! Need to try the recipe x

    Lisa | lisaautumn.com

    March 25, 2020 at 4:11 am Reply
  • A Trendy Life

    Wow all sound delicious!
    I wish you and your family are fine.
    Kisses

    http://www.atrendylifestyle.com/

    March 27, 2020 at 1:50 am Reply

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