Easy Recipes to Cook at Home during Quarantine

Many of you are starting to cook more at home during this uncertain and scary time. Even my mom called the other day to tell me, “I am sick of cooking!” We have definitely been spoiled with quick and easy access to food with drive-thrus and restaurants. Being at home is forcing us to cook which, luck for us, can lead to healthier and better quality food if you choose.

Before quarantine, I was a huge fan of Wal-Mart pick up but now have discovered delivery with Publix Instacart. I ordered my groceries from their app at 9AM and they arrived at 12PM. It was magical! 

Many of you have been requesting for me to share some of the meals I am eating during Quarantine so I wanted to share some of my favorite recipes and my “go-to’s” during the week.

Easy Breakfast Recipe

Veggie Goat Cheese Omelet + Side Breakfast Salad

  • 4 eggs (2 whole + 2 egg whites)
  • 1T olive oil
  • ¼ green pepper chopped
  • ¼ red pepper chopped
  • 1-2 oz. chopped mushrooms
  • 1 T chopped onion
  • 1 oz. goat cheese crumbles
  • 1 cup Spring Mix
  • ½ tomato 
  • 1/2 T olive oil
  • ½ T balsamic vinegar
  • Cracked pepper to taste
  • Pink Himalayan salt to taste 

For an easy omelet, whisp the eggs together in a small bowl and set aside. Chop green pepper, red pepper, mushrooms and onion and place in pan on medium heat in 1T olive oil. Once vegetables are soft, add whipped eggs to the pan and sprinkle with ½ oz. goat cheese. (Goat cheese is my favorite, but you could substitute for the cheese of your choice). After 2 minutes, fold over the omelet and flip with a spatula. On the serving plate, arrange spring salad mix and tomato with ½ T olive oil + ½ T balsamic vinegar. Sprinkle black pepper and salt to taste. 

Other healthy carbohydrate options that are easy to pair with your omelet include MUSH overnight oats cups,  Quaker Oats lower sugar instant blueberry oatmeal, or a green apple or fruit of choice.

I could honestly eat an omelet every single day but for a treat this weekend, I made Joanna Gaines’ Mushroom/swiss/spinach quiche for an Easter Brunch paired with Scout & Cellar Prosecco.


For lunch, I shared my easy and favorite Italian bake recipe on social media recently and enjoyed seeing several try it for themselves. 

East Italian Bake Chicken

  • 1 pack chicken tenders (usually 6-8 tenders)
  • 1 bag thawed organic sweet potato frozen chunks
  • 2 cans French style green beans, drained
  • 1 dry Italian seasoning dressing packet
  • 3T olive or avocado oil to drizzle on top

Drain and rinse green beans, place them on one side of a 9×13 pan, line the chicken tenders down the middle, and the thawed sweet potato chunks on the opposite side. Sprinkle with 1 packet of dry Italian seasoning and drizzle oil on top. Place in the oven at 350* for 1 hour. 


For dinner, my go-to favorite meal is this Jamaican Jerk Chicken Salad that I started eating when I was in college! (War Eagle!)

Jamaican Jerk Chicken Salad 

  • 4 oz. chicken tenders (about 2) chopped in 1 inch pieces
  • 1T sesame oil
  • Jamaican Jerk seasoning
  • 2 cups Spring mix
  • 1 oz. Coconut flakes
  • ½ cup canned, drained Mandarin oranges
  • ¼ cup Dried cranberries
  • 2T Raspberry vinaigrette

Heat sesame oil on stovetop over medium heat, add chicken and sprinkle with desired amount of jerk seasoning. Cook until chicken is golden on all sides. Prepare salad on plate by assembling the base with spring mix and adding mandarin oranges, craisins and coconut flakes. Add chicken and top and toss with salad dressing. Enjoy!


Easy protein bites I keep for a tasty treat and that pack a calorie punch:

Protein Bites

  • 2/3 cup chocolate protein powder of choice
  • 1 1/2 cups dry oats
  • 1/4 cup raw local honey
  • 1/4 cup agave nectar
  • 1/2 cup natural Jif peanut butter
  • 2 T mini dark chocolate chips
  • pinch of Himalayan pink salt

Mix all ingredients in large bowl. Roll in to small balls and enjoy for an afternoon snack or post workout snack! Also, don’t forget to checkout my other blog on healthy quarantine snacks.

If you get like my mom and need a break from cooking, I highly suggest supporting locally owned restaurants near you. Many restaurants are offering curbside pickups for lunch and dinner. I urge you to continue to support them as you can even if that’s buying a gift card to use at a later date or give as a birthday gift. Supporting our community is important during this crisis but I hope you all continue to enjoy the balance of eating at home with your family and eating out at your favorite restaurant. 


Want someone to help you meal prep? Book an appointment with me and we can chat via telehealth and we can cook together!

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