Easy and Healthy Recipes During Quarantine

I’m not a chef or expert in cooking. I’m a writer single mama that likes to cook fast, healthy and easy meals for me and my kiddos. I want to share my meals for those who are running out of ideas to cook, at home during this time. Hang in there. We ‘re in this together, alright.
Also, if parents have picky eaters like me. Well, I hope this helps you too. These meals are not vegan, vegetarian though. It’s being a year and half I don’t eat meat anymore. So, this is also showing you how to eat healthier without the necessity of meat. Hope you love it as much as I loved cooking these. Enjoy!

French Toast Recipe
- Prep time: 8 minutes
- Cook time: 15 minutes
- Yield: Serves 4
INGREDIENTS
- 4 eggs
- 2/3 cup milk
- 2 teaspoons of cinnamon
- 8 thick slices of 2-day-old bread (better if slightly stale)
- Butter (can sub vegetable oil)
- Maple syrup
Optional : Banana’s, Strawberry Jam, Cinnamon
METHODs
1 Make the egg mixture: In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.
2 Soak bread slices in egg mixture: Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it.
3 Fry the french toast: Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread, and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side.
4 Serve hot with butter, maple syrup, and if available, Banana’s or fresh berries.

Vegetable Fried Rice with Sweet plantain and Green Salad
Meal made by my Best friend Misho Badro <3
INGREDIENTS
- 1 ½ teaspoons + 2 tablespoons avocado oil or Olive oil.
- 2 eggs, whisked together
- 1 small white onion, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about ½ cup)
- 2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
- ¼ teaspoon salt, more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 large cloves garlic, pressed or minced
- Pinch of red pepper flakes
- 3 cups cooked rice
- 1 cup greens (optional), such as spinach, baby kale or tatsoi
- 3 green onions, chopped
- 1 tablespoon reduced-sodium tamari or soy sauce**
- Cilantro
- Chili-garlic sauce or sriracha, for serving (optional)
INSTRUCTIONS
- This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
- Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
- Divide into bowls and serve immediately.
- For plantain making check video below
- Salad ( Wash and Cut lettuce romaine, add tomatos, a bit of lemons and salad dressing of your choice 🙂

Leftover Dinner
METHODs
1 Fried an egg: In a medium pan, add butter or olive oil. Fried an egg.
2 Take the rice heat up and marinate a salmon. (*seasoning of your choice)
3 Cook some potatoes in the oven. Enjoy!

Dinner Kids love to Eat Recipe
- Prep time: 8 minutes
- Cook time: 15 minutes
- Yield: Serves 4
INGREDIENTS
- MAc and Cheese (Yes, Kraft dinner)
- Sidekicks (Alfredo pasta)
- 2/3 cup Almond milk (no sweet one)
- Veggie Salami
- Cheese
- Butter (can sub vegetable oil)
- Green Onions
- *optional: Cilantro
METHODs
1 Fried the Veggie salami: In a medium pan, add butter or olive oil. Let the salami get bit crispy and put on the side.
2 Make Mac and Cheese plus SideKicks alfredo pasta: Read instructions on the box and add extra cheese if you like.
3 Add salami, green onions and cilantro once all its done. Enjoy!

Strawberry Turnovers Recipe
I’m not good at baking but this turn out to be super delicious…Surprisingly. ><
- Prep time: 20 minutes
- Cook time: 20 minutes
INGREDIENTS
- 1 large tart baking strawberry (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
- 3 tablespoons dried currants
- 2 tablespoons chopped walnuts
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon corn starch
- 1/3 cup apple sauce and Strawberry Jam
- 1/8 teaspoon vanilla
- 1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
- 2 tablespoons butter, cut into bits
- 1 large egg, lightly beaten
- 1 teaspoon milk
METHOD
1 Prep baking sheet, preheat oven: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
2 Make filling: In a medium bowl, mix together strawberries or Jam, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
3a If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
3b If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
4 Add filling to pastry squares: Divide the strawberry mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)
5 Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
6 Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
7 Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.!

Easy Dinner Recipe Kids love <3
This Easy dinner recipe is on a long video below, but I wanted to show realness to the single parenting life is in quarantine 🙂 while also showing ways to cook fast and easy! (No expert, just a mama that likes to write, create and cook for her love ones <3)

Easy, Fast and Cheap Breakfast!
Hope this helps! Leave me in the comments how these turn out for you. Share with someone you love or a friend that might need new ideas to cook from home.
Until next time <3
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