In Self Isolation? Don’t Know What to Eat, Here are some quick recipes for you.

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The COVID-19 pandemic is forcing many of us to stay indoors. But we’re still cooking and finding ways to share meals with others.

One of the things we all need to keep doing even as we self-isolate is cooking and eating healthy food which will help us to boost up our immune system. Start taking lots of Vitamin C in any form like multivitamins, soups, juices, etc. Here I will discuss some easy, healthy, and quick recipes that you can try making at home to fight against coronavirus. 

Quick Recipes Best For You

Below we are sharing some of the best, easy, and quick recipes that you can try out while you are in self-isolation and have no option to order in.

Super spinach pancakes | Your Healthy Savior 

Serves 6 | Cooking Time – 25 Minutes

Ingredients

  • 1 ripe avocado
  • 350 g mixed color cherry tomatoes
  • 100 g baby spinach
  • 3 spring onions
  • ½ a bunch of fresh coriander (15g)
  • 1 lime
  • extra virgin olive oil
  • 1 large free-range egg
  • 1 mug of self-raising flour
  • 1 mug of semi-skimmed milk
  • olive oil
  • 300 g cottage cheese
  • hot chili sauce

Cooking Method 

1. Cut into half, remove the seed, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim and finely slice the spinach and then add the spring onions and coriander leaves. Then squeeze over the lime juice. Spread 1 tablespoon of extra virgin olive oil and then season to perfection with sea salt and black pepper, toss to coat and put aside.

2. Put the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then grind all in the mixer until smooth. Place a large nonstick frying pan on medium heat, rub the pan with a little olive oil and then pour in a thin layer of batter, swirling it up and around the edges. Cook from one side only for 2 minutes or until it becomes lightly golden in color then stack up on a serving plate and repeat.

3. Top each pancake with lots of cottage cheese, the avocado salad, and a little amount of chili sauce. Now Serve with extra lime wedges for squeezing over and a fried egg on top if you like.

Tips: You use a mixture of soft herbs such as parsley, mint, basil instead of spinach.

Simple veggie & tofu stir-fry

Serves 2 | Cooking Time – 25 Minutes

Ingredients

  • 2 tablespoons cashew nuts
  • 3 tablespoons sesame seeds
  • 175 g firm tofu
  • 1 teaspoon cornflour
  • vegetable oil
  • runny honey
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 4 spring onions
  • 2 fresh red chilies, optional
  • ½ a head of broccoli
  • ½ a red pepper
  • 4 baby sweetcorn
  • 80 g sweetcorn
  • 1 lime
  • low-salt soy sauce

Cooking Methods

  1. Keep a frying pan or wok over high heat. Add the cashew nuts and then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden and then pour into a bowl.
  2. Cut the tofu into cubes and place in a bowl.  Then put a teaspoon of cornflour, a pinch of sea salt and black pepper into it.
  3. Add a good amount of oil to the pan or wok and place back over medium-high heat.
  4. Fry the tofu until golden and crisp and then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm you drizzle it with honey and scatter over the nuts and seeds.
  5. Peel and slice the garlic and ginger and then trim and slice the spring onions. Slice the chilies if you want, cut the broccoli into florets and then slice the pepper. Half the sweetcorn vertically into long sticks.
  6. Again put the pan to medium heat and add the garlic, ginger, spring onions and chilies. Stir fry for 30 seconds until the garlic turns golden.
  7. Add your vegetables and stir fry for around 4 minutes. Squeeze in half lime juice and add a little soy sauce.
  8. Pour all the vegetables into bowls, top up with the crispy tofu and serve with the remaining lime wedges and some chili sauce if you like it spicy.

Spiced carrot & lentil soup | Healthy Quick Recipes

Serves 4 | Preparation Time – 10 MINS | Cooking Time- 15 MINS

Ingredients

  • 2 tsp cumin seeds
  • pinch chili flakes
  • 2 tbsp olive oil
  • 600g carrots which are washed and coarsely grated but no need to peel
  • 140g split red lentils
  • 1l hot vegetable stock
  • 125ml milk
  • plain yogurt and naan bread to serve

Cooking Method

  1. Put a large saucepan on the gas and roast 2 tsp cumin seeds and a pinch of chili flakes for 1 min or until they start to jump around the pan and release their aromas.
  2. Scoop out about half of the cumin seeds with a spoon and set aside. Add 2 tbsp of olive oil, 600g of coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring it to the boil. 
  3. Simmer the gas for 15 mins until the lentils have swollen and softened.
  4. Blend the soup with a hand blender or in a food processor until it becomes smooth puree or leaves it chunky if you prefer.
  5. Season to taste and finish with a lot of plain yogurts and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.

Curried Mango & chickpea pot

Ingredients

  • 200g chickpeas drained and rinsed
  • 2 tbsp fat-free Greek yogurt
  • ½ lemon, juiced
  • 1 heaped tbsp korma curry paste
  • ½ carrot, julienned or grated
  • 70g red cabbage, shredded
  • 50g baby spinach, shredded
  • 40g mango, finely diced
  • ½ tsp nigella seeds
  • ½ small red chili finely sliced

Cooking Method

Combine the chickpeas, yogurt, lemon, and korma paste in a bowl and then toss with the carrot, cabbage, spinach, and mango. Put into your lunchbox or an airtight container and eat it with the nigella seeds and red chili.

Coconut Lime Quinoa Salad Recipe

Ingredients

  • 1 Cup uncooked quinoa
  • 2 cups water
  • 1/2 cup red onion, sliced
  • 3 cups cucumber (diced)
  • 1 1/2 cup purple cabbage
  • 1/2 cup avocado (ripened and diced)
  • 4 segments orange
  • 2 cups shelled edamame (defrosted)
  • 1/2 cup unsweetened toasted coconut flakes
  • 1/4 cup almonds, chopped
  • Few shakes of black pepper
  • For the dressing:
  • 2 tbsp orange juice
  • 1 lime (juiced)
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil

Cooking Method

  1. Boil the quinoa in water. This should take about 12-15 minutes and all water should be absorbed. You should then allow it to cool.
  2. Mix together the dressing in a small bowl and set aside.
  3. Prepare all remaining ingredients and toss them together in a very large bowl. When the quinoa has cooled then add it to the mixture along with the dressing. Stir well to coat.
  4. While this salad can be enjoyed immediately if you like but for best results, you should let it sit for at least 30 minutes or overnight if you can.
  5. The quantity of dressing should be according to the size of the salad because the lime, fresh herbs, orange segments, and avocado do an amazing job at creating flavor and moisture.

Almond and Cranberry Poha Recipe

Ingredients

  • 200 gms almond flakes
  • 450 gms onion
  • 200 gms poha
  • 100 gms cranberries (frozen/ dried)
  • 15 gms salt
  • 20 ml oil
  • 15 gms curry leaves
  • 5 gms green chilies
  • 100 gms fresh coconut

Cooking Method

1. You should first soak poha in cold water then strain it and keep it aside. Same way soak 3/4th of almond flakes in water and keep the rest of them for later use.

2. In a pan take oil then add mustard seeds, curry leaves, chopped green chilies and sauté it.

3. Now you should add soaked poha and almonds in it and then add seasoning.

4. Also, add cranberries in it and then add chopped coriander and freshly grated coconut.

5. Add the toasted almonds in the poha.

6. Serve it hot with a sprig of coriander as garnish.

Oats Khichdi Recipe | Quick Recipes

Ingredients

  • 1/3 cup quick-cooking oats
  • 1/3 cup moong dal (split and skinned)
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tbsp red chili powder
  • 1 small onion finely chopped
  • 1 medium tomato finely chopped

Cooking Method

  1. Heat oil in a pressure cooker. Then add oil and heat the oil. After that add cumin seeds and let them crackle.
  2. Add chopped onion. You should cook onion until translucent then add ginger and green chilies in it. Cook for a few more seconds.
  3. Add turmeric powder and red chili powder. Then put tomatoes in it. Let them cook till tender
  4. Add all the vegetables and cleaned moong dal with oats and then stir fry it for a few seconds.
  5. Add water and adjust salt.
  6. Then pressure cooks it for 8 minutes.
  7. Let the pressure settle down and then open the lid.
  8. Serve it hot garnished with chopped coriander leaves or green chilies and can accompany with yogurt.

Mixed Sprouts Corn Chaat Recipe

Ingredients

  • 15 gms mixed sprouts boiled
  • 15 gms corn boiled
  • 1 tomato finely chopped
  • 1 onion finely chopped
  • 1 tbsp coriander chutney
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder or paprika
  • to taste Salt
  • A handful of pomegranate seeds
  • A handful of coriander leaves chopped

Methods

  1. Soak the sprouts for the whole night and the next morning you should pressure cook it for around 10-15 minutes. Then strain well.
  2. Now in a bowl, you combine all the ingredients together and serve. It is very simple to prepare and very easy to consume.

Cucumber Soup Recipe | Quick Recipes Best For Your Immunity

Ingredients

  • 4 Cucumbers
  • 1 l thick yogurt
  • 2-3 tbsp fresh fennel chopped
  • 1 cup water or stock
  • 1 tbsp lemon juice

Cooking Method

  1. Peel and chop the cucumbers roughly.  If you want then you can scrape off the seeds but I usually keep them in because I like the texture.
  2. Blend everything in the blender and then season it and cool. If you find the soup to be too thick then add a little cold water to make the consistency as thin as you like. It is done.
  3. You can serve this with garlic bread or croutons. To make croutons you have to take any old bread, brush on both sides with olive oil and then slice into cubes. Toast them until crisp and then put over the soup just before serving. 

Flax Seed Smoothie Quick Recipe

Ingredients

  • 2 Tbsp Flax seeds
  • 1 Cup Flavoured soya milk
  • 1 Cup Strawberries (chilled) finely chopped
  • 1/2 Cup Bananas (chopped) finely chopped
  • 2 tsp Honey
  • 2 each strawberry and Banana slices (to garnish)

Cooking Method

  1. Put strawberries, bananas, flax seeds, and honey in soya milk and then blend all ingredients in a mixer till the mixture is smooth and frothy.
  2. Then you should pour equal quantities of the smoothie into 2 individual glasses.
  3. Serve it with a strawberry and banana slice.

In the situation that we are today, it has become more important for you to eat healthy to strengthen your immune system against the deadly disease COVID-19. So, here we have shared the best and quick recipes for you. While you are in self-isolation, why not work on getting fitter.

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