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3 Quick & Easy Recipes to Cook During Quarantine

I love food.  We all do, right?

However, during this pandemic, as we are hunkered down at home, cooking often becomes a tedious chore.  I can speak for myself that Uber Eats has been called one too many times since the start of COVID-19.  On top of being expensive, I felt sluggish, and within no time, the pounds were adding up.  After all, I wasn’t ordering in to eat a salad.

My weight is already a struggle, so I need to be conscious of unhealthy eating practices.  Therefore, I have made it a priority to return to the kitchen and make my meals and snacks.

Below, are a few that doesn’t require you to break the bank and are not loaded with crap:





1 cup of low-fat milk

2 tablespoons of vanilla yogurt (I used Activia)

1/3 cup of pre-chopped frozen strawberries

1/3 cup of fresh mango

1/2 teaspoon of cinnamon


Chop fruits.  Freeze strawberries overnight.  In the morning, blend the mango and frozen strawberries in a blender.  Add the milk and yogurt, followed by cinnamon to taste.  Serve chilled.

***This recipe takes under 15 minutes to complete, including preparation time.  Add any other ingredients, such as spinach, for a more earthy flavour.  It’s really amazing and way better than pop or sugary juice.



Yogurt Parfait


3/4 cup of vanilla flavoured yogurt (Once again I used Activia, which is my favourite)

A handful of green grapes

1 clementine, peeled

1/3 cup of finely chopped mango

1/2 tsp of cinnamon


Peel clementine and chop the mango.  Add to a mixing bowl with the grapes (cut them in half if you desire smaller pieces).  Stir together and scoop out into a small serving bowl.  Top with cinnamon to taste and feel free to use granola for crunch or substitute with different fruits based on your preferences.

***I usually whip this up to satisfy a sweet tooth.  It’s so much better than eating ice cream or other heavy desserts.  Still, never deprive yourself of anything.  Moderation is key.



***Excuse the burnt taco shell.  I forgot they were in the oven. Oops!



1 pack of lean ground beef

1 package of taco seasoning mixture (Old El Paso)

1 small onion finely chopped

2 pegs of garlic

1/2 head of shredded lettuce

1 tomato diced

1/2 bag of shredded marble cheese

Low-fat sour cream

1 pack taco sauce (Old El Paso)

12 soft taco shells (Old el Paso)


Season ground beef with salt and pepper.  Allow marinating for 20 mins.  After this time, heat a non-stick pan on high heat.  The pan has to be hot.  Feel free to add 1 tbsp of olive oil for better browning.  I do not use any oil as beef is pretty fatty already.  Add the meat and stir to break it apart—chop onions and garlic.  Add to the pot.  Cook everything thoroughly and then add taco seasoning.  Set the stove on medium to low heat and cook for an additional 10 to 15 mins.

Heat the oven to 375 degrees F.  Remove taco shell from the package and place it on a baking sheet lined with parchment paper.  Place in the oven for 10 minutes.  In the meantime, chop up the tomatoes and lettuce.  Then remove taco shells from the oven.  Get a large plate and begin dressing them.  Add the meat first, then the lettuce and tomato.  Garnish with cheese, sour cream, and taco sauce.  Serve while hot.

P.S. You can substitute the ground beef with any meat of your choice or none at all.

I hope you find this information useful.  Check back soon, as I will sharing my quick curry chicken and summer salad recipes.

Stay safe, everyone!!!


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