Covid-19 Recipes – Healthy Food to Cook During Self-Quarantine

Let’s talk about Covid-19 Recipes – Healthy Food to Cook During Self-Quarantine.

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As countries are taking serious measures to find a suitable vaccine to prevent this virus, we ourselves hols a duty to always aboard by rules set aside from WHO.

Which is observing the necessary COVID-19 protocols and maintain a healthy tip so as not to continue spreading the virus.

However, this has cost the increment of foods and closure of some companies, making the commodity drop drastically drop. 

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More so, good nutrition is crucial for health, particularly in times when the immune system might need to fight back.

Healthy recipes to cook during Self-Quarantine (Covid-19 Recipes)?

To maintain safety tips, WHO has come up with specific tips guidance for quarantine periods to help individuals keep fits and maintain healthy living.

1. Sauteed pasta with vegetables and canned tuna | serves 6 portions

Ingredients on Self-Quarantine (Covid-19 Recipes)

  • 400 g whole grain pasta
  • 50 ml oil, preferably grapeseed, olive, or sunflower
  • 200 g broccoli, fresh or frozen
  • 150 g onion, thinly sliced
  • 30 g chopped garlic
  • 80 g celery, thinly sliced (optional)
  • 30 g fresh basil or 5 g dried (optional)
  • 10 g dried thyme (optional)
  • 200 g carrots, grated or cut in thin slices
  • 150 g diced fresh tomatoes or 100 g canned tomatoes
  • 300 g canned tuna
  • Spices and pepper
  • Soy sauce, preferably low sodium (optional)


  • In a pot with plenty of water, cook the pasta according to the instructions on the package. Try to avoid overcooking to keep the nutritional properties and texture of the pasta. Cool the pasta under running water, drizzle with some oil, and set aside.
  • Cook the broccoli in boiling water for 8 minutes (or 10 minutes for frozen broccoli), drain, and set aside.
  • Meanwhile, sauté the onion, garlic, and celery with a drizzle of oil for 5–8 minutes over medium heat. Add the dried thyme and carrot and cook for another 5 minutes over medium heat.
  • Then add the tomato and tuna. Stir the sauce and let it cook for another 10 minutes, tasting and refining the flavors with herbs and spices if needed.
  • Add the pasta and broccoli to the sauce and stir until hot. Flavor with a small amount of low-sodium soy sauce if desired and served with finely chopped basil.

2. Green pea stew | serves 4 portions


  • 1 garlic clove
  • 1 carrot
  • Oil, preferably rapeseed, olive, or sunflower
  • 2 small bunches of coriander (chopped) or 5 g dried coriander leaves
  • 4 eggs (optional)
  • 200 g canned green peas
  • 400 g canned black beans (or other beans)
  • Sweet paprika and dried basil
  • 2 ripe tomatoes or 250 g canned tomatoes


  • Chop the tomato, crush the garlic, and cut the carrot into thin slices.
  • Add a drizzle of oil in a saucepan and sauté the tomatoes and garlic; add 1 bunch of chopped coriander and the carrot and cook until soft.
  • Now, add the peas and black beans to the saucepan, along with 1 cup of water, and season with paprika and dried basil. Cover with a lid and cook for 8 minutes.
  • Add the eggs; if you choose to use them, cook for about 10–15 minutes more.
  • Add the remaining chopped coriander if you are using it. You may serve this with rice and salad.

3.Chickpea and mushroom patties | serves 8 portions


  • 80 g fresh or canned mushrooms, sliced or coarsely chopped
  • 20 g garlic, chopped
  • Oil, preferably rapeseed, olive, or sunflower
  • 250 g canned chickpeas
  • 10 g fresh parsley or 3 g dried
  • 80 g onion, coarsely chopped
  • 30 g breadcrumbs
  • 10 g mustard
  • 40 g ground flaxseeds, 60 g of whole grain flour, or 2 whole eggs
  • Pepper


  • In a frying pan, sauté the mushrooms, onion, and garlic in a small amount of oil. Season with a small amount of salt and heat or cook until the mushrooms are tender and lose water.
  • In a blender, blend the chickpeas into a paste.
  • Add the prepared mushrooms,  mustard, parsley, and blend again.
  • A little at a time, add the flaxseeds, flour, or eggs, and blend again, adding until the ingredients bind together well and can be easily shaped.
  • Add pepper to taste.
  • Shape the mixture into balls, coat them in breadcrumbs and flatten them to form patties.
  • Preheat the oven to 200 ºC and place the patties in a tray lined with parchment paper.
  • Bake until lightly browned on the outside.
  • If you prefer or do not have access to an oven, you can cook them in a non-stick frying pan with a little oil.
  • You may assemble the patties in a burger with whole grain bread, lettuce and tomato, or accompany them with wholegrain rice or baked potatoes and salad or vegetables.
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