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Welcome back to #QuarantineMeals! We hope you all had the chance to enjoy the meals we posted last week! If you haven’t had a chance be sure to check out Vol.1 of #QuarantineMeals

While last week we featured meals that included beef and seafood, this week we are introducing healthy meals with chicken and a variety of salads….. We even included a Dessert! It’s all about balance right? Lol 

Because we have shifted to a more stay at home lifestyle, the possibility of not getting your exercise has increased! That being said, this week we want to share more recipes that include veggies and chicken. 

*Quarantine Tip* mix these recipes in with last weeks and you’ll have a more balanced weekly menu! 

If you have some favorite meals that you’d love to share, drop a line! Hit me up and let me know what you’re cooking, who knows we might feature it next time!

I hope you all enjoy these #QuarantineMeals. Please let me know how they taste and if you’ve enjoyed creating them! #STAYHOME


Instagram: @JaeHavana | Twitter: @JaeHavana


Chicken Wings w/ Macaroni Salad

Serving size | 2-4 people

Chicken Wings Ingredients:

  • Season wings
  • 2 tablespoons of garlic powder
  • 1 tablespoon of smoked paprika
  • Light coat of Kinder’s Organic Buttery Steakhouse Seasoning
  • Pinch of salt & pepper
  • Drizzle avocado oil


  1. Bake wings at 400 degrees for 45 mins.
  2. Followed by broiling wings at 400 degrees for 10 mins.

Macaroni Salad Ingredients:

  • Small Package Macaroni
  • 1 lb of cooked asparagus
  • 1/2 cup of cooked peas
  • 1 tomato
  • 1/3 cup Fresh parsley
  • 1/3 cup red onion (finely chopped)

Dressing Ingredients:

  • 1/3 cup of avocado oil mayo
  • 1 1/2 lemon juice
  • Zest from one lemon
  • 2 tablespoons of Mustard
  • 1 tsp minced garlic
  • Salt & Pepper to your preference


  1. Chop asparagus, red onion, tomato & parsley.
  2. Macaroni: Cook pasta according to package directions.
  3. Run cold water over veggies and pasta so they don’t stick.
  4. Add mixed dressing over pasta.
  5. Add mayo over pasta.
  6. Mix everything.


Chana Masala

Serving size | 4 people


  1. 2 tablespoons coconut oil or extra-virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 1 medium serrano or jalapeño pepper, minced (remove ribs and seeds to tame the spice level)
  4. 1/2 teaspoon fine sea salt, to taste
  5. 5 cloves garlic, pressed or minced (about 1 tablespoon)
  6. 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
  7. 1 1/2 teaspoons garam masala
  8. 1 1/2 teaspoons ground coriander
  9. 3/4 teaspoon ground cumin
  10. 1/2 teaspoon ground turmeric
  11. Pinch of cayenne pepper (OPTIONAL)
  12. 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
  13. 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
  14. Lemon wedges, for garnish
  15. Fresh cilantro, for garnish (optional)
  16. OPTIONAL: 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals.



  1. In a large saucepan warm the oil over medium-low heat. 
  2. Add the onion, serrano and salt. Cook for 5 minutes until the onion is tender. 
  3. Add the garlic and ginger for about 30 seconds to 1 minute. 
  4. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using). 
  5. Cook for another minute, while stirring constantly.
  6. Add the tomatoes and their juices. If you are using whole tomatoes, break the tomatoes apart. 
  7. Raise the heat to medium-high, add the chickpeas and mix. 
  8. Cook for 10 minutes or longer. This allows all the flavors to develop. 
  9. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.


Serving with Rice

  1. Boil a large pot with water on the stove.
  2. Rinse the rice in a colander. 
  3. Once boiling, pour in the rice and give it a stir. 
  4. Boil the rice for 30 minutes.
  5. Turn off the heat and drain the rice. 
  6. Return the rice to the pot and cover the pot. 
  7. Let the rice steam for 10 minutes. 
  8. Season with sea salt to taste.
  9. Garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.


Feta Asparagus Salad

Serving size | 4 people


  • 1 cup of chopped asparagus 
  • 1 cup of chopped cherry tomatoes
  • Feta Cheese (to your liking).

Vinaigrette Ingredients:

  • 6 tablespoons of Balsamic vinegar
  • 1/4 cup Avocado oil
  • 2 tsp of Mustard
  • 1 minced garlic clove
  • Pinch of Salt & Pepper


  1. Chop 1 cup worth of asparagus.
  2. Chop cherry tomatoes in half (equal 1 cup worth).
  3. Sprinkle Feta Cheese on top of salad (Saltbae style). 
  4. Drizzle vinaigrette to your delight.


Brown Rice Crisp w/ Strawberry

Serving size | 1 person


  • Brown Rice Crisp
  • Chocolate Hummus
  • 2 Strawberries
  • 4 Blackberries
  • Coconut Shred
  • Cinnamon powder


  1. Serve an amount of brown rice crisp to your liking.
  2. Spread chocolate hummus over brown rice crisp.
  3. Cut 2 strawberries into thin slices and spread over brown rice and hummus.
  4. Spread blackberries.
  5. Spread Coconut Shred.
  6. Sprinkle Cinnamon.


A Stay At Home Playlist Curated by DJ EFN & JAE HAVANA

Enjoy these home cooked meals with some dope hip hop! Quarantine Raps is an exclusive stay at home playlist featuring music from some of your favorite hip-hop artists. Please visit for more information.

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