Low-Carb Mini Eggplant Pizzas

I love pizza. Like, if I could eat it for every single meal of the day, I would. And honestly, even bad pizza is good pizza to me (I’m talking $5.99 pizzas from that sketchy place close to campus and Jack’s frozen pizzas). But since discovering the fact that excess carbs don’t exactly sit very well with me, I’ve tried to cut back on my pizza consumption. But let’s be real– that’s nearly impossible, especially as a college student (drunk pizza, anyone?). While I cannot confidently say that I could make these mini eggplant pizzas after a few drinks, I do think they satisfy my pizza craving without killing my insides.  Continue reading

Chicken Salad

Chicken salad is seriously one of my favorite versatile fridge staples. It’s quickly made, easy to store, and can be eaten as a snack or meal. You can put it between bread to make a sandwich, eat it with crackers, or just scoop it straight out of the container. One of the best things about chicken salad is that it’s relatively healthy, and can be made even healthier with swaps like avocado oil mayo and organic chicken.

I’ve also come to realize that chicken salad can easily be made in my dorm room. In all honesty, I’ll steal a few chicken breasts, pieces of celery, and sliced onions from the dining hall, mix them with the mayo, mustard, & Greek yogurt I already have in my dorm room, and I have an on-the-go lunch or healthy snack when I need it. Also, if you don’t steal food from the dining hall you’re not living life to the fullest. Just saying. Adapted from my mom’s original recipe (let’s be real, when are my recipes not adapted from something my mom has made?), here’s my very own recipe for chicken salad. Continue reading

These Meal-Prep Breakfast Sandwiches Are The Answer to All Your Breakfast Problems

Growing up, I was fortunate enough to have a mother that made sure we ate breakfast every day before school. Most of the time, this would entail her making some form of hot breakfast, whether that be scrambled eggs or Cream of Wheat. (Is that even a thing anymore?) It was never anything super fancy, but it was always substantial enough to get me through until lunch. Once I got to high school, though, she got clever and started prepping breakfast sandwiches for the week to be stored in the freezer and microwaved in the morning. We could just go in the freezer, grab a sandwich, heat it up, and go. Honestly, I ate those on the drive to school. Every. Single. Day. Because let’s be real, I woke up 15 minutes before I needed to leave. Ah, high school.

Now, I appreciate the effort my mom put into ensuring that our tummies were full before school. I also appreciate (arguably more) that her recipe for breakfast sandwiches is super easy + versatile, because now I can make them in college. I’ve decided to share the recipe with you all, incase you want an easy, hot breakfast for the days you wake up 15 minutes before you need to leave.IMG_1535.JPG Continue reading

Overnight Oats + 6 Ways To Make Them

Overnight oats seem to be all the rage when it comes to healthy meal prep breakfasts. Since I’m lucky enough to not have to prep any of my meals (thanks, meal plan!), I don’t spend a lot of time planning out what I’m going to eat for every meal. However, I’ve found it difficult to find time to hit the dining hall before class in the mornings. I suppose my half-asleep self thinks 20 extra minutes of sleep is better than a hot breakfast.

So lately, I’ve come to accept the fact that I won’t be eating eggs + bacon every morning and need to find some other healthy alternatives. Thus, my obsession with overnight oats. They’re seriously the easiest thing to prep the night before and can be made with so many different toppings, so I wanted to share my base recipe and then a few of my favorite ways to make them. Continue reading

Sautéed Brussels Sprouts With Bacon

This recipe is one of my favorite go-tos when I need a good veggie side dish. I’ll admit it, Brussels sprouts can be pretty gross, but if you prepare them the right way, they can actually be tasty. Brussels sprouts are supposedly one of the healthiest veggies, with a ton of vitamin C, folic acid, fiber, and antioxidants.

You would think that adding bacon to a dish like this would immediately make it unhealthy, but our bodies actually need a little fat to help digest the rest of the meal (protein + carbs). With a low-carb diet like mine, adding bacon to veggies is an easy way to add some fat to keep me full.

This recipe is super easy, requiring only 3 ingredients, and can be made in less than 10 minutes. It pairs well with just about any meal and seems way fancier than it actually is.

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