My favorite study snacks are ones I can easily toss in my backpack, can munch on a little at a time (which may honestly be to keep me awake), and are preferably crunchy and salty. I’ve roasted my own chickpeas in the oven before, but it’s a lot of effort and precise timing to get the right consistency down. Luckily, there’s a company called The Good Bean that does all the work for you. They make chickpea snacks, bean chips, and just released their new fava beans and peas snacks. I had the chance to try the new fava beans and peas as well as their chickpea snacks. Continue reading
One night this summer, one of my friends texted me and said, “want to make something good for dinner and maybe do some crafts?”. Now let me tell you, if there’s one sure way to my heart, it’s food. This friend DEFINITELY knew how to get me to want to hang out with her. So we made dinner (the crafting never actually happened, but does it ever?) and we decided upon this recipe from Buzzfeed Tasty. I made some tweaks to the original recipe and thought that it was so good that I wanted to share it with you all.
Seriously, I took my first bite and was in love. I will absolutely be making this again in the near future. It can easily be made ahead of time and heated up in the microwave, so it makes a great meal prep option. Continue reading
Don’t argue with me on this one: chocolate + peanut butter + banana is one of the best flavor combinations of all time. It’s just a fact. As a kid, I remember slicing bananas lengthwise, spreading peanut butter on them, and sprinkling a few mini chocolate chips on top. Once I got to college, I graduated (pun 100% intended) to slicing bananas into smaller pieces, putting peanut butter in between two of them, dipping them in chocolate, and freezing them. That way, I can just take them out of the freezer and eat whenever I want. Over time, I’ve adapted this recipe to include almond butter (which I like better), but you can totally use whatever kind of nut butter you’d like.
These can easily be made in a dorm room because all you need is a knife, bowl, and microwave, and keep well in the freezer for about a month. But I guarantee you they’ll be gone before then anyways. Continue reading
A question I often get from people is “how can you afford to eat so well on a college budget?” Honestly, this past summer was the first time where I actually had to pay for my own groceries and it was an eye-opening experience for me. Throughout these last few months, I’ve found ways to eat well but also save money. Everyone chooses to spend money on the things they value, and I value good food. Here’s how I make the most of every dollar and afford to eat so well on a college budget.
Buffalo wings are one of my favorite foods. I’m actually pretty sure I could drink buffalo sauce out of the bottle if I was presented with the opportunity. But let’s be real, hitting up Buffalo Wild Wings for dinner probably isn’t the best decision for my wallet and my tummy. So I’ve decided to compromise with these buffalo chicken stuffed peppers. They’re spicy, cheesy, and taste just as good as buffalo wings. Plus they’re a nice way to get my buffalo fix in without sacrificing everything I’ve worked hard for. It’s a win-win, right?
The sweetness of the peppers adds a nice contrast to the spiciness of the buffalo sauce. For this recipe, you can use whatever sweet peppers you’d like, but I prefer red, orange, or yellow because they tend to be sweeter than green. This recipe also calls for 2 cups of shredded chicken. I find it easiest to pick up a rotisserie chicken and just shred that yourself, but you can totally cook your own chicken as well. You can also substitute 1 lb of cooked ground chicken, but I prefer the texture of shredded better. Whatever floats your boat. Continue reading
My mom has been making this pasta for as long as I can remember. I’m fairly certain that I’ve asked her to make it for it for most of my birthday dinners and I will stand by the fact that if I were ever on death row, this would be my requested last meal. So when I moved into my very first big-girl apartment with a real kitchen, I knew I had to make it.
But the thing is, I haven’t eaten pasta in months. According to all the photo evidence I have, the last time I ate pasta was a plate of spaghetti + meatballs in September of last year. You know, because of the whole low-carb thing. But then I was introduced to Banza, a company that makes pasta out of chickpeas. That means more protein + less carbs than regular pasta, so I figured I would at least give them a shot.
I’ve made some changes to my mom’s original recipe, but most of it has stayed the same. Continue reading
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