Growing up Catholic, my parents made a point to observe the whole no-meat-on-Fridays rule during Lent. After 20 years on this earth– 13 of them spent attending Catholic school– I still don’t fully understand why or where this rule came about and have honestly gotten pretty lazy about observing it.
Anyways, Lent became a time each year where I expanded my palate and tried various fish options over a span of six Fridays. I didn’t really like the taste of fish when I was younger (I’m still really picky about it), but there were a few things that I did enjoy during this time. The first one is the fried cod at our church’s fish fry. The second was my mom’s tuna melts.
Since buying my own groceries, tuna has become a godsend for me. It’s a cheap and relatively healthy form of protein, and since it’s canned it keeps FOREVER. It’s one of those things that I try to keep on hand at all times, because it’s so easy to just whip up some tuna salad and call it a day.
This is my version of my mom’s tuna melts. This recipe is a little different than what she makes, but it still tastes like the good ol’ Catholic tradition that I remember.
Continue reading “Tuna Melts”
This is my favorite quick, healthy(ish) dinner that can be made a million ways. This time, I made it with butternut squash and green beans. But substitutions are so easy for this recipe, and the shrimp goes with just about anything. Just pick a vegetable that’s in season and pair it with something green. That’s literally all I do.
I almost always have all the ingredients on hand to make this (I like to keep frozen shrimp in the freezer for the times when I have absolutely no other groceries), so this is easy to whip up when I have nothing else to make.
Continue reading “Parmesan Garlic Shrimp”
One thing I’m really good (bad?) at is hoarding food in my freezer and cabinets. This may be due to the fact that I don’t have a car so I don’t ever know the next time I’ll make it to the grocery store, or just because I think I need a lot more “kitchen staples” than I probably do. Whatever the reason, my hoarding habit came in handy when I was craving takeout but wanted to use ingredients I already had. I had the beef and broccoli in the freezer, and quinoa is one of the things I try to keep on hand at all times. This dinner came together in about 30 minutes and made a little bit more than four servings, which means I have dinner for the rest of the week. Double score. Are you sold yet? Try it yourself. Continue reading “Healthier Than Takeout Beef + Broccoli”
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 “Friday Faves: The Good Bean”
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 “Pesto Pasta With Veggies”
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 “Chocolate Covered Almond Butter Banana Bites”
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.
Continue reading “How I Afford To Eat So Well On A College Budget”