Whenever 10 a.m. rolls around at work, I reach into my bag and scarf down a sickeningly sweet granola bar. I don’t particularity like granola bars, but in my constant rush to get out the door every morning, they’re all I have time to grab as a mid-morning snack.
I know I’m not alone in this act, therefore I attempted to develop some alternatives. What I ended up creating were three nutrient-rich and protein-packed trail mixes that used nothing more than what I had in my cabinets.
I portioned each out to be about 100 calories and saved them in Ziplock bags to eat as 10 a.m. snacks throughout the week. Here’s what I came up with.
My family is Greek and Italian, therefore Mediterranean flavors are in our blood. The specific ingredient that my clan can’t get enough of is the modest tomato.
My dad is a huge tomato gardener, and has spent the past 22 years (that’s only as long as I can vouch for) perfecting the heavenly fruit — remember, tomatoes are fruits not vegetables.
I vote his Cherokee purple heirlooms best in show, but all of his varieties are delicious. So delicious, in fact, that cooking them down into a sauce or smothering them over a pizza is a waste. The only way to truly understand the perfection known as my father’s tomatoes is to enjoy them in simple form.
I’m partial to housing them down with just a sprinkle of salt, but here’s a recipe that everyone can love (even if you don’t have access to my father’s tomatoes — although he does handout seedling like frozen yogurt samples).
My first week at a desk job and I’m already pulled back into the kitchen. My new office held a company wide dip off. You heard me right, a dip off.
The eccentric CEO put out a call to action for the most creative dips. Entries spanned from salsa to cookie dough spread. Each entry was rated on taste, appearance, and creativity and the wining entry received a $250 grand prize.
Broccoli, carrots, black olives
One of my favorite dinners growing up was my mom’s famous baked potato bar. My siblings and I would come home from school and load up our personal potatoes with vegetables, cheese and sour cream.
Looking back, I realize my mom probably used this dinner as a way to get us to eat more vegetables, but it was still my favorite.
Even now, I make myself baked potatoes at least once a month for dinner. The great part about them is that they are super quick and only require a microwave. What college student wouldn’t like that?
Baked Potato Ingredients: (Serves 1)
- 1 medium sized potato
- 1/8 cup chopped broccoli
- 1/8 cup cut carrots
- 1/8 cup sliced black olives
- 1/8 cup cabbage slaw
- 1/8 cup grated cheese (any available)
- 1/8 cup mini-pepperoni
- 1 dollop sour cream (or non-fat Greek yogurt)
I’m not much of a baker. I love cooking, but I struggle in the baking department. Not wanting to leave you without any dessert recipes, I asked my good friend Brooke if she’d share some of her baking creations with you.
Brooke is one of the most ambitious and creative college bakers I know. She’s always searching out new baking recipes and figuring out ways to make them even better. She’s made some pretty advanced items, but I asked her to share an easy, fast and cheap no-bake recipe that any college student could tackle. Plus, it uses funfetti cake mix and what college student doesn’t love that?
Hi everyone! I was inspired by my mom’s upcoming birthday to make something for Cooking On Empty. My mom and I are crazy similar, including the fact that neither of us have a “sweet tooth threshold.” We have caught each other more times than I would like to admit sneaking spoonfuls of sprinkles from the container… before noon.
As a full-time college student, track runner and part-time blogger, I don’t always have time to go to the supermarket. Some weeks, it’s just not in the cards, but that doesn’t mean I resort to eating frozen dinners. Even when there seems like there’s nothing in the pantry, there’s always something to make.
This week, I lucked out because my non-cooking roommate’s mom gave us a whole roasted chicken. Obviously, my non-cooking roommate does not cook, so it was up to me to figure out how to make two great dinners with one roasted chicken and a half-full refrigerator and pantry.
It was basically like Iron Chef, except I had no idea what I was doing.
After taking inventory of my food supplies, I came up with two easy, no-cook dinners. They both highlight roasted chicken and are stuffed with every ingredient that wasn’t nailed to my refrigerator.
Whatever You’ve Got Chicken Caesar Salad
Traditional Caesar salad consists of romaine lettuce, croutons, Parmesan cheese and Caesar dressing. It’s simple and always a favorite. I love the standard mix, but to make it a satisfying dinner, I bumped it up by adding chicken, spinach, cabbage, blueberries and almonds. This is a hearty salad, so it only benefits by adding whatever you have in the fridge. Don’t be afraid to experiment!