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.
I just returned from an amazing two week trip to Greece with my family! My mom’s part Greek, so it was fun to visit the home of our ancestors.
We spent four days in Athens, but the bulk of the trip took place on the island of Crete.
Crete is the largest Greek island and a perfect combination of the beach and the country.
My favorite part about Crete was the food. Cretian food consists of seasonal vegetables, fresh cheeses, perfectly stewed meats and of course, olive oil.
My mom is an olive oil addict, which means I am too. It’s our go-to oil for cooking and eating. Due to this olive oil obsession, my family toured a traditional Cretian olive oil factory, named Biolea.
Crete produces 30 percent of all of the olive oil produced in Greece and five percent of the worlds olive oil. There’s no place better in the world to learn about olive oil.
Biolea is an organic, family-run olive oil factory that is one of the few left in Crete that is making olive oil the traditional way. Most of the olive oil we eat comes from large industrial factories, whose main goal is quantity not quality.
There are certain kitchen activities that seem so simple, but when you go to do them yourself, you have no idea where to start. I had this exact problem after impulse buying a cantaloupe the other day.
I pulled it out of the fridge ready to chow down and realized I had no idea how to cut it. After some quick googling, I found my answer and easily broke it down into bite size pieces.
Since my lack of cantaloupe cutting knowledge was almost a catastrophe, I wanted to share the steps just in case you find yourself in a similar predicament.
Step 1: Cut cantaloupe in half from top to bottom.
I love food. All types of food. Fresh food, cooked food, fermented food, I love it all. I’ve never been a picky eater and this is an attribute I am thankful for everyday. Food is too fun to restrict.
Even through I’m the furthest thing from picky, there is one food which I can’t stand – cilantro.
Cilantro, technically named coriander, is a leafy herb that looks similar to parsley. It’s used in many cuisines throughout the world, but I typically come across it when I’m eating Mexican food.
People describe its flavor as fresh and light, but I’ve never tasted these attributes. When I eat cilantro, I get a bitter soapy flavor and immediately spit it out.
I thought my visceral reaction to cilantro was a freak thing, until I started asking my family about it. Apparently, my brother, sister and dad all hate the stuff too. My mom stands as the lone cilantro proponent in our household.
Most senior college students spend their spring break lounging on the beach, drinking Malibu and getting tan. I spent my senior spring break exploring the rainy wonders of Colonial Williamsburg and running until I could no longer feel my legs.
As is the life of a college runner.
Overall, the trip wasn’t too bad and I’ve returned with some new money saving food lessons. Want to know which Lean Cuisine dinner is best? Need to know how to make the most of continental breakfast? Should you bring your George Foreman on vacay? I’ve got all the answers.
Conquering Continental Breakfast
I think my whole team would agree that there’s nothing better than a hotel continental breakfast. It’s free and all you can eat. The best way to make the most of this amenity is to go to breakfast on the later end and eat a decent sized breakfast each morning. That way, you won’t be hungry until much later in the day, saving you from having to spend money on snacks.
Cheap College Student Trick #1 – After you’ve finished breakfast, grab an extra bagel and yogurt. Bring them back to your room and you’ll have continental lunch also.
Easter leftovers: Ham, asparagus, potatoes, Brussels sprouts and pineapple stuffing
As I expressed in my last post, Easy Easter Side Dish: Pineapple Stuffing, my family goes a little overboard when it comes to holiday dinners. Lucky for me, that means plenty of leftovers. As a broke college student, nothing’s better than free food.
The problem that I have with leftovers is that after gorging myself on ham, pineapple stuffing and potatoes, the last thing I want the next day is more ham, pineapple stuffing and potatoes.
I’m not one to throw out perfectly good food just because I’m tired of the flavor profile. I prefer transforming it. Here are two easy recipes that take Easter staples and transform them into new meals.
Deviled Egg Salad Sandwich
My mom always makes deviled eggs for Easter. I love them, but we always have a bunch leftover. Instead of throwing them away, I decided to turn them into an easy and satisfying lunch. Here’s what you do.
Ingredients: (Serves 1)
- 4 halved deviled eggs
- 2 slices whole wheat bread (toasted)
On my most recent supermarket expedition, I decided to buy something I’ve never cooked before. After wondering around the produce section for 20 minutes, while my roommate shot me death glares of boredom, I stumbled across the simple, acorn squash.
They’re the funny shaped squash that look like a cross between an acorn, a small watermelon, and a ruffle potato chip. As a typical broke college student, I checked out the price and for under $2 a squash, I knew I found my ingredient.
Once I brought it back to my college house, the Googling began. I found some great acorn squash baking tips online, but couldn’t settle for one recipe. That’s why I’m giving you two acorn squash recipes for the price of one! Feel free to pick a favorite.
Brown Sugar Baked Acorn Squash Ingredients: (Serves 2)
- 1/2 acorn squash
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon olive oil
Parmesan and Thyme Crusted Acorn Squash Ingredients: (Serves 2)
- 1/2 acorn squash
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon thyme
- 1 tablespoon olive oil