Posted by Jennifer (the Student)
It’s MIDTERM time! It is stressful and eating right is important for success. Eating well-balanced meals before study sessions or exams is a challenge for most of us because there is a shortage of time. Here a quick and easy meal that can be prepare in advance that will provide plenty of protein and fruit that will give you the energy you need to prepare and take the exams.
- 2/3 cup yogurt (small yogurts sold individually are about this size)
- 1/2 cup fresh fruit (any type you like, I used blueberries)
- 1/4 cup granola
- 1/8 cup slivered almonds
- Use a jar or any container that can be sealed (I used canning jars).
- Add half the yogurt as the first layer.
- Add half of the fruit as the second layer.
- Add the granola.
- Add the almonds.
- Add the last of the yogurt.
- Add the last of the fruit.
- Seal, refrigerate and enjoy anytime.
– These can be prepared and kept for several days. Usually, I make 2 or 3 at a time, just double or triple the recipe according to the quantity you want to make.
– Any type of yogurt can be used. I used plain yogurt.
Posted by Jennifer (The RD)
When I was in high school, I took a cooking class from my high school teacher, Ms. Nesalhous. She taught us the basics of cooking, and I remember trying out different recipes from cookbooks my mom had at home. One of these cookbooks was a Sunset Magazine cookbook. Although I don’t remember the exact recipe for this garlic bread, this is my adaptation. It’s super easy and tasty.
1 package of fresh mozzarella, drained if in a container with liquid
1-2 large tomatoes, sliced thin
1 large garlic clove
2 TB dried oregano
French bread loaf
Slice and toast a loaf of French bread.
Rub the entire garlic glove over the toasted open face portion of the loaf
Sprinkle with salt if desired
Top with sliced tomatoes, followed by slices of fresh mozzarella
Sprinkle with dried oregano
Place on a baking sheet and bake at 375 degrees for 8-10 minutes.
Posted by Jennifer (the student)
This recipe is simple to make. It is filling and healthy. Every time I make this dish I feel like I am having a treat. Usually I make a Banana Scramble once or twice a week. It can be topped with nuts, berries or even chocolate chips.
6 Tbsp Rolled Oats (I buy bulk oatmeal)
4 Tbsp Almond Milk (or any other non-dairy milk)
2 Tbsp Peanut Butter (I use creamy)
2 tsp Coconut (finely shredded & unsweetened)
2 tsp Honey or Agave or Maple Syrup
½ tsp cinnamon
Pinch of nutmeg
Pinch of salt
Vegan Butter (Earth Balance)
Mix all ingredients together and mash in bananas with a fork. Preheat pan to medium to medium-high, coat with a small amount of vegan butter. Cook 3 minutes and then gently fold over and cook another 3 minutes, should be lightly browned.
This makes 2 large servings.
Posted by Jennifer (the RD)
This recipe is a spin off of the chocolate tofu pudding I have been making for my friends and also in my vegetarian lifestyle course. I wanted to try something different. I had a craving for the almond jello (you may have tried it at a Chinese restaurant) that my mom usually makes since it was absent from our Christmas menu this year for some reason. So, I decided to try to do an almond tofu pudding!
1 block silken tofu, drained
3 TB regular, almond, or soy milk
½ cup sugar
2 ½ tsp. almond extract
Chopped almonds as garnish, optional
Blend first 4 ingredients together until smooth. Garnish with almonds and enjoy.
Posted by Jennifer (the RD)
As you can see, I still have not put my Christmas tablecloth away…yikes! Anyway, I thought I’d start out by contributing the easiest recipe ever. My mom makes really good roasted cauliflower but of course I could not remember how she did it. Here is my version. Roasting cauliflower always creates a wonderful, slightly crispy texture on the outside and is so easy to make! Just remember that when you are serving cauliflower, you need to serve it with something since it can look drab on its own.
1 head, cauliflower, washed and cut into bite sized pieces
Approximately 2 TB olive oil
Salt and pepper or herb seasoning (I used a seasoning blend with sea salt, garlic, onion, pepper, and oregano) to taste
Preheat oven to 375 degrees. Line a jelly roll pan with non stick aluminum foil or lightly grease before placing your cauliflower on the pan. Place your cauliflower onto the pan, making sure that the pieces are not touching. Drizzle with olive oil, and add salt and pepper or herb seasoning. Bake for 10 minutes. Rotate your cauliflower pieces so the browned side is now facing up. Bake for another 10 minutes. Serve and enjoy.