A couple of easy, tasty, and healthy recipes
The weather’s getting warmer, the flowers are blooming, and campus is waking up from its long winter nap. With the arrival of spring comes a desire to be healthier, but with campus food being what it is, it’s hard to commit to eating healthy. In honor of the beautiful spring weather this week, here are a few quick and easy recipes that are tasty and healthy.
Make them on-the-go as you explore the city or enjoy them while relaxing on the Cut.
4 frozen bananas
4 cups of frozen berries
2 cups of milk
1 cup of vanilla yogurt
1 cup of orange juice
2 or 3 tablespoons of honey
1. Start with the fruit and blend it until it’s chunky.
2. Add the milk, yogurt, and honey. Blend until smooth.
3. Taste, and then add honey until it tastes good, blending for a few more minutes to mix it in.
4. Pour into a glass and enjoy. Smoothies should be served cold and can also be refrigerated for later.
Makes 18 bars
Source: original home recipe
2 cups of oats
½ cup of brown sugar
½ cup of honey
½ cup of butter, peanut butter, or apple butter
¾ cup of raisins, dried cherries or cranberries, M&Ms, mini chocolate chips, sunflower seeds, sliced almonds, or any other add-in item
Oven, baking pan, mixing bowl
1. Preheat the oven to 350 degrees. Spray a 9 by 13-inch pan with cooking spray.
2. Mix the brown sugar, honey, and butter together in a large bowl.
3. Add the oats and the add-ins, mixing to make sure that everything is coated. The mixture should be thick and sticky.
4. Dump into the pan, and press the mixture down.
5. Bake for about 18 minutes or until light brown. Do not overcook — the bars will get dry.
6. Cool for five minutes, then cut into squares.
7. Serve when cooled. Store the bars in an airtight container for a quick snack.
Hearty and Healthy Soup
½ cup of quinoa
2 tablespoons of olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped
1 tablespoon of smoked paprika
1 yellow pepper, cut into ½ inch pieces
1 red pepper, cut into ½ inch pieces
2 cans of rinsed chickpeas
2 cups of vegetable broth
1 cup of water
2 tablespoons of red wine vinegar
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Stove, small saucepan, large pot, knife, cutting board
1. Cook the quinoa in the small saucepan. When finished, set aside.
2. Meanwhile, put the oil in the pot on high heat. When hot, add the onion, carrot, and celery and cover. Cook for about six minutes.
3. Add the garlic, paprika, and salt and pepper and stir for one minute.
4. Add the peppers and then cook for five minutes while stirring.
5. Add the two cans of chickpeas and the vegetable broth. Add one cup of water and then bring to a boil.
6. Reduce heat and simmer for 5–10 minutes.
7. Take off of the heat, and add the vinegar and the quinoa.
8. Stir, and top with parsley. Serve hot.