Natalie Wallace, Health/Fitness/Nutrition Writer from California Polytechnic State University

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Natalie is a senior at California Polytechnic State University in San Luis Obispo, California. She is majoring in applied nutrition and works part time as a server/hostess at a BBQ restaurant. Natalie has two cats and loves cooking, baking, hiking, music festivals, photography, traveling and movies.

Name: Natalie E. Wallace

College Lifestyles™ position: Nutrition/health intern writer

Hometown: Sacramento, California

School: California Polytechnic State University San Luis Obispo

Major(s)/Minor(s)/Concentration(s): Applied nutrition

Organizational involvement: I am an Operation Groundswell alumni and a member of the Academy of Nutrition and Dietetics.

My absolute favorite thing about summer is: Lying out to catch some rays and get a golden glow, as well as walking around barefoot at night while the pavement still holds heat from the hot day!

My dream vacation would be to: Backpack all throughout South America and Europe, staying at hostels and eating the traditional foods.

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My number one recipe for this summer is: Homemade vegetarian nachos topped with sautéed peppers and avocado! The home-baked corn tortilla chips are the best part.

My number one DIY project for this summer is: I’m super into cacti and succulents, so this summer I would love to design and craft a beautiful succulent garden.

My favorite movies are: “Across the Universe,” “Cloudy with a Chance of Meatballs 2” and “Wanted.”

My celebrity dream date is: Jake Gyllenhaal. Oh please, oh please!

I get my inspiration from: Nature! I also follow Free People on Pinterest and dietitians and/or foodies on Instagram.

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My friends would describe me as: Smart, determined and silly.

My favorite College Lifestyles™ article was:Three Ways to Eat Avocado for Breakfast.”

My definition of a classy co-ed is: Someone who knows what they want, understands how to achieve their goals and does so while remaining chic, composed and original.

I am excited to be a College Lifestyles™ team member because: I love the CL philosophy and am honored to be able to contribute!

The College Lifestyles™ family  is very happy to welcome Natalie.  We cannot wait to see what she has to contribute to the health/fitness/nutrition team!

Take a look at these other health, fitness and nutrition articles to learn more:

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Images courtesy of Natalie Wallace. 

 

Meet Meg Dowell, Assistant to the Managing Editor and Health/Fitness/Nutrition Editor from Boston University

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Meg is a returning editor and valuable part of the College Lifestyles™ team. She’s a free-spirited, hard-working and intelligent woman with a lot of goals set for herself! Welcome back to the team, Meg.

Name: Meg Dowell

College Lifestyles™ Position: Assistant to the Managing Editor and Health/Fitness/Nutrition Editor

Hometown: Homewood, Illinois

School: Boston University

Major(s)/Minor(s)/Concentration(s): I’m pursuing a Master of Science in health communication.

Organizational Involvement: Unfortunately it’s a distance education program, so I’m not involved in any groups yet, but I’d love to get involved in something this summer if I can.

My absolute favorite thing about summer is: Cicadas, bonfires, just being able to enjoy and appreciate nature and fresh air.

My dream vacation would be to: I’d love to just travel around for a while: New York, Boston, London, Paris, anywhere, everywhere. I grew up near Chicago and I’m itching to experience new places.

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My number one recipe this summer is: I’m pretty hungry for cauliflower crust pizza right about now.

My number one DIY project this summer is: I’d love to turn my pantry into a bookshelf.

My favorite movies are: “The Hunger Games,” “Mean Girls,” “Frozen” and really any Disney classic.

My celebrity dream date would be: John Green. I’d settle for Hank but John and I need to discuss the ending of [The Fault in our Stars] over coffee ASAP.

I get my inspiration from: Reading. I’m a writer, so when I read published authors’ work and experience their accomplishments, that really motivates me to keep working on my book.

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My friends would describe me as: Nerdy, fun-loving and prone to going on rants about everything.

My Favorite College Lifestyles™ article was: This past semester I loved Lexie’s Three Greek Leaders We Admire – Greek life doesn’t always get a good rep, but look at where these fabulous, successful individuals got their start at being leaders. I love that.

My definition of a classy co-ed is: Someone who can take a dream, shape it into a goal and then break that goal into smaller, bite-size pieces. She knows what she wants and what she needs to do to get it. She won’t back down from a challenge.

I am excited to be a College Lifestyles™ Team member because: I’m officially celebrating two years as an editor here this summer. I love this team and have learned a lot since I first started as a writer. I can come back every semester and always have something new to teach incoming interns. I’ll also get to step into more of a leadership role which I’m really looking forward to (besides being a little nervous).

Being a fitness and nutrition enthusiast, most of this co-ed‘s writing will revolve around health, wellness and FOOD! With two years of writing and editing CL articles under her belt, Dowell is destined for increasing success this summer.

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Images courtesy of Meg Dowell.

 

Reintroducing Meg Dowell, Health and Nutrition Editor for CL from Olivet Nazarene University

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If there’s one word that describes Meg Dowell, it’s “incredible.” Meg is a returning College Lifestyles™ intern. At CL, Meg is one of our fabulous editors.She manages to balance CL life with her everyday life quite beautifully.Getting to know Meg on a more personal level was a pleasure, and right away I could tell she was a confident young lady.

College Lifestyles™: What is your name and position at CL?

Meg Dowell: I’m Meg Dowell, Health/Fitness/Nutrition editor and Assistant to the Managing Editor at College Lifestyles(TM).

CL: Where is your hometown?

MD: I grew up and have now come back to Homewood, Illinois.

CL: What school do you attend and what are your majors/minors/concentrations?

MD: I am an alumna of Olivet Nazarene University in Bourbonnais, Illinois. Yes, home of the Chicago Bears summer training camp. I was a double-major for the last three years of being in school full time; I now have a B.A. in English and am waiting on that lovely piece of paper that will finally give me my B.S. in dietetics. I will have minors in creative writing, literature and chemistry.

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CL: Which organizations are you involved in on your campus?

MD: At Olivet, I was involved in Student Dietetic Association (SDA) and was involved in the music program for three years. I also wrote and copy edited for our student newspaper, “The GlimmerGlass.”

CL: What sorts of activities are you involved in outside of school?

MD: I love to read, write, run and drink coffee. I’m hoping to get more involved in my home church and am on the continuous, infamous job hunt. And, obviously, I’m always doing something for CL, at least at some point every day.

CL: What do you love most about social media?

MD: I’ve actually squeezed a lot of social media experience into the past six months – before May 2014 really the only experience I had was promoting articles from CL. I was on our social media team for two semesters, managed social media for a nonprofit in Chicago and am just about to finish up interning for another nonprofit, where I also help out with their social media channels. I love how you can potentially reach thousands of people just from one post online. It’s a modern way to “spread the word,” and while there are strategies that go into it, it still allows you to get creative. It helps you practice good leads to grasp someone’s attention, which I’m still working on, so I’ve loved being able to learn so much from so many different organizations.

CL: How do you feel promoting a team member’s work prepares a co-ed for the professional world?

MD: I think a lot of people are afraid to promote their own work because they don’t want their friends to think negatively about them. Promoting someone else’s work is your way of supporting them from afar, in a way. It’s your way of saying, “Hey, you do great work!” Professionally, you’ll be working with a team, and a team can’t be a team if you don’t support each other that way. It’s great practice.

CL: What is your definition of a classy co-ed?

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MD: A classy co-ed always acts with her professional career goals in mind. She works hard to balance school, her health and her social life. She is kind, patient and confident. She is willing to step up and be a leader if circumstances call for one, but she is also quick to step aside and let others share the role. She believes anything is possible and never gives up on her ambitions.

CL: Why are you excited to be a CL team member?

MD: I have been with CL for two years now. I started out as a writer, moved up to an editing position and now am blessed to be able to work closely with Debra as her assistant. Each semester I learn new things about how to manage teams and be an encouraging, enthusiastic leader and team member. It’s a smaller team this year, and I’m excited to be able to get to know them and watch their work grow and thrive as the semester progresses.

CL: What is your favorite memory as a CL team member?

MD: As an editor, you work so hard to support your teams and do all you can to help them improve and recognize their skills. I always make it a point, at the end of each semester, to let my team members know how much I appreciate their hard work. I don’t ever expect anything back – I give them my time because I love what I do and I know I always do the best I can. So at the end of one semester – it was this past summer, actually – as a surprise, my team put together a letter that had notes from each of them saying how much I’d impacted and helped them that summer. I cried. It was a tough summer and I’d spent all that time worrying I wasn’t doing my best job, but they proved me wrong. To know you’re making such a difference just from sitting in front of a computer is almost indescribable.

CL: What is your favorite book?

MD: This is officially the hardest question anyone has ever asked me. I’m not sure I could pick just one. I loved “The Book Thief.” It’s narrated by Death. It is so interesting to see a beautiful story unfold from that unique point of view. I actually can’t wait to read it again, so sure, I’ll say that’s probably one of my favorites.

CL: If you could tell me a little bit about how you feel about graduating college that would also be great!

MD: I graduated with my English degree in May: cap, gown, the whole deal. It was surreal, but I wasn’t done yet – I still had summer classes and one fall class to finish before earning my second degree. So it was kind of like I was only half-graduating. Now I’m officially done with college, and it’s weird. I am the kind of student who doesn’t mind studying and learning things, so not having projects and assignments is strange. But I’m anxious to move forward with my career, whatever that will be, and graduate school, and whatever comes after that. There are points throughout your education where you’re like, “This is too much work, what’s the point?” But then you’re done, and you look back and realize all that hard work is going to pay off for the rest of your life. It’s a wonderful feeling. I’m glad I stuck with it for five years!

The CL team is thrilled to have the talented Meg back for another semester and we cannot wait to see where this semester takes her.

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All photos courtesy of Meg Dowell

 Check out some of our other articles:

Reintroducing Elaina Rhoades

Major of the Month: Gender Studies

Frozen Inspired Treats

The Perfect Post-Workout Snack: Peanut Butter Protein Shake

From the personal photo collection of Marsha Cohen

From the personal photo collection of Marsha Cohen

It’s that time of the day again!  You just finished a long, grueling workout, and you’re facing a daunting task – “what do I eat”? You don’t want to throw away all that hard work, but a box of peanut-butter filled chocolates looks really good. But what if there was a protein shake that gave you the sweet satisfaction you crave without the risk of eating your workout away?

A peanut butter protein shake is the perfect balance of nutrition and sweetness. It combines all the essential nutrients you need after a workout like, protein, a low amount of sodium and potassium, without sacrificing the taste. I recommend this recipe to any classy co-ed who wants to make the first step to a healthier diet.

From the personal photo collection of Marsha Cohen

From the personal photo collection of Marsha Cohen

Ingredients:

  • 1 banana (I prefer very ripe bananas)
  • 1 cup almond milk (soy or low-fat will work just as well)
  • 1 Tbs. peanut butter (any type will do)
  • 1 Tbs. whey protein powder
  • 1/4 cup ice

    From the personal photo collection of Marsha Cohen

    From the personal photo collection of Marsha Cohen

Directions:

  1. Combine all of the ingredients in a blender and blend for about one minute.
  2. Pour into a glass and enjoy!

What other snacks do you enjoy after a workout? Share with us on our Facebook page!

Marsha Cohen is a Junior from the State University of New York at Fredonia State University. Follow her at @therealmc75. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Pinterest, and Twitter.

Marsha Cohen, Campus Correspondent From the personal photo collection of Marsha Cohen

Marsha Cohen, Campus Correspondent
From the personal photo collection of Marsha Cohen

Hummus 101

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Watching your weight doesn’t have to be a chore. You can enjoy what you eat and still shed those unwanted pounds. The trick to dieting and staying satisfied is eating tasty yet healthy snacks in-between meals. Hummus is a smart choice for any health-conscious co-ed and a nutritional treasure that is full of flavor.

Hummus is primarily made from chick peas and tahini, a Mediterranean paste made from sesame seeds and olive oil. It is packed with essential vitamins, minerals and amino acids and has been a staple snack food for advertised diets such as Weight Watchers and Advocare 24 Day Challenge. Hummus has no trans fat or cholesterol. It’s also gluten-free and filled with fiber and protein.

Although hummus isn’t necessarily a low-calorie snack a single serving is satisfying enough to hold you over until your next meal. Choosing to pair a serving of carrots or celery with a few tablespoons of hummus as an afternoon snack will suppress any hunger urges you may have before dinner. This is why many hummus lovers believe they are making a calorie-worthy choice.

The key to hummus’s reign is the number of varieties it comes in. Joseph Middleton, culinary chef at Uncle Wally’s Muffins agrees. “It’s hard to be decisive when you’re talking about hummus. There are enough flavors to make anyone happy.”

Hummus doesn’t have to be specifically for chick pea lovers anymore. “My wife isn’t a fan of traditional hummus, but the more additional ingredients the better,” Middleton says. Big-name hummus producers like Sabra and Cedar’s have taken the traditional hummus flavor to the next level by adding different vegetables and spices. What was once a Middle Eastern delicacy derived from a few natural ingredients has evolved by incorporating taste bud boosters like basil, lemon, tomatoes and roasted red pepper.

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Because hummus is such a versatile food, it’s easy to create your own take on the dip. Why have both spinach and artichoke dip and hummus at your cocktail party when you can combine the two for a perfect appetizer? If you need a little spice in your life, hummus with vibrant roasted red pepper is the perfect companion for your pita chips or pretzels. Lastly, if you really want to set your taste buds on fire you can always dip a jalapeño in hummus dip. This hot and cold combination will take your mouth for a roller coaster ride.

Aside from the dip itself, there are also limitless snacks to enjoy with hummus. Everyone knows hummus’s original partner was the pita chip but don’t be afraid to dip and dabble with other alternatives. You can create a beautiful hummus platter surrounded by celery, carrots, crackers, potato chips and pretzels for any affair. With a lineup like that you’ll be sure to please any guest.

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Although Middleton essentially slaves over a hot oven he says he never leaves a coffee table without a dish of hummus and assorted veggies and crackers during his family parties. “It’s something even the younger children will eat and they don’t even realize the nutrition they get out of it,” he says.

If you’re feeling daring, create your own hummus. With three inexpensive main ingredients, it will be a great addition to your personal cookbook and a dish you can boast about to your party guests . Whether you savor this unique treat on your deck, by the beach, or in your kitchen, the main thing is that you will enjoy it.

Fourth of July is coming soon. Incorporate these other snacks and entrées with a hummus appetizer during your barbeque.

4 Quick and Easy Fourth of July Snacks

4 Easy Fourth of July Snaks

4 Yummy Fourth of July Snacks

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Intern Kitchen: Summer Guacamole

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What’s green, mushy and considered nature’s miracle food? It’s not those left-over mashed potatoes you may have forgotten about in the back of your fridge. Avocados have quickly become a trending ingredient in everyone’s personal cookbook.

Although the avocado craze has gone on for a few years now, there are still skeptics. If you’re one of those co-eds who still find themselves second guessing the soft, unique-tasting super fruit, consider some facts about this healthy food before you write it off for good.

 Protein. Avocados contain all 22 essential amino acids necessary for the body. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocados also contain fiber. Avocados are essential in vegetarian diets because they replace the protein one may lose when they aren’t eating steak and white meats.

Heart healthy. While almost three-quarters of the avocado’s calories come from fat, most of it is healthy fat that the body needs. While many people are taking supplements in order to consume more Omega-3, you could do the same with a serving of avocados. The fatty acids in Omega-3 play a role in lowering the risk of heart disease.

Versatility. Avocados have become a key ingredient for all classic recipes. They can be chopped and served with a salad or used as a decorative finishing touch on any burger, hoagie or pizza. Enjoying the fruit with other foods is the best alternative to get over your skepticism towards the super foods appeal or texture. A guacamole dip is a perfect solution for skeptics; first timers can apply a little on your chip or you can pile it on.

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There’s nothing wrong with traditional dips and salsas. But if you really want to impress your guests serve your chips and crackers with a fabulous guacamole with an added ingredient or two.

Summer Guacamole

Here’s a personal guacamole recipe with a little twist.

Ingredients

  • 2 avocados
  • ½ cup diced pineapple
  • 1 tbsp. grated onion
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • ¼ tsp. chili powder
  • 1/3 cup mayonnaise

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Directions

  1. Mash pitted and peeled avocados with a fork.
  2. Stir in pineapples, grated onion, lemon juice, salt and chili powder.
  3. Spread mayonnaise to edges of the bowl and chill for 30 minutes.
  4. Mix guacamole a second time just before serving; make sure all ingredients are equally distributed.

If you aren’t partial to pineapple, the recipe will do just fine without it. Think of the pineapple as a secret ingredient that will leave your guests wondering where that extra kick came from. Whether you decide on a more traditional recipe or one with your own spin on it, guacamole will always be a party favorite and a smart choice for your body with limitless nutritional value.

Make a complete course with these other fun summer recipes:

Intern Kitchen: Summer Omelets

Top 5 Summer Smoothies

Top 5 Father’s Day Dinners

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CL Interviews: Classy Gentleman Daniel Szafran from George Brown College in Canada

Photo courtesy of Daniel Szafran.

Photo courtesy of Daniel Szafran.

Daniel Szafran is a senior majoring in Food and Nutrition Management at George Brown College in Canada. This classy gentleman is intelligent and extremely passionate about all things health and fitness related. Although he is still an undergraduate, he’s already hard at work as a supervisor at Shoppers and has started practicing for the future by creating diet plans. Learn more about Daniel:

Nickname: Szaffy, no idea who started it, but I guess it comes from my last name

I am proud of: being Polish. My heritage and background mean so much to me which also comes in correlation with my family and how important they are to me. Some day I hope to live in Poland.

If I could go anywhere in the world I would go to: For a while now, me and my friends have been talking about going to Iceland for the summer and/or fall. Not only to see the Northern lights, but the idea of going horseback riding on the Icelandic volcanoes is too appealing!

Photo courtesy of Daniel Szafran.

Photo courtesy of Daniel Szafran.

Last movie you saw: Fast & Furious 6. I thought it was a great movie, other than the fact that it was very unrealistic. The last scene of the movie however was totally unexpected. I don’t want to ruin it for anyone that hasn’t seen it yet, but all I will say is that I am very excited for the next Fast and Furious.

Folks would be surprised to know I am: I am 100% Polish, however I was born in Athens, Greece. My parents moved to Greece for work and also vacation and I suppose I was created there. Moved to Canada when I was 3 years old and live here since then.

Most embarrassing moment: My most embarrassing moment was when I was about 15, and I was playing a game with my friends called “elephant” where we would jump on top of each other and see how high we could get, well at some point my pants fell off and all the girls were watching. I must say I was as red as a tomato…

I can’t live without: One of the things that I love to do is listen to music. I love going to any EDM (electronic dance music) events. So far I have been to Digital Dreams, Identity Festival and my most recent one, Sensation White. They were amazing experiences. Partying with thousands of other people being there for the music is unreal. Next on my bucket list is Tomorrowland Festival.

Photo courtesy of Daniel Szafran.

Photo courtesy of Daniel Szafran.

Celebrity crush: Although there are so many beautiful women out there, my answer to this question will probably be Mila Kunis. I love European girls and she is definitely in the top 5 of most beautiful women. That smile is too cute!

Guilty pleasure: My guilty pleasure is probably wings. And they have to be hot or suicide. As bad as they are for you, I really love wings. If wings were healthy for you, I would probably have them everyday haha. My favorite day of the week is Wednesday; all you can eat wings day hehe.

Favorite T.V. show: My favorite show must be Suits. My friends recommended it to me and I watched all the seasons in about 2 weeks while being in exam season…haha. I LOVE RACHEL, she is smoking! Can’t wait for the next season!

Get to know more classy coeds:

CL Interviews: Classy Gentlemen Cameron Dieter from Beloit College

CL Interviews: Classy Co-Ed Kaitlyn Kestel

Classy Co-Ed of the Week: Liz Clouser from Duquesne University

Photo courtesy of Daniel Szafran.

Photo courtesy of Daniel Szafran.

CL thumbnailRaquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

Five Memorial Day Snacks

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

You’ve just been invited to a Memorial Day party from one of your college roommates. You’re so excited to celebrate summer and the end of a fabulous school year. You want to bring some snacks to your friends’ party, but what can you bring? You’ve been working out as apart of your 2013 resolution, and you don’t want to splurge in the middle of bathing suit season. So, how about continuing your healthy dorm eating outside of campus with some yummy treats that will be perfect for this summer get together. CL has done some research and found five delicious and nutritious snacks that won’t add those unwanted inches to your amazing beach bod.

Spinach-Parmesan Dip by CookingLight

Ingredients:

  • 1 teaspoon olive oil
  • 4 garlic cloves, chopped
  • ¼ teaspoon salt
  • 1 package fresh spinach
  • ½ cup basil leaves
  • 1/3 cup, 1/3 less fat cream cheese, softened
  • 1/8 teaspoon black pepper
  • 1/3 cup plain fat-free yogurt
  • ¼ cup grated Parmesan cheese

Directions:

  1. 1.    Heat olive oil in skillet and add garlic, sauté for 1 minute. Then, add the salt and spinach and sauté until the spinach wilts. Next, place spinach in a colander and press until the mixture is barely moist.
  2. 2.    Then, place spinach mixture, pepper, cream cheese, and basil into a food processor until smooth. Spoon the mixture into a medium sized bowl and add the yogurt and parmesan. Stir and then chill the dip.
Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Holiday Salsa by CookingLight

Ingredients:

  • 1 (10 oz jar) pepper marmalade
  •  2 cups diced mango
  • ¼ cup chopped cilantro

Directions:

  1. Stir all the ingredients together. Then serve or chill up to 3 days.
Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Chicken Kebabs with Creamy Pesto by CookingLight

Ingredients:

  • 2 teaspoons grated lemon rind
  • 4 teaspoons fresh lemon juice, divided
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (1-inch) pieces yellow bell pepper
  • 8 cherry tomatoes
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 small red onion, cut into 8 wedges
  • Cooking spray
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon commercial pesto

Directions:

  1. Pre-heat your broiler.
  2. Mix the rind, 1-teaspoon juice, oil, salt, garlic, and pepper. Next, combine the chicken, bell peppers, tomato, and onion. Slide the vegetables onto 4 (12-inch) skewers. Place skewers on a broiling pan covered in cooking spray. Then, broil for 12 minutes, or until chicken is done. Turn the kebabs occasionally.
  3. Mix 1-teaspoon juice, pesto, yogurt, and sour cream. Serve the sauce with the kebabs.
Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

BLT Wraps by CookingLight

Ingredients:

  • 1 cup mayonnaise
  • ½ cup dried tomatoes in oil, drained and chopped
  • 8 (10-inch) flour tortillas
  • 1 large head iceberg lettuce, chopped
  • 1 medium onion, thinly sliced (optional)
  • 16 bacon slices, cooked and crumbled
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions:

  1. Combine tomatoes and mayonnaise in a bowl and spread over tortillas. Make sure to leave ½-inch border clean of the mixture.
  2. Next, layer the lettuce, onions, and bacon over the tortilla and sprinkle with salt and pepper.
  3. Roll up tortillas, cut in half and stick with a toothpick.

 

Fruit Salad

Ingredients:

  • Various fresh fruits of your choice
  • Orange juice

Directions:

  1. Chop the fruit up to your liking and place in a large bowl. Then, fill the bowl with orange juice just before it covers your fruit mixture.

Try these delicious recipes that will help you and your fellow classy women enjoy a summer holiday party without worrying about throwing away your fitness goals. What Memorial Day snack are you going to make? CL would love to know!

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

 

Five Memorial Day Appetizers

Although most of us are still trying to power through finals, summer is right around the corner and it’s time to start thinking about that summer kick-off holiday, Memorial Day. Whether you’re hosting a BBQ or attending one, there’s always some cooking involved. The following recipes are quick and easy, yet delicious appetizers for this sunny summer day!

1. Mini Brie and Apple Quiches (Courtesy of EatingWell.com)

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Photo Credit: EatingWell.com

Ingredients:

  • 30 (two 1 9/10-ounce packages) mini phyllo shells
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 pinch freshly ground pepper
  • 1 pinch ground nutmeg
  • 4 ounces (1/2 small wheel) Brie, cut into 30 squares

Directions:

1. Preheat oven to 350 degrees F.

2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

3. Whisk eggs, mustard, salt, pepper, and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

4. Bake until eggs are set, the Brie is melted, and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving. 

2. Grilled Cheese and Tomato Flatbreads (Courtesy of TastofHome.com)

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Photo Credit: TastofHome.com

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup grated Parmesan cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • 1 tablespoon minced chives
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive oil
  • 3 medium tomatoes, thinly sliced

Directions:

1. In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.

2. Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.

3. Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley. Yield: 2 flatbreads (12 servings each). 

3. Balsamic Grilled Vegetable and Barley Salad (Courtesy of TastofHome.com)

Photo Credit: danicasdaily.com

Photo Credit: danicasdaily.com

Ingredients:

  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 1/4 cups balsamic vinegar, divided
  • 3 medium yellow summer squash, quartered and cut into 1-inch slices
  • 3 medium zucchini, quartered and cut into 1-inch slices
  • 2 cups grape tomatoes, halved
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1/2 teaspoon garlic powder
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions:

1. In a large resealable plastic bag, combine oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; seal bag and turn to coat. Refrigerate for up to 4 hours.

2. In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside.

3. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.

4. Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze.

5. Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon. Yield: 9 servings. 

4. Homemade Guacamole Dip 

Photo Credit: SimplyRecipes.com

Photo Credit: SimplyRecipes.com

Ingredients:

  • 3 avocados – peeled, pitted and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)
  • Tortilla Chips (duh!)

Directions:

In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

5. Couscous Salad with Zucchini and Roasted Almonds (Courtesy of FoodandWine.com)

Photo Credit: delish.com

Photo Credit: delish.com

Ingredients:

  • 2 cups couscous
  • 1 cup fresh peas
  • 1 1/2 cups finely diced zucchini
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 2/3 cup chopped roasted almonds
  • 1/2 cup sliced scallions
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • Crushed red pepper, for seasoning

Directions:

1. Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. 

2. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. 

3. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp about 3 minutes. Season with salt and pepper and let cool to room temperature. 

4. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.

5. Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.

These appetizer recipes are all classy and healthy ways to start of your summer on Memorial Day Weekend! They are simple to make and packed with fresh, summery vegetables.

For more Memorial Day BBQ ideas, check out the following CL articles:

Intern Kitchen: Quinoa Crust Quiche

Intern Kitchen: Quinoa Salad

Scrambled Egg Pizza

CL photo 3 (thumbnail)Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

Intern Kitchen: Roasted Potatoes

Image courtesy of Suat Eman/ freedigitalphotos.net

Image courtesy of Suat Eman/
freedigitalphotos.net

Potatoes tend to get a bad rep. People think potatoes equal carbs and for many, this registers in their brains as “bad.” However, this starchy vegetable is loaded in complex carbs, our primary energy source. Potatoes are also loaded with fiber, potassium and vitamins. So, potatoes can be healthy so don’t feel bad about eating them. In the dining hall, they’re a great side dish to chicken or even alongside your salad. CL gives you five tasty roasted potato recipes that are quick and easy to make.

 

 

Roasted Parmesan Rosemary Potatoes (allrecipes.com)

These tasty, crispy potatoes are great as a side dish for a typical dinner or special occasion and they’re easy to make.

Makes 4 servings, total time: 55 minutes

 

Ingredients:

  • 1 ½ pounds new potatoes, cut into 1 inch pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • Salt and ground black pepper to taste

 

Directions:

  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. Mix potatoes, olive oil, parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  3. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

 

Roasted Sweet Potatoes with Cinnamon Pecan Crunch (allrecipes.com)

Got a craving for something sweet? These sweet potatoes with metabolism boosting cinnamon will satisfy your sweet tooth.

Makes 8 servings, total time: 1 hour, 15 minutes

 

Ingredients:

  • ¾ cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick ® Pure Vanilla Extract
  • 1 ½ teaspoons McCormick ® Cinnamon, Ground, divided
  • 1 ½ teaspoons McCormick ® Ginger, Ground, divided
  • ½ teaspoon salt
  • 3 pounds sweet potatoes, peeled and cut in 1 inch chunks
  • 1 cup dried cranberries
  • 6 tablespoons butter, cut up, divided
  • ½ cup flour
  • 1 cup chopped pecans

 

Directions:

  1. Preheat oven to 400 degrees F. Mix ¼ cup of the brown sugar, orange juice, vanilla, ½ teaspoons each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes, toss to coat well. Spoon into 13 x 9 inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
  2. Meanwhile, mix flour, remaining ½ cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
  3. Bake, uncovered, 25 to 30 minutes or until sweet potatoes are tender and topping is lightly browned.

 

Honey Roasted Red Potatoes (allrecipes.com)

Another roasted potato recipe to satisfy your sweet tooth.

Makes 4 servings, total time: 45 minutes

Image courtesy of Simon Howden/ freedigitalphotos.net

Image courtesy of Simon Howden/
freedigitalphotos.net

 

Ingredients:

  • 1 pound red potatoes
  • 2 tablespoons diced onion
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

 

Directions:

  1. Preheat oven to 375 degrees F. Lightly coat an 11 x 17 inch baking dish with nonstick cooking spray.
  2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
  3. Bake in the preheated 375 degrees F oven for 35 minutes or until tender, stirring halfway through the cooking time.

 

Easy Spicy Roasted Potatoes (allrecipes.com)

If you like a little zing in your food, these potatoes are the perfect way to spice up your meal.

Makes 4 servings, total time: 55 minutes

 

Ingredients:

  • 5 medium red potatoes, diced with peel
  • 1 medium onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • ¼ cup extra virgin olive oil
  • 1 cup shredded cheddar cheese (optional)

 

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Arrange the potatoes and onions in a greased 9 x 13 inch baking dish so they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
  3. Bake for 35 to 40 minutes in oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

 

 

Oven Roasted Potato Balls (Cooking Light)

This potato recipe is easy to make, plus it’s fun to eat potatoes in the shape of a ball.

Makes 4 servings, total time: 52 minutes

Image courtesy of Grant Cochrane/ freedigitalphotos.net

Image courtesy of Grant Cochrane/
freedigitalphotos.net

 

Ingredients:

  • 5 baking potatoes, peeled
  • 1 teaspoon olive oil
  • 2 onions, thinly sliced
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • Water

 

Directions:

  1. In a 4 quart pan, boil 10 cups of water. Meanwhile, take a melon baller (1 ¼ inches and scoop balls from potatoes. Place them in a bowl of cold water.
  2. Preheat oven to 450 degrees F.
  3. Add balls to water, reduce heat to low, cover and simmer for 2 minutes. Drain well.
  4. Toss potatoes with oil, onion, salt and pepper.
  5. Roast for 30 minutes, stir and roast for 20 minutes more.

 

Instead of turning to mashed potatoes filled with butter, garlic and who knows what else, or loading up a baked potato with sour cream and cheese, try one of these roasted potato recipes. Whether you like sweet or spicy, there’s a recipe to match your taste buds. Pair your potatoes with chicken; for chicken ideas check out 5 Ways with Chicken. For more ways to eat potatoes read Intern Kitchen: Slow Cooker Baked Potato Soup and CL’s Guide to: Potatoes.

How do you like your potatoes? Share with us.

 

Image courtesy of  anankkml/ freedigitalphotos.net

Image courtesy of anankkml/
freedigitalphotos.net

 

Pancakes 101

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

We all remember being little kids waking up early to the smell of sizzling bacon, scrambled eggs and fresh maple syrup on your pancakes. Your mom would serve you up a nice small stack of pancakes and before you knew it, syrup was all over your pj’s. As a struggling college student, you envy those times where your mom had your breakfast lounged on the kitchen table waiting for you to devour. Now, you and your college roommates barely have time to look halfway decent for those 8 a.m. classes. You and your fellow classy women make a deal to start taking turns making breakfast. This week is your turn and you want to revert back to your childhood and make pancakes. But, on your morning to make your roommates breakfast you woke up late and you don’t know if you’ll have enough time to make the delicious and savory pancake breakfast you promised them. Well, have no fear because CL has done some research and found how you can make this fabulous breakfast without even turning on the griddle.

To make plain pancakes, grab some pancake mix from your pantry and follow the directions to prepare. Then spread a little mix on a microwavable plate and heat it up for 45 seconds to 1 ½ minutes. Then drizzle some syrup and you and your roommates are good to go.

Craving some banana pancakes? Follow the directions from above, but add mashed up bananas to the mix. Top off your lovely breakfast with some freshly sliced fruit and you will have your roommates craving more.

Who says pancakes can only be for breakfast? College Cooking Cookbook has an amazing recipe for potato pancakes that is cheap and easy to make for any classy co-ed adjusting to college life.

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Potato Pancakes by College Cooking

Ingredients:

  • 4 medium potatoes
  • 1 small onion
  • ¼ cup milk
  • 2 eggs
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • Canola oil
  • Applesauce (optional)
  • Sour cream (optional)
Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Directions:

  1. Peel the potatoes and cut into ½-3/4 inch pieces. Then, peel the onion and cut it into quarters.
  2. Place the potatoes, onion, milk, flour, eggs, salt and baking powder in a blender and pulse for about 20 seconds.
  3. Pour about 2 tablespoons of oil into a frying pan. Place the pan on medium heat for 30 seconds.
  4. Pour the batter into the pan, using about 1/3 cup for each pancake. Cook until golden brown. Then, turn the pancakes over and cook for 2-3 minutes, until lightly brown and the centers are set. You may serve with warm applesauce and sour cream to complement your dish.

What pancake creation was your favorite? Share it with CL.

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Five Mother’s Day Dinner Recipes

Photo credit: Leanne Michele Gallaway

Photo credit: Leanne Michele Gallaway

Mother’s Day. A time to celebrate the amazing women that gave birth to us. We may not show our appreciation for our mothers daily so Mother’s Day is a perfect time to show how much we care and love them. Our moms are usually the ones to cook us dinner but they shouldn’t have to on their special day; it’s time for them to relax and take the day off. So what delicious dinners can we make for them? CL gives you five Mother’s Day dinner recipes your mom is guaranteed to love.

 

Eggplant Rollatini (Woman’s Day)

Serves 6, Total Time: 1 hour

Ingredients:

  • 1 jar (24 ounces) puttanesca sauce
  • 2 eggplants (about 1 ¼ lb each)
  • 2+ tablespoons oil
  • 12 ounces linguine fini

 

Directions:

  1. Heat oven to 400 °F. You’ll need 2 large baking sheets lined with nonstick foil and a 13 x 9 inch baking dish.
  2. Spread ½ cup of sauce in a baking dish. Cut each eggplant lengthwise in 6 slices, trimming to make slices even. Brush both sides with oil. Place on baking sheets. Coarsely chop trimmings; add to sheets. Bake 20 minutes; turn and bake 10 minutes more or until tender.
  3. Cook pasta; drain and return to pot. Stir chopped eggplant trimmings into remaining sauce, remove 1 cup of sauce and reserve. Toss rest of sauce with the pasta.
  4. Top each slice eggplant with ¼ cup pasta and roll up. Spread remaining pasta in baking dish; top with rollatini, seam side down. Spread with the 1 cup of reserved sauce; cover with foil. Bake 30 minutes or until hot and bubbly.

 

Photo credit: Leanne Michele Gallaway

Photo credit: Leanne Michele Gallaway

Roasted Salmon and Grape Tomatoes (Woman’s Day)

Serves 4, total time: 27 minutes

 

Ingredients:

  • 1 pint grape tomatoes
  • 1 ½ tablespoons chopped fresh thyme
  • 4 (6-8 ounces salmon steaks or fillets)

 

Directions:

  1. Heat oven to 425 °F. Line a rimmed baking pan with nonstick foil.
  2. Toss tomatoes, 1 tablespoon of the thyme, 2 teaspoons of olive oil and 1/8 teaspoon each salt and pepper on baking pan. Roast 10 minutes.
  3. Remove from oven. Push tomato mixture to one side of pan. Add salmon to the other side. Sprinkle salmon with 1/8 teaspoon each salt and pepper and the remaining ½ tablespoon thyme. Roast 10 minutes or until salmon is cooked through and tomatoes are tender.
  4. To serve, spoon tomatoes and juices over salmon.

 

Photo credit: Leanne Michele Gallaway

Photo credit: Leanne Michele Gallaway

Florentine Shrimp and Pasta(Woman’s Day)

Serves 4, total time: 15 minutes

 

Ingredients:

  • 2 boxes (9 ounces each) frozen boil-in-bag creamed spinach
  • 12 ounces (3 ½ cups) penne pasta
  • 1 pound peeled, cleaned large shrimp

 

Directions:

  1. Bringa large pot of lightly salted water to a boil. Add spinach pouches; return to a boil. Add pasta; cook as pasta package directs.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and 1/8 teaspoon pepper. Cook 3 minutes, or until cooked through. Remove from heat.
  3. Scoop out ½ cup pasta cooking water; remove spinach. Drain pasta; return to pot. Add spinach, shrimp and 1/8 teaspoon pepper; toss to mix, gradually adding reserved water if needed to moisten.

 

Spring Strawberry Salad with Chicken (allrecipes.com)

If you’ve already celebrated Mother’s Day with an extravagant family brunch or a heavy lunch, this recipe is a great springtime salad perfect for a light dinner.

Makes 8 servings, total time: 45 minutes

 

Ingredients:

  • 2 large boneless, skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette salad dressing
  • 1 bunch fresh spinach, rinsed and dried
  • 1 pint strawberries, sliced
  • 4 ounces crumbled goat cheese
  • 1 (5 ounce) package candied pecans
  • 2 tablespoons olive oil

 

Directions:

  1. Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
  2. Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

 

Chicken Breasts in a Date, Caper and Mascarpone Sauce with Couscous (allrecipes.com)

This recipe may not be the healthiest of the bunch but if your mom’s been watching what she eats, she deserves a little splurge meal on her special day.

Makes 2 servings, total time: 55 minutes

 

Ingredients:

  • 1 skinless, boneless chicken breast half
  • ½ cup couscous
  • ½ cup water
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1 tablespoon salted butter
  • ¼ cup capers, drained
  • 3 dates, pitted and chopped
  • ¼ cup mascarpone cheese
  • ¼ cup heavy cream
  • salt and ground black pepper to taste (optional)
  • 1 date, pitted and chopped
  • ¼ cucumber, diced
  • ½ tomato, diced
  • 1 teaspoon lemon juice (optional)

 

Directions:

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half and set aside.
  3. Bring the water, unsalted butter, and a pinch of salt to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes, then fluff with a fork.
  4. Melt the salted butter in a skillet over medium heat, and gently stir in the capers and 3 dates. Stir a few times to heat the capers and dates, then stir in the mascarpone cheese and cream, stirring until the cheese and cream have melted together. Allow the mixture to simmer for about 3 minutes to reduce slightly, and then season to taste with salt and pepper.
  5. Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.

 

These five fabulous dishes are great options to serve your family on Mother’s Day. Have your own favorite recipe or a special dish you make with your mother? Share with us. CL loves to know what dishes college students enjoy. For a tasty dessert on this hopefully warm and sunny day, try a fruit tart, featured in Intern Kitchen: Fruit Tarts. A BBQ is another great way to get everyone together for a family dinner and celebrate mom. Check out CL’s Guide to BBQ for more info. Pizza is an easy yet yummy dinner option to bring in when the family gets together. Celebrate this special occasion the healthy way with Five Healthy Pizza Recipes.

Image courtesy of Marcus/ freedigitalphotos.net

Image courtesy of Marcus/
freedigitalphotos.net

Five Mother’s Day Brunch Recipes

If you’re looking for the perfect surprise to show mom your immense gratitude, a delicious home-cooked meal she doesn’t have to make herself is a fabulous way to start her Mother’s Day! Make mom a breakfast in bed that shows how much you appreciate all she has done for you with the following brunch recipes.

Crispy French Toast

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Yields 4 servings

Ingredients:

  • 4 eggs
  • 2/3 cup milk
  • 2 teaspoons of cinnamon
  • 8 thick slices of 2-day-old bread, better if slightly stale
  • Butter
  • Maple syrup
  • Berries (optional)
  • Orange zest (optional)

Directions:

1. Beat eggs, milk and cinnamon together. If using, add orange zest. Whisk until well blended. Pour into a shallow bowl.

2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3. Serve hot with butter, maple syrup and if available, fresh berries.

Quiche

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Yields 6 servings

Ingredients:

  • 1  9-inch refrigerated piecrust
  • 2  tablespoons  olive oil
  • 2  medium onions, chopped
  • Kosher salt and black pepper
  • 1  cup  fresh flat-leaf parsley, chopped
  • 4  large eggs
  • 3/4  cup  half-and-half
  • 1/8  teaspoon  ground nutmeg
  • 8  ounces  Gruyere, grated
  • 4  cups  mixed greens

Directions:

1. Heat oven to 375° F.  Fit the crust into a 9-inch pie plate. Place on a baking sheet.

2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.

3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.

4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche. 

Blueberry Ricotta Pancakes (from EatingWell.com)

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Yields 8 pancakes

Ingredients:

  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • 1/2 cup nonfat buttermilk
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • 3/4 cup fresh or frozen (not thawed) blueberries

Directions:

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Crepes

 

Yields 8 crepes

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Crumbcake Banana Muffins (from AllRecipes.com)

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Yields 10 muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

You can serve these all together at a huge family brunch or pick a couple of mom’s favorites just for her. Show the most important woman in your life how well she has raised you with these classy dishes!

For Mother’s Day lunch and dinner recipes, check out the following CL articles:

Intern Kitchen: Potato Pancakes

Intern Kitchen: Blueberry Waffles

Intern Kitchen: Chocolate Chip Pancakes

CL photo 3 (thumbnail)Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

Intern Kitchen: Fruit Tarts

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Looking for a new dessert to celebrate the fabulous warm spring weather? Fruit tarts are a perfect springtime treat for those weekend BBQs! Show off your savvy kitchen skills with these convenient recipes that require very little time and effort. The first one is a more time efficient recipe. It’s creamy and rich but contains about twice the fat and calories of the second recipe. Since summer is around the corner, this classy dessert can also be waistline friendly with only 130 calories and 5 g of fat per slice!

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Quick and Easy Recipe

Ingredients:

Yields 12 servings

  • Pastry for single-crust pie (9 inches)
  • 1 package (8 ounces) cream cheese
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract, divided
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 medium ripe peach or nectarines, peeled and sliced
  • 2 tablespoons apricot preserves

Directions:

1. Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. 

2. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.

3. In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.

4 In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. 

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Waistline Friendly Recipe

Ingredients:

CRUST

  • 1 large egg white
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil

FILLING

  • 1 1/2 cups low-fat vanilla yogurt
  • 2 tablespoons orange juice
  • 1 teaspoon unflavored gelatin
  • 1/4 cup whipping cream
  • 2 tablespoons confectioners’ sugar
  • 3 tablespoons apricot preserves, or red currant jelly, for glaze (optional)
  • 4-5 cups fresh fruit, such as strawberries, raspberries, peaches and/or kiwis

Directions:

1. Place a fine-mesh stainless-steel sieve over a bowl and spoon in

yogurt; place in the refrigerator to drain for 1 hour.

2. To make crust: Preheat oven to 300°F. Coat a 10-inch tart pan with a removable bottom with cooking spray.

3. Lightly beat egg white in a small mixing bowl. Add cracker crumbs, butter and oil; blend with a fork to thoroughly combine. Press the mixture evenly into the prepared tart pan, extending the crust 1 inch up the pan sides. Bake until the crust is dry and crisp to the touch, about 10 minutes. Cool on a wire rack.

4. To make filling: Pour orange juice into a large heatproof bowl. Sprinkle gelatin

over the surface and allow to soften for 2 minutes. Set the bowl in a skillet of simmering water and stir the orange juice to completely dissolve the gelatin. (Or use a microwave-safe bowl and heat in the microwave for about 25 seconds.) Beat cream and sugar to soft peaks in another bowl.

5. Fold the drained yogurt into the gelatin mixture with a rubber spatula. Gently fold in the whipped cream. Pour the filling into the cooled tart shell and chill in refrigerator until partially set, 20 to 30 minutes.

6. To assemble tart: If you plan to glaze the fruit, melt apricot preserves (or red currant jelly) in a small saucepan over low heat; if using preserves, strain through a fine sieve set over a small bowl. Set aside to cool slightly.

7. Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot (or currant) glaze, if using. Return the tart to the refrigerator to chill until the filling has set completely, about 4 hours.

Fruit tarts are not only satisfying to the palate; they’re also pleasing to the eye with all of their colorful ingredients. You can use any combination of fruits you’d like or even just use one or two types of fruit for a simpler look.

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

For more dessert recipes, check out the following articles:

Intern Kitchen: Vegan Carrot Cake

Intern Kitchen: Apple Pie

Intern Kitchen: Chocolate Chip Cookies Brittle

 CL photo 3 (thumbnail)Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

Five Summer Lunches Under 400 Calories

Image courtesy of  artur84/ freedigitalphotos.net

Image courtesy of artur84/
freedigitalphotos.net

Summer is filled with barbeques, pool parties, mid-day get togethers and other social activities to have fun in the sun. We tend to eat lighter during these hot days but that doesn’t mean we know what to eat that won’t make us feel weighed down on a hot summer day. CL gives you five fabulous summer lunches all under 400 calories.

 

Tuscan-Style Tuna Salad Wrap (Eating Well)

Image courtesy of EatingWell

Image courtesy of EatingWell

A light yet satisfying wrap with an added nutrition boost of omega 3’s and protein.

Makes 4 servings, 253 calories per serving

 

Ingredients:

  • 2 6 ounce cans chunk light tuna, drained
  • 1 15 ounce can small white beans (cannellini or great northern), rinsed
  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • whole wheat wraps

 

Directions:

  1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently.
  2. Refrigerate until ready to serve.
  3. Place contents in whole wheat wrap, wrap it up and serve.

 

Salmon Salad Sandwich (Eating Well)

Image courtesy of EatingWell

Image courtesy of EatingWell

Salmon is an excellent protein source filled with omega 3’s that reduce inflammation, aid in cognitive function, decrease risk of cancer, and more. It’s also a popular summer food and tastes great as a salad in a sandwich.

Makes 4 sandwiches, 286 calories per serving

Ingredients:

  • 2 6-7 ounce cans boneless, skinless wild Alaskan salmon, drained
  • ¼ cup minced red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • 4 tablespoons reduced fat cream cheese
  • 8 slices pumpernickel bread, toasted
  • 8 slices tomato
  • 2 large leaves romaine lettuce, cut in half

Directions:

  1. Combine salmon, onion, lemon juice, oil and pepper in a medium bowl.
  2. Spread 1 tablespoon cream cheese on each of the 4 slices of bread. Spread ½ cup salmon salad over the cream cheese.
  3. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

 

Chicken Waldorf Salad (Eating Well)

 

This salad is popular all year round, but its fruity addition of apples and grapes makes it an excellent summer lunch option.

 

Makes 4 servings, 356 calories per serving

 

Ingredients:

  • 1/3 cup low fat mayonnaise
  • 1/3 cup nonfat or low-fat plain yogurt
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 3 cups chopped cooked chicken breast
  • 1 medium red apple, diced
  • 1 cup halved red or green grapes
  • 1 cup sliced celery
  • ½ cup chopped walnuts, toasted if desired

Directions:

  1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and ¼ cup walnuts.
  2. Stir to coat well. Serve topped with the remaining ¼ cup walnuts.

 

 

Summer Oatmeal (food.com)

Oatmeal is great for a light lunch but it’s also satisfying due to its high protein and fiber content. Fruits, such as berries, are filled with antioxidants and taste great on a hot summer day.

Makes 4 servings, 250 calories per serving

 

Ingredients:

  • 2 cups vanilla yogurt
  • 2 cups oatmeal (not instant)
  • 1 cup fruit (strawberries, blueberries, peaches, raspberries, etc)
  • 1 teaspoon cinnamon
  • ½ cup chopped nuts (optional)

 

Directions:

  1. Mix all ingredients, cover and refrigerate 8 hours or overnight.
  2. Serve cold, with milk if desired.

 

Quinoa Veggie Burger (Eating Well)

Image courtesy of EatingWell

Image courtesy of EatingWell

 

Burgers are a popular summer food but they can be loaded with fat. This quinoa veggie burger eliminates tons of calories by adding vegetables and the trendy health food, quinoa. This is a tasty yet healthy burger you can enjoy at a BBQ without packing on the pounds.

Makes 8 burgers, 280 calories per serving (with bun)

 

Ingredients:

  • 1 cup water
  • ½ cup red quinoa
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 2 cups finely chopped cremini or white button mushrooms
  • 1 teaspoon minced garlic
  • ¾ teaspoon dried majoram
  • ¼ teaspoon dried oregano
  • 1 large egg
  • 2/3 cup shredded reduced-fat cheddar cheese
  • ½ cup whole pecans, toasted and finely chopped
  • 1/3 cup quick-cooking rolled oats
  • 1 tablespoon reduced-sodium soy sauce
  • 8 small whole wheat burger buns, toasted if desired

 

Directions:

  1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with a fork and set aside to cool.
  2. Preheat oven to 350 °F. Lightly grease a baking sheet or line with parchment paper.
  3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, majoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
  4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant ½ cup portions of the mixture into the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space in between each patty.
  5. Bake until crispy, 28-30 minutes. Serve on buns with favorite garnishes.

 

 

Pizza is another popular food to order when you’re hanging by the pool with friends. It’s easy, cheap and yummy; but too much grease and cheese can make you feel drowsy and full on a hot summer day. For healthy pizza recipes check out Five Healthy Pizza Recipes.

 

As the semester draws to a close, many of us are antsy for summer. We can’t wait for the sun beaming, flip flop wearing, beach going season. Get yourself ready for summer with these CL articles:

 

Three DIY Summer Décor Ideas

CL’s Summer 2013 Beauty Preview

CL’s Summer 2013 Fashion Preview 

Image courtesy of  Photokanok/ freedigitalphotos.net

Image courtesy of Photokanok/ freedigitalphotos.net

Five Best Pizza Places in State College

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

You’re out and about with your classy college roommates from State College, and the talk of dinner plans makes its way into the conversation. You all are craving something delicious and filling to get you through a long night of studying for upcoming finals.  One of your friends mentions pizza, and you’re all sold on the idea. Now, time to narrow it down to which fabulous pizza place you and your savvy co-eds will be dining at. You decide to take the reigns on this one, and come up with five pizza restaurants that are your favorite. Here’s what you came up with:

 

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

  1. Gingerbread Man Pizza- This restaurant and sports bar gives State College students a lot of entertainment along with a delicious menu. Being a staple in the State College area for 27 years, it has become one of the top places to watch your favorite sports teams dominate on their big screen TV’s. G-Man provides a variety of food options from salads, pizzas, subs, and wedges. A wedge is a G-Man specialty, which is a homemade pizza shell, filled with toppings and baked. Along with providing a decadent menu, this restaurant is also involved in many different community service events around the State College area in order to make its city better.
  2. Arena Bar and Grill- This bar and grill won’t disappoint when it comes to the sports bar favorite dishes of pizza and wings. Arena features its pizza with homemade dough and their special homemade sauces. If you’re in the mood for wings, you’ve come to the right place. Arena’s wings are award winning and will be sure to not disappoint its hungry customers. Aside from their specialty of pizza and wings, Arena also has many salad choices for those trying to keep their fitness in check and avoid the freshman 15. They feature a pesto chicken salad, steak salad, taco salad, buffalo chicken salad, and many more.

    Photo courtesy of Leanne Gallaway

    Photo courtesy of Leanne Gallaway

  3. The Cove- Craving New York Style pizza, but stuck in State College? Have no fear because The Cove brings the delicious New York pizza taste you’ve been craving right to your college town. This restaurant strives for the quality of its food to its customers. They vow to make everything fresh, and nothing from frozen packages. The Cove features delicious panini sandwiches, subs, cheese steaks, and of course pizza. They’re open and deliver until 2 a.m. every day, so you can be sure to get some delicious New York style food even when your craving strikes late at night.
  4. Bell’s Greek Pizza- Open until 3:30 a.m., Bell’s menu can satisfy even your greatest hunger pang. Featuring an Italian and Greek mix, the restaurant offers a wide variety of different food options. Bell’s offers Greek style gyro pizzas, Mediterranean pizza, Lasagna pizza, Steak pizza, or you could build your own. The restaurant also features a specialty sandwich called a “Grinder”. The sandwich is made on an Italian roll and baked in the oven with white cheddar cheese. These sandwiches range from gyro style to omelet, so you will have a lot to choose from.  To finish off your decadent Greek and Italian meal, you can indulge in some of Bell’s baklava, cheesecake, ladyfingers, and many more fabulous desserts.
  5. Maria’s Pizza Sub Shop & Italian Restaurant- Maria’s offers delivery options and a nice sit down atmosphere. But don’t let the pleasant dining atmosphere fool you because Maria’s has it all Italian style. From pizza, Italian soups, wings, Stromboli, and calzones you and your friends will be sure to indulge in something delicious on this menu.
Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Check out these restaurants while roaming the streets of State College with your friends. If you’re looking for more recipes to help promote healthy dorm eating, check out this article called “Healthy Habits for Busy Students”.

Photo courtesy of Leanne Gallaway

Photo courtesy of Leanne Gallaway

Five Ways with Wraps

Photo Credit: Leanne Michele Gallaway

Photo Credit: Leanne Michele Gallaway

Wraps are a popular go-to meal amongst college students. They’re quick, easy and tasty. You can choose from a variety of meats, cheeses, veggies, and condiments and customize it to your taste buds. Wraps come in many flavors, ranging from whole wheat, to spinach to tomato to plain. A nice hearty wrap after a long day of classes can be just the meal you need to curb your hunger and give you plenty of energy to get you through the night.

 

A tuna salad wrap on whole wheat is a great way to get a fish source into your diet. We should be eating about 12 ounces of fish per week but I’m sure most of us do not meet this recommendation. A tuna salad wrap is a great way to get your protein and omega 3’s. Add crunchy lettuce and tomatoes for added nutrients and I guarantee it will be so tasty.

IMG_0977

Are you a vegetarian? This doesn’t mean you can’t enjoy a wrap as well. A vegetable wrap can be just as delicious. Most dining halls offer a variety of veggies including, lettuce, spinach, tomatoes, peppers, and more. You can also choose from an assortment of cheeses like American, provolone, Muenster and mozzarella. Lastly, you can add some mustard, mayo or  dressing to boost the flavor.

 

CL checked in with some of our very own interns to see how they enjoy their wraps.

 

“I love chicken Caesar salad wraps -it’s a portable way to eat a salad! I also like hummus, avocado, tomato, spinach and cheese wraps. A great option is to put the wraps in a panini press so the cheese melts.”  Kathleen Hansen, Senior, Beloit College,

 

“I like to use guacamole as a spread and pile on turkey with various veggies like tomato, cilantro, lettuces, cucumbers, and olives. I switch it up a little every time!” -Natalie Raymond, graduate student, TCU

 

Photo Credit: Leanne Michele Gallaway

Photo Credit: Leanne Michele Gallaway

Turkey wraps are great! Just take lettuce, cheese, tomatoes, turkey and add your sauce of choice and you’re out the door.” -Mirasha Brown, Junior, Florida A&M University

 

These are just some ways to enjoy wraps, but there are so many more. With all of the different ways to make a wrap, you’ll never get bored! Wraps are a great way to add in healthy vegetables, lean meats and good carbs (like getting a whole wheat wrap). Pair it with a side of fruit and you’ve got a quick yet totally balanced meal.

 

How do you like your wraps? Share with us.

 

Like this article? Check out other ones similar to this:

 

5 Ways with Asparagus

 

5 Ways with Yogurt

 

5 Ways with Chicken

 

 

Photo credit: Leanne Michele Gallaway

Photo credit: Leanne Michele Gallaway

5 Ways with Spaghetti Squash

Whether you’re cutting down on carbs or looking for a new and  delicious addition to your kitchen menu, spaghetti squash is a great replacement for pasta and a simple way to increase your veggie intake. Don’t let its eccentric shapes and sizes fool you; spaghetti squash is very easy to prepare. Below are some ways to prepare and use this underrated vegetable.

1. Basic “Spaghetti” with Tomato Sauce

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Cut squash in half lengthwise, scoop out the seeds and bake it, flesh side down, at 350°F for 30 minutes or until you can pierce it with a knife with little resistance. While baking, sauté diced onions, tomatoes, one minced clove of garlic, and a handful of chopped fresh basil. Scoop out the flesh with a fork (it should be stringy), place it on a plate, and top with your tomato mixture. This is an instant low-carb spaghetti dish.

2. Spin on Greek Salad

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Bake the same way as above, but this time scoop out the flesh, place it in a bowl and allow it to cool in the fridge. After 20 minutes, pour the squash flesh onto a cutting board and chop it up a little. Place it in a bowl and mix in diced tomatoes, cucumbers, onions, lemon juice, olive oil, spices, feta, and olives to make a fun variation on Greek salad.

3. Salad Base

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Bake, allow to cool and marinate spaghetti squash with lemon juice, balsamic vinegar, red wine vinegar, and rosemary. Top it on your garden salad for a little extra flavor and texture.

4. Fiesta Style

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Bake and chop up stringy flesh of squash, and season it with cayenne pepper. Use it in place of rice in tacos and burritos.

5. Spaghetti for Dessert? 

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

For a treat, before placing it in the oven to bake, sprinkle cinnamon, a little nutmeg, a drizzle of honey, and top with chopped walnuts. Serve warm.

These are just a few of the different ways to eat spaghetti squash. It is an extremely versatile veggie that can be incorporated into almost any recipe, whether you’re using it as a replacement of a carb or an addition to a simple meal. Coeds, this is a wonderful opportunity to use your savvy kitchen skills and experiment with new foods. Try preparing your favorite dish with spaghetti squash and let us know if it’s a success!

For more recipes, check out the following CL articles:

Intern Kitchen: Lemon Angel Hair Pasta with Chicken

Intern Kitchen: Potato Pancakes

Intern Kitchen: Honey-Orange Glazed Ham

 CL photo 3 (thumbnail)Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

CL Interviews: Classy Co-ed Sarie Morrison

Photo Courtesy of Tracie Salmon

Photo Courtesy of Tracie Salmon

She’d been running down the vault runway for years, never thinking this one time might be her last. Despite the pains in her foot she has suffered for the past few weeks to train this event, she wanted to compete at the NCAA Championships, not only for herself, but for her team. Nagging injuries had a constant presence in her life, and she didn’t think this pain was any different, until a few months later.

As a talented all-around competitor her Freshman year at Louisiana State University, Sarie Morrison was devastated to have to give up three events her next season as a Tiger because of troublesome ankle injuries. The next year she trained only the Uneven Bars, until she decided she wanted to compete Vault at the Championships. After that, her foot pain only got worse, and nothing could’ve prepared her for what she was about to experience.

CL sat down with Morrison to learn about her bravery in overcoming what doctors’ thought might be impossible for her to ever do again.

Photo courtesy of Tracie Salmon

Photo courtesy of Tracie Salmon

College Lifestyles: What was it like competing as a Tiger in the all-around your freshman year?

Sarie Morrison: It was exciting and something I was use to coming right out of club. I felt honored I was able to help the team in all 4 events.

CL: How did it emotionally affect you your Sophomore year when you weren’t able to do all four events?

SM: It was really a sad thing for me, because I love competing in the all around. I had to take a step back and realize I physically couldn’t do it anymore. And I think that was the hardest part for me, to know my body wasn’t able to do it.

CL: Give us a brief history of all your surgeries you’ve gone through throughout your gymnastics career?

SM: I had knee surgery my junior year of high school, I tore my meniscus. That same year I had ankle reconstruction in my left foot. (That’s where all the problems started.) That took about 8 months to heal. Eleven months after the first ankle surgery, I had another one on my left ankle because I had a huge bone spur that wouldn’t allow me to walk. I had to have it scoped a year later. Then after my freshman season at LSU I had ankle surgery on my right ankle from over compensating too much for my left one. The beginning of my sophomore season I had an ankle scope to remove a lesion that made it impossible for me to do anything other than bars. Then right after my sophomore season I broke my navicular bone in my left foot and had to get two screws put in it.

CL: Why did you choose to train Vault to compete at NCAA’s even though you were in a lot of pain?

SM: In the back of my mind I was so worried I might never be able to vault again. Vault is one of my favorite events and I really love competing it, and I feel like I’m good at it. I just got so scared that season only doing bars, knowing I might only get to do bars the rest of my career. I couldn’t live without knowing I gave it my all and I went for it one more time. In gymnastics you just never know. Tomorrow could be your last day. 

CL: After last years gymnastics season, you went to the doctor for them to check out your foot. What did they tell you?

SM: I knew in the back of my mind I had done something bad. I could just feel it. He looked at me and said, “ Well, you cracked your navicular bone in half. This isn’t something that can heal its self because there is no blood flow to this bone. You either stop doing gymnastics or we can try to heal it with putting two screws in it.” There was no way to know if it would heal and allow me to do gymnastics again unless I tried. He said, “you pushed it too hard Sarie, you should have stopped when you first noticed it.” It was hard for me to tell if the pain was just from all the other surgeries at first or if I really hurt it. But, I also pushed to be able to compete vault one last time.

CL: How did you take the news?

SM: I was fine at first when I was in the doctors office. I took the news, shook his hand and set up a surgery date. As soon as I got in the car I absolutely lost it. The first thing I cried to my dad about was why does this keep happening to me and I can’t believe I am about to have my sixth surgery. The second thing was what if I do all of this and I still cant do gymnastics anymore. It was a hard pill for me to swallow, but the only way I had hope was by doing the surgery.

CL: Did you ever think that you should just throw in the towel and quit gymnastics because of all your injuries?

SM: Of course. That popped into my head every time a doctor told me I had to have another surgery. When do you give up, you know? How long can you really keep this up. But what’s made me stronger is the fact that I haven’t given up, I make it through every time.

CL: How did you react when the doctor said you might not ever be able to tumble again?

SM: To this day I still feel pain around that comment. When someone tells you, you can’t do something you love anymore, that’s hard. Yes I am able to vault maybe two to three times a week, but I still cant tumble. Even vaulting that little a week still takes a toll on my foot. So far the doctors have been right about that statement, it’s to much pressure on my foot. But I still hope my senior year I’m able to tumble again. Even if I’m not “floor routine ready” or able to get in the line up, I would love to be able to do it again.

CL: How did you cope with hearing this devastating news?

SM: To know if all things went wrong, I still had hope that I would at least be able to compete bars. And that is my favorite event. Even though I would be devastated, I wouldn’t have to be done with gymnastics completely.

CL: How are you doing this season, despite all the things that you’ve gone through in the past year?

SM: I’m feeling pretty good this season. My foot is holding up and that’s all I can ask for. Of course it could be better, but for where I have been I’m happy to be able to at least compete two events this year. Its been a blessing so far.

CL: How are you trying to stay healthy to complete your gymnastics career at LSU?

SM: I have to do low numbers. The times I do pound my foot have to be quick. Some people might not understand why I only take one turn or don’t do as many reps as other people on the team, but my foot is holding on by the two screws, its very fragile. I have to continue to build muscle to keep my foot strong. Ice is my best friend.

CL: What advice would you give to someone who is going through a tough time in their college life?

SM: Don’t let someone tell you that you cant do something. Even if it seems impossible, if you want it you can get it. And not to give up. There are so many times when I wanted to give up, but I wouldn’t have been as happy if I did. Stick with the things you love, because one day you might not be able to have the things you love anymore. Lastly, it’s important to do what makes you happy. Don’t try to make other people happy. You always have to be you.

Photo Courtesy of Tracie Salmon

Photo Courtesy of Tracie Salmon

Morrison demonstrates the strength and bravery all classy women need to obtain in order to get through tough situations. She has become an inspiration to her team, family and closest friends. Even though the odds were against her, she proved everyone wrong by having a positive attitude and never giving up. We can all take Morrison’s inspiring story and incorporate it into our daily co-ed life.

Photo Courtesy of Tracie Salmon

Photo Courtesy of Tracie Salmon

Five Graduation Snacks

Photo courtesy of Bplanet/ Freedigitalphotos.net

Photo courtesy of Bplanet/ Freedigitalphotos.net

The day that you graduate is finally drawing near. As you started out four years ago as a baby freshman, you never thought this day would come. It’s bittersweet you’re moving on into another chapter of life. You’ve grown up on this campus, experienced new things, met people who have changed your life, and have challenged yourself with all those tough classes. But, the hard work and dedication has finally paid off. You and your savvy college roommates decide to throw a joint graduation party to bid adieu to your friends and beloved alma mater for the final time. One night you sit down to discuss final party plans and realize you have no idea what to do about food. You’re going to ask your guests to bring a small appetizer, but being the classy hosts, you have to provide food yourselves. You all decide on some small, delicious and healthy dishes that will have your guests craving more. CL has just what you and your fabulous graduation party will need to munch on. Here are five of our favorite dishes that will be sure to be a hit.

Photo courtesy of artur84/ FreeDigitalPhotos.net

Photo courtesy of artur84/ FreeDigitalPhotos.net

Creole Deviled Eggs by CookingLight

Ingredients:

  • 8 large eggs
  • 1 tablespoon cider vinegar
  • 2 tablespoons 1/3 less-fat cream cheese
  • ¼ cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped celery
  • 1 tablespoon Creole mustard
  • 2 teaspoons minced fresh chives
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • Dash of ground red pepper
  • 2 pieces hot pickled okra, each cut into 8 slices

Directions:

  1. Place eggs in a large saucepan and cover with water 1 inch above eggs. Stir in vinegar and bring to a boil. Remove from heat and cover. Let stand 15 minutes. Drain and rinse with cold water until cooled.
  2. Peel eggs and cut in half lengthwise. Place yolks in a bowl and add cream cheese. Mash with a fork until smooth. Next, add yogurt and the following 8 ingredients. Spoon the mixture into the egg white halves. Place 1 okra slice in each egg.

Cheesy Pigs in a Blanket by CookingLight

Ingredients:

  • 1 (6-ounce) fresh pizza dough
  • 1 ½ ounces part-skim mozzarella cheese, shredded
  • 4 turkey hot dogs, halved crosswise
  • Cooking Spray
  • 2 tablespoons ketchup
  • 1 tablespoon barbeque sauce
  • 1 tablespoon prepared mustard

Directions:

  1. Preheat oven to 425 degrees Farenheit.
  2. Let dough stand, covered, for 20 minutes. Lightly flour a surface, and roll dough into a 12x4inch rectangle. Cut rectangle into 4 rectangles; and cut in half diagonally to form 8 triangles. Divide cheese evenly among triangles and place in center of wide ends. Place half hot dog at the wide end of each triangle; roll up and pinch the ends to seal. Place rolls on a baking sheet covered in cooking spray. Bake for 12 minutes. Mix ketchup and remaining ingredients.

Zesty Green Goddess Dip by CookingLight

Ingredients:

  • 2 cups trimmed watercress
  • ½ cup fresh basil leaves
  • 1/3 cup canola mayonnaise
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup chopped green onions
  • ¼ cup plain fat-free Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground red pepper

Directions:

  1. Combine all ingredients in a food processor. Pulse 8 to 10 times, or until thoroughly mixed. Put the mixture into a bowl. Cover and chill for 8 hours.
Photo courtesy of anankkml/ FreeDigitalPhotos.net

Photo courtesy of anankkml/ FreeDigitalPhotos.net

Smoked Salmon and Cheese Mini Twice-Baked Potatoes by CookingLight

Ingredients:

  • 6 small Yukon gold or red potatoes
  • 1 teaspoon olive oil
  • ½ teaspoon salt, divided
  • Cooking spray
  • 2 tablespoons fat-free milk
  • 1 tablespoon butter
  • ½ teaspoon black pepper
  • ½ cup finely grated whiter cheddar cheese
  • 2 tablespoons finely chopped smoked salmon

Directions:

  1. Preheat oven to 400 degrees.
  2. Rub potatoes with oil and sprinkle with ¼ teaspoon salt. Put potatoes on a jelly-roll pan covered with cooking spray. Bake for 35 minutes or until soft. Remove from oven and let cool for 10 minutes.
  3. Cut potatoes in half and cut off a small portion of the rounded edge so the potato will stand upright. Scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
  4. Mix potato pulp, milk, butter, cheese, pepper, and remaining ¼ teaspoon salt in a bowl. Spoon 1 large teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan. Top each mixture with ½ teaspoon chopped salmon. Bake for 15 minutes.

Peanut Butter and Chocolate Dipped Pretzels by CookingLight

Ingredients:

  • 4 ounces semisweet chocolate, chopped
  • ¼ cup creamy peanut butter
  • 30 honey-wheat pretzel twists

Directions:

  1. Line a jelly-roll pan with parchment paper
  2. Place chocolate in microwave safe bowl and heat for 1 minute, or until melted. Stir every 15 seconds. Mix in peanut butter until smooth.
  3. Dip and roll one end of pretzel in chocolate combination to coat. Repeat process with remaining pretzels and chocolate mixture.
  4. Place in freezer for 30 minutes, or until set.

Let CL know what delicious snacks you’ve provided at your graduation. For more articles on how to avoid the freshman 15 and promote healthy dorm eating check out these CL articles;  “Crispy Bacon and Arugula Spinach Salad”, “5 Ways with Asparagus” and “Intern Kitchen: Blueberry Waffles”.

 

Photo courtesy of Ian Kahn/ FreeDigitalPhotos.net

Photo courtesy of Ian Kahn/ FreeDigitalPhotos.net

 

Intern Kitchen: Caramel Popcorn

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

With finals drawing closer and closer, our nights with our books seem to get longer. The night before your final paper is due, you go into the kitchen and are struggling to fight the temptation to indulge in the chocolate chip cookie dough ice cream. Your goal has been healthy dorm eating and to avoid the freshman 15 and so far you’ve kept your promise. Your sweet tooth is drawing you near to the ice cream, but when you think of how hard you and your college roommates have been working on your fitness, you pull your hand back and begin to think of another healthy and satisfying snack. The thought of caramel popcorn floats into your mind. CL has just the recipe for you to whip up during those long nights of studying. And, have no fear, because this recipe won’t add inches to your fabulous beach body.

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Caramel Popcorn by CookingLight

Ingredients:

  • Cooking Spray
  • 1 cup packed dark brown sugar
  • ½ cup light-colored corn syrup
  • 1/3 cup butter
  • 1 tablespoon light molasses
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 cups popcorn (popped without fat or salt)
Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Directions:

  1. Preheat oven to 250 degrees and coat large jelly roll pan with cooking spray.
  2. Mix together the sugar, corn syrup, butter, and molasses in a sauce pan and bring it to a boil. Cook this for 5 minutes, only stirring one time. Then, remove mixture from the heat and stir in the vanilla, baking soda and salt.
  3. Next, place popcorn in large bowl and pour the sugar mixture over it while stirring. Spread the popcorn mixture into the prepared pan and bake at 250 degrees for 1 hour. Stir every 15 minutes.
  4. Then, remove the popcorn from oven and stir to break up any clumps. Cool for 15 minutes and serve.

This recipe is great for getting you through finals week because you can store it in a container for up to seven days.  Your sweet tooth and your beach bod will both be satisfied with this healthy snack. Let CL know how your delicious caramel popcorn turned out!

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

 

5 Ways with Asparagus

Image courtesy of (James Barker)/ freedigitalphotos.net

Image courtesy of (James Barker)/
freedigitalphotos.net

Eating your greens is one of the best things you can do for your body and mind. By greens I’m talking about veggies.  Lucky for us, there’s one specific green that comes into season in April and May. Not only is it at its best then, but also it’s the cheapest. This yummy vegetable is asparagus; each spear is just four calories and contains 10 percent of your daily vitamin K. It’s loaded with nutrients, such as fiber, folate, vitamins A, C and E, and antioxidants. Since asparagus is a good source of folate, like other leafy greens, it works with vitamin B12 to help prevent cognitive decline. Although as college students we may not think of cognitive impairment as an issue now, it will be imperative when we get older and the habits we choose now will follow us into adulthood. With these five ways to cook asparagus, you can get healthy now, and make it last.

 

1) Grilled Asparagus

No prep. Just 4 minutes of your time, and you’ve got a tasty grilled veggie .

 

Ingredients:

  • 1 pound fresh asparagus
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

 

Directions:

1)    Coat asparagus with oil.

2)    Grill about 3 minutes.

3)    Season and serve.

 

2) Roasted Asparagus

This is a great option because it’s ready in 25 minutes. Pair it with a lean protein source like chicken, and you’ve got one healthy meal! Choose from plenty of ways to enjoy chicken in 5 Ways with Chicken

 

Image courtesy of istockphotos.com

Image courtesy of istockphotos.com

Ingredients:

  • 1 pound asparagus
  • 1 ½ tablespoons olive oil
  • ½ tablespoon kosher salt (or ¼ teaspoon regular table salt)

 

Directions:

  1. Preheat oven to 425°F.
  2. Cut off the woody bottom part of the asparagus spears and discard.
  3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears.
  4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  5. Sprinkle with salt.
  6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
  7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
  8. They should be tender when pierced with the tip of the knife.
  9. The tips of the spears will get very brown but watch them to prevent burning.

 

3) Baked Asparagus

This baked side dish is easy to make and it’s a great asset to any healthy dish.

 

Image courtesy of istockphotos.com

Image courtesy of istockphotos.com

                                              

 

Ingredients:

  • 1 pound asparagus
  • olive oil
  • 1 tablespoon toasted sesame seeds
  • salt and pepper
  • 1 lemon

Directions:

1)    Break off ends of asparagus stalks.

2)    Put in baking pan or dish.

3)    Drizzle olive oil over asparagus.

4)    Add salt and pepper to taste.

5)    Spritz it with fresh lemon juice.

6)    Finally, sprinkle sesame seeds on top of asparagus.

7)    Bake at 375 degrees for about 12 minutes depending on thickness of stalk, or until fork tender.

8)    Serve with lemon wedges.

 

4)    Roasted Asparagus with Feta

Take your roasted asparagus up a notch and pair it with the strong and savory taste of feta cheese for an awesome Greek dish.

Image courtesy of istockphoto.com

Image courtesy of istockphoto.com

 

Ingredients:

  • 1 ¾-2 pounds fresh crisp asparagus
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon lemon, zest of
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • kosher salt (to taste)
  • fresh ground black pepper (to taste)
  • 1-2 tablespoon chopped fresh Italian parsley
  • 3-4 ounces crumbled feta cheese
  • 1 lemon (juice of, no seeds)

 

Directions:

  1. Preheat oven to 400°F.
  2. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  3. Bend asparagus gently until it breaks at a natural point and discard ends.
  4. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  5. Season asparagus with salt and pepper.
  6. Sprinkle asparagus with crumbed feta cheese.
  7. Roast at 400°F for 12 minutes or until cooked to your liking.
  8. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  9. Serve hot.

 

5)    Spring Asparagus Salad

Since spring is the season for asparagus, why not celebrate its arrival with a simple yet flavorful salad?

 

Ingredients:

  • 1 tablespoon rice vinegar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
  • 1 tablespoon sesame seeds

 

Directions:

1)    Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.

2)    Bring a pot of lightly salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.

3)    Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

 

 

 

What’s great about cooking veggies is you can be creative and modify the recipes to your taste buds.  Don’t like sesame seeds on your baked asparagus? Sprinkle them with a different type of seed or just leave them plain. You can even switch up your vegetable. Spinach is a superfood full of vitamins and minerals. Learn more about it in Health Benefits of Spinach  and learn how to cook all your veggies together in Grilled Vegetables 101. The nutrients in these veggies can turn you from an ordinary college student to a classy co-ed and at CL, we love our classy co-eds!

Image courtesy of istockphotos.com

Image courtesy of istockphotos.com

 

Intern Kitchen: Apple Pie

pie_top

Photo credit: Leanne Gallaway

Apple pie’s always good and comforting, but homemade apple pie is even better. Even though it sounds fruity, this delicious dessert is usually loaded with calories. This American classic can be easily transformed into a healthy after-dinner treat with a few savvy changes. All you have to do is use whole-wheat flour and canola oil for the crust rather than plain white crust and shortening. This adds fiber and reduces saturated fat in each yummy slice!

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

Ingredients

CRUST

  • 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons canola oil
  • 4 tablespoons ice water

FILLING

  • 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 large egg white, lightly beaten, for brushing
Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

 

Directions:

1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. 

2. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. 

3.Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times, the mixture will still be a little crumbly. Place onto a clean surface and knead a few more times, until the dough holds together. 

4. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.

5. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. 

6. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. 

7. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.

8.. Position a rack in lower third of oven; preheat to 425°F.

9. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. 

10. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. 

11. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and plumping the edge. Flute the edge with your fingers. 

12. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

13. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

You won’t have to be afraid to indulge in dessert with this healthy alternative recipe! Each slice has about 340 calories and 10 g of fat if you cut the pie in 10 servings. 

Photo credit: Leanne Gallaway

Photo credit: Leanne Gallaway

For more CL dessert recipes, check out the following articles:

Intern Kitchen: Chocolate Chip Cookies Brittle

Intern Kitchen: Key Lime Pie

 CL photo 3 (thumbnail)Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.

Intern Kitchen: Key Lime Pie

pie1

Courtesy of Free Digital Photos/ freedigitalphotos.net

With the cool breeze quickly turning into hot summer air, you can tell summer is right around the corner. You put away your winter coats and scarves and broke out those sunglasses and tank tops. The countdown to your tropical vacations with your college roommates has officially begun. With all the external signs that summer is underway, your tummy has also been craving the flavors the season brings. Fruity frozen drinks, fresh fruits and frozen yogurt are all things you’ve been craving since the cold weather started to drift away. To satisfy your tangy summer cravings, CL brings you a delicious recipe for Key Lime Pie that is not only delicious, but will help you avoid the freshman 15 and promote that healthy dorm eating you’ve been trying to accomplish.

Courtesy of Free Digital Photos/ freedigitalphotos.net

Courtesy of Free Digital Photos/ freedigitalphotos.net

 

Key Lime Pie by CookingLight

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons butter, melted
  • 4 large egg whites, divided
  • 1 tablespoon water
  • Cooking spray
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup fresh Key lime juice or fresh lime juice
  • 1 can fat-free sweetened condensed milk
  • 1 teaspoon grated Key lime or lime rind
  • 1/2 cup sugar
  • 2 1/2 tablespoons water

 

Directions:

  1. Preheat your oven to 350 degrees. Mix crumbs and melted butter in a bowl. Next, whisk 1 egg white. Add 2 tablespoons of egg whites into the graham cracker mixture. Then, add 1 tablespoon of water to the graham cracker combination. Press this into bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes and then let it cool.
  2. Next, beat 2 eggs and 2 yolks in a bowl and beat with a mixer on medium speed until fully combined. Then, add the condensed milk and juice and add in the lime rind. Scoop the mixture into the crust. Bake at 350 for 20 minutes. Cool completely and then cover loosely while chilling it for 2 hours.
  3. Place 3 egg whites and beat with a mixer until foamy.
  4. Combine sugar and 2 ½ tablespoons of water in a saucepan and bring it to a boil. Cook without stirring. Do this until a candy thermometer reads 250 degrees. Pour the hot sugar syrup over the egg whites for 2 minutes, or until a peak forms. Then, spread the meringue over the pie.
  5. Preheat the broiler and broil the pie for 1 minute, or until slightly browned.
Courtesy of Free Digital Photos/ freedigitalphotos.net

Courtesy of Free Digital Photos/ freedigitalphotos.net

This recipe will bring you to a trip through the islands with just one tangy mouthful. Let CL know how your Key Lime creation came out!

Courtesy of Free Digital Photos/ freedigitalphotos.net

Courtesy of Free Digital Photos/ freedigitalphotos.net

Purchasing a Pedometer

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

After a long run around your campus with your college roommates, you’re wishing you knew the statistics of your fabulous run. Your goal is to avoid the freshman 15, but you want to see your goals first hand. One of your savvy co-eds mentioned a pedometer. And now you’re in the hunt for the one that will make you get the most out of your workouts. CL’s done some research and here’s what we’ve come up with.

A pedometer is not only a device to count your calories and steps taken throughout the day, but it is also used as a motivational device to help you see how close you are to reaching and surpassing your fitness goals.

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Nike Fuelband: This pedometer called the Nike Fuelband has become popular very recently. The band can be worn around your wrist and comes in many different styles.

Users set the number of Fuel points they wish to accomplish by the end of the day. You can set it from 2,000 to 10,000 and you can also achieve these by moving faster than walking. This interactive device is designed to motivate its users to go for an afternoon jog or go shoots some hoops with your friends in order to reach the goal.

The Nike Fuelband begins counting steps for each day at midnight. By a simple press of a button you can see your progress throughout the day. The amount of calories burned, steps taken and your NikeFuel point total for the day.

You can also sync with the Nike+ Fuelband app to see your workout history and help you continue to get motivated.

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway

Sportline 310 Qlip Any-Wear Pedometer: Much like any other pedometer, this one measures steps, calories burned and the distance you’ve traveled. This device is small in size so it’ll fit anywhere that’s comfortable while you workout.

Unlike most pedometers that have to be worn in a certain fashion in order to be accurate, the Sportline 310 can be placed in any way and still accurately show your workout results.

Sportline 308 Snapshot Pedometer: This device is great for seeing the entirety of your workout on more than just a little screen. It’s equipped with an advanced digital motion sensor in order to ensure an accurate reading of your workout. On its large screen, you can read your distance traveled, calories burned, average pace, and your time. This pedometer is also user friendly because it only uses one button, so you can easily get to tracking your workouts right away.

Make a pedometer apart of your fabulous college style to help you keep your beach bod in its upmost shape for summer. Which pedometer will you be sporting?

Photo Credit: Leanne Gallaway

Photo Credit: Leanne Gallaway