As young college students, cooking may not be our specialty. And always relying on the dining plan – or Uber Eats – may not be the healthiest option. Here are my favorite and easy recipes that I rely on to stay healthy during the week! Bonus: they’re also dorm or communal kitchen friendly!
Chia Seed Pudding
Image Courtesy of A Simplified Life
This chia seed pudding is low in sugar, loaded with fiber, protein, and healthy fats. It’s a great meal-prep option! Make a batch on Sunday and keep in the fridge and grab for a quick and healthy breakfast, snack or dessert! It’s also vegan, gluten-free, and paleo-friendly!
Ingredients:
- ¼ cup chia seeds
- 1 cup milk of your choice (unsweetened vanilla almond milk is my fave!)
- 1 Tablespoon (or to taste) sweetener of your choice (my go-to is honey)
- Fruit of your choice for topping (berries and bananas pair great!)
Combine and mix all ingredients in a bowl or container. Let pudding set for about 3 minutes, and stir well.
Put it in the fridge, it’s best to let it sit overnight! Chia seeds absorb liquid and will transform into a thick, pudding consistency!
Serve with berries, bananas, or desired toppings! (coconut flakes are a great option!)
Chicken Wrap
Image Courtesy of The Recipe Critic
Super easy to make, customizable, and super delicious! Wraps make a perfect, filling lunch! Again, you can throw in your favorite ingredients, but this recipe for Strawberry Balsamic Chicken Salad Wrap is one of my favorites:
Ingredients:
- 1 tortilla
- ½ chicken breast, sliced (Pro-tip: Trader Joe’s sells pre-cooked chicken breast in the refrigerated section!)
- Handful of Spring Mix salad
- ¼ cup Strawberries, sliced
- 1 Tablespoon crumbled goat or feta cheese
- Drizzle of Balsamic vinaigrette, add more to taste
Combine and toss together the spring mix, chicken, strawberries, cheese, and vinaigrette. (You can always add ingredients to your liking!) Fill tortilla with a generous amount of salad mixture and roll up the wrap as tightly as you can!
Zucchini Noodles with Marinara Sauce
Image Courtesy of Gimme Some Oven
Zucchini Noodles (or zoodles, as I like to call them), are a great pasta alternative! They’re also low carb and gluten-free! Plus, you’re getting in those veggies! This is another easy and customizable recipe! You can substitute marinara with pesto or alfredo sauce, or simply toss with garlic and olive oil! Options are endless with this healthy alternative!
Ingredients:
- 1 ½ cups zucchini noodle spirals (Trader Joe’s sells them in the frozen section)
- 1 Tablespoon olive oil
- 1 cup marinara sauce
- 1 Tablespoon pesto sauce (adds great flavor!)
- Salt and Pepper, to taste
- Crushed red pepper flakes, to taste, if you want to add that kick
- Parmesan cheese, for topping
- I also love adding some diced onion and garlic for added flavor!
In a saucepan, heat olive oil over medium heat. Add optional onions and garlic, saute until onions become soft and translucent; about 5 minutes. Add zucchini noodles and cook until tender; about 5 minutes. If cooking from frozen, cook 7 to 9 minutes. Noodles should be tender and al dente. Do not let them cook for too long or else they will become too mushy. The tip is to constant toss the noodles! Add sauce and seasonings to taste, toss to combine. You can also add in grilled chicken or shrimp! Serve immediately and top with parmesan cheese.
There you have it! Easy and healthy college-friendly recipes, we don’t need to be skilled in the kitchen to eat delicious and healthy food!
Happy cooking!