Happy Friday, collegiettes! If your schedule has been anything like ours lately, you deserve a pat on the back for making it through another hectic week. Between studying for midterms, applying for internships, and attempting to retain some shred of a social life, there doesn’t seem to be enough time in the day.
That being said, I’m sure you’ve gotten to know us well enough by now to know there is always time to treat yourself to a delicious meal— a girl has got to eat, right? This week, we are bringing you a recipe that is both easy to make and nutritious. With the influx of students in the Dana Center and the unusually long lines at the salad bar, it’s safe to say pre-spring break panic has struck Bentley. At least we can take comfort in the fact that we aren’t the only ones who want to shape up before bearing our bathing suit bods; strength in numbers ladies!
For us, eating healthy doesn’t mean dull salads and uninspiring chicken. Foodie Rule #1: Never sacrifice taste. On the menu this week, we have Cinnamon Sweet Potatoes, Vegetable Fried Rice, & Asparagus. This hearty dish of sweet potatoes, rice, and veggies is low in calories and high in flavor. Not to mention, the combination of complex carbs and fiber won’t leave you hungry an hour later!
Since it’s vegetarian-friendly, this meal is also perfect for fellow Catholics looking for tasty meat-free options during Lent. Let’s be honest, a girl can only eat cheese pizza for so many Friday nights in a row –no matter how delicious it is.
Whether you’re a vegetarian or someone in the midst of pre-spring break boot camp, our Cinnamon Sweet Potatoes, Vegetable Fried Rice, & Asparagus are sure to please!
Bon Appetite!
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Cinnamon Sweet Potatoes
Ingredients:
1 ½ large Sweet Potatoes
2 tbsp. Cinnamon
½ tbsp. Extra Virgin Olive Oil
1.) Wash sweet potatoes and chop into cubes.
2.) Heat pan, add EVOO and sweet potatoes
3.) Stir and add cinnamon gradually.
4.) Place pan cover over potatoes on heat high
5.) Mix every few minutes to keep from burning
6.) Once they have turned from pink to a brighter orange color with brown edges, remove from heat and place in serving bowl.
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Vegetable Fried Rice
Ingredients:
1 cup Brown Rice
2 stalks Celery
2 cups Asparagus
1 tbsp. Extra Virgin Olive Oil
1 Large Red Bell Pepper (or whatever color is your favorite)
1.) Follow directions for cooking rice
2.) Chop vegetables to similar sized cubes
3.) Add EVOO with onions, peppers, and celery to pan
4.) Stir vegetables to keep from burning or overcooking
5.) When translucent, set aside to cool
6.) When rice is fully cooked, place vegetables and rice into a large bowl and mix
7.) Serve hot with a side of plainly-steamed asparagus
Helpful Hints:
– We love the combination of walnuts with sweet potatoes; feel free to chop them up and add those in to your final dish!
– Make sure to follow the directions for cooking rice listed on the bag or box, as they vary depending on what kind you buy!
– Vegetables can be substituted depending on personal preferences. Get creative, collegiettes!