Are you ever tired of cafeteria food? Ever plan a day outing and wish you had brought a convenient picnic? Are you ever at home and too lazy to go out to eat? Here are some easy and healthy recipes for students that you should have at your fingertips so that you can expand your eating options.
Smoothies are extremely convenient and easy to bring along in the car or to class. They make a good breakfast, or snack anytime of day. Instead of dropping by Blenders, you can whip something up yourself.
How to Make a Smoothie/Milkshake:
To make a smoothie, you will need a couple main ingredients:
- frozen fruit (frozen strawberries, mangos, berries, pineapple… whatever you like!)
- ice cream (or yoghurt)
- milk (for milkshake.. Tip: try it sometime with almond milk) or juice (for smoothie)
Those are the main ingredients. This makes for a really easy and healthy recipe for students. Once you start making smoothies regularly, you can modify the recipe and just blend together whatever you please! It is so simple and easy.
I have a video tutorial where I show you all how easy this is to make!
Muffins make for another great food. They aren’t just a dessert, although they make a nice little sweet treat. Breakfast muffins are good if your on the go and they are easy to bring or pack.
Make a large batch of these muffins and have a healthy to-go breakfast at any time!
Author: Six Sisters’ Stuff
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 12
1⁄2 teaspoon seasoned salt
2-3 tablespoons onion, diced
1 cup cooked ham, diced (could also use cooked bacon or cooked sausage) pepper to taste
1⁄4 teaspoon garlic powder
1⁄4 cup red bell pepper, diced
1⁄4 cup fresh mushrooms, diced (I sauteed mine first)
1 cup shredded cheddar cheese (I use sharp)
1⁄2 cup baby spinach, finely shredded
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners (such as these silicone liners).
- In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
- Scoop 1⁄3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Below are a few ideas for muffins that can be used for anytime of the day!
Lastly, salads are an amazing way to go. And I’m not just talking about some good old lettuce. Potato salads are easily thrown together and last a long time. The perfect on-the-go lunch for any day!
Author: Minnie K
- 14 ounces uncooked rotini pasta
- 2 cucumbers, chopped
- 1/2 onion, finely chopped
- 10 cherry tomatoes, quartered
- 3/4 cup pitted black olives, sliced
- 1 cup Italian-style salad dressing
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
- Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.
Of course, I recommend the traditional salads as well; here are a few great recipes:
Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.
Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots; set aside 5 minutes. Top with fresh mint; drizzle with olive oil and white wine vinegar.
Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper; top with manchego.
Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic; season with salt and pepper.
Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil; toss with shredded grilled chicken, mesclun greens and diced mango.
Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil; season with salt and pepper.
Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.
Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice; top with pepper and ricotta.
These recipes are from the food network. Check out the full list of 50!
I hope you enjoyed these ideas for Easy and Healthy Recipes for Students! Life is busy and you are constantly on the go, but that doesn’t mean you shouldn’t eat well. These recipes and ideas will help you create wonderful meals and will give you something yummy to look forward to everyday.
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