For all those students who live off campus and have a kitchen that is probably dusty because the stove hasn't been touched yet, I have healthy recipes for you! Time to wipe off that dust, clean up the piled dishes and empty out the left over beer cans from last weekends day drink! Let's get cookin'.
First, I present to you this lovely salad. Add in some fresh turkey, tomatoes, peppers, and whatever else you choose to make it tasty. Make sure to have some veggies on the side to get in your daily dose and (not pictured) some carbs in there too. My advice would be quinoa or cous cous!
When I am not feeling a salad for dinner, which is most of the nights because it is so light, I usually go for my version of Zucchini Linguine. I spoke about this in a previous article and I'm here now to tell you how to make it!
Serves 2 people:
4 Zucchini
1/2 bottle of Red Sauce/Tomato Sauce
4 Turkey Meatballs/Chicken/Protein of your choose
First, bring the tomato sauce to a boil and then add your protein on a low simmer for however long it says to cook. The turkey meatballs are frozen and take twenty minutes to be ready.
Then, you have to shred the zucchini into spaghetti. I use the Vagetti. It is so easy and honestly, if you're in a good mood, fun.
Next, boil some water and throw that zucchini linguine into the hot water so it softens up! Once you have reached the consistency of your liking, drain it and you're done!! The zucchini is so filling because it is water based and the meatballs give you protein!
Another favorite of mine is my salmon dish. I learned how to make this in a cooking class I took with my mom at Sur La Table. If you have the opportunity, TAKE A CLASS THERE. It's amazing. The food is unreal, the classes are super cool (OK I'm a nerd and I like to cook), and you get to eat what you make! If that doesn't entice you, I'm not sure what will.
This salmon is super easy to make as well, and it has a really sweet glaze to it!
All you need is:
Kosher salt
Pepper
6 oz Salmon fillet
For the glaze:
1/4 cup honey
2 tbsp OJ
1/2 tbsp cider vinegar
1 tsp honey mustard
I'm not kidding, all you do is mix the glaze together and set it aside. Then, season the salmon and cook it in a pan. It takes a total of five minutes on each side depending on the size of the piece. Lastly, you plate your fish, and pour the glaze in after you take the fish out. Let it sit for two minutes and then glaze away!
