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Nutrition Counseling

Nutrition Counseling

Marissa Rudley, MS, RD, LD
Campus Dietitian
Student Health Clinic
831 Ash Street
Office 101
University of Idaho
Moscow, ID 83843
Phone: (208) 885-6717



Vandalize the Kitchen Recipes

Want to re-create a favorite Vandalizing the Kitchen recipe? Look for the recipes here. 

  • Applesauce

    Preserve the bounty of fall with this classic recipe for applesauce. Enjoy the sweet taste of apples all year long with this simple water bath canning method.

    Yield: 8 - 16 oz jars


    12 lbs apples, peeled, cored, quartered (36 medium apples)


    1.5 cups granulated sugar, optional

    4 Tbsp lemon juice

    8 (16 oz) pint jars, preserving lids and bands


    1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
    2. COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
    3. TRANSFER apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
    4. RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
    5. LADLE hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Source: Ball Canning 
    Per serving: 124 calories, 0 g fat, 4 g fiber, 27 g sugar, 33 g carbohydrates, 184 mg potassium, 23% vitamin C

  • Easy Salsa

    Full of flavor and vegetables, this salsa is easy to make at home in your blender, food processor, or even by hand! Enjoy with tortilla chips, on a quesadilla, or on a tortilla pizza.

    Yield: 12 servings


    1 can (28 oz) diced tomatoes with juice

    2 cans (10 oz) Rotel with Green Chilies

    ¼ cup chopped onion

    1 clove garlic, minced

    1 jalapeño, quartered and thinly sliced

    ¼ tsp salt

    ¼ tsp ground cumin

    ½ cup cilantro

    ½ whole lime juice


      1. If using a blender or food processor, combine canned tomatoes, Rotel, onion, jalapeño, garlic, salt, cumin, lime juice, and cilantro. Pulse until you reach the consistency you prefer—10-15 pulses.
      2.  If mixing by hand, salsa will be a chunkier consistency. Make sure to chop onion, garlic, and   jalapeños finely before adding to the tomatoes. Mix well to combine.
      3. Refrigerate in a sealed container for at least 1 hour for best flavor. Salsa will keep fresh for at least 4 days, refrigerated. To freeze, place in a jar and leave ½ inch headspace. Seal jar with a lid and band and place into freezer. Salsa should be frozen no longer than 2 months, to retain quality. 

    Modified from Pioneer Woman 

    Per serving: 15 calories, 3 g carbohydrates, 230 mg sodium, 14% vitamin C, 24% Iron

  • Naan Pesto Pizza

    This hearty pizza uses traditional Indian flatbread for a crust. Flavorful pesto is added as a sauce and topped with cheese and veggies for a simple, tasty meal.

    Yield: 1 large pizza serves 6

    1 large naan flatbread
    6 oz pesto
    2 cups mozzarella cheese
    1 cup assorted veggies, sliced


      1. Place naan on baking sheet. Using a spatula, spread pesto evenly onto the naan. Sprinkle cheese on top. Add assorted veggies, as desired.

      2. Bake at 350⁰ F 15 minutes, or until cheese is melted and veggies are tender. Enjoy! 

    Source: Vandalizing the Kitchen 

    Nutrition Facts per serving: 422 calories, 22 g fat, 36 g carbohydrates, 1.5 g fiber, 20 g protein, 18% vitamin A, 40% calcium, 21% iron
  • Polenta Pizza

    Gluten-free mini pizzas that pack whole-grains, dairy, and vegetables for a satisfying snack or meal. These can be heated in the microwave, toaster oven, or oven—your choice!

    Yield: 12 mini pizzas


    1 tube cooked polenta (1 lb)
    2 tablespoons fine ground cornmeal
    ½ cup mozzarella cheese
    2 large tomatoes, sliced into 12 pieces

    - 2-3 Tablespoons pizza seasoning—dried garlic, chili flakes, basil, fennel, thyme
    -Pepperoni slices

    1. Remove polenta tube from wrapper and slice into 12 circles. Dip the bottom of each circle into the ground cornmeal.
    2. Assemble polenta pizzas starting with cheese, tomato slice, seasoning mix, and pepperoni.
    3. If using the microwave, heat place 6 assembled pizzas on a plate and heat on high for 30-60 seconds, or until fully heated.
    If using oven, bake pizzas on a baking sheet for 8 minutes at 375⁰F. Enjoy!

    Modified From
    Nutrition Facts per Mini Pizza: 174 calories, 1.2 g fat, 36 g carbohydrates, 1.5 g fiber, 5 g protein

  • Apple Cinnamon Breakfast Pizza

    Start your day with a complete breakfast, packed with protein, fiber, and fruity goodness. 

     Yield: 1 serving


    1 (8-inch) whole-wheat tortilla
    1 tbsp peanut butter
    1 small apple, thinly sliced
    1/4 tsp cinnamon
    Optional: 1 tbsp each raisins, shredded coconut, dark chocolate chips (to serve as toppings)

    1. Preheat broiler. Spread peanut butter evenly over tortilla. Top with sliced apples.
    2. Place under the broiler for about a minute or until apples soften just a bit and become slightly golden-brown.
    3. Top with cinnamon and any desired optional toppings. Enjoy!

    Modified from Sarah Jane, RD
    Nutrition Facts per serving: 300 calories, 9 g fat, 47g carbohydrates, 6 g fiber, 8 g protein, 19% vitamin C, 17% iron

  • Butternut and Apple Harvest Soup

    Taste all of the flavors of Autumn with this hearty, flavorful soup.

     Yield: 4 servings
    Prep Time: 30 minutes Cook Time: 35 Minutes

    2 tablespoons butter
    2 large leeks (white and pale green parts only), chopped
    1 large onion, chopped
    1 large potato, peeled and cubed
    2 cups cubed butternut squash
    1 cup diced carrots
    1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
    1 quart chicken stock
    1/2 cup light cream
    1/4 teaspoon ground nutmeg
    salt and pepper to taste

    1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
    2. Add potato, squash, carrots, apple, and chicken stock to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
    3. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot.
    4. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and enjoy!


    Nutrition Facts per serving: 350 calories, 11 g fat, 560 mg sodium, 562 mg potassium, 10 g fiber, 16 g sugar, 6 g protein, 193% vitamin A, 104% vitamin C, 20% calcium, 28% Iron
  • 5-Step Kale Salad

    Leafy green kale is the star of this fresh salad, bursting with flavor. The light and flavorful dressing bring out the bright flavors of this salad. Add beans or chicken for a protein-packed meal.

    Yield: 3 cups


    2 cups chopped raw kale (1/4 small bunch)
    ½ cup shredded carrots
    ½ small avocado, diced
    ¼ cup sweet onion, diced
    1 Tablespoon sunflower seeds

    Sweet Tahini Dressing:
    1 Tablespoon Tahini
    1 Tablespoon maple syrup
    1.5 Tablespoon fresh lemon juice
    ½ Tablespoon olive oil
    Salt and pepper to taste


    1. Wash kale thoroughly under running water to remove any grit.
    2. Prep your ingredients. Remove the thick vein from your kale leaves and discard. Chop the kale leaves into ½ inch thick ribbons. In a medium bowl, add the carrots, avocado, onion, and seeds to the kale leaves.
    3. Make your dressing. In a small bowl, whisk your dressing ingredients together until combined.
    4. Toss! Add the dressing to your bowl of veggies and kale and start tossing! Gently massage the dressing into the veggies until well absorbed.
    5. Chill it! Allow at least an hour for the dressing to really sink into the ingredients. Plus chilling everything makes it refreshing and tasty as a cold salad side. Enjoy with 48 hours of making!

    Nutrition Facts per serving: 175 calories, 12 g fat,42 mg sodium, 504 mg potassium, 16 g carbohydrates, 4g fiber, 6g sugar, 3 g protein, 200% vitamin A, 105% vitamin C, 10% calcium, 9% Iron

  • Easy Whole Wheat Biscuits

    These whole-wheat, fluffy, and flaky biscuits pair perfectly with soup. Make a double batch and freeze in a gallon Ziploc bag for a quick whole-grain side.
    Yield: 4-5 biscuits


    1 cup whole wheat flour
    2 teaspoons baking powder
    ¼ teaspoon salt
    2 tablespoons cold unsalted butter
    ½ cup milk


      1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
      2. Cut the butter into little pea sized pieces and then mix the pieces into the flour mixture.
      3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs.
      4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
      5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
      6. Turn a drinking glass upside down and cut out biscuit rounds.
      7. Place on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.


    Nutrition Facts per biscuit: 180 calories, 7 g fat, 200 mg sodium, 272 mg potassium, 26.5 g carbohydrate, 4 g fiber, 5 g protein, 15% calcium, 7% iron
  • Vegetarian Tortilla Pizza

    This “pizza” is actually a tortilla topped with refried beans and taco sauce, for a flavorful, protein packed protein option. Top it with your choice of cheese and veggies for a satisfying and filling meal


    6 – 8-inch whole wheat tortillas
    (or 10 6-inch corn tortillas)
    1 16-ounce can refried beans
    6 Tbsp red taco sauce
    ½ cup chopped onion
    2 oz fresh or canned green chili peppers, diced
    3 cups chopped vegetables
    ½ cup shredded part-skim cheese


      1. Place tortillas on a baking sheet. Spread each tortilla with 1/3 cup refried beans within ½ inch of the edges. Spread 1 Tbsp taco sauce on top.
      2. Top with onion, canned green chilies, and 1/2 cup chopped vegetables, and 2 Tablespoons cheese
      Bake at 400° for 10-15 minutes or until edges are crispy.

    Source: Vandalizing the Kitchen
    Nutrition Facts per pizza: 289 calories, 42 g carbohydrates,11 g fiber, 12 g protein, 8 g fat, 2 g saturated fat, 590 mg sodium, 82% vitamin A, 14% iron, 12% calcium

  • Easy Turkey Skillet Dinner

    Serve this hearty meal on top of a tortilla, a bowl of rice, or even with whole-wheat bread. Add a green salad for a complete meal!
    Yield: 4 – 1 cup servings


    Nonstick cooking spray
    1 lb lean ground turkey
    1 medium onion, peeled and chopped
    3 tomatoes, chopped
    3 Tbps tomato paste
    1 teaspoon garlic powder
    1 tsp Italian seasoning
    ½ tsp salt and pepper
    2 medium zucchini, sliced


      1. Spray non-stick cooking spray in a large skillet.
      2. Brown turkey and onion over medium heat, until turkey is cooked through and onion is soft, about 10 minutes.
      3. Add tomatoes, tomato paste, and seasonings. Simmer on medium heat for 10 minutes.
      4. Add zucchini and cook for 5 minutes more, serve while hot.

    Source: Champions for Change

    Nutrition Facts per Serving: 220 calories, 9 g fat, 107 mg sodium, 1000 mg potassium, 12 g carbohydrates, 3.5 g fiber, 25 g protein, 21% vitamin A, 57% vitamin C, 23% iron
  • Overnight Oats

    The best part of this satisfying breakfast is the minimal prep on a busy morning! Just assemble these oats the night before for a grab-and-go breakfast. The mixture can be stored in any container and topped with anything that inspires you! Yield: 4-5 biscuits


    ⅓ cup rolled oats
    ⅓ cup milk
    ⅓ cup plain Greek yogurt
    ½ banana
    ½ tbsp chia or flax seeds
    Pinch salt
    Splash vanilla extract
    Pinch cinnamon


      1. Stir everything together in a bowl. Place in fridge overnight.
      2. In the morning top with something crunchy and something with healthy fats – like nut butter or nuts.

    Source: Kath Eat Real Food

    Nutrition Facts per recipe: 215 calories, 5 g fat, 385 mg potassium, 37 g carbohydrates, 5 g fiber, 11 g sugar, 7.5 g protein, 12% calcium, 13% iron
  • No Bake Nutty Granola Bars

    This no-bake granola bar is the perfect addition to your snacking routine. Honey or brown rice syrup adds a touch of natural sweetness, while the nuts, seeds, and cereal, and oats add a chewy crunch. Experiment with different nuts, seeds, and dried fruit for a customized granola bar.
    Yield: 12 granola bars


    1 & 3/4 C rolled oats
    1 C crisp puffed brown rice cereal
    1/4 C pumpkin seeds
    1/4 C sunflower seeds
    1/8 C finely ground flaxseed
    1/4 C unsweetened coconut

    1/2 C brown rice syrup or honey
    1/3 C creamy peanut butter
    1 tsp. vanilla extract (optional)


      1). Mix all dry ingredients in a large bowl.
      2). In a separate (microwave safe) bowl, mix together the wet ingredients, and then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it’s really sticky!
      3). Pour wet ingredients into dry and mix. Keep mixing until the wet binding ingredients are as well distributed as possible. This may take several minutes to combine.
      4). Put the mixture into a shallow pan and flatten it down. Place pan in fridge to let the bars chill/set.
      5). After about 30 minutes in the fridge (or you can wait until the next day – whatever works), cut them into bars, then wrap them up in foil and store back in the fridge.


    Nutrition Facts (Serving size: 1 bar): 162 calories, 7 g fat, 44 mg sodium, 96 mg potassium, 2 g fiber, 10 g sugar, 5 g protein, 12% iron
  • No Boil Macaroni and Cheese

    A classic comfort food dish gets a healthy makeover with reduced amounts of butter and cheese. This is an easy to make dish for any occasion!
    Yield: 6 servings


    4 tablespoons unsalted butter, divided
    2 tablespoons all-purpose flour
    1 3/4 cups fat-free milk
    1 1/2 cups water
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper,
    1/2 lb dry whole wheat elbow macaroni (2 cups)
    1 1/4 cups shredded cheddar cheese, divided
    1/2 cup panko breadcrumbs
    Optional Add-Ins: Garlic powder, onion powder, frozen peas, frozen broccoli, shredded chicken


      1. Preheat oven to 400 degrees F. Spray 8x8x2 baking dish with cooking spray.
      2. Melt 2 Tbsp. of butter in a medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and water, and bring to a boil. Reduce heat slightly, and simmer, whisking often, about 10 minutes. The sauce will be thin. Remove from heat. Add 1 teaspoon of salt and 1/4 teaspoon black pepper and whisk. Set aside.
      2. Combine dried pasta with 1 cup of the grated cheese and pour into the prepared baking dish. Pour the sauce evenly over the macaroni and cheese. Do not stir. Cover with foil and bake in the oven for 20 minutes.
      3. Make a topping by melting the remaining 2 Tbsp. butter in a microwave-safe bowl. Add panko and stir to combine.
      4. After 20 minutes, remove the macaroni and cheese from the oven and remove the foil. Sprinkle the remaining 1/4 cup cheese over the top, followed by the breadcrumbs. Place in the oven uncovered for 10 more minutes, until golden and bubbly. Remove from the oven and let stand for 10 minutes before serving.


    Per serving: 360 calories, 16 g fat, 47 mg cholesterol, 676 mg sodium, 40 g carbohydrates, 2 g fiber, 14 g protein, 27% calcium, 10% iron, 12% vitamin A
  • Baked Oatmeal Cupcakes

    These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

    Yield: 24 cupcakes


    5 cups rolled oats

    2 1/2 cups ripe mashed bananas

    1 tsp salt

    5 tbsp honey

    2 1/3 cups water

    1/4 cup plus 1 tbsp oil

    2 1/2 tsp pure vanilla extract

    2/3 cup mini chocolate chips (optional)
    Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.


    1. Preheat oven to 380° F, and line 24 muffin tins.
    2. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana).
    3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.


    Per serving: 88 calories, 3 g fat, 95 mg sodium, 2 g fiber, 14 g carbohydrates, 2 g protein
  • Whole Wheat Pizza Crust

    Light, fluffy and chewy pizza crust made from 100% whole wheat flour is the perfect start to an easy pizza dinner. Enjoy with any type of sauce, cheese and toppings for an affordable pizza dinner at home.

    Yield: 1 small pizza, 4 servings
    Prep Time: 25 minutes+ rising time


    1 package (0.25 ounce) quick rice yeast
    2/3 tablespoon sugar
    1/2 teaspoon salt
    3/4 cup whole-wheat flour
    3/4 cup water 
    1 tablespoon olive oil
    1 cup white whole-wheat flour 

    1. In a large bowl, combine yeast, sugar, salt, and whole wheat flour, set aside. Do not add the white whole wheat flour yet.
    2. In a small saucepan, heat water and oil to 120-130 ⁰F. Stir into dry ingredients.
    3. Stir in enough whole wheat flour to form a soft, sticky dough.
    4. Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes.
    5. Punch down dough and shape into a 13-inch circle with a rolling pin or hands. Transfer to a greased baking sheet and top as desired. Bake at 425⁰F for 11-13 minutes, or until lightly browned.


    Nutrition Facts per serving (dough only): 223 calories, 4 g fat, 300 mg sodium, 41 g carbohydrates, 4 g fiber, 3 g sugar, 6 g protein, 10% iron

  • Chocolate Chip Avocado Brownies

    These flourless brownies deliver fudgy, chocolaty flavor while including fiber and healthy plant-based fat. Enjoy with a tall glass of milk or a scoop of ice-cream.

    Yield: 8x8 pan brownies – 9 servings


    3/4 cup avocado (very ripe)
    1/2 cup granulated sugar
    1/2 cup unsweetened cocoa powder
    1 egg
    1/2 teaspoon baking soda
    1/2 teaspoon vanilla
    pinch of salt
    1/2 cup dark chocolate chips 


    1. Preheat oven to 325°F. Using a hand mixer or food processor, whip the avocado with the granulated sugar until creamy.
    2. Add in the egg and vanilla and mix until it is well incorporated.
    3. Add in cocoa powder, baking soda and salt and whip until all ingredients are smooth. Stir in the chocolate chips by hand.
    4. In a greased baking dish, pour batter and smooth.
    5. Bake for 11-13 minutes. Allow to cool completely before serving.

    Modified from the:  Moscow Food Co-op

    Nutrition Facts per serving: 116 calories, 5 g fat, 2.2 g saturated fat, 95 mg sodium, 19 g carbohydrates, 15 g sugar, 2 g fiber, 2  g protein

  • Simple Cornbread

    This simple corn bread recipe uses creamed corn for added sweetness and flavor. Add shredded cheese, jalapeño peppers, or any other mix-ins to this gluten-free side dish.

    Yield: 10 servings


    2 cups yellow whole-grain cornmeal 
    3/4 teaspoon kosher salt 
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 tablespoon honey
    1 cup buttermilk
    2 eggs 
    3/4 can creamed corn
    1 tablespoon canola oil


    1. Preheat oven to 425 degrees F.
    2. In a small bowl, combine cornmeal, salt, baking powder, and baking soda. Stir with a whisk to combine.
    3. In a large bowl, combine the honey, buttermilk, eggs, creamed corn, and canola oil.
    4. Pour the dry ingredients into the wet ingredients and stir with a whisk just until combined. If batter is too thick to pour, add additional buttermilk
    5. Pour the batter into a greased 8x8 inch baking dish. Bake for 20-25 minutes, or until the cornbread is golden brown. 

    Source: Adapted from Alton Brown -

    Per serving: 156 calories, 3.5 g fat, 34 mg cholesterol, 388 mg sodium, 269 potassium, 29 g carbohydrates, 2 g fiber, 4 g sugar, 5 g protein

  • DIY Italian Dressing

    The red wine vinegar and dried spices adds big flavor to this simple salad dressing. Experiment with different types of oils, vinegars, and spices for a unique salad dressing. This inexpensive do-it-yourself dressing is gluten and dairy free.
    Yield: ½ cup dressing or 8 1 tablespoon servings


    1/4 cup olive oil
    1/4 cup red wine vinegar
    3/4 teaspoon garlic powder
    1/2 teaspoon onion powder
    3/4 teaspoon dried oregano
    3/4 teaspoon dried basil 
    1/2 teaspoon salt
    1/2 teaspoon dried mustard powder 


    In a jar, combine olive oil, vinegar, and dried spices. Seal with a lid and shake to emulsify the dressing. Store tightly covered at room temperature or in the refrigerator. Shake well before pouring.  Suggested Salad Options: Romaine, spinach, or other leafy greens with cucumbers, tomatoes, red onions, olives, parmesan or feta cheese.

    Source: Practical Paleo
    Nutrition Facts per 1 Tablespoon: 60 calories, 6 g fat, 148 mg sodium

  • Red Lentil Soup

    This comforting, flavorful soup is a nutrition powerhouse, providing high amounts of vitamin C, vitamin A, and fiber. This vegetarian soup is packed with nutritious ingredients to keep your immune system in top shape.

    Yield: 6 servings


    1 onion, chopped
    2 Tbsp. olive oil 
    2 celery stalks, chopped
    2 carrots, sliced
    2 garlic cloves, minced
    2 potatoes, peeled and diced
    1 cup dried red lentils, rinsed and drained
    2 bay leaves
    1 lemon
    1/2 tsp ground cumin
    salt and pepper, to taste 



    1. In a pot, heat olive oil and onion for 5 minutes over medium heat.
    2. Stir in the celery, carrots, potatoes, and half of the garlic.
    3. Add the red lentils, bay leaves, and stock to the pot and bring to a boil. Reduce the heat and cover and simmer for 20 minutes, or until the potatoes and lentils are soft.
    4. While waiting, cut the lemon in half. Add the lemon and other half of the garlic and simmer for 10 more minutes.
    5. Use tongs to squeeze the juice from the cooked lemon halves, and then remove. Squeeze the juice from the remaining fresh lemons and stir into the soup.
    6. Blend half of the soup until smooth. Stir in the cumin and salt and pepper to taste. Optional: Add 1 can of drained garbanzo beans for added texture and protein.

    Source: Modified from Penzey's Spices Recipes 
    Nutrition Information per serving: 230 calories, 5 g fat, 102 mg sodium, 720 mg potassium, 37 g carbohydrates, 14 g fiber, 5 g sugar, 11 g protein, 69% vitamin A, 40% vitamin C, 17% Iron

  • Overnight Oats

    The best part of this satisfying breakfast is the minimal prep on a busy morning! Just assemble these oats the night before for a grab-and-go breakfast. The mixture can be stored in any container and topped with anything that inspires you! Yield: 4-5 biscuits


    ⅓ cup rolled oats
    ⅓ cup milk
    ⅓ cup plain Greek yogurt
    ½ banana
    ½ tbsp chia or flax seeds
    Pinch salt
    Splash vanilla extract
    Pinch cinnamon


      1. Stir everything together in a bowl. Place in fridge overnight.
      2. In the morning top with something crunchy and something with healthy fats – like nut butter or nuts.

    Source: Kath Eat Real Food

    Nutrition Facts per recipe: 215 calories, 5 g fat, 385 mg potassium, 37 g carbohydrates, 5 g fiber, 11 g sugar, 7.5 g protein, 12% calcium, 13% iron
  • Healthy No Bake Cookie

    Decadent, chocolaty, and healthy? This cookie has all the flavor, with half the sugar of a traditional no-bake cookie. The addition of a ripe banana replaces extra sugar and fat. The best part? You can make these in the microwave!
    Yield: 30


    1 medium ripe banana, mashed well
    ½ cup natural creamy peanut butter
    ½ cup granulated sugar
    ¼ cup cocoa power
    ¼ cup almond milk (unsweetened vanilla)
    pinch of sea salt
    1 teaspoon pure vanilla extract
    3 cups instant oats (or regular rolled oats)


      1. 1. Place mashed banana and peanut butter in a microwave-safe bowl and microwave for 1 minute or until peanut butter and banana is combined.
      2. When the peanut butter is melted, add remaining ingredients and stir until everything is well combined.
      3. Optional: Place in the fridge for 10 minutes to let the batter setup to allow for easier handling.
      4. Using a tablespoon, scoop 30 cookies and place on a baking sheet lined parchment paper, using hands to work cookies into desired shape.
      5. Place baking sheet in fridge or freezer until cookies are set, then serve. Store any leftover cookies in the fridge or freezer for later.

    Modified From:

    Nutrition Information per cookie: 110 calories, 3 g fat, 10 mg sodium, 94 mg potassium, 16 g carbohydrate, 2 g fiber, 5 g sugar, 3.5 g protein, 8% Iron
  • Chocolate Chip Peanut Butter Bites

    All the decadence of chocolate and peanut butter with heart-healthy oats.

     Yield: 16 bite-size balls

    1/2 cup rolled oats
    1/2 cup peanut butter
    2 Tbsp. honey
    Scant 1/8 tsp salt
    2 Tbsp oat bran or nut flour
    1/4 cup chocolate chips


    1). Combine all ingredients in a small bowl and mix until well-incorporated. 
    2). Roll into balls. Stores well in the refrigerator up to 2 weeks. 


    Nutrition Facts Per Ball: 62 calories, 4 g fat, 0 g cholesterol, 34 mg sodium, 5 g carbohydrates, 2 g protein
  • Wheat Berry Salad

    A delicious way to eat whole-grains, vegetables, and fruit in one satisfying meal. Enjoy the nutty flavor and chewiness of wheat berries or substitute high-protein lentils.

     Yield: 6 servings

    1 cup wheat berries, uncooked
    2 carrots, shredded
    1 large apple, chopped
    1/2 cup red onion, chopped
    4 kale leaves, chopped
    1/2 cup walnuts, chopped
    1/2 cup dried cherries

    2 Tbsp oil
    1 Tbsp Apple Cider Vinegar
    1 Tbsp Lemon Juice
    1/2 tsp salt
    1 tsp pepper 


    1. Soak 1 cup wheat berries in water overnight, or 6 to 8 hours.
    2. Drain and add 4 cups fresh water.
    3. Bring to a boil, cover and simmer for 30 minutes, or until wheat berries are soft to bite.
    4. Drain and cool.
    5. Shred and chop fruits and vegetables.
    6. Mix all dressing ingredients separately.
    7. Combine wheat berries, fruits and vegetables, and dressing.
    Per serving: 300 calories, 12 g fat, 218 mg sodium, 290 mg potassium, 44 g carbohydrates, 8 g fiber, 9 g protein, 56% vitamin C, 51% vitamin A, 9% iron
  • BBQ Chicken Pita Pizza

    For an easy weeknight meal, try using a rotisserie chicken. Enjoy this pizza with any toppings or sauces for a simple and delicious complete meal.

    Yield: 4 servings 


    1 cup finely chopped cooked chicken

    1/2 cup barbecue sauce

    4 whole wheat pita breads (6 inches)

    1 small onion, halved and thinly sliced

    1 can (4 ounces) chopped  green chilies

    1 small green bell pepper, chopped

    1 cup shredded cheddar cheese


    1. In a small bowl, combine chicken and barbecue sauce; spoon over pitas. Top with the, onion, green pepper, chilies and cheese.
    2. Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until heated through.
    Nutrition Facts per pita pizza: 415 calories, 12.5 g fat, 52 g carbohydrates, 6 g fiber, 23.5 g protein, 25% DV Calcium, 14% DV Iron
  • One-Pot Veggie Quinoa Bowl

    A delicious and nutritious meal for busy weeknights. This one-pot meal combines assorted vegetables with quinoa for a balanced meal.

    Yield: 4 servings 


    1 cup dry quinoa

    2.5 cups chicken broth

    1 bag shredded carrots (10 oz)

    1 large broccoli floret, finely diced

    2 cups raw baby spinach

    1 cup shredded kale

    1 bag frozen peas (16 oz)

    Salt and pepper to taste

    Egg (optional topping)



    1.  In a large pot over medium-high heat, add broth, carrots, broccoli, kale, and rinsed quinoa. Cover and cook until all the water is absorbed, about 15 minutes.

    2). Stir in the spinach and frozen peas. Season with salt and pepper to taste. Cook for 2-5 minutes, or until heated through.

    3). Enjoy with a fried egg on top or with your favorite protein (shredded chicken, canned beans, beef)

    Recipe by Linda Wagner

    Nutrition Facts per serving:  375 calories, 8.5 g fat, 704 mg sodium, 54 g carbohydrates, 13 g fiber, 23 g protein, 131% Vitamin A, 137% vitamin C, 14% calcium, 38% iron
  • Peanut Butter Pita Pockets

    These tasty peanut butter pita pockets are naturally sweetened with bananas and dates. These store well in a lunch sack during the day or can be grilled in a Panini press for a special treat.

    Yield: 2 servings 


    2 whole-wheat pita breads

    ¼ cup natural peanut butter

    8 Medjool dates, pitted and chopped

    2 bananas, peeled and sliced



    1. Cut each pita bread in half, crosswise, to form four pita pockets
    2. Gently open each pita pocket and spread ½ Tablespoon of peanut butter to each of the interior sides
    3. Top the peanut butter with the chopped dates
    4. Add the banana slices to each pita sandwich and then gently press the sides together to reform pita pockets
    5. Eat immediately or grill on a Panini grill for something extra special

    Adapted from:

    Nutrition Facts: 570 calories, 13 g fiber, 18 g protein, 18 g fat, 350 mg sodium, 749 mg potassium, 98 g carbohydrates, 18% vitamin C, 36% Iron
  • Red Lentil Dal

    High in protein and bursting with flavor, this dish combines creamy red lentils with sweet yams for a hot, savory dish. Serve on top of hot rice or a slice of naan for a complete meal.

     Yield: 6 servings

    1 tsp oil 
    1 cup red onion, chopped
    1/2 cup celery, chopped
    3/4 cup dry red lentils
    1 cup diced yam
    1 cup vegetable stock or water
    15 oz can crushed tomatoes
    1 cup light coconut milk 
    3 cloves chopped garlic 
    1 tsp grated ginger
    1.25 tsp curry powder 
    1 tsp coriander
    1/2 tsp garam masala


    1. Mix the garlic, ginger, curry powder, coriander, and garam masala in a small bowl and set aside
    2. Heat a large wok or pot over medium heat. Add the oil, onions, and celery and cook for 2 minutes or until fragrant.
    3. Turn down the heat to low and the garlic and spice mixture. Cook for 1 minute.
    4. Add the rinsed lentils, diced sweet potato, vegetable stock and cook for 10 minutes.
    5. Add the diced tomatoes and coconut milk and cook for another 10 minutes, or until potatoes and lentils are tender. Enjoy with rice or naan!

    Per serving: 460 calories, 17 g fat, 550 mg sodium, 1944 mg potassium, 67 g carbohydrates, 22 g fiber, 19 g protein, 246% vitamin A, 88% vitamin C, 51% iron, 20% calcium

  • Sweet Potato Fries

    Oven baked to crispy perfection, these sweet and salty fries are easy to make at home!

    Yield: 6 servings


    2 large sweet potatoes

    1 Tbsp oil

    ½ tsp salt

    ½ tsp cumin

    ½ tsp paprika

    ¼ tsp cinnamon



    1). Cut the sweet potatoes into strips a ¼ inch by ¼ inch thick.

    2. Place cut sweet potato strips in a large bowl of cold water and let sit for 45 minutes to remove excess starch.

    3). Drain sweet potatoes and pat dry.

    4). Preheat oven to 400 degrees.  Add the sweet potatoes to a bowl and mix to thoroughly coat with oil and spices.

    5). Place fries on two lined baking sheets, careful to not overcrowd. Bake for 20 minutes and flip. Bake for another 15-20 minutes or until crispy. Serve immediately.



    Nutrition Facts per serving: 140 calories, 3 g fat, 200 mg sodium, 824 mg potassium, 28 g carbohydrates, 4 g fiber, 2 g protein, 29% vitamin C

  • Rainbow Wrap

    This veggie wrap is full of crisp, colorful vegetables and tastes delicious! Enjoy with a piece of fruit for a complete meal.

    Yield: 1 wrap


    1  whole-wheat 12” tortilla wrap

    3 Tbsp hummus of choice

    ¼ Avocado, peeled and sliced

    ½ tomato, sliced

    ¼ cup red bell pepper, sliced

    ½ cup shredded carrots

    Lime juice

    Black pepper



    1. Warm tortilla until soft and flexible (15 seconds in the microwave). Spread the hummus onto the tortilla.

    2. Add the sliced avocado, tomato, bell peppers, and carrots. Season with pepper and a squeeze of fresh lime juice.

    3. Roll up the wrap and fold into a paper towel or wax paper to make slicing easier.

    Adapted from:

    Nutrition Facts: 430 calories, 16 g fat, 460 mg sodium, 639 mg potassium, 63 g carbohydrates, 14 g fiber, 13 g protein, 74% vitamin C, 28% Iron, 30% Iron, 11% calcium
  • Fancy Chili

    You can always swap beef for turkey or wild game like elk. This versatile dish can be made  for a quick week night dinner with many pantry staples. 

    Yield: 4 Servings 


    1 tablespoon olive oil

    2 cloves garlic, minced

    1/2 cup chopped green onion

    1/2 pound lean ground beef or poultry

    2 tablespoons hot chili powder

    One 28-ounce can fire-roasted dice tomatoes

    One 15-ounce can black beans, rinsed and drained

    1 medium red bell pepper, cored, seeded and diced

    4 carrots, peeled and grated


    1. In a large saucepan, heat the oil over medium heat.
    2. Add the garlic and green onions and cook for about 1 minute.
    3. Add the ground beef and cook until browned, about 5 minutes.
    4. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, and carrots.
    5. Bring the mixture to a boil, and then reduce the heat to low.
    6. Cover and simmer the chili for 15 minutes.


    Nutrition Facts Per serving: 325 calories, 8 g fat, 980 mg sodium, 12 g fiber, 26 g protein, 40 g carbohydrates, 250% DV Vitamin A, 88% DV Vitamin C, 85% DV Iron
  • Make Ahead Salad

    An easier way to make your salad and eat it too! Combine the dressing ingredients to make a simple vinaigrette in minutes. Then layer your grains, veggies, protein, and even fruit for a one-container meal. You can assemble this in a glass mason jar or plastic containers.

    Yield: 32 oz (1 meal salad or 2 side salads)



    1 Tbsp extra virgin olive oil

    1 Tbsp balsamic vinegar

    ½ Tbps water

    ½ Tbsp  honey



    1 cup cooked quinoa

    2 handfuls spinach

    1 cup cherry tomatoes

    ½ cup canned beans

    ½ red onion, diced


    1. Combine all the dressing ingredients in the salad container (32 oz mason jar or plastic Tupperware container). Shake to emulsify—20 seconds.
    2. Layer the salad ingredients in the following order: dressing, onion, beans, tomatoes, quinoa, and spinach. Make sure that the dressing does not touch the spinach for optimal freshness. The salad will keep fresh for up to 4 days refrigerated.
    3. To serve, shake in the container and eat directly from jar or container or pour into a salad bowl.

    Adapted from:

    Nutrition Facts: 600 calories, 19 g fat, 77 mg sodium, 1691 mg potassium, 90 g carbohydrates, 17 g fiber, 23 g protein, 137% vitamin A, 75% vitamin C, 50% Iron, 17% calcium
  • Creamy Garlic Herb Dip

    All the flavor of ranch dip with none of the preservatives or artificial ingredients. With zero grams of  fat and a fraction of the calories of standard ranch dip, this versatile dip is perfect paired with veggies. 

    Yield: 6 servings


    1.5 cups plain non-fat Greek yogurt

    1/2 teaspoon dried chives

    3/4 teaspoon dried parsley

    1/4 teaspoon dried dill weed

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/8 teaspoon salt

    1/4 teaspoon black pepper


    1. Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth. For best flavor, prepare in advance.

     2). Dip whole-wheat pita triangles, fresh vegetables, or even hot wings for a flavor-packed dip.

    Source: Center Cut Cook

    Nutrition Facts Per Serving (2 oz): 35 calories, 0 g fat, 84 mg sodium, 3 g carbohydrates, 6 g protein
  • Copy Cat Chocolate Frosty

    This healthier version of the frosty uses calcium-rich almond milk and a frozen banana for chocolaty sweetness. The chia seeds add thickness and gel-like texture.

    Yield: A single 2 cup serving


    1 cup chocolate almond milk

    1 frozen banana

    ½  Tbsp unsweetened cocoa powder

    ½  tsp chia seeds

    1 tsp pure vanilla extract

    8-10 ice cubes



        1). Combine all ingredients in a high-powered blender and blend until smooth.

    Nutrition Facts per serving: 240 calories, 4 g fat, 150 mg sodium, 718 mg potassium, 50 g carbohydrates, 6 g dietary fiber, 3 g protein, 48% DV Calcium, 18% DV vitamin C, 10% DV Iron
  • Five-Ingredient Granola Bars

    This no-bake granola bar is the perfect addition to your snacking routine. With natural sweetness from dried dates and honey, this low-cost granola bar is simple to prepare, even without a stove! Get creative and add in different types of nuts, seeds, dried fruit, or even chocolate chips for a perfectly customized granola bar.

    Yield: 10 granola bars

    1 cup packed medjool dates, pitted

    1/4 cup honey

    1/4 cup creamy salted natural peanut butter or almond butter

    1 cup roasted unsalted almonds, loosely chopped

    1 1/2 cups rolled oats (gluten free for GF eaters)


    1). Finely chop the dates and add to a large mixing bowl.

    2). Optional step: Toasts oats in a 350 degree oven for 10-15 minutes or until slightly golden brown for a toasted flavor.

    3). In a microwave safe bowl, combine honey and peanut butter and heat until warm (30 seconds).

    4). Add dates to peanut butter mixture. Stir in rolled oats and almonds and mix thoroughly.

    5). Transfer mixture to an 8x8 dish lined with plastic wrap or wax paper. Press down until uniformly flattened (the bottom of a glass is helpful). Cover with plastic wrap and let it harden in the fridge for 15-20 minutes.
    6). Remove bars from the pan and chop into 10 even bars. These bars store well in the fridge or even the freezer.

    Source: Minimalist Baker

    Nutrition Facts
    (Serving size: 1 bar): 217 calories, 8 g fat, 1 g saturated fat, 31 g carbohydrates, 19 g sugar, 4 g fiber, 6 g protein.
  • DIY Smoothie Freezer Packets

    All of the convenience of a store-bought smoothie kit without the expensive price tag. Each smoothie packet makes 2 fruit fruit-rich smoothies. Maximize your time by making multiple packets all at once with conveniently frozen foods.

    Yield: 2 – 2 cup servings

    1 banana

    1 cup frozen berries

    ½ cup frozen spinach

    1 cup low-fat milk or dairy substitute or more to reach desired consistency

    1. Place the first three ingredients into a freezer zip top bag. This works best if the ingredients are pre-frozen. Label with the date.
    2. To prepare smoothie, place frozen contents in blender and add milk. Blend to desired consistency and enjoy. 
    Nutrition Information (per 2 cup serving): 141 calories, 1.7 g fat, 28 g carbohydrates, 4 g fiber, 18 g sugar, 5 g protein, 21% vitamin A, 37% vitamin C, 17% calcium
  • Greek Yogurt Cheesecake Dip

    Whip together this high-calcium dip that is sure to satisfy any sweet tooth. Pair this sweet treat with fresh fruit or whole-grain graham crackers for a balanced snack or dessert.

    Yield: 1.5 cups or 6 – 3 Tablespoon servings

    4 oz 1/3 less fat cream cheese, softened

    1 cup low-fat vanilla Greek yogurt

    1 tsp vanilla extract

    1. In a medium bowl, combine the softened cream cheese with yogurt and vanilla extract. Mix well and set aside.
    2. Pair with fresh fruit (apple slices, berries, or citrus segments) or whole-grain graham crackers for a complete snack.
    Nutrition Facts (per 3 tablespoon serving): 68 calories, 3.7 grams fat, 3.5 g carbohydrates, 4.7 grams protein, 10%
  • Fancy Kale

    What makes this kale fancy? The addition of creamy white beans and crisp bacon add flavor and color to this tasty dish. Instead of bacon, you can even use leftover holiday ham or omit it for a vegetarian option. It packs a lot of flavor with the creamy white beans, crispy kale, and salty bacon. Also a great source of fiber and an excellent source of vitamin K, vitamin A, and vitamin C.

    Yield: 5 – 1 cup servings


    2 slices bacon

    1 onion, chopped

    2 garlic cloves, minced

    1 lb kale, stemmed and roughly chopped

    15 oz can cannellini beans rinsed and drained

    1 Tbsp balsamic vinegar

    1. In a large skillet over medium heat, cook bacon and remove from pan.
    2. Add onions and stir until softened, about 2 minutes. Stir in minced garlic and cook until fragrant, 1 minute.  
    3. Add kale, cook and stir occasionally until it starts to wilt and is tender, 7-10 minutes.
    4. Add the canned beans and simmer uncovered until liquid is evaporated, 5 minutes.
    5. Stir in vinegar and crumbled bacon and serve.

    Source: Adapted from

    Per serving: 380 calories, 4.5 grams fat, 23.5 grams fiber, 26.2 gram protein, 279% DV Vitamin A, 192% DV vitamin C, 48% DV Iron, 25% DV Calcium 
  • One-Pot Lasagna

    All the flavor of lasagna in one dish. This one-pot meal incorporates lean protein, dairy, vegetables, and whole grains in a simple and delicious meal. 

    Yield: 4 large servings


    1 medium onion, chopped

    1 tsp olive oil

    ½ lb lean ground chicken or beef

    1 28 oz can crushed tomatoes, Italian style

    8 oz pasta, uncooked (use brown rice pasta for gluten-free)

    1 small zucchini, sliced

    1 large handful baby spinach

    1 cup low-fat cottage cheese

    1 cup Italian blend shredded cheese

    1). In a large skillet, sauté onion and olive oil on medium heat. 

    2). Add the ground chicken or beef to the skillet and cook until juices run clear, about 5 minutes.

    3). Add the can of crushed tomatoes and bring to a boil.

    4). Add the zucchini

    5). Stir in uncooked noodles. Bring to a bowl, stirring every 3 to 5 seconds. Reduce heat and simmer for 5 minutes. If sauce is too thick, add a small amount of water (1/2 cup to 1 cup).

    6). Gently stir in the spinach leaves, cottage cheese, and shredded cheese and cook for 2 minutes. Serve immediately. 

    Modified from Nancy Clark’s Sport’s Nutrition Guidebook

    Nutrition Facts Per serving: 535 calories; 60 grams carbohydrates, 38 grams protein, 17.5 g fat, 100% DV vitamin A, 20% DV Iron, 41% DV vitamin C 
  • Mini Mushroom-Sausage Quiches

    These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they’re excellent solo or on your favorite English muffin.          

    Yield: 12 mini quiches


    8 oz turkey breakfast sausage, crumbled

    1 tsp extra-virgin olive oil

    8 oz mushrooms, sliced

    1-2 cups fresh spinach

    1/4 cup shredded Swiss cheese

    1 tsp ground pepper

    8 eggs 

    1 cup 1% milk


    1. Preheat oven to 325°F. Coat a nonstick muffin tin with cooking spray.
    2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 minutes. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add spinach and cook just until wilted. Transfer to a bowl and stir in cheese and pepper.
    3. Whisk eggs and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup
    4. Bake until the tops are just beginning to brown, 25 minutes.
    Nutrition Information per 1 muffin: 100 calories, 9 grams protein, 2 grams carbohydrates
  • Easy Black Bean Burgers

    This flavorful, vegetarian burger patty is packed with filling protein and fiber. Enjoy on a whole wheat bun with all your favorite veggies and condiments.
    Yield: 4 Patties


    15 oz can black beans, drained, rinsed

    1/3 cup instant oats

    2 Tbsp ketchup

    1 Tbsp yellow mustard

    1 tsp garlic powder

    1 tsp onion powder

    1. In a medium bowl, smash the bean with the flat side of a fork until mostly pureed but with some whole bean parts still intact.
    2. Stir in the condiments and seasonings
    3. Mix in the oats until combined. Form into 4 equal-sized patties
    4. Bake at 350°F  for 14 minutes, flipping over half-way through baking.
  • Zucchini Oven Fries

    Part mozzarella stick, part French fry, these zucchini parmesan oven fries use only 6 ingredients and are a delicious addition to any meal.

    Yield: 4 servings


    2 zucchini

    1 egg white

    ¼ cup water

    ½ cup shredded parmesan cheese

    ½ cup whole wheat panko

    Vegetable cooking spray


    1. Preheat oven to 425°F. Cut Zucchini into 3-inch long sticks.
    2. Whisk egg white and water together in a small bowl.
    3. Combine Parmesan and panko breadcrumbs in a medium bowl.
    4. Dip zucchini sticks into egg mixture, then roll into breadcrumb mixture. Coat a baking sheet with cooking spray and place zucchini on sheet. Lightly mist zucchini fries with cooking spray. Bake for 25-30 minutes, or until golden brown. Enjoy with a side of marinara sauce!
    Modified from
  • Pizza a la Microwave

    This versatile recipe uses many dorm-room staples, including English muffins and cheese, and can be prepared in minutes. Add your favorite toppings for an inexpensive and versatile meal.

     Yield: 2 servings

    2    Whole Wheat English Muffins

    ½   Cup Tomato Sauce 

    ½   Cup Mozzarella Cheese shredded

    ½   Cup Vegetable Toppings (baby spinach, diced bell peppers, onions)

    1. Slice the English muffin in half and toast.
    2. Top each English muffin half with 1/8 cup sauce, 1/8 cup cheese, and 1/8 cup veggies.
    3. Microwave for 30 seconds on high. If cheese is not melted, continue to microwave for 15 seconds.
    Modified from:
  • Vegetarian Lettuce Wraps

    This delicious recipe that tastes similar to that of P.F. Chang's lettuce wraps is a healthy dinner or lunch time meal for vegetarians

    Yield: 4 servings


    1 pound extra firm tofu

    1 tbsp olive oil

    3 tbsp chopped garlic

    2 tbsp chopped ginger

    2 ½ cups shitake mushrooms

    1 can water chestnuts

    1 head butter lettuce

    Salt, pepper, red pepper flakes for taste

    Soy Sauce

    1. Preheat oven to 350 degrees F. Spread tofu out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes.
    2. When that is almost done, heat the oil in a wok and add the chopped garlic and ginger. Fry for about 5 minutes, until soft.
    3. Add the sliced mushrooms and 4-5 shakes of soy sauce. Also, if you’d like, some more salt and pepper and red pepper flakes.
    4. Add water chestnuts and cook for another 10-12 minutes. Add tofu and finish up the cooking, about 3 minutes. Spoon the mixture into the lettuce leaves, roll, and enjoy.  

  • Ciabatta Chicken Panini

    Grilled chicken, provolone cheese, fresh vegetables and ciabatta bread make this panini an instant classic. This takes approximately 40 minutes to prepare, but is worth the effort! Experiment with different toppings to find your favorite combination.

    Yield: 6 servings   


    1 Loaf Ciabatta Bread

    2 Chicken Breasts

    2 T. Olive oil

    1 tsp. Poultry seasoning

    1 ½ c. Baby spinach

    1 Red bell pepper

    ½ Onion

    1 c. Fresh pesto

    6 Slices Provolone cheese

    1. In a skillet, heat 1 T. olive oil. Slice the chicken breasts into 1 inch strips and add to the skillet. Sprinkle with poultry seasoning. Cook for 8 minutes on medium heat, or until internal temperature reaches 165°F. 
    2. Thinly slice the bell pepper and onion. Heat 1 T. olive oil in a pan and sauté the bell pepper and onion strips until softened, approximately 6 minutes. 
    3. Split the ciabatta bread in half lengthwise. Spread the pesto on both sides of the bread. On one side of the bread, layer cooked chicken slices, sautéed vegetables and fresh spinach. Top with the sliced provolone cheese. Place the other bread slice on top.
    4. Grill the ciabatta panini for 10 minutes on medium heat, or until the cheese is completely melted. Serve with a side of marinara for an extra vegetable serving. Slice and enjoy!


  • No Bake Protein Energy Bites

    These bites are great for breakfast on the go.  These can be eaten at room temperature, but store best in the fridge. Enjoy a couple for a quick breakfast or post-workout snack or to replace that pricey granola bar

    Yield: 12-15 Energy Bites
    1/4 cup peanut butter
    1/4 cup honey or agave nectar
    1 cup dry rolled oats
    1/2 cup sliced nuts & ground seeds (sliced almonds, flax meal, chia seeds)
    2 tablespoons mini chocolate chips
    1/4 cup ground unsweetened coconut flakes (optional)
    1. Melt peanut butter and honey/agave in the microwave for 30 seconds and stir.
    2.  Add oats, nuts/seeds, and chocolate chips and mix well with a spoon.
    3. Once the mixture is sticking together, use your hands to form 12 quarter-size balls. Optional: roll each ball in coconut flakes to avoid from sticking.
    Nutrition Information per Serving (2 balls): 250 calories, 13 g fat, 7.5 grams fiber, 25 grams carbohydrates, 9 grams protein  
  • Cocoa Almond Popcorn Mix

    This crunchy, sweet, and nutritious snack can be made easily with limited cooking equipment, just a microwave and popcorn machine.

    Yield: 7 - 1 cup servings
    6 cups air popped popcorn (1/3 cup kernels)
    1 cup whole almonds
    1 Tbsp butter or coconut oil 
    1/3 cup honey
    2 tbsp cocoa powder
    ½ tsp vanilla
    ½ tsp salt 
    • Combine the popcorn and almonds in a large bowl.
    • In microwave safe bowl, combine butter, honey, cocoa powder, vanilla, and sea salt. Microwave on high for 1 minutes, stirring every 30 seconds. 
    • Pour popcorn and almonds into liquid mixture and mix well to coat. Cool and serve. 

      Nutrition Information per Serving: 275 calories, 18 grams fat, 5 grams fiber, 8 gram protein, 11% DV iron
  • Greek Pizza Sandwich

    This is a very versatile sandwich that can be vegetarian. It only takes 5 minutes to prep, is a healthy lunch, and is dorm-friendly! Remember you can switch it up with any ingredients you like.

    Yield: 6 Pita Sandwiches
    1 7 oz container hummus
    1 package whole wheat pita bread
    1 bag baby spinach, rinsed
    1 can olives
    1 4 oz package feta cheese
    Spread 2 Tablespoons of hummus onto a single pita bread. Layer with a generous handful of baby spinach and sprinkle with olives. Top with 1-2 Tablespoons feta cheese.

  • Easy Pineapple Stir Fry

    An easy to make one-wok wonder that combines fruit, vegetables, and protein.

    Yield: 4 servings
    1 Tablespoon Olive Oil
    1 Large Bag Frozen Stir Fry Vegetable Mix
    1 1/2 lbs. chicken breasts, sliced into 1/2 inch strips
    1/4 cup low-sodium teriyaki sauce
    1 can pineapple tidbits, drained
    • Heat oil in a wok or large skillet on medium heat.
    • Cook chicken thoroughly, making sure to flip and cook all sides until juices run clear
    • Add in Stir fry vegetable mix, as well as pineapple tidbits and stir to blend
    • Add in low-sodium teriyaki sauce and stir until heated, serve with rice or noodles.

  • Green Citrus Smoothie

    This refreshing beverage provides 3 fruit servings, 1/2 vegetable serving, and 1/2 dairy serving. With 9 grams of protein, 3 grams fiber, and 250 calories, this is a tasty snack or small meal.

    Yield: Single 2 cup Serving
    1 cup orange juice
    1 small banana
    1/2 cup baby spinach, raw
    1/2 cup plain low-fat Greek yogurt
    1/4 cup ice

    Directions: Blend all ingredients in a blender and serve immediately.

  • Chocolate Banana Protein Shake

    This frosty chocolate shake provides 12 grams protein, 6 grams fiber, and 245 calories, making it an ideal post-workout meal or a quick breakfast option.

    Yield: Single 2 Cups Serving
      1 cup chocolate soy or almond milk
      1 small banana
      1/4 cup plain low-fat Greek yogurt
      1/4 cup ice

    Directions: Blend all ingredients in a blender and serve immediately.

  • Berry Dairy Smoothie

    An antioxidant-rich blend of frozen berries, milk, and greek yogurt providing 16 grams protein, 250 calories, and 6 grams fiber.

    Yield: Single 2 cup serving
    1 cup low-fat milk
    1/2 small banana
    1/2 cup frozen berries
    1/2 cup low-fat Greek yogurt
    1/4 cup ice

    Directions: Blend all ingredients in a blender and serve immediately.

  • Make-Ahead Breakfast Burritos

    Quick vegetarian breakfast burritos are an easy alternative to cereal every morning. These take roughly 40 minutes to prepare a large batch. Reheat frozen burritos in the microwave for 1-2 minutes for a quick and savory breakfast on the go. Add cooked meat or tofu to the salsa/egg mixture for added protein.

    2     Tablespoons olive oil
    1     Package Frozen Potatoes O'Brien
    1     Onion, chopped
    1/2  Cup Salsa
    2     Cups Fresh Spinach
    2     Cups Shredded Cheese
    24   8 inch flour or whole wheat tortillas
    Yield: 24 breakfast burritos
    • In large skillet, heat oil. Cook the package of potatoes O’Brien and onion until heated. Set mixture aside.
    •  Beat eggs in large bowl and add to skillet. Cook eggs, stirring frequently, until scrambled and set.
    • Add salsa to egg mixture, stirring carefully.
    •  Warm tortillas as directed on package. Place about 1/2 cup egg mixture onto each tortilla and sprinkle with 1 T. cheese and a pinch of spinach leaves.
    • To form burritos, fold ends inward and roll up. Roll the burrito in parchment paper to secure. Wrap burritos in aluminum foil and store in the freezer. For an easy breakfast, remove foil, heat, & enjoy!
  • Confetti Couscous

    A big salad bowl, some tasty vegetables, and a hot water kettle are all you need. This recipe is a delicious meal that can be made in quantities and kept in the fridge for a quick lunch or dinner. Add chicken or beans for some added protein for a complete meal.

    Yield: 2 1/2 cups

    1     cup water
    1     cup dried couscous
    1/2  cup chopped bell pepper
    1/4  cup chopped green onion
    1/4  cup cherry tomatoes
    4 oz can diced olives
    2 Tablespoons olive oil or favorite oil-based salad dressing


    1. In a large bowl, pour 1 cup boiling water over couscous and cover the bowl with saran wrap for approximately 5-10 minutes. Fluff with a  fork to separate grains.
    2. Add vegetables and olive oil and stir to combine.
  • Omelet in a Cup

    A 5-minute recipe that includes many household staples! Find your favorite microwave-safe mug and enjoy breakfast in minutes.

    Yield: 1 personal omelet

    1/4 cup chopped bell pepper
    2 Tablespoons chopped onion
    2 large eggs, scrambled
    1 Tablespoon water
    2 Slices ham, diced
    2 Tablespoons shredded cheese


    1. Spray a large microwave-safe mug with nonstick spray. Add vegetables and microwave until softened, 1 - 2 minutes.
    2. Blot any excess liquid from vegetables. Add scrambled eggs and microwave for 30-45 seconds.
    3. Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 - 60 seconds. Let cool slightly before eating.