This challenge was brought to the next level when I started college. We are required to purchase a full meal plan for both freshman and sophomore years, and although there are gluten free options, they are not very tasty or abundant. I eat an average of 1 out of 3 meals in the cafeteria on a daily basis. Therefore, I purchase quite a bit of my own food and cook for myself using either my microwave or the shared kitchen in the dorm lounge. Yes, I enjoy going to dinner on a daily basis with my roommates or friends; I have also come to the realization that eating a salad, stir fry, or multiple pb&j sandwiches for dinner gets old very quickly, and it does not provide my body with the nourishment that I need as an athlete. A few times per week, I opt out of dinner in the cafeteria and I cook for myself, which ends up being a much more exciting and tasty meal! I have become very creative with my food combinations, and although some of them are extremely random, I have found that anything tasty is worth eating! Becoming creative in the kitchen (or using the microwave, in my case, as a college student) has been one of the best things that has happened throughout my gluten free journey. Here are a few of my favorite meals and that I have come up with over the past 2 weeks:
Peanut Butter & Banana Cream of Buckwheat Protein Bowl:
-1/4 cup cream of buckwheat
-1/2 cup unsweetened almond milk
-1 small ripe banana, sliced
-1 egg white
-1 heaping tbsp. peanut butter of choice (my favorite lately is dark chocolate dreams!!)
-handful of walnuts, almonds, or other choice of nuts
-1 tsp. cinnamon
-1 tsp. nutmeg
-Microwave all ingredients, excluding the nuts and egg white on high for 1.5 minutes. It would also work to cook it on the stove.
-Add in the egg white and nuts, and stir until creamy.
Sorry, I forgot to take a pic, but this is the cream of buckwheat that I used:
Chicken and Veggie Quinoa Mash Up:
-1/2 cup of quinoa, cooked (to make this, just boil 1/4 cup dried quinoa with 1/2 cup of water for 15 minutes)
-1/2 cup of chicken, cubed (I was lazy, and bought the pre-cooked roasted chicken)
-a pinch of salt and pepper
-1 tbsp. olive oil
-1 tsp. parsley flakes
-1/2 cup cooked vegetables of choice (I only had carrots in my fridge, but I would've liked to have added red pepper, tomato, and corn)
-handful of walnuts or almonds (optional...I just love to put nuts in everything!)
-Add cooked quinoa to the vegetables, chicken, and seasonings, and let simmer on low for about 10 minutes, or until veggies reach desired consistency.
-I made the quinoa the day before so I could throw dinner together quickly!
The College Student Version of a Salmon Dinner:
There is no recipe for my easy salmon dinner, which is perfect for a busy college student! I basically bought a salmon steak in a bag and microwaved it for 30 seconds. Although the salmon was nothing compared to my mom's awesome home-cooked salmon meal, it tasted delicious and was a great protein packed meal! I topped the salmon with spinach, tomatoes, egg whites, balsamic, olive oil, and pepper, and I also had roasted carrots on the side! My discovery of this packaged salmon steak is a miracle because I am hooked on salmon! It is hands down my favorite dinner food!
Pumpkin Oatmeal Breakfast Cookies (can also be made as muffins)
I made these as a healthy dessert, and the best part is, they can be eaten for breakfast as well! They were delicious and all of my roommates loved them too! Score!! Here is the recipe! Enjoy!!
Although the temperature in central MN is still currently 90 degrees and humid, it is sure starting to look like fall, so what better way to celebrate than with pumpkin themed recipes?!? I even tried out a homemade version of the pumpkin spice latte, and it was amazing!!
It's starting to look like a lot like fall at my beautiful campus, St. John's University!
Hope y'all are enjoying the beautiful season & flavors of fall (pumpkin, cinnamon, nutmeg)!