As much as I love munching on junk foods and sweets, I know that eating healthy is very important for obvious reasons. But who says eating healthy can’t also be tasty?
With summer around the corner, most college students are working to achieve their “beach bods” or simply improve their physique after two semesters of stress-eating and not having the time to focus on themselves. Personally, I felt that eating healthy at college was sometimes difficult due to the food offered at the school dining halls and nearby restaurants. And even though I had a kitchen in my off-campus house, I didn’t have the time to cook myself meals three times a day or go grocery shopping once I ran out of ingredients.
However, now that I’m home for the summer, I have the freedom to explore my mother’s kitchen and make some fun, yet healthy foods. So, I wanted to share three of my favorite meals that could possibly benefit you all!
1—Scrambled Eggs with Quinoa, Spinach, and Kale
Ingredients:
-
2 Eggs
-
1/2 Cup of Boiled Quinoa
-
1 Cup of Spinach
-
1/3 Cup of Kale
-
Salt
-
Pepper
-
Olive Oil or Cooking Spray
Directions:
- Heat a frying pan on the stove on high heat.
- Pour light olive oil or spray cooking spray onto the pan.
- After a minute, add the quinoa, spinach, and kale (Add as much quinoa, spinach, and kale that you desire!)
- Crack two eggs over the vegetables in the frying pan.
- Mix the eggs into the vegetables, occasionally flipping the food to cook both sides.
- Add salt and pepper. (Sometimes, I like to add onions, tomatoes, and avocados too!)
2—Healthy Chicken Salad Platter
Ingredients:
- Breaded Chicken (or Grilled)
- Kale
- Tomatoes
- 1 Avocado
- 2 Boiled Eggs
- Spinach
- Boiled Quinoa
- Shredded Mozzarella and Cheddar Cheese
Directions:
- Bake the chicken for 25 minutes at 450 degrees Fahrenheit until it is crispy.
- Cut and dice the chicken, kale, tomatoes, avocado, and boiled eggs.
- Place all ingredients onto a plate (and mix it into a salad if you’d like).
- Note: If mixed into a salad, feel free to add a salad dressing! I prefer raspberry vinaigrette because it adds a sweet flavor.
3—Strawberry Banana Frozen Yogurt
Ingredients:
- 2/3 Cup of Greek Yogurt
- 2 Bananas
- 8 Strawberries
- Blender
Directions:
- Cut the bananas and strawberries into smaller pieces.
- Place the Greek yogurt, bananas, and strawberries into the blender and blend until smooth.
- Pour the smoothie substance into a container.
- Place the container in the freezer for about 2 hours.
- Remove the container from the freezer and enjoy!
- Note: If you freeze the container overnight, allow time for the frozen yogurt to defrost before eating it so that it is easy to scoop.
