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Student Recipes Please add !

  • Varsity Living


    Chocolate Peanut Butter Jelly Overnight Oats
    Author: Valerie’s Kitchen
    These Chocolate Peanut Butter Jelly Overnight Oats can be made in advance, are easy to make, are filled with chocolate and peanut butter, have a healthy twist on “jelly” with the raspberries AND are healthy? Sign. Me. Up!

    1 person

    Prep Time
    5 minutes

    1/2 cup old fashioned oats
    2/3 cup skim milk
    1 (6 oz) container greek vanilla yogurt about 1/2 cup, (I used Simply 100)
    2 tablespoons peanut butter
    1 tablespoon cocoa powder
    1 pinch salt
    1/4 cup mashed banana about 1 small banana
    1/4 cup raspberries
    Optional Toppings
    more raspberries
    whole almonds I love the texture these give
    sliced bananas

    Place all ingredients, except raspberries and additional toppings in a medium sized bowl.
    Stir until well combined and then gently fold in 1/4 cup raspberries.
    Store in a covered, airtight container, like a mason jar, in the fridge overnight.
    In the morning, top with additional toppings, if desired, and enjoy!

    Avocado and Egg on Toast
    Author: Simple Greens Mom

    Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes
    Serves: 1

    2 eggs (fried sunny side up)
    2 slices of bread (toasted)
    1 small avocado
    1 teaspoon lime juice
    sea salt + black pepper
    parsley (optional for topping)
    • Prepare toast and fried eggs to personal preference.
    • Peel and mash avocado with the lime juice, salt and pepper.
    • Spread avocado evenly on each slice of toast then top each with a fried eggs and additional seasonings you prefer. Serve immediately.

    Breakfast Nachos
    Author: The Lean Green Bean; Lindsay L

    Gluten-free and easy to customize, these breakfast nachos are a fun way to change up your morning routine!

    bell pepper, diced
    onion, diced
    black beans
    chicken sausage
    corn tortilla chips

    Saute peppers, onions, chicken sausage and beans for 5 minutes. Push the mixture to one side of the pan and add eggs.
    Cook until scrambled and mix well.
    Spoon mixture over chips and top with cheese, avocado and salsa.
    Serve warm.

    Feel free to customize. Use your favorite veggies, leave out the meat or beans, etc to fit your liking.

    If you’re making a big batch, feel free to put them on a baking sheet and put them under the broiler for a few minutes once you add the cheese.

    If you’re making a smaller batch and want the cheese extra melty, pop your plate in the microwave for 30 seconds.

    Overnight Oats 3 Ways
    Author: Recipe Management Powered by Zip Recipes Plugin
    Overnight Oats, 3 Ways ~ PB Banana, Raspberry Nutella, & Coconut Almond
    Yield: 1 to 2 servings

    Creamy, wholesome Overnight Oats are as simple as refrigerating a mixture of oats, milk, and yogurt overnight for an instant, no-cook breakfast! Best of all, they can be flavored with your favorite additions, like Peanut Butter Banana, Raspberry Nutella, or Coconut Almond!


    1/3 cup rolled oats
    1/3 cup milk
    1/3 cup plain yogurt
    1/2 cup mashed banana (about 1 medium banana)
    2 tablespoons peanut butter (smooth or crunchy)
    1 teaspoon honey (more or less, to taste)
    1/8 teaspoon ground cinnamon
    Pinch of salt
    *Optional Toppings: banana slices, dollop of PB, chopped peanuts, mini chocolate chips
    1/3 cup rolled oats
    1/3 cup milk
    1/3 cup plain yogurt
    2 tablespoons Nutella
    Pinch of salt
    1/2 cup raspberries
    *Optional Toppings: additional raspberries, drizzle of Nutella, toasted almond slices or other nuts
    1/3 cup rolled oats
    1/3 cup coconut milk
    1/3 cup vanilla yogurt
    1/4 cup shredded coconut
    1/8 teaspoon pure vanilla extract
    Pinch of salt
    *Optional Toppings: additional shredded coconut, 1/4 cup toasted almond slices, mini chocolate chips
    In a bowl or a jar, mix together oats, milk, and yogurt. Stir in any additional ingredients and flavorings (but not the toppings). Cover and refrigerate for several hours up to overnight. Before serving, stir in desired toppings.

    You may use your favorite type of milk in Overnight Oats. You may use regular or Greek yogurt, but if using Greek, it might be necessary to add a bit more milk to thin it out. You may use plain or vanilla yogurt. Honey or maple syrup may be used to sweeten the oats to taste, if you wish.

    For the Coconut Almond variation, I use the type of coconut milk that is sold in a carton in the refrigerated section (near the soy milk, etc.). Canned coconut milk would also work (and probably taste richer/more decadent).

    For the Raspberry Nutella version, I don’t stir in the raspberries at the same time as the the oats and other ingredients, so as not to break them up. Rather, I just pile them on top of the oats and then gently stir them in before serving.

    You may add a teaspoon or two of chia seeds or flaxseeds to your oat mixture, if you want to boost the nutrition even more.

    I don’t recommend using quick oats as they will get too mushy. Steel cut oats are not recommended either, as they won’t soften adequately.

    Dairy-Free Coconut Waffles
    Author: Five Heart Home

    Dairy-Free Coconut Waffles — made with whole wheat flour, coconut milk, coconut oil, coconut flakes, and a touch of honey — are tender, golden, and absolutely delicious!

    1 1/2 cups whole wheat pastry flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 1/2 cups coconut milk, at room temperature
    3 tablespoons coconut oil, melted & cooled
    1 egg
    2 tablespoons honey
    1 teaspoon pure vanilla extract
    1/4 cups flaked coconut
    Toasted coconut flakes, for garnish (optional)

    In a large bowl, whisk together whole wheat pastry flour, baking powder, and salt. In a medium bowl, combine coconut milk, coconut oil, egg, honey, and vanilla until well blended. Slowly mix the milk mixture into the dry ingredients, and then add the coconut flakes. Stir until combined, but do not overmix…it’s okay if there are some small lumps.
    Preheat waffle iron and cook waffles according to manufacturer’s directions. Serve warm with maple syrup and, if desired, top with toasted coconut flakes.

    Whole wheat pastry flour lends a lighter taste and texture to baked goods than straight whole wheat flour. However, if you can’t find whole wheat pastry flour, you can substitute half whole wheat flour and half white flour in this recipe. Or you could make it with all white flour, if you prefer.

    For this recipe, I use the kind of coconut milk that you can buy as a 1/2-gallon in the refrigerated section (not the thicker canned coconut milk found in the Asian foods section).

    Having your coconut milk and other ingredients at room temperature (as opposed to cold) prevents the coconut oil from solidifying into little lumps when everything is mixed together.

    If you like the taste but not the texture of coconut, you can omit the coconut flakes.

    Easy, Cheesy 5-Ingredient Pizza Pasta Bake
    Shared By: Two Healthy Kitchens
    Yield: About 10 cups

    12-14 ounces whole grain rotini pasta, uncooked (see note)
    23.9-ounce jar of your favorite pasta sauce
    2 cups water
    2 cups (8 ounces) shredded, reduced-fat mozzarella cheese (divided)
    4-5 ounces turkey pepperoni (quartered)
    2 tablespoons shredded parmesan cheese
    Additional parmesan cheese and fresh basil for garnish, if desired

    Preheat oven to 180
    In an ungreased 9×13 baking pan, combine uncooked rotini, pasta sauce, water, 1½ cups mozzarella, and pepperoni, stirring thoroughly to combine.
    Top with remaining ½ cup mozzarella and parmesan.
    Cover tightly with foil.
    Bake for 30-40 minutes, until pasta is tender.
    Garnish with additional parmesan and fresh basil, if desired.

    Whole grain rotini: Different brands of whole wheat pasta seem to be sold in widely varying amounts. We’ve tested this recipe with a range of pasta amounts, and recommend that you simply use the amount your favorite brand offers (anywhere between 12 and 14 ounces). Obviously, with 12 ounces of pasta, you’ll have proportionately a bit more sauce, and at 14 ounces of pasta, your final dish will be a bit more focused on the noodles.

    Tiffany from

    10 mins
    15 mins
    25 mins

    1 date
    1 garlic clove, pressed
    1 T fresh ginger, finely grated
    ¼ C sunflower butter
    Juice of ½ lime
    4 T coconut aminos
    1 T sesame oil
    ⅛ tsp salt
    red pepper flakes
    4 T olive oil
    1 lb. chicken tenders
    2 medium zucchinis, spiralized
    1 handful of carrot shreds
    2 sweet peppers, thinly sliced
    sesame seeds
    cilantro, chopped

    Put date in a small cup and add enough water to complete cover date. Microwave on high for 1 minute and allow to soak until date is needed later.
    In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, and salt.
    Remove date from water. Cut pit out of date and discard. With a fork smash date until it turns into a paste. Whisk date paste with the rest of the “peanut” sauce.
    Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered.
    In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.
    In the same skillet add the remaining 2 T of olive oil. Toss zucchini, carrot shreds and sweet peppers in the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.
    Dice chicken and toss with the veggie noodles. Stir in the sauce just before serving.
    Garnish with sesame seeds.

    Paleo Balance Bowl
    Serving Size: 2 bowls

    2 chicken thighs or breasts
    12 oz chopped Butternut squash (about 2 ½ cups)
    1 tablespoon + 2 teaspoons coconut oil
    6 cups mixed greens
    1 avocado, chopped
    ¼ cup tahini
    1 tablespoon lemon juice
    1 tablespoon apple cider vinegar
    3 tablespoons water
    garlic powder

    Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.

    Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.

    In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.

    To assemble bowl add lettuce and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!

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