Breakfast on the Go

My Current Breakfast Obsession

Breakfast is by far my favorite meal of the day. The omelettes, homefries, parfaits, french toast, fruit salads, I could go on forever. Unfortunately, for the last month I have barely had time to grab breakfast to go, let alone make it. I work downtown two days a week, and I one of my favorite quick  breakfast spots is Pret A Manger. The other day I grabbed the Honey and Banana yogurt pot. Creamy vanilla yogurt, perfectly ripened bananas, crunchy almonds and sweet honey were the perfect combination for a light breakfast. For the next few days I was CRAVING it constantly. Unfortunately there are no Pret A Mangers even relatively close to Fordham, so I had to improvise. And I’m glad I did, because mine is even more delicious (and healthier) than the original (Pret, don’t fret, I still love you). And the best part? It takes about 2 minutes to prepare! Throw it in some Tupperware and you’re good to go! Here is the recipe:

-1 Serving of Fat-free plain greek yogurt (I love Chobani 0%)

-1/2-1 full, ripe banana

-Small handful of sliced, raw almonds

-Spoonful of Chia seeds for fiber and omega-3 fatty acids (I used ground just because it was on sale)

-Drizzle honey on top

Enjoy 🙂

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Holy Guacamole Wrap

AND its Gluten-Free!

On my quest to live a totally gluten-free life, I’m actually pretty proud of how strong my willpower is.I’ve done a fairly good job at keeping on the gluten-free straight and narrow. But, I have to admit something. I have a vice. A gluten-laden, carbtastic vice also known as the sandwich. I said peace to pasta and bid adieu to bread by itself, but for some reason I keep finding myself craving paninis, hoagies, wraps, sandwiches, grinders, you name it. If there is  lunch meat and bread involved, I’m a gluten-glutton. Luckily, I am not corn-intolerant and there is a wide variety of corn-based tortilla wraps when I’m jonesing for a sammy. Tonight for dinner I made my Dad and I what I like to call the Holy Guacamole Wrap. It was a big success!

Here’s what you’ll need:

-1 corn tortilla or gluten-free wrap

-Gluten-free, sliced roast beef (some cold cut brands have additives that contain gluten)

-Sprinkling of part-skim mozzarella cheese

-1/4 avocado

-Pico de Gallo or fresh salsa

-Small handful of arugula

-Cole slaw cabbage for crunch

Directions:

Top tortilla with roast beef and cheese. Microwave for twenty seconds or until cheese melts and tortilla is warm.

What is better than a delicious 60 second meal?

Top with avocado, salsa, arugula and cabbage.

Tip: Usually, the more (natural) colors in a meal the healthier it is!

Enjoy 🙂

Mid-Term Munchies

My apologies for not posting for a week (or two). I have been in the throes of mid-terms and unfortunately the blog took a backseat when it came to studying. But now I’m back and raring to write a bunch of posts I wanted to do this past week, but didn’t have time for.

The Most Interesting Man in the World studies through osmosis...unfortunately, I am not The Most Interesting Man in the World

So let me tell you about my week. About 80% of my time was spent at Club Lib and the rest of it was spent sleeping or eating everything frozen, fried or delivered. Once mid-terms and finals hit my eating habits take a nasty turn for the worse and I become Countess of Carbtown. This is a problem not only because A. it’s unhealthy, but B. My body is not a big fan of gluten. I know this may seem shocking as all of my food posts have been gluten heaven, but hey a girl has to indulge sometimes. My diet is usually as gluten-free as a college student’s diet can be  as I find that I have much more energy when I don’t eat wheat and processed foods.

Ronald McDonald and I are BFFLS during mid-term week

I don’t know about you, but after a few days of pizza, low mein and $3 subs (suck it Subway), my body screams for fresh fruits and vegetables. So that’s why the other night I packed up my things, bid adieu to my designated study desk and said hello to my neglected kitchen. I had recently gone to the Arthur Avenue Market and picked up some fresh peppers, onions, a carrot and kale. My pantry was in rough shape consisting of tuna fish cans, olive oil, cocoa powder (for smoothies) and quinoa. What is a girl to do? Make quinoa-stuffed peppers!

Here is what you’ll need:

-one large bell pepper, de-seeded and decap(itat)ed

-about 1/4-1/3 cup of quinoa, cooked

-Chopped vegetables (I used kale, carrots and onions but you can use anything left in your fridge)

-Spices for seasoning (I used salt, pepper, chicken buillon, and paprika)

-shredded parmesan or cheddar cheese (optional)

Fresh ingredients > fast food

Directions:

-Preheat over to 375 degrees

-Cut off top of bell pepper, de-seed

-Cook quinoa as directed on packaging

-Dice vegetables and saute in oil or butter until tender

-Combine quinoa with veggies

-Stuff quinoa mixture into bell pepper

-Place pepper standing up on well-oiled baking sheet and leave in over for about twenty minutes or until the skin starts to blister

-Top with shredded cheese

ENJOY!

Not only is this meal healthier, but it is much less expensive than ordering out! My total for this meal? Less than $2.00!