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 beĀ  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!

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Weekend Chronicles

Can you guess where I was this weekend?

Yes, that’s right, the oh-so-famous Shake Shack. Saturday afternoon my friends and I decided to make the pilgrimage from the Bronx to Shake Shack’s Upper West Side location. As a former shack virgin, I was a little skeptical about all the hype this place has gotten in the past few years. Okay, I’ll admit it. I was wrong. I now know why their milkshakes (and burgers) bring all the boys (and girls) to the yard. They’re really freaking good. Although the price is a bit steep (around $15 for my order) it’s a great alternative to a pricey weekend brunch or dinner at restaurant. And the great part about Shake Shack’s Upper West Side locale is that if there are no tables you can always chow down in Central Park just one block away.

Malted Black and White Shake, Cheese Fries and Shack Burger...holy cardiac arrest

Rachel enjoying her meal

Don’t have a Shake Shack by you? Then try and recreate their famous food! This hilarious serious eats article offers some insight into the creation of one of the most famous burgers in town.

Also, I can’t say Shake Shack is my favorite burger. If you live/are ever passing through Chester County, PA stop by Buddy’s Burgers in West Chester. Not only are the burgers more affordable, they are, dare I say, better than the Shake Shack. Did I just commit blasphemy?