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Quinoa Fruit Salad

5 Mar

Don’t worry we won’t judge you if you can’t pronounce quinoa. We’ve heard a lot of different ways how to say this indescribable grain and honestly, it doesn’t really matter how you say it. Just walk on over to the bulk foods section of your grocery store, grab a scoop and start emptying quinoa into a small bag. We recommend getting between a quarter pound to a half a pound of quinoa, (there should be a scale in this section). If you’re grocery store doesn’t have a bulk section, then maybe a local co-op will have quinoa in bulk. We encourage you to try this new food out if you haven’t already because it’s definitely good for you and seriously easy to make.

Prep time: 10 minutes

Total time: 15 minutes


1/4 cup of quinoa

1/2 cup of water

4 strawberries

1/2 an apple

1 cutie or half of an orange


1. Empty water into a small or medium sized pot and put the stove on high. Let the water boil and while you wait for this to happen start rinsing and then cutting up the fruit into small pieces.

2. Once the water has boiled, lower the heat to medium low and empty the quinoa into the pot. Place a cover on top or just let it sit for about 10 minutes. Stir occasionally to make sure the bottom doesn’t become burned.

3. After it’s cooked all the way, empty the quinoa into a bowl and add your fruit into the bowl as well. You can use your hands or a fork to move the fruit around and then place in the refrigerator.


I really prefer this salad cold but you can try it warm as well. You may need to leave it in the fridge for about 15-20 minutes. When I made this salad the first time, I made it about 3 hours before our meal and left it in the fridge for awhile. Before dinner I took the salad out of the fridge and presented it for one of our family dinners one night and it was really an unexpected hit. Try out this recipe and let us know what you think! Also, let us know if you substituted any of the fruit listed above for something else!


Slammin’ Sammie: Peanut Butter, Banana & Agave

28 Feb

Okay so almost everyone likes peanut butter & jelly sandwiches. They are easy, (especially with the Goober’s combined PB&J which is brilliant), delicious & a lunch staple. Unfortunately, I have been eating PB&J sandwiches from ages 5 to 18 and I’m so sick of them. My mom would put them in my lunchbox almost everyday and I revolted a couple of times. When I did this, my mom would put a bunch of carrot sticks and apples instead, so I learned to just love the sandwich. While, I love picking up sushi, paninis, soups and salads from the business school’s cafe, it gets really expensive. Also, it’s hard to keep track of how many calories these items have because they only list the ingredients they use. So, to cut costs and the mystery of how much I’m consuming, I’ve challenged myself to come up with new ideas to pack for lunch.

Prep time: 3 minutes


Peanut Butter

1 sandwich round (we like to use Arnold’s 100 calorie sammies)

1 banana

Agave nectar


1. Grab a knife and open up your sandwich round. Spread a thin layer of peanut butter on each slice of bread.

2. Use that knife to cut thin slices of banana and place slices on each slice.

3. Drizzle a small amount of agave on top of the bananas. Put the slices together and you are ready to grub.

How easy was this recipe? I made this while I was making breakfast this morning, so it wasn’t a huge burden to pack a lunch. Lunch can be fun and different from the normal PB&J sandwich. We want to listen to your lunch recipes! Please let us know what you eat for lunch by going to the submit page or comment on the post! Grub on!

Step Aside Potato Chips

27 Feb

So lately we have been trying to incorporate kale into our diets and it’s not that it has been a challenge to use the leafy green, but more that you have to get creative with kale. Kind of like how my mom would purée spinach, zucchini and other weird vegetables in our pasta sauce growing up because she knew that we wouldn’t willingly eat those foods. When we stumbled upon the kale chips recipe it seemed too good to be true, kale could be turned into something comparable to a potato chip? Once we popped them out of the oven, we were hooked. I made them again this morning, while I was making breakfast and I love the fact that this is the definition of a guilt free snack that takes less than 10 minutes to make. They are perfect and a serving is only 15 calories which is a small plate full of kale chips. We hope you enjoy them as much as we did! Also, let us know if you use any different kinds of seasoning.

Prep time: 5 minutes

Cook time: 5 minutes

Serving Size: 1


4 kale stalks

Sprinkle of salt

Olive oil or cooking spray

Aluminum foil


1. Preheat the oven to 350 degrees

2. Rinse kale stalks and start to cut off the leaves from the stems.

3. Line a baking sheet with aluminum foil and place the leaves on top. Proceed to spray the chips with Pam or olive oil and sprinkle a little bit of salt on top.

4. Place the baking sheet in the oven and bake for about 5 minutes. The edges of the chips should be brown but not black. Once they are done take them out & enjoy!

The Slammin’ Sammie!

23 Feb

All of us know that some food from your campus cafeterias can get straight up disgusting sometimes, and then they expect you to pay $8.50 for the atrocity on your plate. I will never forget the time I went to one of our dining halls to grab a chicken burrito and when I bit into it, I almost spit it back up immediately. I guess I have pretty high standards for Mexican food since all of the local restaurants I go to at home in Los Angeles are authentic and delicious but seriously, how do you mess up a burrito that badly? The sauce was off, the chicken obviously came from a can and the rice was crunchy. Don’t even get me started about the salsa… I thought about giving back a burrito with a bite mark to the lady who served it to me but that would have taken the situation to a whole other level. We all experience this and then get mad when we waste dining points or money on something that we really did not want. So now when I have long breaks in between my classes or I have to be on campus all day, I make a little 165 calorie sammie and I’m good to go.

Prep time: 5 minutes


1 sammie round (I used Arnold 100 calorie sandwich rounds)

3 slices of turkey

Spring Mix (a handful)

Lite Mayo (1 teaspoon)

Cucumber (5 slices)

Tomato (2 slices)


1. Basically you are making a sandwich, which is super easy right? Take your bread and toast it or just start by placing a thin layer of mayo on there.

2. Cut up that cucumber and spread 5 slices around one piece of bread. Then layer on two slices of tomatoes.

3. Place a handful of greens on top of that with a couple slices of turkey and you are done!


I love this sandwich because it’s fresh, tastes great and a definite upgrade to your regular turkey sandwich. Plus, instead of using regular slices of bread these bread rounds are smaller, don’t have a crust, (an added bonus!) and are super thin so you don’t have to load up on a lot of carbs during lunch time. I usually like baby spinach in my sandwich but this week the greens in our house are a spring mix which equally tastes just as great. Let us know what you think of these sammies & what you like to put in yours! Grub healthy gang! 

Time to Bail out Greece

22 Feb

Let me tell you the Greeks have some of the best ingredients in town. Last night I made the most delicious and EASIEST pizza ever. I came across this recipe as I was flipping through my “Healthy Cooking” magazine and I must give them credit for this although I altered the recipe just a bit.

Greek Pizza

Prep time: 5 minutes

Cook time: 12-15 minutes


1 Pita bread or round flat bread

½ cup of Low Fat Ricotta

1 tsp. of Garlic Powder

½ cup of baby spinach leaves (can use frozen but must 1st  thaw and dry)

1 whole tomato (sliced)

½ cup Crumbled Feta


1. Preheat oven to 400 degrees

2. Place pita or flat bread on a baking sheet

3. In a separate bowl combine ricotta and garlic powder and spread mixture onto pita covering the entire face of the pita

4. Lay the spinach all over the face of the pita on top of the ricotta

5. Place each tomato slice on the pita over the spinach covering the entire face of the pita again

6. Sprinkle crumbled feta over tomatoes

7. Place in oven for 12 to 15 minutes depending on how crispy you like your pita

And Enjoy!!

This meal is so quick and easy to make that you can eat this for lunch, dinner or as a snack. Also pita pizzas are a great and easy recipe to make with whatever you have in your kitchen. I encourage you to experiment making your favorite pizzas and then submit them to College Grubbin’. Keep Grubbin’