Tag Archives: healthy

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!


What Can’t Nutella Do?

29 Feb

I know we have been holding out on you with the desserts but today is your lucky day! We literally made a mouth watering dessert that is not only amazingly easy (yes monkeys could do this) but its also a healthy dessert.

Nutella Covered Strawberries

Prep time: 5 minutes

Refrigerate time: 45 minutes


Fresh Strawberries

1 Jar of Nutella


1. Scoop about 1 cup of Nutella out and place in a microwavable safe dish. Then microwave for about 1 minute or until melted but not burned.

2. Then one by one dip the strawberries into the melted chocolate and swirl the strawberry around while holding from the stem so the entire strawberry is covered in chocolate.

3. Place chocolate covered strawberry on wax paper. This works best if the wax paper is on a cookie or baking sheet to provide support when transporting to the refrigerator.

4. After all your strawberries are covered then place cookie sheet in the refrigerator for about 45 minutes or chocolate is sufficiently hard.

Then enjoy this miraculously satisfying dessert!

This dessert is also a great to make for a date night or even make it with your significant other and have fun with it! Let us know how you like it and what other desserts you like to make!

Using the Crockpot: Gramma Edition

24 Feb

I don’t know about you guys but some foods remind me of being home. It’s hard being 2,000 miles away from home; especially when I get back from class and I’m beat & tired, sometimes I just want my mom’s homemade chicken noodle soup. After cleaning out our refrigerator one Sunday, my roommates and I found an unreal amount of vegetables that were never opened or used. At first, someone said that we should just throw it all away, but I decided to use all of those veggies for homemade chicken noodle soup. With the crockpot handy and a couple of hours to kill, we started to experiment. This was one of the best creations we’ve ever concocted and it seriously took no skill at all. Don’t worry if you don’t have all of these ingredients, substitute some of the veggies with whatever you like!

Prep time: 25 minutes

Cook time: 3 hours minimum


Carrots (preferably the long stalks)

¼ of an onion

A box of chicken broth

1-2 fillets of chicken (can be fresh or frozen)

2-3 stalks of celery

1 potato

A box of pasta noodles (we like the bow ties, or if you don’t have any pasta noodles, you can use ramen noodles, we won’t judge you too much.)


1. Pour the box of chicken broth into the crockpot (please clean the crockpot before you use it!) then fill about ¾ of the crockpot with water. This is the time you can start adding garlic powder, pepper, salt or whatever.

2. Now that you’ve got the broth, start chopping up and throwing your ingredients into the pot. These can go in any order!

3. Rinse then peel the carrots. Chop up the carrots in small pieces, the amount you chop up is up to you! Place them into the pot.

4. Repeat the steps listed above for the potato. I like to make these bigger chunks.

5. Repeat the steps listed above for the celery, except don’t peel the celery stalks because that’s weird and cut off the top of the celery where the little leaves are.

6. Cut an onion into small, fine pieces and scatter them in the pot.

7. Rinse the chicken, or let the meat thaw (I quicken up this process by letting the meat sit under hot water.) Then start cutting off all of the fat and then cutting the meat into stripes.

8. After all of your ingredients are in the crockpot, turn it on low and let it sit.

Warning! Notice that you never added noodles to this, I find that when I leave the noodles sitting with the soup, they get really mushy and gross. I like to do this all in the morning or before I leave for class. Then when I get home about an hour before I’m ready to start grubbin’ I pour the whole box of noodles of into the pot.

8. Once you put the noodles into the crockpot and taste the broth to make sure it is tasting good, (you can always improvise and put more spices in there!) start putting that warm goodness into your bowl & chow down.

Since we go to school in a very cold Midwest college town, coming home to a bowl of homemade chicken noodle soup is such an added bonus to my day. I know what you’re probably thinking… that a can of Campbell’s chicken noodle soup is calling your name instead. That garbage is full of sodium, preservatives and not as hearty. Let us know what you put into your homemade chicken noodle soup!

"The Zonemag"

Mexican Mosh Pit

23 Feb

Since we had a bunch of leftover red beans and ground chicken from our featured kale gumbo recipe on the site we decided to try to find another recipe including those ingredients. We ended up finding a Mexican lasagna, which, leave it to Rachel Ray to post a recipe that left us scratching our heads a little when we first read it. It definitely wasn’t what we were expecting when I started to stir all the ingredients together but it definitely turned out to be amazing! The original recipe that we tested out for dinner could easily feed four and since this is cooking for college students we decided to modify that recipe a little to make it about one to two serving sizes.

Although, one of my favorite days of the week is Thursday when we host family dinner and this recipe would be PERFECT for that! If there is one thing I learned living with 4 other girls in college is that collectively, we eat a lot of food. One of our room mates will have leftover pasta sauce, another will have steamed broccoli and a roomie might have a loaf of garlic bread. Put that all together with some noodles and bam, you’ve got yourself a nice family style meal. Some weeks we invite friends and tell them to bring over alcohol for our meal which is perfect because all you have to do is cook an appetizer and you get free alcohol out of it! One week, a friend of ours made homemade sangria and let me tell you, it was fantastic! Talk to your roomies or friends about family dinner & get that tradition rolling!

Prep time: 3 minutes

Total time: 25 minutes


¼ of the package of ground meat (we used chicken)

¼ cup of diced green bell peppers

2 tablespoons of diced onion

½ can of stewed tomatoes

½ can of red beans or black beans (strained & rinsed)

3 fajita sized tortillas

½ teaspoon of cumin or pepper

½ cup of Mexican shredded cheese

Pam cooking spray or olive oil


1. Use Pam to coat the frying pan and turn on the stove to medium high heat, after preheat the oven to 425 degrees.

2. Place the ground chicken, diced onions, beans, tomatoes, bell peppers and cumin in the pan. Start to mix everything together with a spatula.

3. Let the chicken cook fully, this should take about 8 minutes. While waiting, get out a baking dish (we used a glass one but ceramic dishes are fine too) and coat the dish with Pam. Place a tortilla on the bottom of the dish.

4. Once your chicken is cooked, start scooping a layer of the mixture onto the first tortilla. This will be your first layer, then cover it with a sprinkle of cheese and tortilla. Create one more layer on top of that with the mixture then sprinkle with cheese and cover with a tortilla. Top it off with some more cheese and place in the oven.

5. Wait about 8-10 minutes and take it out of the oven. The cheese is a great indicator if the lasagna is cooked, if its browned then take it out.


Now you have a slice of Mexican lasagna all to yourself! You can add salsa, guacamole or sour cream to your slice for additional flavor. If you are kind enough to share with your roomies & friends just double this recipe and let us know if they enjoyed it. Make sure to keep grubbin’ & check back for more family style recipes!

Eggos Annonymous

23 Feb

I’m Mary and I’m an Eggo-aholic. I just can’t consume enough Eggos. I’m that girl who fills up the freezer with the “family-size” Eggo pack and pisses everyone off in the house. I’ve been a fan of Eggos since I can remember consuming breakfast. I will never forget when our nanny would help my brothers and myself get ready for school in the morning and she would make the most buttery, scrumptious, salivating plate of Eggos I’ve ever had. I mean, I was probably in 2nd grade and I can still vividly remember the taste of these things 16 years later. I’m telling you, they were serious business. Anyway, before I write a novel on my love for Eggos, I’ll let you know that I have cut down my intake drastically and I substituted butter for peanut butter and maple syrup for agave. I look at it now as a more healthy dependency.

Prep time: 5 minutes


2 Eggos

Agave nectar

2 tablespoons of peanut butter


1. Place Eggos in the toaster (duh).

2. Remove Eggos from the toaster and spread a thin layer of peanut butter onto each Eggo.

3. Drizzle a little bit of Agave onto the Eggos.

I’m not going to lie, it took me awhile to adjust to the taste of Agave nectar versus normal maple syrup. A trick I learned is to use it sparingly, since it is a nectar and packed with sweetness, a lot of it at once will make you cringe. If you are interested in finding out more before using Agave, look at this link, which gives a pretty unbiased opinion of the nectar: http://www.livestrong.com/article/276217-what-are-the-health-benefits-of-agave-nectar/. Please reassure me that I am not the only Eggo-aholic out there and leave a comment letting us know how you prepare your Eggos! Keep grubbin’ & have a great day!

Love-Seats are not Meant for One Person

20 Feb

Whether you are sneaking in alcohol or that microwaved bag of popcorn, bringing your own snacks to the movies is the best way to go. We saw the Descendants last weekend and before the show we stopped by CVS and raided the candy aisle. It’s important to look for fat free or sugar free candies. If you’re a chocoholic grab a bar of dark chocolate or if you love sour candy look at the Peach-O’s! Either way, smuggling in candy or snacks will not only save you calories but also major $$$.

Now thats cute! Grub Healthy.

The College Grubber’s Syllabus

20 Feb


About the Authors: College Grubbin’ is written by two college students with the help of students from across the nation. Over the past year we have been on the look out for quick and easy fresh recipes that any student can and would want to make. We are not chefs by any stretch of the imagination but we do LOVE food especially when its fresh and super easy to make.

How the Blog Works: Our goal for the blog is to continuously provide yummy recipes which we ourselves plan on making. We will post pictures as well as tips for how to customize the different recipes to suit your tastes. We also want to encourage lots and lots of feedback and suggestions. Since this is for the college grubbers’ we also want to hear your stories. For example, did you have a huge disaster in the kitchen on perhaps you were able to seal the deal with your new love interest with one of our recipes. Whatever the story is we want to hear it!

Required Materials: Before we start dishing recipes we want to make sure all of our readers have the basics in their kitchen. The list below is perfect for any college student on a budget.

1. George Foreman!!

2. (1) Frying Pan and (1) Cooking Pot —> Both Medium Size

3. Basic Utensils (Forks, Knives, Spoons, etc.)

4. (1) Set of Measuring Cups

5. Spatula

6. Toaster, Microwave, and Crockpot (preferred but not necessary)

7. Can Opener

8. Strainer

9. Basic Mixing Bowl

10. Basic Set of Plates, Bowls, and Cups (1 of each is good enough)

Required Ingredients: This blog is going to focus and emphasize using fresh produce. However, this can always be substituted for frozen foods. We do recommend having the basics such as cooking oil (Olive or Pam), salt and pepper, butter or margarine, and any additional spices you typically prefer (ex: garlic powder).

Final Thoughts: Ultimately we want you to have fun in the kitchen while avoiding the “Freshman 15.” Our blog will also feature weekly themes such as “Vegan Grubbin'” and “Fresh Alcoholics.” We can’t wait to share all of our ideas with you and hear your stories!!

Extra Credit: Follow us on twitter @CollegeGrubbin