Foods for your budget, brain and body
Let’s face it, superfoods are in. Avocado, kale, quinoa and the like have been popping up on menus and Pinterest boards left, right and centre. But this isn’t just the newest trend. One can’t deny the positive effects of these nutrient-rich foods on health and well-being; in fact, superfoods contain vital antioxidants, minerals and vitamins important for your mind and body. So, regardless of whether you’re trying to balance your diet or simply your budget, we’ve compiled a few student-friendly recipes anyone can enjoy.
Easy no-bake breakfast cookie
- 4 cups gluten free rolled oats
- 1 cup smooth nut butter of choice
- 1 cup brown rice syrup (can substitute for honey, agave, or maple syrup!)
- 1 scoop protein powder (optional)
- a pinch sea salt
- 1/4 tsp cinnamon
- 1/2 cup pumpkin seeds
- 1/4 cup dried unsweetened cranberries
- 1/4 cup dairy free chocolate chips
- 1-2 tablespoons unsweetened coconut flakes
- Line a large plate or baking dish with baking paper and set aside.
- In a large mixing bowl, combine the oats, cinnamon, sea salt and protein powder if using it and set aside.
- In a microwave safe bowl or stovetop, melt the nut butter with the brown rice syrup until fully combined. Pour the wet mixture into the dry mixture and mix until fully combined. Stir through the cranberries, pumpkin seeds and coconut flakes until fully incorporated.
- Using your hands, form into golf sized balls and place on lined plate/tray. Press firmly into a cookie shape and top with chocolate chips. Refrigerate for 30 minutes, or until firm.
Superfood Quinoa Bowl (VEGAN & GLUTEN-FREE!)
- 1 cup dry mixed colored quinoa I like the TruRoots brand (prepare per instructions on package)
- 2 cups chopped broccoli
- ½ chopped red onion
- ½ chopped red bell pepper
- 3-4 cup baby kale (remove large stems)
- 6 tbsp olive oil
- 1 tsp onion powder
- ½ tbsp mustard (regular or Dijon)
- ½ a lime squeezed
- Salt/pepper to taste
- Prepare quinoa according to package directions.
- While quinoa is cooking, add chopped broccoli, onion, pepper to a skillet and let cook on medium to high heat for about 12 minutes stirring frequently, then add kale to the sauté pan with veggies for 1-2 minutes stirring until kale is wilted down.
- Prepare dressing by adding olive oil, onion powder, mustard, lime juice, salt and pepper to a bowl and whisking it together, set aside.
- Once quinoa and veggies are cooked, serve separated or toss everything in a large mixing bowl and stir in the dressing.
Serve 2 large meals sizes or 4 small side dishes.
Blueberry Avocado Chai Smoothie
- 1 cup blueberries
- 1 cup almond and/or coconut milk
- 1 medjool date
- ½ ripe avocado
- 1 tbsp chia or flax
- ¼ tsp vanilla powder
- Skin and pit the avocado, then put one half into your blender jar. Add the fresh or frozen blueberries and the pitted date.
- Add the almond coconut milk as well as the rest of the ingredients.
- Blend for 30 seconds or until smooth. Refrigerate or drink right away.