The number one reason I’m a lover of weekend livin’ is not entirely dedicated to sleeping in, vegging out, and having a few beers without worrying about what time I have to wake up the next morning. I love the weekend for one thing, and one thing only: brunch.

I’m an ooey, gooey, extra runny, eggs benny with extra hollandaise on the side kinda girl. Give me a spicy Bloody Mary with extra olives and mmmm, I’m good to go! (I graduated from mimosas for the spice of a BM but I’m still a sucker for a good momo, too.)

This happens to be prime brunch time, so why not tease our taste buds a little bit? I have captured 30 of the most delicious and incredible brunch items for your drooling pleasure!

I know, I know, you hate me. It’s okay. Read More »

Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!  Read More »

Whenever I go to the grocery store, I always try my best to load my cart with socially responsible products.  Cage free eggs?  Uh, yeah why not?  Organic lettuce? Sure, throw that on in there.

The truth is, though, up until recently, I didn’t really know what these things meant.  They’ve just been over-marketed so that I think I’m doing good when really I may just be wasting money.  That’s why I formulated a mini label guide for all of your shopping needs.

Hint:  don’t waste your money on the “organic” Oreos! Read More »

I have never really liked meat. The idea of a bloody (or even well-done) steak with neatly criss-crossed grill marks on my plate has never been appealing to me, and I have basically limited my carnivorous intake to the occasional chicken breast. My boyfriend is a vegetarian, and I can go for long stretches of time without eating any meat at all. So why am I not a vegetarian, too, already?

Here are the reasons I’ve come up with (while sitting over a bowl of my mom’s famous beef stew):

- It still doesn’t seem to be quite accepted. If you’re invited to dinner at someone’s house or invited to a wedding or some other bash, it’s assumed that you eat meat. If you don’t, you either have to make everyone feel bad by arranging for a special plate or you have to forage for roots and berries among the side dishes.

- Some of my favorite dishes from childhood have meat in them. Sure, I don’t eat them now, but when I go home and my mom makes them, it’s sweet (and they’re still delicious). Knowing I couldn’t eat those anymore would kind of depress me. Wait, who am I kidding? It would totally depress me.

- One of my goals is to travel around the world, and I don’t want to have to limit myself in any way when I do that. Especially when it comes to eating local fare that may or may not come from an animal.

- BACON. Need I say more? Read More »

[College prepares you for a lot of things - like binge drinking competitions - but one thing it does not teach you is how to cook. At least how to cook things that require more than 30 seconds in the microwave.

But cooking your own meals means healthier eating, more money in your bank account, and the gratification that comes from making something with your hands. Everyone here at CollegeCandy loves to cook, so we're going to bring you our favorite (and easy) recipes every Sunday. Because it's a lazy day and you've got nothing better to than cook, right? Right.]

Frittata’s are a personal favorite because they’re insanely fast (10 minutes tops), super-easy (if you can stir, you’re set), can take pretty much whatever you have hanging around the fridge (baking soda - not recommended) and makes it look like you have actual cooking skill. Bonus points for giving it a fancy sounding name!

I am kinda infatuated (OK, not kinda…) with this frittata because it is a totally healthy, totally acceptable way to eat pizza in the morning. And who doesn’t love pizza in the morning? These ingredients make my favorite version, but you could substitute just about any leftovers or canned goods you have. Read More »

So you went out hoping to have a wild night of drunken fun with your friends. And you totally did. And then you woke up the next morning. And felt like you were going to die. Yep, we’ve all been there: the lovely hangover.

Nausea, headache, stomachache, you name it. Your day is wasted because you just don’t want to can’t move. Without wanting to vomit. Sitting in your bed all day just seems like the best option. Well, that and eating a big, delicious stack of pancakes. And a bagel. And some pizza you found on your floor.

But what if you have to be somewhere? What are you supposed to do about it? Let’s settle this debate between what really cures a hangover, and what is just making you fat. Read More »

Got a question for Tuffo? Email her at tuffyluv@collegecandy.com to be featured in her weekly column!

Dear Tuffy Luv,

I’m broke. But I’m still in college so I can’t work full-time. So I had this great idea. I’m going to donate an egg. Do you know anything about this? All I know is it’s going to make me money.
Thank you, Tuffy!

Brandi

Dear Brandi,

It’s true you can make thousands of dollars for donating eggs, but it’s a little more complicated than that. (Isn’t everything? Sigh.)

Women are born with a certain number of eggos. There’re several hundred, but what you got is all you get. To give, you have to be at least 21 and you usually have to be less than 35. You have to be healthy (no STDs or hereditary health problems) and you can’t be a drug user or alcoholic. Read More »

We all want to go home for Easter, but sadly, it’s nearing the end of the school year, and so we’re more likely to be munching on terrible dining-hall food than we are on delicious hollow chocolate rabbits. Before you get depressed about all the candy (oh yeah….and love) you’re missing back home, try bringing the Easter spirit into your own home. No, I’m not talking about Jesus.

I’m talking about an Easter bash. I throw one every year and it’s always fun, festive, and almost as good as the stuff my mom makes back home. Plus, it’s super easy. Here are some tips on throwing your own! Read More »

I’m sure I am not the only one who knows how frustrating it is to find the perfect recipe, start making it, and then realize that I am out of a crucial ingredient. (What’s that? You don’t make recipes without double-checking that you have all the ingredients on hand? Well, aren’t you special.)

Because there is nothing more annoying than having to run to the grocery store and leave your raw cookie batter sitting on the counter, I took the liberty of putting together a handy-dandy substitution cheat sheet of things you can use when you find yourself without the genuine article.

For self-rising flour, substitute flour with baking powder and salt. Self-rising flour is really just a fancy name for flour that already has baking powder and salt added, so you can cheat the system by adding those things yourself. For each cup of flour, just throw in 1 ½ tsp baking powder and about ½ tsp salt.

For cream/half-and-half, substitute milk. Keep in mind that this will only work sometimes. Milk is a lot thinner than cream and has a lot less fat (added health bonus), but that also means that it doesn’t behave the same way. For a recipe in which you’re mixing everything together anyway (quiche), it will work fine, but it’s not going to get you anywhere if you pour it in a bowl and try to whip it into real fluffy cream. If you don’t have regular milk, try using buttermilk, yogurt, or sour cream. Read More »

Mmmm, brunch. Hands-down, this is the best part of my weekend. I love a diner as much as the next New Yorker, but I was raised in the Midwest on the kind of French toast that will have you longing for lazy Sunday afternoons in your kitchen. This is what I usually make for one person… but feel free to double if you’ve got company…

You’ll need:

3 slices of bread (switch up as you prefer, but it can be done with wheat, white, multigrain… up to you. Rye may not be the best choice here)

1 egg

milk (I prefer skim, but use whatever floats your boat)

ground cinnamon Read More »