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.

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! 

Ingredients:
Extra virgin olive oil
1 chopped green (or red or yellow) bell pepper
1 can chickpeas
1 can black beans
1 chopped red (or white) onion
1 can diced tomatoes
1 clove chopped garlic
1 jar tomato sauce
4-6 eggs
Black pepper, paprika, cayenne pepper, and tumeric, to taste
2 cups brown rice
4 cups water

Instructions:

1. Boil the water in a sauce pan. Once the water is on high boil, add the rice and cover, removing the top periodically to allow steam to escape. Do not stir the rice, let it absorb the water on its own.

2.  Coat extra large skillet pan with the oil, turn heat on medium-high. Add onion and peppers, stir until they begin to brown.

3. Add chickpeas, beans, tomato, and garlic. Let simmer for 2-3 minutes.

4. Add tomato sauce, heat until it begins to boil. Add spices at your discretion.

5. Once sauce is boiling and vegetables are cooked through, crack the eggs atop the mixture. No need to break the yolks. Cover the frying pan and turn the heat to low until the eggs are cooked through.

6. Once the eggs are cooked, serve over rice directly from the skillet. Makes 4-5 servings.

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!

“Organic”: Now these babies can be tricky.  In order to determine exactly what you’re eating, you have to read the package carefully.  There are 3 basic types of organic labeling that you may see in your local grocery store.
1. 100% organic:  This one is pretty straight forward.  If it says the product is 100% organic, then all of the ingredients, except water and salt, are grown and processed organically.
2. Organic:  Organic is simply the weak-sauce version of 100% organic products.  These products must contain 95% organic ingredients in order to obtain an organic label.  According to the USDA, all other ingredients must be on “the list” of foods that are unavailable in an organic form at the present time.
3. Made with organic ingredients:  This label is just a fancy way of saying “we’re just putting this on our label so you’ll buy it and think you’re doing something good for the environment.”  Under this labeling, 70% of ingredients must be made with organic ingredients, but the law leaves much for interpretation in how the product may advertise its organic-ness.  My advice? Go for the other two if you really want to make a difference.

Fair trade:  Fair trade is built on the principles of respect in trading partnerships, usually through higher wages and economic self-sufficiency for overseas workers.  However, there are no set guidelines for fair trade labeling like there are for organic products.  A fair trade inspection committee, known as FLO-CERT, inspects companies to make sure they have “a quality management system, transparency in all processes, and independence in certification decision making” before giving out a certification.  Although these are vague terms, free trade can be worth it if it has the official sticker on it.  If not, there really is no way to tell whether or not fair practices are in place.

Free range: In theory, “free range” indicates that livestock are allowed to roam freely instead of being in cages before slaughtering.  The USDA, however, does not have a set definition or any sort of regulation for free-range animals and for egg production.  Thus, free range labeling is entirely unregulated and really doesn’t mean much when it comes to your food.  Save your money on these are look for more meaningful labels, such as “grass fed” (see below).

Grass fed: Unlike free range, the USDA has actually formulated a substantial definition of what constitutes “grass fed.”  According to this definition, livestock must be grass fed for their entire lives – pasture included! That means there are no scary antibiotics or other chemicals in the food you’re about to put in your body.  Although some argue that there are loopholes in grass fed labeling, it sure is a heck of a lot better than free range!

So yeah, this is a lot of great information, but how does it relate to the environment?  It actually has everything to do with the environment!  As a rule of thumb, you can consider everything that takes a step back from our highly industrialized economy a step forward for the good of the environment.  In other words, the more natural our food production processes are and the less harmful chemicals, pesticides, and pollution are used, the happier our planet is!

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?

Okay, but lately I’ve been giving these things more serious thought. World Vegetarian Day – which is happening right now! – is arriving at a perfect time for me, because I’m finally considering just making the plunge and going full veg. After all, none of my reasons from above are really relevant on an everyday basis, and here’s something else: fake meat is surprisingly good. Yeah, that’s right. I said it. That Morningstar bacon will never come from a real hog and will always look and taste just a little bit off, but honestly, it’s pretty damn good. Good enough for me to give up the real stuff.

Plus, protein is everywhere. I didn’t realize I ate so much protein on an everyday basis until I started tracking my food with The Daily Plate and saw that I usually get about 250% to 300% of my daily protein requirement – all without eating meat. These foods are just bursting with protein and I happen to eat them (in large quantities) on a daily basis:

Eggs
Milk
Soy milk
Cottage cheese
Regular cheese
Yogurt
Peanut butter
Nuts
Lentils

I don’t need some artery clogging meat to survive. I can live meat-free and still get everything I need. So here it is: October 1, 2009 just might be the onset of my own personal journey toward vegetarianism.

PETA, call me! I wanna do one of those naked ads!

What do you vegetarians think? Is it easy? What made you decide? Why should I do it?

[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.

Frittata Pizzetta
Makes 2 servings

4 eggs
A handful of pepperoni – chopped
1 small can of mushrooms
1 small can of chopped black olives
4 tablespoons Parmesan cheese
1 teaspoon butter (for pan)

Crack eggs in a bowl and stir until combined, then mix in all ingredients. Melt butter in a large skillet over medium high heat. When butter is melted, pour egg mixture into pan and let cook for 2-3 minutes. Flip frittata over to cook top for another 2-3 minutes. (Depending on your level of culinary prowess, you can either flip this all in one piece using two spatulas, cut in half to flip, or just stick it in a 350 degree oven for 3-4 minutes.)

TaDa! Almost instant meal! Enjoy with a cup of coffee (or whatever form of caffeine you have lying around) some toast and you are good to go.

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.

Coffee
No, no and no. Okay, so who doesn’t need their daily cup to get the day started? Well, you sure don’t after a night of drinking. Caffeine is a diuretic similar to alcohol and can make you even more dehydrated than before. Save your Starbucks run for later and choose water instead.

Eggs
Eggs provide energy, but also contain something called cysteine, which breaks down hangover-causing toxin acetaldehyde. So, if you aren’t so-nauseous-that-just-standing-makes-you-hurl, go scramble up a few.

Bananas
Bananas provide lost electrolytes and contain potassium, replenishing the body with the potassium lost from alcohol’s diuretic effect. Don’t like bananas? Try a kiwi instead.

Exercise
You may think that “sweating the tequila out” is a good idea, but it’s not! (Editor’s Note: Thank. GAWD. I didn’t want to have to start hitting the treadmill with rum pumping through my veins.) Light cardio (a brisk walk…to get a Gatorade) is good to get the blood flowing, but intense cardio exercise is not advised.

Fruit juice
The fructose, or fruit sugar, in juice gives your body the vitamins and minerals that were lost the night before because of the alcohol. Studies show that fruit juice also increases the rate at which the body gets rid of toxins.

Hair of the dog
I cant believe I actually have to explain this one, but whoever thought more of the “hair of the dog that bit you” helps cure the effects of alcohol…well that’s just not right. Drinking more alcohol just leaves the liver with more toxins to have to deal with, duhhh. Plus, I don’t know about you, but after a night of heavy drinking, the mere thought of alcohol makes me wanna vomit. Literally, like the sight of a beer cap is all it takes.

7 Hours in front of the TV
It may feel really good to lay around and catch up on some Tori and Dean Home Sweet Hollywood, but this is doin’ nothing for your liver (or your brain, for that matter).

Listen – hangovers suck. But they do happen. The best thing you can do is just drink up (no, not alcohol), cook yourself a yummy breakfast, and remember how sick you feel the next time you drink again. Usually that doesn’t work (“IT JUST TASTES SO GOOD! LET’S DANCE!”), but it’s worth a try. Good luck!

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.

But that ain’t it, kid. The process then screens you for things like how you look, how you did on your standardized tests, and so on and so forth. Because, although there are lots of people who do this just to have a baby, some people do this to try to design their baby. Which Tuffy ain’t making a statement on. But just so’s you’re aware.

Anyway, once you’re accepted, you have a gynecological exam. If that clears, you’re given a donor agreement to sign saying you’ll never try to claim custody of the kid, etc. etc. etc. And then, finally, you get paid. Several thousand bucks, in fact.

But it’s not done yet! Now’s the surgery part. You’ll be injected with gonadotropins (hormones) every day for a month to make you produce extra eggs. This makes your stomach look like you are with child and your eventual period EXTREMELY uncomfortable. But it’s just the one month. Be VERY, VERY careful (seriously, VERY careful) during this — you will be extremely fertile, so pregnancy is a big problem. Be careful! (See my last post, ladies!)

After a series of minor medial procedures (ask your doc), you finally have the surgery. It takes about a half an hour. A doctor numbs you and inserts a needle into you to collect the eggs. Afterward, you take antibiotics so as not to get an infection.

Listen, girl. This is a very giving thing to do that can really help couples who can’t have children of their own. BUT!!! – this is a big but, ladies – it’s a difficult procedure that is hard on a woman’s body. Please make sure it’s worth it to you before you do it.

If you’re thinking about doing this for the cash, you better sit your sweet self down with a doctor and talk about it first. Think long and hard–this is NOT easy money.

Hearts & Skulls,

Tuffy Luv

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!

• Focus on the food.
Try something a little kitschy, like a brunch or a high tea. That way, the menu will be a snap (omelets and pancakes, say, or little slices of cake and good crackers) and picking up ingredients will be easy. These sweet-potato pancakes are a favorite of mine.

• Deck the place out.
Nothing says “festive” like great decorations. You know your mom would adorn the whole house with bunnies and Easter grass if you were home, so why not go a little crazy and bring that look to the dorm? Plastic eggs (very cheap at drugstores) are always a good bet, or pick up some pastel streamers and wrap them on all your doors and windows.

• Create an egg hunt.
To go truly old school, arrange an Easter egg hunt for your friends. This can be as innocent (mini bars of chocolate in the eggs) or as adult (tiny liquor bottles and pics of half-naked cute guys in the eggs) as you want. If you have the time, it’s great fun to hide eggs all over campus rather than in just one area. Though, you would have to worry about randoms getting their paws on your loot…

(And if you’re feeling incredibly saucy, you could turn the egg hunt into a drinking game. Just put different instructions in each egg: take a shot, shotgun a beer, assign 3 drinks, etc. But you didn’t hear that idea from me…. Sorry, Jesus!)

Don’t let Easter on campus get you down. Throw on those bunny ears, grab your friends and celebrate the holiday college-style.

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.

For eggs, substitute bananas, yogurt, or applesauce. Mmmmm… you won’t even realize the eggs aren’t there, and you’ll get a nice bit of extra flavor and texture with any of these substitutions. If you’re making something savory rather than sweet, try substituting some oil mixed with a little bit of flour.

For a thickener like cornstarch, substitute flour or tapioca. Tapioca might give kind of a funky texture to whatever you’re brewing up, but it will be great in something like a pie or a cobbler. For a casserole or another non-sweet dish, flour will work like a charm.

If you’re searching for a specific ingredient and you really don’t want to go to the store, try Googling it. There are a lot of cooks and bakers out there, and chances are, somebody has already done the work for you so that you can enjoy your delicious dish without ever having to leave the kitchen.

[Image courtesy of chickspeak.com.]

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

nonstick cooking spray or butter

Optional:

Powdered (confectioner’s) sugar

blueberries/strawberries/fruit of your preference

Crack your egg into a bowl and break up the yolk with a fork. Add a splash of milk and stir until blended (think a little thicker than scrambled-egg consistency). Sprinkle in a pinch of sugar and a little cinnamon and stir one last time.

At this point, take a small frying pan either sprayed with nonstick cooking spray, or coated with melted butter, and heat over medium/medium high.

Dunk each slice of bread, one at a time, into the egg mixture, thoroughly soaking it but without making it soggy, and place into the pan. Sprinkle a little extra cinnamon on the sides facing up, and wait a couple minutes before turning over. If you like crunchier french toast, leave a little longer before flipping.

To serve, stack ‘em and dust with powdered sugar. Accessorize further with butter (real or even the spray, low-to-no-calorie spray stuff) and syrup, and you’re ready to knock out that hangover. If you have a little fruit on the side to garnish, adding a berry here or there to your fork with a bite just makes it all the more heavenly.