healthy recipe

Intro to Cooking: Grilled Watermelon and Pineapple Salad
As the end of May gets closer, I start to crave the summer foods of my childhood: potato salad, greasy hamburgers, funnel cakes, Push Pops… It can’t just be me, right? However, a lot of those foods aren’t exactly, um, healthy. To lighten things up a little bit, let’s talk about fruit.
Intro to Cooking: Tomato and Garbanzo Bean Soup
Girls, finals are upon us. (And here are 10 ways I know it.) We’re all spending too much time in the library, a soul crushing activity when the weather outside is starting to look like it is actually spring and almost summer. Personally, all I want to do is lie outside in a bikini with an issue of Cosmo.

The Know: Peanut Butter Heaven
I love peanut butter. As in, please don’t judge me but I could sit in front of the TV with a spoon (or my finger?) and eat it like a bowl of ice cream. Or strawberries. If only peanut butter had the same fat and calories as strawberries. Then I’m certain all of life’s biggest problems would be solved.
Intro to Cooking: Clementine Torte
Final exams. Holiday parties. End-of-semester ragers. Shopping, shopping, and more shopping. That last chance to hook up with the dude from Middle Eastern History, or your eagerly awaited reunion with your hometown honey. You get the picture: this time of year, there’s a lot on your plate.
Intro to Cooking: Pinto Bean Veggie Burgers
The problem with veggie burgers is that they either a) don’t taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste). Neither of those conditions are the case with this week’s Intro to Cooking recipe, which will crush any other bun-filler contender.
Intro to Cooking: Sausage Stuffed Peppers
For us real-life Italian Stallions, Columbus Day is as legit of a holiday as we’re going to get). So, besides an extra night of shots at the bar, why not celebrate with an easy twist on an Italian favorite–sausage and peppers!
Intro to Cooking: Cantaloupe Crepes
Though Labor Day has come and gone, it’s still officially summer until the autumn equinox on September 22. Or, if you measure seasons as I do, until summer produce is no longer ripe. There’s still time to fill up on fruit, as the peak time for melons usually lasts through September.

Intro to Cooking: Grilled Shrimp Marinade
Sometimes all you need to spruce up a dull salad or your run-of-the-mill Wednesday dinner is an ingredient swap. If chicken caesar has lost its bite, and you simply can’t look at another plate of turkey and veggies without yawning, say hello to my leetle friend (sorry, had to!): shrimp!
Intro to Cooking: Low-Cal Spaghetti!
Whether you’re just settling in to your dorm or high-five-ing your way through the halls of your sorority house, a new school year is a ripe time for new resolutions.
Intro to Cooking: Sweet, Spicy, and Savory Corn!
There are few culinary pleasures to match the first crunchy, buttery bite of a fresh ear of corn off the cob. And with each rich mouthful, you’re taking in healthy doses of folate (to ward off heart disease, colon cancer and to prevent birth defects in the fetuses of pregnant women), thiamin (for better memory), and pantothenic acid (which eases energy production under stress).
Intro to Cooking: Chana Saag
College life isn’t kind to the carnivore. Meat is often expensive and time-consuming to cook, not to mention extremely perishable, and the Mystery Meat served in the caf won’t exactly sate a craving for prime rib. So what’s a girl gotta do for some quick, cheap, protein? Short of settling for cold cuts, which could possibly shorten your life and are very high in sodium, why not take a page out of the vegetarian handbook and opt for filling, delicious chickpeas?
Intro to Cooking: Creamy Corn with Sugar Snap Peas
It’s well known that a surefire way to rev your metabolism and curb hunger is to have a healthy snack on hand for a quick nibble between meals. But have you ever noticed that most of the go-to snacks (raisins, granola bars, apples) we pack to stabilize blood sugar are really just…sugar
Intro to Cooking: Grilled Halloumi Cheese Sandwiches
Happy Fourth of July! Hopefully you’re reading this not too far from a grille or barbecue, because they’re necessary for today’s recipe! Your mouth is probably already watering for hot dogs and burgers, but to give your holiday menu some kick, why not include this week’s ingredient—a personal favorite of mine: halloumi cheese!
Intro to Cooking: Blueberry Tiramisu
The summer solstice has passed, school is out, and if you’re like me, you’re probably sitting in a pool right now. A pool of your own sweat, that is. Yes, it’s that time of year when it’s just too hot to even think about cooking, let alone come up with a recipe. But if the thought of another freeze-pop dinner makes you gag (I’ve totally been there), never fear—CollegeCandy is here!
The Know: Fro Yo Pie
Fact: Fro-yo in the summer is amazeballs.
Fact: Fro-yo stores are often overpriced.
Fact: Every time I finish my serving of overpriced fro-yo I’m sad its over and I want more, but don’t want to be fat. Or broke.
Intro to Cooking: Cranberry Applesauce
This Week’s Ingredient: Cranberries!
They’re sweet. They’re tart. They’re harvested from bogs. And they’re a deep, beautiful, fire-engine hue. If your only exposure to cranberries is in combination with their fermented partner, vodka, then you’re totally missing out (not to mention that the “cranberry juice” served in bars is basically just sugar water).