Watermelon and pineapple are two of my favorite summer fruits. And guess what? They’re delicious together. And they’re delicious grilled, either outside on your dad’s charcoal grill or inside in a skillet.

And, obviously, they’re super good for you! Watermelon is high in antioxidants, as well as lycopene and vitamins C and A. Pineapple is an anti-inflammatory and it can also provide a boost to your digestive and immune systems. Pineapple is also a great fruit for the summer because it can help protect your eyes against macular degeneration, which is caused by sun exposure.

I picked this recipe because… I love to grill things. It’s a great way to spice up pretty much anything. And grilling is an inherently social activity. Plus, you can make it for cookouts and say, “Look guys, you don’t have to eat an entire week’s worth of calories today!”

Grilled Watermelon and Pineapple Salad

You will need…

About 1/2 of a pineapple, cut into slices
About 1/4 of a watermelon, cut into slices
Two limes
1 teaspoon of honey
About 1 teaspoon of thyme

How to make it….

Grill the pineapple and watermelon on a grill pan indoors, or on a grill outside, for about 3-4 minutes on each side. Remove from heat and allow to cool slightly. Cube the slices into bite size pieces. In a small bowl, juice the two limes. Combine with honey and thyme and drizzle over fruit. Toss and serve!

Stomach still growling? We got your….belly? Get more easy, college-friendly recipes here.

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.

Speaking of bikinis… actually, you know what, are we ready to talk about bikinis? Personally, with all the homework I’ve been doing, a bikini is the last thing I want to think about, especially with all those late night snack binges to keep myself motivated. Let’s talk about healthy food instead; foods you can make quickly between writing term papers, cramming for that next exam, and stressing about everything you have to get done between now and then.

The recipe I’m featured today is probably one of the easiest ever. Soup is one of my favorite things to make because all you need is a small saucepan, a stove of some kind (or sometimes even just a microwave…more on that below), and your favorite ingredients, which can be pretty much anything. Soups are my solution the day after I eat too much – you know, those nights where you write a term paper in five hours and eat an entire pizza in 5 minutes. Soups, especially homemade soups, are light, healthy, and delicious.

Garbanzo beans are my favorite ingredient to use in soups. They are cheap source of protein, fiber, and iron. That’s why I picked a recipe with them today. With all the late night studying we’re doing lately, we need some extra nutrients.

Tomato and Garbanzo Bean Soup 

You will need…

1 can of garbanzo beans, rinsed
1 can of tomato sauce
1 can of diced tomatoes
1 teaspoon of pepper
1/4 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of onion powder
1 teaspoon of dried basil
1-2 tablespoons of parmesan cheese

(You can also toss in any other veggies you like. That’s the beauty of soup; you can do whatever you want with it!)

How to make it…

In a small saucepan over low to medium heat, combine garbanzo beans, tomato sauce, and diced tomatoes. If it’s a little thick, add water. Stir as the soup heats up and then add spices. Let simmer for 5-10 minutes and serve, adding parmesan cheese on top.

Note: This recipe can also be made in the microwave, as long as you use a microwave safe bowl! Just combine everything and microwave for a few minutes until warm and the flavors are combined.

Still hungs? We got your….belly? Get more easy, college-friendly recipes here.

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.

If I am going to indulge in my beloved PB I want it to be GOOD. We should all know by now that the stuff we grew up with (read: peanut butter made with hydrogenated oils, unnatural products, etc.) is so bad for us. And in my (not so humble) opinion, why eat a higher calorie food that’s bad for you when you can eat a version that is actually good for your body?

….And, might I add, tastes a hell of a lot better.

If you don’t know it yet, all-natural peanut butter is good for you (in portion control, as I’ve learned the hard way). It’s packed with protein and healthy fats, and it makes for a great snack! I’m a fan. A big fan. Quite possibly a bigger PB fan than a Badgers fan…but don’t tell anyone. I consider myself a Peanut Butter aficionado if you will. A connoisseur. Truth be told, if there was a talk show about Peanut Butter, I would be the Oprah Winfrey. Or at least Ryan Seacrest. And ladies and gentleman, I believe I’ve found the Mona Lisa of the natural peanut butter world:

Parkers Peanut Butter.

You can find this gooey gift from god in the fridge section of Whole Foods or online. On the scale of yummy-ness, creaminess (even their chunky versions have an amazing creamy consistency) and all around kick-ass-ness, Parkers Peanut Butter is the bomb.com

And there are four amazing varieties to choose from: Creamy, Crunchy, Honey Roasted Creamy and Honey Roasted Crunchy. (I haven’t tried the honey crunchy yet but word on the street is it is pretty much like crack in a jar.)

Trust me when I say you need to run, not walk, to Whole Foods for this peanut butter. You will thank me. You may also thank me for telling you to run because a calorie burned is a calorie more of PB that you can put on your spoon. And trust me you will want that extra calorie.

And if eating peanut butter with your finger out of the jar isn’t as much your thing as it is mine, there are a bunch of amazing recipes on Parkers Farm website. Here are two easy breezy ones (no oven required!) that are great to whip up for Super Bowl Sunday or any day, really.

Peanut Butter Dip
1/2 cup Parkers Farm Honey Roasted Peanut Butter
1/2 cup vanilla yogurt
1/4 tsp. ground cinnamon
1/4 cup miniature semi-sweet chocolate chips
Apple wedges & miniature pretzels

In a large mixing bowl, combine Parkers Farm Honey Roasted Peanut Butter, yogurt & cinnamon. Stir in chocolate chips. Serve with apples & pretzels.

YIELD: 1 (delicious!) cup

Rolled Oat Clusters (No Bake Cookies)
2 cup sugar
1/2 cup milk
1/2 cup butter
4 tbs cocoa
2 tbs vanilla
Dash salt
1 cup Parkers Farm Creamy Peanut Butter
3 cup rolled oats (quick or regular)

Combine sugar, milk, butter & salt in a heavy 3 quart pot. Stir. Bring to a full boil for 1 minute. Remove from heat. Add vanilla & peanut butter. Stir until smooth. Add rolled oats, cocoa and salt. Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper, cool, eat.

YIELD: Approximately 4 dozen clusters

[Check out all the other goodies Jill's been sharing right here.]

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. So if you’re looking for something to fill up your plate (literally), may I be the first to suggest: clementines! Not only are they portable, affordable, and in-season, they’re powerhouses of Vitamin C—quite necessary to combat your surely-tired immune system from supporting your hectic schedule.

Easy Meals:

1. They’re the poor-man’s Mandarin oranges. Peel apart the baby slices and toss in your salad (I like them with feta cheese, peppers, craisins, and walnuts, with a little oil and vinegar for kick).
2. Two clementines a day give you 120% of your daily Vitamin C. Feeling a little sniffly? Toss ‘em in your bag on your way to class to nibble on during your lecture. (You’ll be glad you didn’t skip!)
3. Peel apart the slices of three clementines and toss in a blender with some vanilla frozen yogurt and dash of cocoa powder for a light, refreshing smoothie

The Recipe:

Want to get fancy? If you’re preparing for a holiday shindig, you’ll be sure to impress with this torte from Joy of Baking, which will stand out among the heaps of gingerbread men and chocolates. (Bonus! It’s gluten-free!)

Ingredients

1 pound seedless clementines (4 to 6 depending on size)
6 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups almond meal or ground almonds

Instructions

Place the whole clementines (with skin) in a saucepan and cover with cold water. Bring to a boil and then simmer the clementines for about two hours. Drain and let the oranges cool completely. 

Preheat oven to 375 degrees and place rack in center of oven. Butter and line a 9 inch (23 cm) pan (springform, preferably) with parchment paper. Set aside.

Once the clementines are completely cooled, slice in half. Place the clementine halves (skins and all) in your blender, along with the eggs, and process until thoroughly blended. Add the vanilla extract and process until incorporated. In a separate large bowl, whisk together the sugar, baking powder, salt and ground almonds. Add the orange mixture to the almond mixture and whisk or stir to combine. Pour the batter into the prepared pan and bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean (cover the cake with foil about halfway through baking to prevent over browning). Remove from oven and let cool. Once it has done so completely, remove the sides of the springform pan.

This cake is best after it has been allowed to sit for a few days. Serve with a dollop of whipped cream or garnish with almond slices.

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. Ladies, I present to you the economical,(g)astronomical, pinto-bean veggie burger!

This Week’s Ingredient: Pinto Beans
Most beans are excellent sources of fiber and protein, and the same is true for pinto beans. The speckled legumes,which also deliver daily doses of folate and iron, are the ideal choice for these burgers because of their rich, moist texture.

The Recipe
If you don’t happen to follow the mouth-watering blog Kath Eats Real Food, I highly suggest an addition to your bookmarks menu. Today’s do-it-yourself veggie burger is just one of her well-photographed and scrumptious offerings.

The Ingredients

1 cup pinto beans
3 tbsp whole wheat flour
1 tsp Worcestershire sauce
1 tsp red curry powder
Salt and pepper to taste
Monterey Jack Cheese, sliced

Instructions

1) In a large bowl, mix all of the ingredients (except cheese) together until they form an even-textured paste.
2) Break paste apart into three equal servings and form into patties with your hands.
3) Heat a greased skillet on high heat and place the patties in one at a time (unless you can fit them all simultaneously). Let sit for 3 minutes, then flip.
4) Placed sliced cheese on top of patty as the other side cooks. Serve on a toasted bun with ketchup!

If you’re enjoying a three-day weekend right now, you have your favorite Italian to thank for that. No, not The Situation – Cristoforo Colombo! (Ok. It’s not St. Patrick’s Day or Cinco de Mayo, but 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!

The Ingredient: Sweet Peppers

These are one of the most versatile vegetables in any pantry. Sliced, they make a great pair with carrot sticks to dip in hummus or ranch for a snack. They’re spectacular when grilled with a lick of butter or olive oil and slapped on a sandwich. And toss ‘em in any stir fry or omelet for extra crunch. What makes the pepper so nutritious? With more than a full day’s worth of vitamins A and C, they’re poppin’ with free-radical fighting antioxidants.

The Recipe: Stuffed Peppers with Sausage

These stuffed peppers are loaded with flavor and will keep well in the fridge for a few days.

Ingredients

1  pound sweet Italian sausages, casings removed
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 pats of butter
4 small to medium-size red bell peppers, tops removed and seeded

Instructions

1. Preheat an oven to 350 degrees. Mix first 8 ingredients in large bowl until well blended. Fill pepper with sausage mixture, dividing equally and mounding slightly.

2. Liberally rub the outside of each pepper with butter.

3. Sit each pepper on a piece of aluminum foil and push the sides in around the pepper, forming a base to keep the pepper upright and steady.

4. Place the peppers on a greased baking sheet. Cook until tops are browned and an instant-read thermometer inserted into the filling registers 165°F, about 1/2 an hour. Transfer peppers to platter, allow to cool for 5 to 10 minutes, then sit yourself down for a family dinner, Jersey Shore style.

Or, you know, enjoy ‘em.

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. And this summer has been a hot one—especially on the east coast—above-average temps mean greater and longer-lasting crops of cantaloupe.

I know what you’re thinking—cantaloupe? Those pale-orange cubes that stuff the bottom of caf fruit cups (when all you really want are more strawberries)? Hey, just because it’s been used as filler for exotic fruits doesn’t mean it doesn’t have its own merits! Cantaloupe is extremely cheap and one cup contains just 66 calories, so it’s easy to fill up without blowing your diet. Cut fruit can keep for up to a week, and sustainable living enthusiasts will appreciate that the United States is one of the major producers of cantaloupe.

Easy Meals
1. Halve a cantaloupe and scoop out the middle with a melon baller (set little balls aside). Fill with Greek yogurt, granola, and almonds for a great breakfast!

2. Put the melon balls in a baggie for an easy snack on the go, or toss with grapes, apple slices, or any other fruit of your choice for a quick fruit salad. Garnish with cottage cheese for some low-fat protein.

3. Or, put the melon balls in a blender with some sugar and blend till smooth to make cantaloupe puree. Add two parts puree to two parts vodka (peach, anyone?) and one part lime juice for a light cocktail.

The Recipe: Cantaloupe Crepes

Not all indulgences have to be rich or dense. These crepes are an airy, healthy, yet filling breakfast—or dessert!—that would be perfectly served at your next rush event.

Ingredients
(Makes about 20 7-inch crepes)

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 tsp salt
Thinly sliced ham (you could also use prosciutto)
Cantaloupe – thinly sliced
Brie (cut up)

Instructions

1. Blend everything except the ham, cantaloupe, and brie for about 10-15 seconds until combined. Refrigerate and let rest for one hour.

2. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around. When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan.

3. Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet, then fold. Then do it all again.

Did you know these bite-sized crustaceans have virtually no fat and are very low in calories, AND are a tremendous source of protein? Just one 3 oz serving carries 84 calories, 1g of fat and 18g of protein! They’re also rich in heart-healthy omega-3 fatty acids, which are good for you, and cholesterol, which is not. That same serving will give you more than half of your daily recommended intake of cholesterol, so don’t go overboard!

Easy Swap-out Suggestions:

1. Ditch turkey and cobb salads for shrimp in a salad with mesclun greens, sugar snap peas, avocado, and a drizzle of lemon vinaigrette. Deeelish.
2. Sick of carrots and hummus? Boil shrimp and serve with cocktail sauce as a quick snack instead.
3. Kick up your pasta dish by switching chicken for sauteed shrimp in tomato sauce for drizzling over your fettuccine.

This Week’s Recipe: Grilled Shrimp Marinade

I tried this recipe with frozen shrimp from the grocery store–they’re easy to keep on hand for a meal in a pinch, and this marinade is essentially foolproof…and a great way to impress the roommates.

Ingredients:

2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt
2 cups (dry) brown rice, cooked
1 bag spinach, steamed

Instructions

1. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours.
2. Grill on the stove for about 5 to 7 minutes, turning halfway through the cooking time. Serve over brown rice, with a side of steamed spinach. Serves 4-6.

Welcome back to school! 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.

Looking to shed some pounds, or perhaps ward off the Freshman 15? Don’t worry – you can still indulge in college favorites if you swap some grease and extra calories for the healthy alternatives found here.

This Week’s Recipe: Low-Cal Spaghetti

The star:  Spaghetti Squash

Pasta isn’t necessarily unhealthy if you make it with whole-wheat ingredients and minimally processed sauce. The key to a balanced diet is to eat everything in moderation, but if your weakness is a big bowl of home-cooked penne, you can whip up this college-friendly (can you say, microwaveable?) alternative to swap out excess carbs for vegetables. Spaghetti squash is in season from early fall through winter, and just four ounces yields 37 calories. When picking one out, go for the unblemished squashes (which are high in fiber and vitamin C!) that have a density and substantial weight for their size.

The Ingredients:

One spaghetti squash, halved with seeds removed
Two cups marinara sauce
Parmesan cheese, to taste
Two tablespoons fat-free ricotta cheese
1/4 cup water

Instructions:

1. Place the halves of squash in a large bowl with water and cover with plastic wrap. Microwave on high for ten minutes, then let stand for five.

2. Unwrap the squash and comb through the insides with a fork–you’ll get spaghetti-like strands. Place in two bowls.

3. Microwave the marinara sauce in a small bowl, covered with plastic wrap, on high for 2 mins and 30 seconds. Pour over the squash.

4. Garnish with ricotta and Parmesan cheese. Serves two…. or one person now and late night later.

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).  So check out these three painfully simple recipes to shake up your serving of corn, with one each to satisfy any sweet, savory, or spicy craving you have!

Sweet: Rachael Ray’s Kettle Corn

Don’t settle for the overly-processed easy-pop bags when you can make your own without a hassle!

Ingredients

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt

Instructions

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn.
2. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes.
3. Remove from the heat and toss with the salt.

Spicy: Fire-Hot Corn on the Cob

Modified from this Ezra Pound Cake recipe, this corn on the cob will pair well with a tall, icy glass of lemonade. And trust me, you’ll need it!

Ingredients

6 ears corn, husked
1 teaspoon chili powder
1/2 teaspoon salt
1/8  teaspoon freshly ground black pepper
Cooking spray
1/4 cup crema Mexicana (can be replaced with low-fat or regular sour cream)
6  lime wedges
Crushed red pepper, to taste

Instructions

1. Preheat grill to medium-high.

2. In a small bowl, combine chili powder, salt and pepper.

3. Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chili powder mixture and crushed red pepper. Spritz with lime juice.

Oven Directions: If you need to roast the corn in the oven, preheat the oven to 350 degrees F, and place the corn (in its husks) on the middle rack for about 30 minutes

Savory: Roasted Corn & Black Bean Salad

Concocted by my homeboy Mark Bittman, this salad is good enough to be a main course! I added sea salt for an extra kick.

Ingredients

2 tablespoons corn oil
4 to 6 ears corn, stripped of their kernels (or 1 cup frozen)
1 small red onion, chopped
1/2 red bell pepper,  chopped
1 teaspoon mild chile powder, like ancho
Salt and freshly ground black pepper
1 cup black beans (canned are fine)
Juice of 2 limes
1/2 cup chopped fresh cilantro leaves, more or less
1/2 tablespoon sea salt

Instructions

1. Put the oil in a large skillet  and turn the heat to high. When the oil is very hot but not yet smoking, toss in the corn. Let it sit for a minute or so, then stir or shake the pan; brown the corn a bit, 5 minutes or less, then turn off the heat and stir in the onion, pepper, chile powder, salt, and pepper.

2. Cool for a few minutes, then toss with the remaining ingredients. Taste, adjust the seasoning, and serve hot, warm, or at room temperature.