Over the past few weeks I’ve developed the strangest of obsessions: green beans. As a child, I hated the things, probably because my mother only knew how to serve green beans out of a can. They were gray, sour-tasting and pretty disgusting. I couldn’t stomach them. However, a few months ago, I made myself a promise: I would learn to love green beans. Why?

Because they are good for me, I told myself as I trimmed the ends and stared at them. They laid in a yellow strainer in my kitchen sink giving me the stink eye. They knew I was terrified of them. I devised a plan to cover them with enough of something delicious to forget that I was eating green beans. And guess what, guys? I ended up loving them. Read More »

I’m sure a few of you saw the title of this post and immediately blanched at “brussel sprouts.” And maybe again that time. But brussels sprouts are not as bad as you might think. They don’t have to be boiled or cooked until they are soft and mushy. Really, they don’t. They can be delicious, I promise.

You might also be wondering why I’m using this recipe for Christmas. The reason is because, after Christmas, we’re all gonna to start doing that New Year’s Resolution thing. And one of yours might be to eat a little healthier. And really, what’s healthier than tiny little cabbages? Not much. They are packed with vitamins K and C (help prevent those winter colds!), as well dietary fiber. They’re also great with a variety of comfort foods – grilled salmon, mac and cheese…everything really. Read More »

Every Sunday, CollegeCandy attempts to show you how to cook easy foods. I have never been able to cook…I messed up when making hot chocolate the other day. Obviously I should never be near a kitchen, but these recipes are all so good and — best of all — easy that it’s hard to burn down your house when making them.

Take a look, make your grocery list and then start cooking. Watch out Bobby Flay, we are becoming cooking pros over here. Read More »

Rice is such a healthy carb. As a girl who loves carbs, I have been trying to funnel healthier ones into my life lately. A bit less potatoes and a lot less bread. With the holidays coming up, I need to save up my carb quota so I can go wild on cookies and mashed potatoes once Christmas rolls around. (This might not be how eating healthy works, but I don’t care.)

With the addition of foods full of antioxidants and iron, like olives and spinach, rice can become a tasty side dish to everything from grilled chicken or fish to steak, as well as a yummy lunch in its own right. Read More »

Despite the healthy veneer I have coated my personality with, deep down, I enjoy McDonald’s. Too much. From the fries to Egg McMuffins, I think I could successfully take on the Supersize Me! challenge set by Morgan Spurlock. It takes a lot of self control and creativity for me to make my healthy diet as tasty and exciting as a hamburger and fries. Okay, it’s really not that hard. It just takes a little more time.

I recently made the choice to scale back the amount of meat I eat. I’m typically a “one animal protein meal per day” girl. I decided to scale back to only eating 2-3 meat dishes per week and making them really count. I read a report that stated “flexitarian” eaters were more healthy than people who ate a lot of lean animal protein and vegetarians. (I will say that this report included all vegetarians, which can include your 12-year-old next door neighbor who uses vegetarianism as an excuse to only eat potato chips! So, yes, a little skewed). I decided to make the transition.

I’ve never been much into eggs. They have to be cooked really specifically – I’m not someone who typically orders eggs in a restaurant. However, on a whim, my best friend and I decided to make homemade egg McMuffins on a morning where I had taken the GRE and she had accidentally left $20 in an ATM. Eggs are a great source of protein and are super easy to cook. Combined with chopped spinach (for a little extra veggie nutrition), turkey bacon and your favorite cheese, the results are truly magic. Read More »

Mmm. Lasagne. Now, if only you could make a smaller batch…that was healthy…

Oh wait, you can!

My love affair with lasagne didn’t start off so sweet. I used to hate it, mostly because I only ever saw it in a school cafeteria setting. It was disgusting and old looking. Not appetizing to the average 8-year-old. As I got older, though, I learned to make it for myself and, unfortunately, I learned to make it in the time consuming fashion. I chalked it up as one of those dishes I would make for special times, when I had the right amount of time and patience.

Fast forward to last week and I decided to switch things up. If I could make myself a tiny pan of lasagne that wasn’t quite so…heavy…I could make it just as quickly as spaghetti or microwaving a Lean Cuisine. Read More »

Salmon. Cooking this delicious fish is a little bit terrifying at first. What do you do with it? How do you know when it’s done? Do I need a non stick pan?

I will admit: it took me a long time to conquer my fear of cooking salmon. But once I did, I realized it is basically the easiest, quickest way to a healthy, tasty dinner. This recipe is one of my absolute favorites. I use frozen salmon fillets — available at most bulk stores — in very good brands, which are easy to defrost in about 15-20 minutes when held under warm, running water.

Salmon is packed with nutrients, especially omega 3s, which are a necessary fat that the human body doesn’t produce on its own. Omega 3s reduce inflammation and help to reduce the risk for chronic diseases, like heart disease.

Salmon is good with pretty much anything, but I love to serve this recipe with brown rice.

Lemon and Parmesan Salmon

You’ll need…

• 1-2 salmon fillets (2 salmon fillets serves about 2-3 people)
• 1 tablespoons of Italian seasoned breadcrumbs
• 3 tablespoons of Parmesan cheese
• 3-4 tablespoons of lemon juice (about the juice of one lemon)
• 1 teaspoon of garlic salt Read More »

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5 things that could be making you fat

You read that title right. Taco burgers.

These are a few of my favorite things: juicy beef patties, chips and salsa, avocado on anything, rice and beans. I asked myself the other evening: why not combined these things? It could be… healthy. Okay, hamburgers can be pretty unhealthy, but if you use the right ground beef, the right toppings, and the right hamburger bun, you can have yourself a reasonably healthy meal.

I also wanted to include a recipe that wasn’t good for just one or two people, but something that you could make when you invite your friends over to your summer apartment.

When making hamburgers, I like to start with high-quality, lean ground beef… not the burgers that come in the freezer section pre-shaped. You can always talk to the butcher in the grocery store about the best kind of ground beef to use; they’ll be able to point you towards something leaner and higher quality.

When it comes to burger toppings, I used to be a traditionalist. Cheese, lettuce, ketchup and mustard, maybe pickles… Plain and simple. But in the past year, as I’ve tried to eat healthier, I’ve found that I love a lot more toppings than I thought I did. For these burgers, the two stars are avocado, beans and homemade salsa.

Avocado is one of the healthiest foods out there. It’s high in vitamins K, C, and E, folates, potassium and fiber. Perfect? Yes. However, avocados are pretty high in fat, even if it’s a good fat, so you don’t necessarily want to sit down and eat four avocados by yourself. Probably not a good plan. I’ve written about beans before, but they are a great source of protein and fiber, and a great way to add an extra something-something to a dish. Salsa is, of course, a great way to include fresh tomatoes into your diet and making it yourself isn’t just easy, it’s a great way to cut out unnecessary sodium and preservatives.

Ready to cook!? As a warning, this recipe is a little more involved than other ones I written… but if you try it, you’re in for a definite treat!

Taco Burgers

Serves 6-8 people

You’ll need…

⦁       1 lb of lean ground beef

⦁       Pepper

⦁       About 1 tablespoon of taco seasoning

⦁       6-8 hamburger buns (if you can buy these handmade from a local market, do so!)

⦁       1-2 avocados

⦁       1 onion

⦁       4-5 tomatoes

⦁       1 jalapeño

⦁       2 limes

⦁       1 can of black beans, drained and rinsed

⦁       1 can of corn, drain and rinsed

⦁       6-8 slices of pepperjack cheese

How to make it…

In a bowl, mix ground beef with a pinch of pepper and your tablespoon of taco seasoning. Mix with a spoon or your hands. Divide the meat into 6-8 equal servings and form into patties. You can cook these on a grill outside or a grill pan inside. Either way, you’ll want to use medium heat and a nonstick cooking spray before you start. Cook for about 10-15 minutes or until well done in the center.

Halve avocados on a cutting board and twist apart. Use a spoon to scoop out the pit. Use the same spoon to gently remove the avocado flesh from the skin. Slice into about ½ inch thick slices. Set aside.

Halve and squeeze the tomatoes to get rid of the excess water. Chop up tomatoes, onion, and jalapeno (be careful of the seeds!). Combine in a large bowl with the juice of 1-2 limes. Set aside.

Rinse and drain your cans of black beans and corn. Combine in a bowl and set aside.

When the meat is done, assemble the burgers. On the bottom bun, add some corn and bean mixture and the cheese, then the burger, followed by avocado, salsa, and the top bun. Enjoy!

As preparations for Super Bowl Sunday commence, you may be wondering how your upcoming football fiestas will contribute to the post-holiday weight loss plan you drew up on January 2nd. You’ve been faithful to your diet since you packed on a few lbs with an abundance of Christmas cookies and egg nog, but now you will be faced with temptation. In the form of dips and the fried things you stick in them.

As someone that has never been able to look the other way when there are snacks on the table (and feel a constant urge to reach out my hand and grab a few them all), I have come up with some healthier options to help you stay slim and satisfied at the same time.

What not to make/eat: Grandma’s Seven Layer Mexican Chip Dip

Weve all sampled this delicious partner to the trusty Tostito. Made with one layer each of refried beans, sour cream, guacamole, cheese, salsa, olives and lettuce, you’re bound to gobble up hundreds of calories. Add tortilla chips or tacos to the mix and you’ll really be in trouble. Plus, it’s so good that you know you won´t stop eating after just a few bites.

What to make/eat instead: If you can´t kick your craving for something creamy, substitute a low-fat dressing (Ken´s brand Light Caesar and Ranch are two of my personal favorites) for the dip and fill a bowl with veggies instead of chips. If you can´t go the vegetable route (because the guys won’t stop making fun of you), buy low-fat Wheat Thins, Triscuits, or pita chips instead of the greasy Tostitos. Read More »