Posts tagged: recipes for college students

How To Make Peanut Butter | Homemade Peanut Butter Recipe

Are you fond of peanut butter? Here’s a 5-minute homemade peanut butter recipe you can make. It’s very easy! You can store it in the fridge for a few months. You can use it as a spread to your toasted bread for breakfast. Mix it with other recipes that require peanut butter.

Ingredients:

• 16 oz roasted unsalted peanuts
• 1/4-1/2 tsp Kosher salt

Instructions:

Prepare a food processor.
Add roasted unsalted peanuts into the processor.
Puree for 4-5 minutes or until the texture turns out like a paste.
After 4-5 minutes, add kosher salt.
Puree for another 20-30 seconds.
Once done, transfer to a mason jar or any airtight container.
Use as a spread for your toasted bread.

Tips and ideas:

You can store it in the fridge for a few months.

You can use this homemade peanut butter with any recipe that needs it!

How To Make Peanut Butter - Homemade Peanut Butter Recipe
Images – https://www.youtube.com/watch?v=k5cwV9CHfVU

Meal Prep On A Budget – Under €2 / $2 Meals

Are you on a budget? Try these easy and delicious under $2 meal prep recipes. You can easily store each meal into airtight containers and place in the fridge for meal preps to save time during a busy week. These recipes are great for lunch and dinner for busy people. You can also serve these budget-friendly meals for the family over weekend lunch or dinner.

1. Macaroni Chili

Ingredients:

• 2 cups macaroni (uncooked)
• 1 medium white onion (diced)
• 2 garlic cloves (minced)
• 2 medium carrots (diced)
• 1 red bell pepper (diced)
• 1 can of kidney beans
• 1 tbsp vegetable oil
• 1 x 400 grams can diced tomatoes
• 400 ml water
• 2 tbsp tomato paste
• 1 vegetable bouillon cube
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 cups soy vegetable ground

Instructions:

Cook macaroni according to the package instructions.
Drain and rinse.
Set aside.

Set a large pot over medium-high heat.
Add oil and heat it.
Add diced onions and minced garlic.
Saute for 3-5 minutes or until onions are soft.
Add diced tomatoes, water, tomato paste and vegetable bouillon cube.
Season with chili powder, paprika powder, salt and black pepper.
Stir to combine.
Let it simmer.
Once it starts to simmer, add soy vegetable ground.
Add diced carrots and red bell pepper.
Stir and cook for 5-8 minutes or until carrots are soft.
Add the cooked macaroni and spinach.
Stir and cook until spinach has wilted.
Once done, remove from the heat.
Transfer to a bowl.
Serve and enjoy!

2. Tofu Vietnamese Sub

Ingredients:

• 450 grams firm tofu
• 1 tsp vegetable oil
• 1 large cucumber
• 2 whole-wheat baguettes
• some vegan mayonnaise
• some sriracha sauce
• 1/2 cup cilantro
• 1 red chili pepper (chopped)

Marinade:

• 3 garlic cloves (crushed)
• 2 tbsp sodium-reduced soy sauce
• 2 tsp brown sugar
• 2 tsp Sriracha hot sauce
• 1 tsp sesame oil
• juice of 1/2 lime

Pickled Carrots:

• 2 medium carrots (peeled and julienned)
• 2.5 cups hot water
• 1/2 cup white vinegar
• 1 1/2 tbsp brown sugar
• 1 tsp salt

Instructions:

Press the tofu to remove all liquid.
Slice into quarter-inch thick pieces.
Set aside.

Prepare a shallow dish.
Add crushed garlic, sodium-reduced soy sauce and brown sugar.
Add Sriracha hot sauce, sesame oil and juice of half a lime.
Mix well to combine.
Place the tofu slices into the dish.
Coat all sides of each tofu.
Set aside and let it marinate for a few minutes.

Put julienned carrots in a jar.
Pour hot water.
Add white vinegar, brown sugar and salt.
Cover the jar.
Shake well until sugar has dissolved.
Set aside.

Set a large skillet over medium-high heat.
Add vegetable oil and heat it.
Add a single layer of marinated tofu into the skillet.
Fry each side for 3-5 minutes or until golden brown.
Do this with the remaining marinated tofu.
Remove from the skillet and transfer to a plate.
Set aside.

Use a potato peeler to make thin slices of cucumber.
Set aside.

Assembly:

Slice up the whole-wheat baguette to make a sandwich.
Spread some vegan mayonnaise on the baguette.
Drizzle some sriracha sauce.
Add a layer of cooked tofu slices.
Add thin slices of cucumber, followed by pickled carrots.
Add some cilantro.
Sprinkle some chopped red chili pepper.
Cut baguette into two portions.
Serve and enjoy!

3. Chana Dal

Ingredients:

• 1.5 cups chana dal (soaked overnight)
• 2 medium white onions (diced)
• 4 garlic cloves (roughly chopped)
• 1 tbsp ginger (minced)
• 1 red chili pepper (diced)
• 1 tbsp vegetable oil
• some water (for deglazing)
• 1 tbsp curry powder
• 2 tsp turmeric powder
• 1 tsp Garam masala
• 1/2 tsp salt
• 2 cups x 500 ml boiling water
• 1 vegetable bouillon cube
• 1 1/2 cups brown rice
• 1 cup cherry tomatoes (halved)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 can coconut milk

Instructions:

Cook brown rice according to package instructions.
Once done, set it aside.

Set a large pot over medium-high heat.
Add vegetable oil and heat it.
Add diced white onions and saute for 5 minutes until soft.
Add a splash of water.
Add chopped garlic, minced ginger and diced red chili pepper.
Saute for 2-3 minutes.
Reduce to medium heat.
Season with curry powder, turmeric powder, Garam masala and salt.
Stir and cook to combine.
Pour boiling water into the pot.
Add bouillon cube.
Add the soaked chana dal.
Stir and bring to a boil.
Once it boils, cover the lid partially and let it simmer for 25 minutes.
Stir every after 10 minutes to avoid chana dal sticking on the bottom of the pot.
After 10 minutes, add coconut milk and diced bell peppers.
Stir and cook for 10 minutes.
Add halved cherry tomatoes.
Stir and cook for 5 minutes.
Once done, remove from the heat.

Prepare a bowl.
Add some cooked brown rice and spoonfuls of the chana dal mixture.
Serve and enjoy!

Tips and ideas:

You can store each recipe in an airtight container and place it in the fridge as meal prep for lunch and dinner for the next days.

You can top it off with your preferred garnishing.

Meal Prep On A Budget - Under €2 Or $2 Meals
Images – https://www.youtube.com/watch?v=NOgPQvUWfHk

5 Healthy Lunches For Work Or School (Bento Box)

Prepare one of these grab-and-go bento box healthy lunches for work or school. It only takes less than 30 minutes to prepare each recipe. These are yummy and healthy lunch meals, which you can pair with healthy fruit snacks.

1. Chickpea Salad

Ingredients:

• 1 x 400 ml can of chickpeas
• 1/2 medium cucumber (diced)
• 1 medium carrot (shredded)
• 1/2 cup Kalamata olives (pitted and sliced)
• 1 tsp dried basil
• 1/8 cup olive oil
• 1/4 cup apple cider vinegar
• salt and black pepper to taste

• 1 sliced apple (or any fruit you want)
• some sunflower seed butter (or any butter)

Instructions:

Prepare a mixing bowl.
Add chickpeas, diced cucumber, shredded carrots and sliced Kalamata olives.
Add dried basil.
Drizzle with olive oil.
Add apple cider vinegar.
Season with salt and black pepper to taste.
Mix well to combine.
Transfer to the 1st compartment of the bento box.
Add apple slices and some sunflower seed butter on the 2nd compartment of the bento box.
Close the lid.
Chickpea salad bento box is ready.
Enjoy!

2. Apple & Kale Salad

Ingredients:

• 6 large kale leaves (stemmed and roughly chopped)
• some olive oil (for the kale leaves)
• 1 small apple (diced)
• 1/4 cup dried cranberries
• 1/2 avocado (diced)
• 1/4 cup hemp seeds

Dressing:

• 3 tbsp tahini
• 2 tbsp dijon mustard
• fresh juice from half a lemon
• 2 tbsp olive oil
• 1/8 tsp garlic powder
• salt and pepper to taste

• 2 hard-boiled eggs
• chocolate chip bites
• 1/2 ripe banana

Instructions:

Prepare a mixing bowl.
Add roughly chopped kale leaves into the bowl.
Drizzle with some olive oil.
Massage to coat well.
Add diced apple, dried cranberries, diced avocado and hemp seeds.
Mix well to combine.
Set aside.

Dressing:

Prepare a small bowl.
Add tahini and dijon mustard.
Squeeze juice from half a lemon.
Drizzle with olive oil.
Season with garlic powder, salt and pepper to taste.
Mix well to combine.

Drizzle the dressing over the apple and kale mixture.
Mix well to combine.
Transfer to the 1st compartment of the bento box.
Add hard-boiled eggs, chocolate chip bites and ripe banana on the 2nd compartment.
Close the lid.
Apple and kale salad bento box is ready.
Enjoy!

3. Greek Salad

Ingredients:

• 1/2 cucumber (diced)
• 5 baby tomatoes (diced)
• 1/4 small red onion (diced)
• 1/4 cup kalamata olives (sliced)
• 1/2 yellow bell pepper (diced)
• 4 tbsp olive oil
• 4 tbsp apple cider vinegar
• 1 tsp dried oregano

• rice crackers with flax seeds
• hummus

Instructions:

Prepare a mixing bowl.
Add the diced vegetables – cucumber, tomatoes, red onion, kalamata olive and yellow bell pepper.
Drizzle olive oil and apple cider vinegar.
Sprinkle dried oregano.
Mix well to combine.
Transfer to the 1st compartment of the bento box.
Add rice crackers and hummus on the 2nd compartment.
Close the lid.
Greek salad bento box is ready.
Enjoy!

4. Tuna Collard Wraps

Ingredients:

• 2 x 300 grams can of tan
• 1/2 cup green onion (chopped)
• 1 small carrot (grated)
• 1/4 cup kalamata olives (sliced)
• 1/4 cup dijon mustard
• 6 collard green leaves

• red grapes
• julienned carrots
• hummus
• chocolate chip bites

Instructions:

Prepare a mixing bowl.
Add tuna, chopped green onion, grated carrot and sliced kalamata olives.
Add dijon mustard.
Mix well to combine.
Put a spoonful of the mixture in the middle of a collard green leaf.
Wrap it like a burrito.
It should make at least 2 wraps.
Transfer to the 1st compartment of the bento box.
Add red grapes, julienned carrots, hummus and chocolate chip bites on the 2nd compartment.
Close the lid.
Tuna collard wraps bento box is ready.
Enjoy!

5. Ginger Sesame Noodle Bowl

Ingredients:

• 1 large zucchini (spiralized)
• 1/2 cup sliced red bell pepper
• 1 cup shredded carrots
• 1/4 cup fresh cilantro (chopped)

Dressing:

• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1/4 cup coconut aminos
• 1 tbsp maple syrup
• 1 tsp ginger powder
• 2 tbsp sunflower seed butter
• some sunflower seeds (optional for garnishing)

• chopped cantaloupes
• walnuts
• sliced strawberries

Instructions:

Dressing:

Prepare a sauce bowl.
Add sesame oil, apple cider vinegar and coconut aminos.
Add maple syrup, ginger powder and sunflower seed butter.
Mix well to combined.
Transfer to the small sauce cups.
Set aside.

Place the zucchini noodles in the 1st compartment of the bento box.
Add sliced red bell pepper, shredded carrots and chopped cilantro.
Sprinkle some sunflower seeds.
Add the small sauce cups beside the noodle mix.
Add some chopped cantaloupes, walnuts and sliced strawberries on the 2nd compartment.
Close the lid.
Ginger sesame noodle bento box is ready.
Enjoy!

Tips and ideas:

You can always prepare your preferred snacks in the 2nd compartment of the bento box.

5 Healthy Lunches For Work Or School (Bento Box)
Images – https://www.youtube.com/watch?v=sd1ut6RCsAk