Recommended for you
Okay, I’ll be honest: It’s been *quite* some time since I was a college co-ed. But that doesn’t mean I don’t remember the days of cooking food on a hot plate and microwaving lots and lots of EasyMac. (Granted, dorm room cooking has definitely gotten a makeover.) The hardest part about cooking in your dorm room is making sure you’re avoiding the meals that are quick to make but hard on your health. This semester, we’re going to show you a breakfast, lunch, and dinner recipes that are easy, healthy, and light on your wallet. Scroll on!
Breakfast: PBB Rollup RECIPE
This breakfast was a classic in my house growing up, but we’re taking it to the next level with some added health boosts. Flaxseed is packed with antioxidants, fiber, and Omega-3s, and is perfect for topping off your granola. Pair it with nutrient-rich bananas, andyou’ll be sure to feel sharp and energized for your morning classes.
Ingredients:
- peanut butter (or any nut butter will work)
- banana
- honey
- whole wheat tortilla
- granola
- flax seeds
Instructions:
- Spread the peanut butter onto your tortilla.
- Top with sliced banana, granola, and honey.
- Sprinkle on flax seeds.
- Roll up and warm in the microwave for 10 seconds.
- Cut and enjoy!
Lunch: Southwest-Tuna Stuffed Avocado RECIPE
Canned tuna was seriously a life-saver for me when I needed a low-fat, high-protein meal in college. Combined with avocado and Greek yogurt (as an alternative to sour cream), this lunch is sure to keep you satiated all day, while keeping unnecessary calories at bay.
Ingredients:
- avocado
- canned tuna
- corn
- salsa
- shredded cheese
- Greek yogurt
- tortilla chips
Instructions:
- Mix one can of tuna with two heaping spoonfuls of salsa.
- Cut your avocado in half and remove the pit.
- Fill the avocado with the tuna mixture
- Sprinkle on shredded cheese and microwave for 10 seconds.
- Top with Greek yogurt and serve with tortilla chips.
Dinner: Kimchi Tofu Ramen REcipe
Turn your stove-top ramen into restaurant quality with some fresh vegetables and tofu. Add in some soy beans and kimchi (Korean spiced, fermented cabbage and vegetables) for an added boost of nutrients. In addition to being a low-calorie and high fiber side, the kimchi’s fermentation process makes it rich with probiotics that aid in digestion, and it’s been known to fight off various infections.
Ingredients:
- instant ramen
- egg
- spinach
- corn
- mushrooms
- soybeans
- tofu
- kimchi
Instructions:
- Follow the instructions on your ramen packet to make. Add in sliced tofu with the spice packet.
- Before taking your ramen off the heat, add in thinly sliced mushrooms, corn, and soybeans to let them cook for a quick minute.
- Poach an egg in the microwave, while the ramen is cooking. Fill a small microwave-safe bowl with lukewarm water and crack in the egg. Cover with a microwave-safe plate, and cook on high for one minute and 30 seconds.
- Top ramen with the poached egg, a heap of spinach, and a side of kimchi.
- Dig in!
Bon appétit!
What are you cooking up in your dorm room? Share with us on Instagram by tagging @BritandCo.
DIY Styling + Production: Lindsay Saito
Photography: Chris Andre
