2 thin slices of apple
2 teaspoons of peanut butter
1⁄4 banana, sliced
1⁄8 teaspoon of sugar
1⁄8 teaspoon of cinnamon
Place apple slices on a flat surface and spread peanut butter onto the apple slices. Then place the sliced banana on top. Sprinkle with cinnamon and sugar (if desired) and top off with blueberries. If you don’t like peanut butter you can substitute with Nutella.
This old-fashioned fruit crumble recipe makes 4 servings in roughly 40 minutes. The preparation time is only 10 minutes so it’s a delicious alternative to enjoy for desert instead of a high calorie cheesecake or chocolate cake. Below are the ingredients, preparation and nutrition calculations. Enjoy!
- 2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums
- 1 tablespoon granulated sugar
- 3 tablespoons whole-wheat or all-purpose flour, divided
- 1 tablespoon orange juice
- 1/2 cup rolled oats
- 1/4 cup chopped almonds, or pecans
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons canola oil
- Preheat oven to 400°F.
- Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to blend together. Sprinkle the fruit mixture on top. Place the ramekins on a baking sheet.
- Bake until the fruit is bubbling and the topping is a golden brown approximately 20 to 25 minutes. Let stand for at least 10 minutes before serving.
Per serving: 252 calories; 11 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 38 g carbohydrates; 4 g protein;5 g fiber; 1 mg sodium; 179 mg potassium.
Soups are a healthy and tasteful meal to cook during fall as the weather starts to change. The cooler temperatures make soups more desirable so here’s a recipe for a red kaboucha soup that serves 4!
• 2 tablespoons olive oil
• 2 onions, peeled and chopped
• 1 small potato
• 500g red kaboucha squash, skin on
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 750ml vegetable stock
The Pumpkin Seeds:
• 2 large handfuls pumpkin seeds
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 teaspoon olive oil
1. Put the olive oil and chopped onions in a large pan. Cook over a gentle heat until the onions are caramelized and lightly browned (around 5 minutes).
2. Add the spices and cook for around 30 seconds. Add the pumpkin flesh and cook on a medium heat for around 5 minutes, stirring from time to time.
3. Add the vegetable stock , bring to a boil, and simmer for around 30 minutes until the pumpkin flesh and the potato are very soft. Add any water (if needed) and add salt and pepper for taste.
4. In the meantime, make the toasted pumpkin seeds: put everything into a bowl, stir well, then transfer to a baking tray and bake in the oven at 150°C (300°F) until toasted.
5. Once the soup is ready, put into a blender and blitz until smooth. Pass through a sieve, then reheat briefly before serving. Finish each bowl of soup with a sprinkling of the toasted pumpkin seeds.
— Bon appétit!
Here’s a video about Juliane Pettorossi, a junior at Manhattanville College, who is gluten-free. Watch the video to find out how she eats on campus and what gluten-free items she likes to have for meals!
Tofu, also referred to as bean curd, is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu has a subtle flavor and can be incorporated in savory and sweet dishes. It is most often seasoned or marinated to suit whichever dish it’s being served with. This low calorie, low fat and high protein food is favored by vegans, vegetarians and pescetarians. Tofu is also high in iron and may also be high in calcium or magnesium depending on the coagulant used during the manufacturing process. Nevertheless, Tofu is a delicious alternative to meat and fish.
Kiwi’s, bananas, blueberries and strawberries are all delicious fruits to snack on in between classes and to have in place of that high-calorie desert!
Kiwi’s are high in vitamin C and antioxidants that helps boosts the immune system.
Bananas have a tiny amount of vitamin A, which is a fat-soluble vitamin vital for protecting your eyes and normal vision.
Blueberries are low in calories and high in magnesium, which plays an important role in bone growth.
Strawberries fight against bad cholesterol.