Almond Breeze Breakfast Smoothie

Category: Senior Year/Vegan
Servings: 1 person
Prep-Time:  2 minutes
Cook-Time: 3 minutes

Why is this a survival recipe?

I love using almond-coconut milk in breakfast smoothies, because it is so light and fresh it really gives that extra element to a traditional breakfast smoothie. I use fresh or frozen fruit depending on what I have in the fridge, and I’ve got a substantial, quick, and easy breakfast in under 5 minutes.

If you have a  Gluten Allergy, make sure your brands and products are all gluten free.

Ingredients:

  • 1 cup of Almond-Coconut milk
  • 1/2 a Banana, sliced
  • 4-5 large Strawberries, sliced
  • 1/4 cup of Blueberries
  • 1 handful of Ice cubes

Step one: Prepare your fruits and put them in your blender

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Step two: Add your almond-coconut milk and ice

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Step three: Blend and serve

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Almond Breeze Overnight Berry Oats

Category: Freshman Year/Vegan
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 8 hours

Why is this a survival recipe?

I see overnights oats everywhere online, and the best thing about them is you can make any kind you want, with practically any ingredient that you want, and all you need are oats, a mason jar, and about 8 hours.

I prep these the night before and then I never have to worry about making breakfast the next morning. Sometimes I make them with milk and yogurt, and other times I use delicious almond milk and fruit.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1/3 cup of Old Fashioned Oats
  • 1/2 cup of Almond Milk
  • Fresh or Frozen Berries
  • 1 tsp of Sugar

Step one: Mix together your milk and oats

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Step two: Add in your fruit, cover your jar and shake the oats to mix them

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Step three: Refrigerate them over night 

Step four: Top with sugar and eat them cold or warm them in the microwave

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Mediterranean Chilled Chickpea Salad

Category: Sophomore Year/Vegan
Servings: 4-6 people
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This salad is lovely, fresh, and is a great way to use up your veggies. I always have chickpeas; they’re a great ingredient to keep in your pantry.

This salad has a very summery feel to it, and is wonderful when served fresh and chilled. I take this with me to classes all the time because it stays wonderfully in my bag until lunchtime.

If you have a Gluten Allergy, make sure all of your brands and products are gluten free.

Ingredients:

  • 1 can of Chickpeas, drained and rinsed
  • 1 small Cucumber, peeled and de-seeded
  • 1 tbsp of Onion, sliced thin
  • 1 tbsp of Red Pepper, finely chopped
  • Italian Dressing (EVOO, Balsamic Vinegar, Salt/Pepper)

Step one: Wash, chop and de-seed your vegetables; place them into a bowl with a pinch of salt and pepper

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Step two: Rinse and drain your chickpeas; mix them into the vegetables

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Step three: Dress your chickpea salad with equal parts EVOO and Balsamic as well as a dash of salt and pepper

Step four: Serve immediately or chill in the refrigerator. 

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Guacamole with Chips

Category: Sophomore Year/Vegan
Servings: 2-3 people
Prep-Time:  5 minutes
Cook-Time: 2 minutes

Why is this a survival recipe?

I eat it guacamole with chips, eggs and toast, and in chicken enchiladas. I made up this recipe in my first conquests in the kitchen and it is so delicious and spicy. I always have some leftover avocado in my kitchen, and this is an excellent way to use it up.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 Avocado
  • 2 tsp Lime Juice
  • 1 tbsp of Red Onion
  • 1 small Roma Tomato, chopped
  • 2 cloves of Garlic, finely chopped
  • 2 dashes of Salt
  • 2 dashes of Pepper
  • 1/2 tsp of Cumin
  • 1 dash of Cayenne Pepper
  • 2 dashes of Garlic Powder

Step one: Chop up your vegetables and remove the seed from your avocado; juice your lime. 

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Step two: Mash together your avocado and add in your lime juice.

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Step three: Add in your veggies and spices and mix together until fully combined.

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Step four: Serve right away or refrigerate for later.

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Sweet and Savory Cream of Wheat

Category: Freshman Year/Vegan
Servings: 1 person
Prep-Time: 5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

The energy this recipe give you for the day is incredible. Whenever I have this I’m always full up until lunch time, and I never have trouble paying attention in class due to a growling stomach.

Ingredients:

  • 1 package of Cream of Wheat
  • 1/2 a Banana, sliced
  • 1/2 a package of Raisins
  • 1 tbsp of Peanut Butter
  • 1 tsp of Maple Syrup
  • Optional: Cinnamon

Step one: Prepare your cream of wheat as directed; swirl in your peanut butter until it is melted

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Step two: Slice up your banana and arrange it for a beautiful plate; add your maple syrup and raisins and dig in. Pair this with some sliced fresh fruit and enjoy.

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Cool Mediterranean Couscous Salad

Category: Sophomore Year/Vegan
Servings: 2 people
Prep-Time:  15 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This is an amazing dish that can be made earlier in the day or week and eaten cold or warmed up for lunch, dinner, or a quick snack.

The name of this recipe sounds extremely fancy, but all it really is is couscous in a microwave and some lovely chopped vegetables and a little bit of balsamic vinaigrette and olive oil. All of these things are always in my pantry.

Ingredients:

  • 1/8 cup of chopped Onion
  • 1/8 cup of chopped Tomato, de-seeded
  • 1/2 of a chopped Cucumber, de-seeded
  • 1 tbsp of Feta Cheese
  • 1 cup of Spiced Couscous, prepared
  • EVOO
  • Balsamic Vinegar
  • Salt/Pepper to taste

Step one: Dice your vegetables into small pieces; remove the seeds from your tomato, and remove the seeds from the cucumber with a spoon. This eliminates excess water from your vegetablesDSC_0643

Step two: Prepare your couscous as directed on the box

Step three: Add in your chopped vegetables, and your feta cheese

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Step four: Toss together your EVOO and balsamic vinegar with equal amounts to your taste. Salt and pepper your salad to your taste. Remember your feta is salty, and the EVOO and Balsamic balance each other out. 

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Step five: Eat right away or chill in your refrigerator. 

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Sugary Fresh Berries

Category: Baking & Dessert/Vegan
Servings: 1-2 people
Prep-Time:  5 minutes
Cook-Time: 15-20 minutes

Why is this a survival recipe?

The real name for sugar berries is macerated berries, which basically means letting berries absorb sugar to become sweet, juicy, and succulent.

The great thing about sugar berries is how versatile they are. You can use them in desserts like parfaits, or in breakfasts like with buttermilk pancakes and whipped cream.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free. 

Ingredients:

  • Fresh Berries
  • 1 tsp of Sugar

Step one: Mix the sugar and berries well together; refrigerate for 15-20 minutes and serve

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Baked Seasoned Skinny Steak Fries

Category: Senior Year/Vegetarian
Servings: 1 person
Prep-Time:  5-10 minutes
Cook-Time: 18 minutes

Why is this a survival recipe?

I love french fries, and cutting them steak-fry style is my favorite way to eat them. With this recipe, you always have french fries sitting in your kitchen whenever you get a craving for them.

I sometimes use sweet potatoes to balance a bit of sweetness with the kick of the spices, but they’re amazing with regular baking potatoes as well. I make these when I have burgers or beer-steamed ball-park franks. It’s like adding a touch of summer into my school year.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 Potato, washed and peeled
  • The following Spices to taste:
  • Cayenne Pepper
  • Black Pepper
  • Salt
  • Paprika
  • Roasted Vegetable Seasoning
  • Garlic Powder
  • Onion Powder

Step one: Preheat your oven to 400. Wash, peel and chop your potato into large wedges. Create a flat surface first so that you don’t lose your grip on your potatoes

Step two: Combine enough of your spices to evenly coat all of your fries

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Step three: Spray your fries lightly with cooking spray, and also spray your cookie sheet. Coat your fries evenly in your spices

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Step five: Bake for 9 minutes, flip your fries, and bake for an additional 9 minutes, then plate and enjoy

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Avocado, Tomato, and Hummus Sandwich

Category: Junior Year/Vegan
Servings: 1 person
Prep-Time:  2 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

I always have avocado in my kitchen, and when I’ve got half of a fresh, ripe avocado left over from my avocado and egg breakfast, I usually make this delicious sandwich.

It’s outrageously simple, and a great way to use up your leftovers. It can also be easily taken on the go if you wrap it up in some tinfoil to keep it cool.

Ingredients:

  • 1/2 an Avocado
  • 2 slices of Tomato
  • 2 tsp of Hummus
  • 2 slices of Bread

Step one: Spread your hummus on your bread, and lay your sliced avocado on the other piece

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Step two: Slice your tomato and lay it over your avocado

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Step three: Put your sandwich together, slice, and enjoy

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Fresh and Clean Fruit Salad

Category: Senior Year/Vegan
Servings: 2-4 people
Prep-Time:  5 minutes

Why is this a survival recipe?

Fresh fruit is the original fast food. Fruit salads are simple, but very versatile and incredibly easy to put together and to make in advance.

Knowing when to slice up your fruit is crucial to a perfect fruit salad. For example, when you’re using bananas, wait until they are just starting to get brown spots on the peel and that’s when you know they’re ready to eat.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 small Banana, peeled and sliced
  • 1 cup of Blueberries, washed and drained
  • 1 cup of Strawberries, washes, sliced, and drained
  • 1 cup of Raspberries, washed and drained

Step one: Wash, drain and slice your fruits

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Step two: Mix them together evenly in a bowl and serve immediately or refrigerate for later

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