When you’re rushed to make it to an early class, breakfast is often the last thing on your mind. Luckily, these recipes don’t take long to whip up and can be made with everyday ingredients. They’re healthier than a bowl of sugary cereal but taste just as delicious. With these four healthy breakfast ideas, you’re day will be off to the right start.
Thumbprint breakfast cookie
I know what you’re thinking: cookies for breakfast? I was thinking the same thing before my roommate showed me this recipe. Not only are these cookies crazy good, they’re also really healthy. You can also mix it up and try adding some cocoa powder or raw peanut butter. Either way, these cookies are amazing. I promise you won’t feel so bad about eating the whole batch in one sitting.
Now that 2015 has begun, many of us have set New Year’s resolutions that we may or may not keep. For some, these resolutions include changes in diet, like choosing gluten-free options or becoming vegan.
These vegan, gluten-free cookie dough bites are a yummy treat that are very easy to prepare. There’s no baking involved and they can be eaten raw because they don’t contain any eggs. With just five ingredients, they won’t take you more than 20 minutes to make.
Cookie dough bites are, in my opinion, a revolutionary idea in the world of baking. Now you can safely and guiltlessly take part in what’s arguably the best part of baking chocolate chip cookies ― eating the raw cookie dough.
Even if you’re not on a strict gluten-free or vegan diet like myself, you can still enjoy these delicious ... Read more...
After running over the Edmonton Eskimos last weekend, the Calgary Stampeders are facing the Hamilton Tiger-Cats this Sunday for the 102nd Grey Cup. What better way to celebrate than by hosting a barbeque blowout?
Barbeque season is drawing to a close so it’s important to take advantage of the weather while it’s still here. This Grey Cup meal is cooked entirely on the grill and features a balanced mix of protein and veggies.
If someone else is hosting, these items can be prepped at home and cooked on location. Make sure you get a good spot on the couch because this year’s Cup is going to be fun ― and delicious.
Sweet potato fries with simple aioli
Sweet potato fries are an easy fan favourite. Serving them with a garlic aioli will take them to the ... Read more...
Nothing is more comforting during the long, barren winter than a homemade soup, especially when dealing with an abundance of essays and exams. This soup will warm you up, keep you full and is quick and easy to make. Most importantly, you’ll have plenty of leftovers. This recipe can also be altered for veggie or meat lovers, those who can’t handle spice and those who put hot sauce on everything.
Yields approximately 8-10 servings
-One tetra box (900 mL) of chicken broth
-One can (796 mL) of diced tomatoes
-One jar (650 mL) of mild or spicy salsa
-One can (453) of refried beans
-One can (540 mL) of black beans
-One can (540 mL) of chickpeas
-Two chicken breasts (can be leftovers)
There are two ways to make this soup, depending on whether or ... Read more...
Often associated with dinners, galas and other pomp activities, wine is typically left on the rack during Friday afternoon LCBO visits.
Brendon has been working in a restaurant since high school and developed an affinity for fine grapes shortly after completing his SmartServe.
Ekaterina has loved wine since a young age — there are different rules in Russia — and had the opportunity to explore many vineyards in Cape Town this past summer. The best to way to get into wine is to simply start drinking it. This shouldn’t be as intimidating an exercise as students make it out to be; wines are labelled to describe their flavours, after all.
Wine is beautiful because it’s a constant and enjoyable learning process — new grape varietals, locations and methods are continuously complementing ancient techniques. We’ve done the work for you ... Read more...
If food is meant to bring people together, I can think of nothing better than muffins to do the trick. The sound of the cooking timer has never failed to propel me into the kitchen and has often led to negotiations in my family about who gets to “clean up” the remaining chocolaty batter from the bowl.
It’s the unique crunchiness of millet muffins, however, that makes them stand out to me. A gluten-free grain, millet has high protein content and contains many nutrients, such as magnesium, calcium and fiber.
Paired with a boiled egg and your choice of coffee or tea, these muffins make a great breakfast. You can also freeze them to enjoy a tasty treat at any time.
2 1/4 cups whole wheat flour
1/3 cup millet
1 tsp. baking powder
1 ... Read more...
If you go to Queen’s, you’re well aware of the drop in temperature we are currently experiencing. In preparation for the looming winter vortex, this soup will keep you nice and warm and your taste
Making soup after a cold day on campus can be extremely comforting and can have so many variations. Don’t like potatoes? Try carrots or cauliflower. Like your soup a little thicker?
Don’t add as much milk. With so many choices, you’ll be making soup until the cold lets up. This hearty soup, in particular, is a personal favourite of mine.
2 tbsp. butter
3 cups diced potato
½ cup onion
2-3 strips of bacon
1 spoonful of flour
10 oz. chicken stock
½ cup milk
½ cup cheddar or marble cheese
1 spoonful sour cream
Salt and ... Read more...
With the summer-like weather we’ve been enjoying this past week, it’s hard to imagine that the days of wind and snow are quickly approaching.
For most, that means staying indoors with a cup of tea and readings (okay let’s be honest, tea and Netflix). Trips to the grocery store through the ice and cold are just out of the question.
Fear not: this delicious chili recipe can be made with a lot of veggies you may already have in your fridge. As an added bonus, you can freeze the leftovers for days when you need a speedy but warm and filling meal. This recipe can also be altered depending on which veggies you prefer, and it’s vegetarian or meat-lover friendly.
Yields approximately 6 servings
2 cups ground beef (substitute for 2 cups cooked quinoa for vegetarian option)
1 ... Read more...
You’ve tasted an oatmeal chocolate chip cookie before, but I can guarantee that you’ve never had one quite like this.
Please allow us the pleasure of introducing you to the wonders of the skillet cookie. However, this is no ordinary skillet cookie. We’ve put our baking skills (and our waistlines) on the line in order to bring to you the extraordinary and impossibly delicious oatmeal chocolate chip salted caramel and coffee apple skillet cookie.
It’s a mouthful in a lot of ways, but before you start drooling over your laptop, I’ll tell you how you can bring this wondrous skillet cookie to your own kitchen.
1 ¾ cups oats
1 ½ cups all-purpose flour
¾ cup brown sugar
¾ tsp baking soda
¼ tsp salt
¾ cup canola oil
2 tsp vanilla extract
1 cup semi-sweet (or dark) ... Read more...
Well, it’s that time of year again. As the leaves slowly start to change around campus, fall becomes the perfect opportunity to bundle up, put on some Netflix, and take advantage of the delicious fall harvest.
My favourite part about fall (and every season for that matter), is the familiar scents and tastes that
accompany the season. If you’re a fan of Starbucks’ infamous pumpkin spice latte, you’ll adore these muffins.
This recipe is so easy to make and your house will immediately fill up with the wonderful smell of homemade baking. As an added bonus, your housemates will love you for whipping up such a tasty treat.
1 ½ c. vegetable oil
1 ¾ c. pumpkin puree
2 c. sugar
3 c. flour
1 tbsp. cinnamon
2 tsp. baking ... Read more...