Healthy Eating In College Dorms

What you'll need:

• Refrigerator
• Jar or other small storage container
• Rolled oats
• Milk of choice
• Yogurt

Optional add-ins and toppings

• Peanut butter
• Banana
• Honey
• Cinnamon
• Nutella

• Berries
• Coconut
• Vanilla
• Nuts

Mix oats, milk and yogurt in a jar or other container. Stir in any other add-ins. Refrigerate overnight or a few hours during the day. Add toppings before eating. (Five Heart Home)

What you'll need:

• Oven or toaster oven
• Skillet or baking sheet
• Bowl
• Fork
• Knife

• Avocado
• Egg
• Salt
• Optional spices and condiments

Preheat the oven to 425 degrees Fahrenheit. Beat an egg with a fork, blending the yolk with the whites. Pit the avocado (scoop out a little extra flesh to make room for the egg if using a Haas avocado) and sprinkle some salt in the pit holes. Slice off a bit of the back of each avocado half so they rest flat. Place the avocado halves in an oven-safe skillet or on a baking sheet, scoop some egg into each half, add toppings and then bake in the oven for 16-18 minutes. (Tim Ferriss, Huffington Post)

What you'll need:

• Skillet
• Stovetop or hotplate
• Knife
• Cutting board
• Can opener
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves of garlic

• 1-inch cube of fresh ginger
• 1 ½ tablespoons curry powder
• 8 ounces fresh or frozen spinach
• ¼ cup water (optional)
• One 15-ounce can tomato sauce
• One 29-ounce can chickpeas
• Naan bread

Dice the onion, mince the garlic and mince or grate the ginger. In a skillet over medium heat, sauté onion, garlic and ginger with olive oil until the onions soften (about 3-5 minutes). Add curry powder and sauté for another minute. If using fresh spinach, add it to the skillet with ¼ cup water. If using frozen spinach, add it to the skillet without any extra water. Drain and rinse the chickpeas and add them to skillet with the tomato sauce. Stir well and let the mixture heat for about 5 minutes. Serve with naan bread. (Budget Bytes)

What you'll need:

• Microwave and bowl OR stovetop/hot plate and pot
• Plate
• Knife
• Cutting board
• 2 apples (try gala, Fuji or granny smith)
• ½ cup fruit (try ¼ cup blueberries and ¼ cup strawberries)

• 2-3 tablespoons shredded coconut
• 2-3 tablespoons granola
• 2-3 tablespoons sliced almonds
• ½ cup chocolate chips
• 1 tablespoon coconut oil (optional)

Thinly slice the apples and cut additional fruit into bite-sized pieces. Using either a microwave or a stovetop, melt the chocolate with coconut oil for a smooth chocolate drizzle, or melt the chocolate on its own if coconut oil is unavailable. The chocolate can burn easily, so be careful. On a plate, layer apple slices, and drizzle chocolate sauce over them. Continue adding layers until all the apples are used. Top with additional fruits, another chocolate drizzle, the coconut, granola and almonds. Eat as is or refrigerate to let the chocolate harden. (One Good Thing by Jillee)

What you'll need:

• Microwave
• Microwave-safe bowl with lid
• 2 tablespoons butter
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup Arborio rice
• 2 ½ – 3 cups broth
• ½ cup white wine* or water

Optional combinations:

• Butternut squash, sage leaves and parmesan
• Mushrooms, thyme and parmesan
• Bacon (cooked and crumbled), kale, mushrooms and parmesan

In a large microwave-safe bowl, add butter and onions. Microwave for 1 ½ minutes on high, stirring after 30 seconds to distribute butter. Add garlic, rice and 2 ½ cups broth. Cover loosely with microwave-safe lid or cover and heat at 50% power for 2 minutes. Remove and stir, adding more broth if necessary. Heat for another 2 minutes at 50% power. If you are able to legally obtain white wine, add it now. If not, it's okay to omit and use water or broth instead. Add squash or mushrooms if using. Loosely cover and heat for another 2 minutes at 50% power. Add additional ingredients, except parmesan, and microwave for another minute. Add parmesan and eat hot. (Sarah Jones, Brit+Co)

What you'll need:

• Food processor
• Refrigerator
• Plastic wrap or wax paper

• 1 cup nuts
• 1 cup dried fruit
• 1 cup pitted, dried dates

Combine all ingredients in a food processor. (A high-powered blender may work instead, but your standard blender will likely burn out, so be careful.) Pulse the mix a few times, and break up the dates if they start to clump together. Then process the mixture continuously for 30 seconds or until the ingredients get a crumb-like texture. Scrape any stuck ingredients off the sides of the bowl or from under the blade, and process for another minute or two until the ingredients form a ball. Dump the ball onto a sheet of wax paper or plastic wrap and press it into a thick square. Wrap and chill for at least an hour. Cut the bars and eat at chilled or room temperature. Bars can be stored in the fridge or freezer. (Emma Christensen, Kitchn)

What you'll need:

• Slow-cooker/crockpot
• Ladle or large spoon
• Two forks
• Cutting board
• Cooking spray
• 1 pound dried lentils
• 1 pound boneless, skinless chicken breast
• One 15-ounce can diced tomatoes
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons smoked paprika
• 2 ½ teaspoons cumin
• ½ teaspoon salt
• Cayenne, to taste (optional)
• 7 ½ cups chicken broth

For topping:

• green onions
• cilantro
• Greek yogurt

Use cooking spray to grease the inside of the slow-cooker. Add all ingredients except for the toppings to the slow-cooker and stir to combine. Cook on high for four hours or low for eight hours. When soup is done cooking, remove chicken breasts and shred them using two forks. Place the shredded chicken back into the soup and stir to combine. Top with green onions, cilantro and Greek yogurt. (Show Me the Yummy)

What you'll need:

• Blender
• Microwave or pot and stovetop*
• Three or four large tomatoes

• Small bunch of basil
• One or two cloves of garlic
• Optional seasonings and spices

Clean tomatoes and basil and peel garlic. Put all ingredients in a blender and blend until smooth. *If the blender has a “soup” button, use that to heat the soup while it blends. Otherwise, heat blended soup on the stove or in the microwave. Add salt, pepper or other seasonings to taste. (Heather, BlendHappy)