I often get a lot of emails, saying “Fey, I’d love to cook the way you do, but I live in a dorm in college and can’t really prepare healthy stuff”. And since it’s been a while, I’ve been to the university, I had to do some research (back then I lived at home, which is a usual thing in Switzerland) to help you out. I think I delivered with this post.
Meet Greta and Jamie
Greta Epstein and Jamie Milne met at the McGill University and became roomies. What better way to get to know each other than to eat with each other? I always say that food and movement are the two easiest connections between two people.
They both had the desire to eat healthier, so they started cooking and eating healthy food together.
And what better way to share those beautiful food pictures than posting them on instagram? That’s exactly what they did and how I found them.
You can find beautiful stuff like:
Look at the colours! Or how about this?
Can you spell t.a.s.t.y.? And all of their food creations are very healthy, too. So I obviously had to ask them what their favorite recipes were, so that I can share it with you guys!
Three of their favorite recipes
Let’s get this party started:
Baked Eggs in Avocado
- 1 avocado
- 2 eggs
- juice of 1 lemon
- chopped cilantro
- salt and pepper to taste
Preheat oven to 450 degrees
Line a cooking tray with foil and spray with pam. Cut avocado in half, and scoop out a little of the middle to make enough space for the egg and place on the pan.
Squeeze lemon over avocado and sprinkle salt over avocado.
Crack the eggs into the holes of the avocados – its okay if some of the white part spills over the avocado.
Bake in the oven for 10-12 minutes – until clear part turns white
Sprinkle chopped cilantro over the eggs and salt and pepper as desired!
Easy! And how does it look?
Next up is
Spiralized Greek Cucumber Salad with Lemon and Feta
(the recipe is from http://www.skinnytaste.com/2014/06/spiralized-greek-cucumber-salad-with.html – inspiration comes in many ways! :))
- 1/2 seedless English cucumber (about 7 ounces)
- 1/4 of a green bell pepper, chopped
- 1/3 cup grape tomatoes, halved
- 5 pitted kalamata olives
- 1 tbsp red onion, sliced
- 1/2 fresh lemon
- 1 oz fresh feta, sliced thick
- 1/2 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 teaspoon fresh oregano leaves, minced
Spiralize the cucumbers using the chipper blade on the Paderno spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.
Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.
#BOOMTOWN! As you know here at bitehype, we like our portions big and with lots of protein for teh muscelz. That’s why (and Jamie and Greta agree with me here), I’d substitute or add some grilled chicken or steak to make this a main dish, e.g. for dinner or so. Just pack out the George Foreman and through some meat on there – nice!
Another one where the inspiration came from outside:
Baked Garlic & Dijon Salmon
Here they got inspired by this recipe. Look folks, cooking is not magic, you always get inspired by other cooks, chefs and people cooking tasty stuff. The cool thing with food is that you can always bring your own twist into it, similar to the cucumber salad with the steak. But let’s get to it!
- 1.5 lbs salmon (this was wild sockeye salmon)
- 2 Tbsp fresh parsley, finely chopped
- 2 large OR 3 small cloves of garlic, pressed
- 1.5 tsp Dijon mustard (grey poupon)
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/8 cup mild olive oil
- 2 Tbsp fresh lemon juice
- Lemon slices
Preheat the oven to 450˚F.
1. Line a rimmed baking dish with foil.
2. In a small bowl, combine 2 Tbsp freshly chopped parsley, 2-3 cloves pressed garlic, 1.5 tsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 1/8 cup olive oil and 2 tbsp fresh lemon juice. Mix well.
3. Cut salmon into even portions: I made 4 generous cuts of salmon. Lay them onto your lined baking dish skin side down.
4. Generously brush all sides of your salmon with the sauce and top with fresh lemon slices.
5. Bake at 450 °F for 12-15 minutes or until just cooked through. Don’t over-cook or your fish will be dry.
(We served it with quinoa and salad!)
Look at this bad boy! And if you missed it in the direction above, Jamie and Greta added some quinoa and salad to make it an even more wholesome meal. Great idea.
Reasons for wild salmon
Why wild salmon? Simple: It’s healthier, because it has a better omega 3 to omega 6 ratio and essentially has more of the healthy fats we all love so much (Ok, I admit, I love ’em a lot!). Plus, let’s be honest here: Who wouldn’t prefer a salmon who did have a life full of adventures in the high sea, to a farmed salmon who just lived at home and with his neighbours all the time? BORING! Hence: Always go wild if you can.
But what about snacks?
I definitely feel ya! At uni, snacks are maybe the life saver of those long-learning sessions and dry lessons. But even here these beautiful ladies have got you covered. Check out their snacks in the next part
Three healthy snacks for college students
As you can see, it takes a bit of effort and imagination if you’re at college or a university to cook and healthy food. Jamie and Greta have been a great inspiration to show us how it’s done. Check out their sites here: