Let's face it---its hard to juggle eating 3 meals a day and veterinary school. But where do you start?
Here are some recipe ideas all the way from breakfast to dessert
P.S. We won't judge if you skip straight to the dessert!
Don't see something you like, but have a recipe you're dying to share?
Let us know!
BREAKFAST
OVERNIGHT OATS
Yields: 1 large serving or 2 smaller servings
INGREDIENTS:
⅓ cup Greek Yogurt
½ cup rolled oats
⅔ cups your choice of milk (plant based or regular)
1 Tbsp chia seeds
½ tsp vanilla extract
Pinch of salt
Add 1-2 tbsp honey or maple syrup for sweetness
INSTRUCTIONS
- Mix all ingredients together in a bowl.
- Store in a closed container in the refrigerator for at least 4 hours.
*NOTE: You can add your favorite ingredients to this recipe to tailor it to your liking!
Some of my favorites:
Add ½ sliced banana
3 Tbsp chocolate chips
Or
Add 2 Tbsp Nut butter (peanut, almond, etc)
2 Tbsp unsweetened cocoa powder
PUMPKIN PANCAKES
A fun festive breakfast!
Yields: 12 pancakes
INGREDIENTS:
2 cups All Purpose Flour
3 Tsp Baking powder
1 tsp salt
1.5 tsp ground cinnamon
1 tsp pumpkin pie spice
¼ cup brown sugar
1 tsp vanilla extract
1 cup pumpkin puree
2 large eggs
4 Tbsp melted butter
1.5 cups your choice of milk
INSTRUCTIONS
- Preheat the skillet to medium heat. Spray with non-stick cooking spray or butter.
- Mix together flour, baking powder, salt, cinnamon, and pumpkin pie spice
- In a separate bowl, mix both sugars, vanilla extract, pumpkin puree, egss, butter, and milk.
- Combine the wet and dry ingredients. Batter should be lumpy- do not overmix.
- Add about ⅓ cup of batter to heated skillet. Cook for about 4 minutes each side.
LUNCH
STRAWBERRY-PECAN SALAD
Quick, Healthy Salad for lunch
Yields: 6 servings
INGREDIENTS:
¾ cups candied pecans
10 ounces your choice of lettuce (recommended: spinach, romaine, or mixture)
1 quart of sliced strawberries
¾ cups crumbled feta cheese
Balsamic Vinaigrette Dressing
INSTRUCTIONS:
- In a large bowl, combine ingredients.
- Dress with balsamic Vinaigrette to your liking!
"HOMEMADE" PIZZA
You can change the recipe to add your favorite toppings, this is just my favorite!
INGREDIENTS:
Trader Joe’s Garlic and Herb Pizza Dough
1/2 container of Basil Pesto
Sliced Mozzarella
Balsamic Glaze (to finish)
Fresh basil (to garnish)
INSTRUCTIONS:
- Let dough sit out at room temperature for 30 minutes before cooking!
- Preheat oven based on dough package instructions.
- Spread dough to edges of baking tray
- Add pesto and mozzarella (or other toppings of your choice)
- Bake in oven for 10-12 minutes
- Once cooked, add Balsamic glaze and fresh basil to garnish
Enjoy!
DINNER
BAKED FETA PASTA
Yields: 3-4 servings
INGREDIENTS
2 pints cherry or grape tomatoes
¼ yellow onion
3 cloves of garlic
½ cup extra virgin olive oil
Kosher salt
Crushed red pepper flakes
1 (8 oz) block of feta
10 oz. of your favorite pasta (recommend: penne)
INSTRUCTIONS
- Preheat oven to 400°.
- In a large ovenproof skillet or medium baking dish, combine tomatoes, onion, garlic, and most of the olive oil.
- Season with salt and red pepper flakes and toss to combine.
- Place feta into center of tomato mixture and drizzle top with remaining olive oil.
- Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
- To skillet with tomatoes and feta, add cooked pasta and reserved pasta water to skillet and stir until completely combined.
Optional: Garnish with basil before serving.
DESSERT
PUMPKIN CHOCOLATE CHIP COOKIES
Yields: 60 cookies
INGREDIENTS
2 cups all purpose flour
2 tsp baking powder
¾ tsp baking soda
1.5 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree
1.5 cups chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees. Line with foil, parchment or silicone baking mat
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt
- Blend together granulated sugar, brown sugar, and vegetable oil until combined. Mix in eggs, vanilla, and pumpkin puree.
- Combine wet and dry ingredients. Once mixed, fold in chocolate chips
- Drop dough ~ 2 tbsp at a time onto baking sheet. Bake for 11-13 minutes
CHOCOLATE MUG CAKE
For the times you have a sweet tooth and no time to bake!
INGREDIENTS
¼ cup all-purpose flour
2 Tbsp unsweetened cocoa powder
¼ tsp baking powder
2 Tbsp granulated sugar
⅛ tsp salt
¼ cup and 1 tbsp milk
2 Tbsp vegetable oil
1 Tbsp chocolate chips or nutella
INSTRUCTIONS
- Mix all ingredients until combined and batter has no clumps. Pour batter into a microwave-safe mug.
- Add nutella or chocolate chips in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 70 seconds on high- watch mug cake carefully while in microwave!
- Carefully remove from microwave and enjoy!
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