By Kacie Whitman ’21
Staff Writer
As we are confined to our homes during the COVID-19 pandemic, many of us are faced with the challenge of cooking more often. For some, this is an exciting opportunity to experiment in the kitchen, while others prefer meals that are simple to create. Preparing meals at home can be a great way to reconnect with your family throughout the day. In addition, as college students, we know that there is nothing like a home-cooked meal because of the love and care that goes into the preparation. In the past couple of weeks, I’ve enjoyed taking on the responsibility of grocery shopping and cooking for my family.
Here are a few recipes that are both fun and convenient and that I recommend trying at home:
Blueberry Almond Energy Balls
Photo Credit: Beaming Baker
When I was in Lake Forest, I frequently purchased these Blueberry Almond Energy Balls from LF Juice on Bank Lane. This recipe is protein-rich, gluten-free, and a great snack to grab from the fridge.
Ingredients:
- 1 cup dried blueberries
- 1/2 cup almonds (sliced)
- 1 1/2 cup rolled oats
- 1 cup shredded coconut (optional)
- 1 1/2 cup almond butter
- 1/2 cup honey
Directions:
- Mix together in a bowl the dry ingredients of blueberries, almonds (sliced beforehand), oats, and coconut (this is optional). If you are looking to add a superfood to this recipe, a half cup of chia seeds can be poured in, too.
- Stir in the recipe’s wet ingredients: almond butter and honey. These energy balls can be suitable for vegans, if agave nectar or maple syrup is used in place of honey.
- Roll the mixture with your hands into individual ball shapes, as small or large as you prefer.
Additional almonds or blueberries can be pressed into your bites. Store in the fridge for when you’re craving a pick-me-up snack!
“Sunshine” Smoothie Bowl
Photo credit: Downshiftology
I coined this recipe “Sunshine,” because the sweetness of the tropical fruit reminds me of warm weather and sunshine. Fruits are always available at your local grocery store and are a convenient source of vitamins in your day. Note: a blender is required to create this recipe.
Ingredients:
- 1 1/2 cup mango (frozen)
- 1/2 cup pineapple (frozen)
- 1/2 banana
- 1 cup liquid of choice: any milk or coconut water
- toppings: fruit of your choice and granola
Directions:
- Add your liquid of choice, then fruit to a blender. Allow the blender to mix the ingredients for up to a minute or until it is a creamy texture. I regularly have almond milk on-hand in my home, but any liquid like soy milk is a fine choice. In addition, choosing to use coconut water as your liquid base can offer additional electrolytes in this meal.
- Pour mixture into a bowl and add your favorite toppings. Smoothie bowls are vibrant color, thanks to the wonderful variety of fruits you can top your meal with. Any tropical fruit can be used in the smoothie base or berries can be sprinkled in. Add granola on top for an added crunch.
Further toppings for a smoothie bowl can include chia seeds, shredded coconut, honey, or oats.
Grilled Cheese & Tomato Soup
Photo credit: Food Network
Nothing warms my soul on a rainy day more than a good bowl of soup and a hearty sandwich. Purchase cans of tomato soup at the grocery store so you can cut your cooking time for this delicious meal. Below are traditional steps to ensure a savory taste for your grilled cheese.
Ingredients:
- 4 slices of sourdough bread
- 2 cups of cheddar cheese (shredded)
- 5 tbsp. butter (softened)
- canned tomato soup
Directions:
- Spread a tbsp. of butter on one side of each slice of bread. On the other side of the bread, place a 1/2 cup of cheese.
- In a medium heated skillet, place the slices of bread down on the side with a tbsp. of butter. Allow the cheese to melt for 2-3 minutes on each side. Seasonings, like grounded pepper, can be sprinkled on the sandwich while it cooks in the pan. For added crisp, cover your skillet to allow the bread to toast further.
- Eat your crispy golden grilled cheese with your warm bowl of tomato soup.
Stay safe this quarantine season!
Kacie
