Tuesday, April 20, 2021, will always be a date of parallel occurrences. While the nation eagerly awaited the verdict in the case against former Minneapolis police officer Derek Chauvin, who was convicted on three charges for the death of George Floyd, police in Columbus, Ohio shot and killed 16-year-old Ma’Khia Bryant outside her foster home during a fight with two other women.
Typically hummus is made from chickpeas, but this recipe is made from northern beans instead. It only has four ingredients and takes less than 10 minutes to make, so it is a simple alternative to chickpeas. Depending on the serving sizes you choose, you can have leftover hummus to keep in the fridge as a delicious protein option for your next meal. This is a great recipe for anyone who follows a plant-based diet, too.
I am sharing another slow cooker recipe this week because they are as easy as it gets. You can quickly toss everything in your slow cooker and leave for classes, and by the time you come home at night, you’ll have dinner waiting for you.
While this recipe isn’t as healthy as the others I’ve shared, it is still the perfect dish to bring to a potluck with your friends or neighbors. Buffalo chicken dip is easy to make, transport and serve. It is one of my favorite things to bring when my friends and I have group dinners because everyone loves it! The recipe is ideal for busy college kids who don’t have a lot of time to spend in the kitchen.
If you’re looking to pack a quick lunch or dinner on your busiest day, taco salad is a great option, as it is both simple and customizable. My recipe is more basic than others, so experiment with different vegetables, toppings and spices. This recipe tastes amazing when it is topped with homemade guacamole. You can even eat it with tortilla chips. The possibilities are endless!
For years, I’ve had to accommodate for the dietary restrictions of my relatives. Instead of feeling guilty after celebrating birthdays with cheesecake and relatives who couldn’t indulge, my brother and I started a tradition to make this recipe. Anyone trying to eat healthy should still satisfy their sweet tooth, and this coconut cake is the perfect option. Replacing sugar with honey and using fresh fruit on top is a deliciously light alternative to a store-bought cake.
This recipe is almost too simple, but it’s a healthier alternative to a very popular snack — potato chips. Like most of my recipes, these chips are versatile. From cayenne and paprika to garlic and herb, you can add whatever seasoning you want. This is just the basic version, so feel free to customize it however you’d like. Plus, since they’re baked in the oven instead of deep fried, they will have much lower fat levels.
It’s officially the start of the spring semester, which for most means getting back into a healthy routine after all of the winter holidays. This salad is my go-to lunch on days I want to feel satisfied but not weighed down. Salads are so versatile and ingredients can be swapped to fit your taste. I didn’t like the taste of raw kale until I learned how to prepare it properly. Now it’s my favorite base for a salad, and it has more nutritional value than iceberg lettuce.
In my household, there was always a debate on Thanksgiving about apple and pumpkin pie. For my final recipe of the semester, I am sharing a delicious apple pie recipe. Unlike the pumpkin, the apple pie is best when served warm. A fun trick I learned is to put it back in the oven while we eat dinner — that way it’s nice and hot by dessert. In my opinion, the apple pie tastes best when smothered in vanilla ice cream, but you can eat it with whatever you like best.
This is one of my favorite recipes to bring to family parties because it’s so easy to make and everyone loves it. It only takes about five minutes to make. All you’ll need are chocolate chunks, peanut butter, flaky sea salt and pretzels to make this chocolate bark.