Category Archives: Recipes

Blog Review: College Cooking for Beginners

Hey everyone,

This week in class we are showcasing a fellow student’s blog to give them exposure and also (hopefully) gain exposure for our own blogs through social media and blogging. I decided to do a review on Hugo Garcia’s blog, College Cooking for Beginners.

Hugo’s posts are about learning how to make affordable and healthy meals throughout college. His objective is to stay on a budget of $10-$15 per meal he makes and I think that’s a really important concept, especially when your target demographic is students in college. Our blogs are similar in the idea that we both believe in educating people on how to establish healthy habits now before it’s too difficult to reverse later in life.

college cooking

A beautiful sneak peek at Hugo’s blog before you click the link above.

Hugo’s first post is about cooking salmon and is must-read to learn how to cook an easy weeknight meal. It’s also something you will never find my blog because I hate seafood with a passion, so go check him out and let him/me know what you think!

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Recipe: Butternut Squash Soup + Fall Coffee Goodies

Hey everyone,

I have been slacking but with good reason. Many tests and life events have happened in the past two weeks and when my brain is busy and in a funk I get writer’s block. But it’s all good because things are looking up and hopefully the weather is getting cooler soon!

One of my favorite meals to eat during the fall/winter months is butternut squash soup. Maybe it’s the color or the slight pumpkin-y and smokey notes, but something about it makes me want to curl up and watch a Halloween movie. I pretty much made up this version, because I noticed that a lot of the more traditional recipes (like this one and this one) call for butter and half and half – not healthy ingredients and completely unnecessary. The squash should make the soup creamy enough and with a little olive oil it’s perfection. I know parts of this might sound vague but it’s really open to your tastebuds and how much of everything you want to add.

Vegan Butternut Squash Soup


  • 2 bags of Archer Farms (aka Target) Steam-in-bag Butternut Squash (they are 12oz packages)
  • about 16 oz of vegetable broth
  • 1 clove of chopped garlic
  • half an onion, chopped
  • olive oil
  • black pepper, salt and the all important pumpkin pie spice
  1. Add the chopped onion and garlic into a pot with the bottom coated in olive oil. Salt and cook until golden brown.
  2. In the meantime, follow the directions on the packages of squash and microwave them until defrosted.
  3. Once your onion and garlic have browned, add in the heated up squash and the 16oz of vegetable broth (I buy the 32oz box and use half to start with).
  4. Lower the heat and break out your handheld or regular blender and blend the ingredients together. This is the point where you’ll know if you want to add more vegetable broth to make it creamier.
  5. Heat thoroughly and season to taste.
butternut squash soup

Here it is all squared away in it’s Tupperware.

It’s honestly so easy and delicious. I love pairing it with chicken or just eating it alone and it makes great lunches for the rest of the week.

Lastly, if you’re a coffee drinker like I am and LOVE Starbucks’ Pumpkin Spice Latte I have a much healthier, cheaper and easier version for you. This beautiful little bottle of coffee creamer tastes identical to the coffeehouse version and for a fraction of the price. For more product information, follow this link.


If you’re a vegan or don’t drink dairy, check out this recipe my mom shared with me that she says tastes just as tasty.

vegan pumpkin spice latte

That moment when your mom is cooler than you and makes her own PSL from home.
Photo credit: MaryAnn Silke

Do you guys have any fall recipes you can’t wait to make when it cools off?

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Standard Workout & Favorite Recipe

Hey guys!

I have been sick this past weekend, so my workouts and healthy eating habits were severely lacking. Since this is my second post anyways, I figured I would update you on some things that I regularly include in my life to fit my schedule.

My boyfriend and I have started doing a workout circuit I found on my Pinterest (follow me here!) and it’s worked out pretty well for us so far. We do add some variations, but overall I think it really sets a standard for how we warm up and complete our daily circuit. The whole workout and the girl’s explanation can be found here.

Toning Plan photo TONINGPLAN.jpg

Toning Plan from Victoria_Anne7’s PhotoBucket

The second thing that I include in my weekly health routine is making one of my favorite recipes EVER – quinoa cooked in vegetable broth. I know quinoa is making it’s rounds in the health food industry and is probably looked at as a ‘fad food’ but it’s honestly so tasty when cooked correctly and really satisfying. I’m adding my recipe below; feel free to tell me if you cook it differently or if you know of any variations!

Easy Quinoa


  • 1 cup of quinoa to 2 cups of vegetable broth (that’s the ratio – you can cook as much or as little as you’d like)
  • half an onion (I usually use yellow or white)
  • 2 cloves of chopped garlic (more or less to taste)
  • olive oil
  • seasonings (I usually use Italian Seasoning and Kosher salt and black pepper)
  1. Add the chopped onion and garlic into a pot with the olive oil. Salt and cook until golden brown.
  2. Add the dry quinoa to the pot and brown for a few minutes, until the kernels (beans? grains? whatever) turn darker in color. You don’t want to burn them, but get them a little crispy.
  3. Add the vegetable broth to the pot and stir really well, making sure you get all of the onion and garlic off the bottom of the pot.
  4. Raise the heat on the stove to bring to a boil and add your seasonings.
  5. Once boiling for about three to four minutes, lower the heat and cover. Let the quinoa simmer for a few minutes, stirring occasionally.
  6. When the liquid has been absorbed, your quinoa is ready to serve!

Ingredients. I usually use HEB.


Browning the kernels.


All done and ready to be devoured.

Thank you guys for reading!


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