The student news site of Linfield University

The Linfield Review

The student news site of Linfield University

The Linfield Review

The student news site of Linfield University

The Linfield Review

Make healthy snacks in your hall

Baked Edamame

1 bag of frozen shelled edamame

1 tablespoon of garlic powder

Salt and pepper to taste

1 tablespoon of olive oil

1/4 of grated parmesan cheese

1. Put all of the ingredients together

2. Bake for 20 min at 400 degrees

Healthy Pizza

1 whole wheat tortilla shell

2 tablespoons of low sodium marinara sauce

2 tablespoons of mozzarella cheese

3 oz. ground pre-cooked turkey

1. Layer the sauce, cheese and meat on the tortilla

2. Cook at 425 for 12 min

Baked Carrot and Sweet Potato Fries

1 sweet potato, washed and cut into 1/2 inch wide strips

6-8 carrots, washed and cut into 1/2 inch wide strips

2 tablespoons olive oil

2 tablespoons dried herbs (try parsley, rosemary, or thyme)

1 teaspoon salt

1/2 teaspoon pepper

2 Servings

1. Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips. In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.

2. Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 35-40 minutes, or until golden brown and crisp. Keep an eye on them making sure not to burn. Serve with garlic aioli.

Recipe from Wishful Chef

Peanut-Broccoli Stir-fry

1 (16-oz.) package firm tofu

2 cups uncooked brown rice

1/2 teaspoon salt

1 1/2 cups vegetable broth

1 tablespoon light brown sugar

2 tablespoons fresh lime juice

2 tablespoons sweet chili sauce

2 tablespoons creamy peanut butter $

1 tablespoon lite soy sauce

1 teaspoon grated fresh ginger

3/4 teaspoon cornstarch

1 tablespoon peanut or vegetable oil

1 teaspoon dark sesame oil

2 cups fresh broccoli florets

1 cup carrot sticks

2 tablespoons chopped peanuts

 

Garnish: lime wedges

2 Servings

1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2 inch cubes.

2. Prepare rice according to package directions, adding 1/2 tsp. salt.

3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Recipe from myrecipes.com

Gilberto Galvez/Features editor

Gilberto Galvez can be reached at [email protected]

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