The Recipes That Got Me Through My Sophomore Year

While I consider myself a lover of cooking, moving to my first motherless, dining-hall-food-free apartment was still a true test of my will and cooking ability. For one, at home, most of us have access to a much wider range of ingredients, from spices to oils to condiments — a diverse arsenal acquired from years of recipe experimentation. Plus, you’re not restricted by the typical college budget, nor are you restricted by portion sizes, as you have a whole family who will surely finish any sort of leftovers.

In college, you’re cooking in what is most likely a smaller kitchen, with a tighter budget, with access to fewer ingredients, and much less time. Despite these negative limitations, I truly believe that necessity is the mother of invention. In the crumbling kitchen walls of my sophomore abode, I was pushed to come up with recipes that abide by these constrictions without sacrificing deliciousness in the process.

For many of us, the task of cooking alone is entirely too daunting and we have not been properly equipped with the knowledge or skills to properly nourish ourselves. Thus, we resort to convenience and efficiency, which leads to the consumption of exorbitant amounts of Kraft Macaroni & Cheese and pre-packaged Trader Joe’s meals. While I am no way shaming those who take that path, I do believe there is a false narrative that you need a lot of time or money or equipment to cook for yourself.

Through these recipes, most of which come together in under 10 minutes with under 10 ingredients, I hope to dispel that narrative and assert the fact that cooking for yourself in college can in fact be delicious, healthy, cheap, and even fun. Thus, I present to you, my humble college cookbook: a collection of my most used and abused recipes, some borrowed and some my own, from this past year as an adult-ish college individual.

Nut Butter Berry Smoothie

• Prep Time:5 mins
• Cook Time:1 min
• Total Time:6 mins
• Servings:1
• Easy

Ingredients

• 1 frozen banana preferably sliced
• 1 cup frozen berries
• Handful ice
• 2 dates
• 1 tbsp nut butter choice
• 1 cup almond milk or milk choice to blend
• 1 tbsp chia seeds optional
• Handful greens kale spinach etc. optional

Especially in the LA summer heat, I have made some variations of this smoothie more times than I can count: quick, healthy, and delicious, there is nothing quite like this bright berry smoothie to kickstart your morning. You will see that this recipe leaves a lot of room for personal choice, from the addition of greens to your desired variety of nut butter. The only non negotiable item is the dates — they give an unparalleled natural sweetness and texture. . Feel free to top with homemade granola, your favorite berries, and whatever toppings you desire and turn it into a smoothie bowl. If you would like another smoothie variation, try my recipe for this peanut butter oat smoothie. 

Peanut Butter Overnight Oats

• Prep Time:5 mins
• Cook Time:0
• Total Time:5 mins
• Servings:1
• Easy

Ingredients

• 1/2 cup oats
• 1/2-1 cup nut milk choice depending on desired texture
• 1 tbsp peanut butter or nut butter choice
• 1 tbsp chia seeds omit if you do not have but highly recommended for textural purposes
• 1 tbsp honey or other sweetener: maple syrup agave etc.
• desired toppings

• Step 1

  Combine all ingredients in a jar, and stir to combine.

• Step 2

  Seal the jar and place it in the fridge overnight.

• Step 3

  Remove from fridge and enjoy with your favorite toppings!

This is truly the perfect college breakfast: quick, filling, portable, and delicious. Simply put all the ingredients in a jar, stir, and leave overnight in the fridge, and *voila*, you will wake up to a transformed bowl of oats that is cream, refreshing, and wonderfully thick. Top with bananas, berries, nuts, honey, or whatever your heart desires.

8-Minute Eggs

• Prep Time:0
• Cook Time:8 mins
• Total Time:8 mins
• Servings:1
• Easy

Ingredients

• 2 room temperature eggs

• Step 1

  Bring a pot of water to boil.

• Step 2

  Gently lower eggs into the water.

• Step 3

  Remove after 8 minutes and place them immediately into an ice bath.

• Step 4

  Peel and serve immediately with your desired toppings.

​​5-Minute Hummus

This tried and true hummus recipe from Real Simple is composed of just a handful of pantry staples and is infinitely more delicious than the packaged stuff you buy at the grocery store. It comes together in just five minutes, and it makes the perfect healthy snack, paired with some sliced veggies or crackers, or is a lovely addition to any salad or roasted veggie bowl. Pro tip: if you have old herbs (cilantro, dill, etc.), throw them into the blender with your other ingredients for a fresh, herby riff on this classic.

Lemon Tahini Sauce

This Lemon Tahini Sauce from Cookie and Kate single-handedly got me through many-a-nights of sheet pan veggie dinners. A mere drizzle instantly elevates even the most bland of dishes with its tart brightness and luxurious creaminess. It also comes together in minutes. Adjust your levels of lemon or tahini to your personal taste and desired texture, and if you are feeling lazy, feel free to omit the garlic all together — it will still be delicious. Drizzle it across roasted veggies or grain bowls or salads or whatever you feel inspired to do. (Learn more about my love, tahini, in my guide here.)

No-Fail Sheet Pan Veggies

• Prep Time:15 mins
• Cook Time:25 mins
• Total Time:40 mins
• Servings:1
• Easy

Ingredients

• One sheet pans worth sliced veggies Ex. sweet potatoes butternut squash brussel sprouts bell peppers red peppers zucchini broccoli cauliflower tomatoes onions kale
• Protein choice chickpeas tofu etc.
• Olive oil to coat
• Spices choice
• Salt to taste
• Lemon optional

• Step 1

  Preheat your oven to 425℉

• Step 2

  Slice your veggies, making sure they are relatively uniform to ensure even cooking.

• Step 3

  Place veggies on a pan along with your protein of choice.

  

• Step 4

  Drizzle with olive oil.

• Step 5

  Top with a generous sprinkle of salt, plus your favorite spices.
  *My go-to trio is cumin, garlic powder, and paprika

• Step 6

  Toss evenly, making sure the veggies are thoroughly coated.

• Step 7

  Roast in the oven for 20-25 minutes depending on desired crispiness, shaking and rotating the pan halfway through.

• Step 8

  Finish with a squeeze of lemon and salt to taste.

• Step 9

  Serve over rice, a bed of greens, or as is with a drizzle of your favorite sauce, sliced avocado, dollop of hummus, or even a sprinkle of good balsamic vinegar.

I am not exaggerating in the slightest when I think I had this for dinner almost every single night of sophomore year — if you don’t believe me, ask my roommates. Every night I would return from my nightly run, pop my veggies in the oven for exactly 12 minutes, shower, shake the veggies, change while the veggies finished cooking, and then, just like that, dinner was served. The frequency that I ate this coupled with the fact that I am still not sick of it is truly a testament to the versatility and deliciousness of this dish. It is comforting, hearty, delicious, and endlessly adaptable to your flavor palette or whatever is in season. Here I have a rough guide of how I like my veggies, but, as always, adjust to your personal taste — don’t be afraid to get creative.