Power Hour Salad

Alright, listen up. You have a limited income (probably, if you’re a college student suffering from a broken lending system that we can’t escape even with bankruptcy LOL FUN), and you may not eat very healthy all the time because of it. That’s okay though, we are going to change that.

Making this salad is just another little step you can take to eat healthy and be a little less broke at the same time. It is vegetarian, but it’s packed with protein and the good stuff (I want to stress that a protein-packed vegetarian meal is not an oxymoron. It’s absolutely a thing). So, to not bore you further, here it goes!

The Power Hour Salad


  • 1/4 cup of cooked grains such as quinoa, barley, etc.** (I used the “Super Grains” blend from Whole Foods, it’s pretty tasty and relatively cheap)
  • 1 tablespoon olive oil
  • 1 can of chickpeas, drained, rinsed and DRIED!! with a paper towel**
  • A few slices of a red onion
  • 1 clove of garlic
  • Salt and pepper to taste
  • 2 – 3 handfuls of mixed spring greens or baby spinach
  • 1/2 cup (or handful) of cherry or grape tomatoes (I really love zima, they are orange and sweet and ugh so good)
  • 1/3 of a large cucumber or 1 baby cucumber, chopped and seeded if that’s your thang
  • 1 spoonful of hummus, whatever you like (I love this hummus, it’s magical)
  • 2-3 spoonfuls crumbled feta cheese

Optional Salad Dressing**:

  • 1/4 cup of Greek Yogurt
  • Juice of half a lemon (use the other half for tea or lemon water. Be creative, not wasteful)
  • 1 teaspoon oregano
  • 1 – 2 teaspoons honey
  • 1/2 – 1 teaspoon salt and black pepper (to your liking)


  1. **If you’re new to this: Before you do anything, read that ingredients list and prepare everything! Cut and prep everything so it doesn’t take you forever.
  2. NOW, DO THIS NOW; cook your grains. It’s going to take awhile. Pick something like quinoa and read the package for cooking times. Usually, it will take you about 30 minutes. If you do choose to cook quinoa, try to make sure you rinse it through a fine mesh strainer before cooking. So, get that water boiling before you do anything else.
  3. Once you have begun cooking your grains, get a frying pan, heat it to medium-high heat, and add the 1 tablespoon olive oil. Next, add the onion to the pan and cook until they have a slight yellow look to them (but not browned).
  4. Now to add the garlic and chickpeas! Stir it on up and cook for another two to three minutes. Take off the heat and place into a bowl.
  5. If you didn’t already, cut your veggies!
  6. Take out a large bowl and add the salad greens you are using. Start to assemble everything by adding the tomatoes, cucumber, chickpeas and onions (not all of them, save some and make a pita wrap maybe?), the cooked grains, hummus, and feta cheese.
  7. If you would like to add a simple homemade salad dressing, keep reading. Otherwise, mix it all up and you’re good to go!!
  8. For the salad dressing: Get a small bowl. Whisk together the Greek yogurt, lemon, and honey. Next add the oregano, salt, and pepper. Mix it all together and there you have it! You may choose to add other herbs or spices. It’s really whatever you prefer.

Side Notes:

**It may be easier to make a whole cup of cooked grains and reserve the rest for another recipe!! That’s what I do.

**You need to make sure whenever you fry anything with oil that you limit the amount of water in contact with the item. Please make sure after you rinse the chickpeas, you dry them too to prevent yourself from being burned

**I also think this salad is great with tzatziki, which is a lot like the salad dressing above, as it’s a yogurt sauce that is so delicious. It’s a little expensive though, and if you’re not a big fan you could end up wasting it.

Halloumi Veggie Sandwich

I think one of the greatest downfalls of the United States (besides our blatant inaction to pass legislation on a comprehensive plan to address climate change) is our lack of halloumi cheese.

It’s quite surprising how many people survive without it. After you try this sandwich, I guarantee you’ll be on the phone with your senator asking for more readily available stock piles of this wonderful ingredient.

This sandwich was created in my friend Paul’s kitchen when the two of us were hungover and hungry. If I can make this with a wicked headache and little coordination, you can easily make this for a great lunch to go or Sunday snack. This tastes amazing hungover, and probably even better with a better night’s rest and a couple advil (or is that the hangover that’d be improved….)

My recipe makes two sandwiches, but obviously you can make just one, or six, or ten…. totally up to your digression. I must reiterate though that I’ve given you fair warning; you’re going to fall in obessesive, maybe unhealthy, love with halloumi.


  • 4 slices of sturdy bread, multigrain is good
  • 4 pieces (small rectangles) of halloumi cheese, Trader Joe’s has it!
  • 1/2 a medium onion, sliced
    • 1/2 tsp paprika
    • 1 tbsp olive oil
  • 6 slices of veggie bacon (or real bacon if you’re freakin lame)
  • 2 or 3 radishes, thinly sliced (this shit is hard, just do your best)
  • 1 small tomato, sliced how you like it
  • Mayo
  • Hot Sauce (optional)


  1. Toast that bread up really nicely, however you like it. I recommend just lightly browned.
  2. Take a medium pan, heat it to medium-high heat and place the halloumi cheese in to cook. You’re going to want to brown it on both sides, a nice golden color. About 3 to 5 minutes on each side.
  3. In the meantime, mix together the onions with paprika. Take the cheese out of the pan, heat the olive oil, and proceed to cook the onions until translucent, about 5 minutes.
  4. Take a separate pan of good size and place the veggie bacon in with a little bit of oil. Cook according to the directions on the box (it’s super easy).
  5. Prepare the sandwich by spreading hot sauce on one slice of bread and mayo on the other. Take the halloumi cheese and place it on one side, then proceed with the veggie bacon, tomatoes, radishes, and finally the onions.
  6. Oh my gosh, you’re done! and you have an a-mazing sandwich; one worthy of your dreams and admiration.

Cherry Tomato, Almond, and Feta Salad

I’m going to get to the point real fast for you:

This salad is delicious and you should absolutely make this with a halloumi veggie sandwich

I came up with the recipe on the spot when I had nothing else to eat. It’s great with lunch, and a perfect dinner side dish. Think chicken or sustainably sourced salmon. You can always enjoy it as a quick snack, no judgement from me!


  • 1 handful of baby spinach
  • 1/2 cup chopped kale (tip on Kale Prep)
  • 1 tsp of honey
  • 1 tbsp oil (prefer sunflower, olive works too)
  • 1 tsp of vinegar, like white wine vinegar
  • 1/2 – 1 tsp of freshly ground black pepper
  • 1/2 tsp salt
  • 1/4 cup chopped almonds, raw or toasted in a pan
  • 1-2 handfuls of cherry tomatoes
  • 2 tbsp of crumbled feta cheese
  • 2 or 3 fresh basil leaves (chopped), optional


  1. In a large bowl, combine the spinach and kale. Mix together for even distribution.
  2. Add the honey, oil, vinegar, salt and pepper. Whisk this together to make a quick, yummy salad dressing.
  3. Cut the cherry tomatoes in half and add them to the large bowl, along with the almonds.
  4. Mix in the salad dressing (as much as you’d like) and toss the salad.
  5. Add the feta cheese now and lightly mix to prevent the cheese from becoming an absolute disaster in the bowl.
  6. Serve, topping it with fresh basil if available.

Breakfast Tacos

This recipe is so easy, so I want to write it concisely so you can get to enjoying these wonderful vegetarian tacos


  • Cherry tomatoes, sliced in half
  • Shredded Cheese (Mexican, White Cheddar, Pepper Jack)
  • Avocado, peeled and mashed
  • Tortillas, taco sized
  • Lettuce, chopped
  • Greek Yogurt or Sour Cream, for topping
  • Hot Sauce (I love Trader Joe’s Chili Sauce)
  • Eggs, scrambled
  • Salt
  • Chili Powder
  • Paprika
  • Garlic Powder


  1. Prepare all ingredients. If you’re making one or two for yourself, use a handful of each the cheese and tomatoes. Grab one egg for one person, three for two people, and so on.
  2. Take the eggs you’re using and scramble them with a pinch of each salt, chili powder, paprika, and garlic powder.
  3. Put a saucepan on the stove top, set the temperature to medium-low, and cook the eggs. Stir frequently with a rubber spatula until they are fluffy and just a little wet.
  4. Meanwhile, heat your tortillas in the microwave between damp paper towels, about thirty seconds.
  5. Grab a tortilla and smear a generous amount of avocado on it. Place egg on top of tortilla.
  6. Top off the tortilla with cheese, tomatoes, lettuce, Greek yogurt/sour cream, and hot sauce.
  7. Enjoy because it’ll be the best part of your day.


BB8 Smoothie

What does BB8 stand for? In the name of simplicity, I hereby dub thee BB8 to stand for Banana Blueberry 8 ingredient smoothie (I guess not THAT simple). 

BB8 smoothie - Copy

I was too tempted not to call this the BB8 smoothie. I didn’t want to get anyone too excited, but what the hell!


It’s not star wars related, but it is pretty out-of-this-world delicious. The Greek yogurt and almond (or peanut) butter give needed protein that’ll help you feel full and be ready to fuck shit up as a Jedi or just a badass.

Any time before nine in the morning is too early for me usually. This smoothie makes it worth it though. Fortunately, it doesn’t take that long to make at all.


  • 2/3 cup almond, coconut, or low fat milk
  • 1 banana
  • 1/3 –  1/2 cup fresh or frozen blueberries
  • A handful of greens*
  • ¼ cup of low fat plain Greek yogurt (store brand is fine. I love Fage when I can afford it)
  • 1 tablespoon almond or other nut butter
  • ¼ teaspoon vanilla extract
  • Pinch or two of cinnamon


I recommend adding all of these ingredients in the order I have written if you use a Nutri-bullet, Nutri-Ninja, or any kind of blender that you flip upside down. If you’re using a standard blender, add the greens first. Fruit should go next, and then the addition of yogurt and liquids should follow.

If you’re using the force, I recommend just throwing it all in there in whatever way you want.

Adjust according to your own taste! I sometimes feel like using an ungodly amount of blueberries, but that can be expensive. This is the best balance I have found

Side notes*

  • When I say handful of greens, I mean it’s up to you which type of green leafy veggie you want to use. I love to use kale, baby spinach, or a combination of the two. If you decide to use kale, chop it up a little bit and add honey to the smoothie to counter any bitterness.
  • The frozen blueberries are great if you don’t have time to chill the smoothie. When I need to make it to go, I always use frozen fruit.
  • DON’T use ice. It’ll become watery very quickly.

Apparently, there are many variations of this smoothie online. I’m not going to say they aren’t good. Maybe they are, but this is fantastic. Even after all my experimenting, I always go back to this.

You could always ask the stars. 


THE Broccoli Mac & Cheese

*Heavy breathing and drooling*

THE Broccoli Mac & Cheese
THE Broccoli Mac & Cheese

Let me start off by acknowledging the fact that this recipe is all over the place. I know, I know. “How is this going to be any different? And why do you have to ruin mac and cheese by adding vegetables?!”

If you thought any of those things, I don’t blame you. People have trouble dealing with veggies in any form, but when they’re covered in cheesy, orgasmic goodness, you have to be insane (like straight jacket, rubber wallpaper, the whole nine yards) to say no.

Since I am weird, I like to have equal parts vegetable and pasta (or even more veg than anything else). The number one food I crave is broccoli. For some reason those little green trees are just so damn delicious. Of the countless ways you can cook them (which I will be writing about), I love to blanch the florets, then sauté them in an olive oil and butter mixture with smashed garlic and red pepper flakes. In case you thought that was another language, and the TARDIS isn’t translating it for you, I’ll explain a few cooking terms for you below.

Blanch: Boil for a minute or two on high. Take the contents out of the pan and transfer to a bowl of ice water. This 2nd step is crucial because it stops the cooking process.

Sauté: To cook at a higher heat using a small amount of fat; this could be butter, oil, animal fat, etc.

THE Broccoli Mac & Cheese
THE Broccoli Mac & Cheese

*For a lot of the vegetables I cook, I find that a mixture of butter and olive oil is a damn delicious combination. If you want to be a health nut though, just use olive, coconut, sunflower oil and so on.


THE Broccoli Mac & Cheese


  • 1 large head of broccoli, cut into florets (little trees)
  • 2 teaspoons olive oil + a little chunk of butter
  • ½ teaspoon red pepper flakes
  • 1 clove garlic, smashed
  • 1 box whole wheat pasta (or regular, doesn’t matter)
  • 3 tablespoons unsalted butter
  • 2 ½ tablespoons flour
  • 3 cups whole milk (2% and skim are fine), room temperature
  • You have options:
    • Pinch of nutmeg and paprika
    •  Pinch of curry powder and cayenne
    • Whatever the hell you want
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1 ½ cup shredded Comte or Havarti cheese (These are just my favorites. You can be boring and use cheddar or whatever else you think would be good)
  • Panko bread crumbs + melted butter



  1. Preheat your oven to 375°F
  2. Place a pot of water on the stove top and bring to a boil. Blanch the broccoli (remember to put in ice water). You will know it’s done when it turns a bright green. Set the broccoli aside for a moment. Meanwhile add the pasta to the same pot of water (if you like the taste of broccoli and want to conserve water like an eco-friendly badass) or a new pot of water. Cook pasta according to the box directions.
  3. Remove the broccoli from the water and dry thoroughly.* While the pasta cooks, sauté garlic in the olive oil + butter mix until garlic is about to brown. Pour this mix over the DRIED broccoli. Stir that shit up and put back in the pan. Cook the veg until slightly browned. Remove from pan.
  4. Lower the temperature of the pan to low/medium-low. Melt the 3 tablespoons butter, but DON’T LET IT BROWN. Stir frequently to prevent this.
  5. Add the flour mixture to the pan with butter. Mix that up! Let this cook for a few minutes, stirring “constantly” (just stir a lot, but don’t just stand there for 5 minutes focusing on it. It won’t cook if you do that).
  6. Whisk in the milk gradually. I usually follow these steps three times: add, stir, let sit, and then come back and add again. It’s not rocket science. Don’t add it all at once.
  7. By now, your mix should have thickened a little. Allow to simmer for 4-5 minutes after you’ve finished adding the milk. At this point, you can add your spices/herbs or whatever you have chosen to add.
  8. After you’ve allowed it to simmer, remove the pan from the stove top to add the cheese. You can save a little to top the mac and cheese, but I usually don’t because it can burn. Stir in both the pasta and broccoli.
  9. Place the pasta and broccoli mixture into a medium sized pan (use your damn head; if it looks too small, it is). Top with melted butter and breadcrumbs if you’re feeling like a fancy motherfucker. Bake for 20-25 minutes.
  10. When you take it out, allow the pan to sit for ten minutes in order to allow the cheese mixture to cool and you won’t burn the hell out of your mouth.

Enjoy that shit, it’s good.

Side Notes:

You want to make sure the broccoli is thoroughly dry after blanching because you can and will burn yourself when you go to put it in the pan. If you add water to hot oil, the oil will pop up and onto your skin. Just like in any lab experiment, make sure you take all the necessary precautions to prevent injury. Hot oil REALLY  hurts; I know from experience.

I recommend shredding your own cheese if you have the money and time. Bagged cheese has a layer of powder that is super unappetizing in large quantities. Try my way once, and you probably won’t ever go back to bagged cheese.