Calling all foodies! Emory University recent graduate, Hannah Berkson, understands the struggle of creating new meals with the budget and time constraints of a college student. That’s why "hb" created hb EATS, a website with tons of healthy recipes (as well as some more dangerous ones for your cheat days). Follow @hb_eats on Instagram to see her original creations and other drool-worthy photos from ATL and beyond. The Insta account takes submissions, so DM, or tag her in your pics and hashtag #hbEATS to up your insta-fame!
Here are our top picks for breakfast, lunch, dinner, and snack!
Breakfast: guilt-less chocolate banana pancakes with peanut butter syrup
This recipe was crafted to offer maximum flavor and minimum guilt. Start your day on a naturally sweet note, without the high sugar content and additives of traditional pancakes.
For the pancakes:
1 1/4 cup skim milk (or your milk of preference)
2 tablespoons white vinegar
2 tablespoons coconut oil, melted (I used Spectrum’s)
1 cup whole wheat flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder (I used Sprout’s brand)
1 tablespoon ground flaxseed (I used Spectrum’s)
1-2 bananas, thinly sliced
For the peanut butter syrup:
2 1/2 tablespoons powdered peanut butter (I used Just Great Stuff)
2 tablespoons water
1 teaspoon agave nectar
1 teaspoon honey
1.) In a small bowl, mix the 1 1/4 cups milk with the 2 tablespoons white vinegar, and let sit for about five minutes.
2.) Meanwhile, in a large bowl, combine 1 cup whole wheat flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup cocoa powder, and 1 tablespoon ground flaxseed.
3.) Whisk the 1 egg and 2 tablespoons melted coconut oil into the milk mixture.
4.) Whisk together the wet and dry ingredients until there are no lumps.
5.) Heat a large skillet to medium temperature, and coat with cooking spray.
6.) Pour 1/4 cup of batter into the pan and place banana slices into the batter. once bubbles appear on the top of the pancake, flip with a spatula and cook until browned on the other side. continuing with 1/4 cupfuls until the batter is gone.
7.) In a small bowl combine, 2 and 1/2 tablespoons powdered peanut butter, 2 tablespoons water, 1 teaspoon agave nectar, and 1 teaspoon honey.
8.) Top pancakes with extra bananas and the peanut butter syrup, and enjoy!
LuncH: CHICKPEA SALAD
Protein-packed and full of flavor, this salad is a definite go-to.
1 16-ounce can of chickpeas
2 cups diced cucumber
1 cup diced tomato
1 jalapeño, diced
3/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Toss all ingredients into a bowl, mix and enjoy! (The longer the salad marinates, the better it gets!)
sNACK: rOASTED eDAMAME hUMMUS
Swapping chickpeas for protein-packed soy beans makes for a great twist on a Mediterranean staple.
1 cup shelled edamame (I used frozen ones, and defrosted in the microwave)
2 tablespoons lemon juice
2 tablespoons tahini paste
1 teaspoon chopped garlic
1/2 cup extra virgin olive oil
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup packed fresh cilantro
1.) Turn oven on to broil. lay the cup of defrosted, shelled edamame on a baking sheet and spray with cooking oil. Place the baking sheet into the preheated oven, and WATCH CAREFULLY for about 5 to 10 minutes depending on your oven, or until edamame is perfectly roasted and golden brown.
2.) Let roasted edamame cool while you accumulate other ingredients.
3.) Pour the edamame, lemon juice, tahini paste, and garlic into a food processor (or blender) and blend as much as possible. Gradually add in the olive oil and water. Finally, add the salt, pepper, and fresh cilantro and blend once more until all ingredients are fully incorporated, and the consistency is to your liking.
Dinner: Zucchini Boats with Turkey Meat Sauce
Give your spiralizer a break, we’re using whole zucchinis for this recipe.
2 tablespoons olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 pound ground turkey meat
Salt and pepper to taste
1 jar of your favorite tomato sauce (I love Rao’s Tomato Basil Sauce)
Mozzarella and parmesan cheeses to top
Fresh basil, roughly chopped (topping)
1.) Preheat your oven to 375°F.
2.) Slice each zucchini in half, lengthwise.
3.) Scoop out the inside of each zucchini half, either with a spoon or a melon ball scooper.
4.) Place the zucchini into a large baking dish, and season each zucchini half with salt and pepper to taste.
5.) Heat a large saucepan to medium-high heat, and add the 2 tablespoons olive oil, 2 garlic cloves, and pinch of red pepper flakes. Sauté for about 2 minutes.
6.) Add the ground turkey meat and stir until cooked through, about five minutes.
7.) Add the jar of tomato sauce to your turkey, and sauté for about 5 minutes.
8.) Scoop the turkey meat sauce into the zucchini halves.
9.) Top each half with mozzarella and parmesan to taste. Bake uncovered for about 25 minutes, or until zucchini is tender and the cheese is golden brown.
10.) Top with fresh basil, and enjoy! Serve the extra meat sauce over whole wheat pasta on the side!