Halloween Tip #2: Reeses!



Halloween instantly brings to mind Trick or Treating!  And that means lots of candy.  One of my favorites is Reese’s Peanut Butter Cups.  To get into the spirit for Halloween (or to get rid of that mountain of candy you’ve accumulated), here are 3 quick tips on how to further incorporate these bits of chocolate-y, peanut-buttery goodness into your life.

1. Hot Cocoa

Next time you’re settling down for a cup of hot chocolate, add a Reese’s to your cup before you add your cocoa powder mix, marshmallows, and boiling water.  It’s delicious!

2. Waffles/Pancakes

Right after you pour your batter into your waffle-maker, pop a handful of these on too!

If you’re making pancakes, you can use Reese’s Pieces, or chop your Reese’s into smaller bits, and sprinkle them into your batter.  Then make pancakes as normal.

3. Cupcakes/Muffins

Just before you pop your next batch into the oven, press a Reese’s right into the middle of each muffin!  When it’s done, you’ll have a bite of molten chocolate and peanut-butter filling as a surprise for whoever you want to impress!

Idea Credit: Ellen Krantz


Pumpkin Chocolate Chip Pancakes For Halloween!


What you need:

Whole milk

1 1/4 cup of Pumpkin

2 Teaspoons of Baking powder

1 Teaspoon of Baking Soda

Brown Sugar

What to do with it:

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.

I like to mix the wet ingredients in a blender. This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer. Blender is best.

Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.


Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Quinoa, Avocados, and Egg Whites Are All You Need


Got another easy quinoa dish for you guys! This one takes twenty minutes max, and all you need is:

  • Roughly a cup of quinoa (white, red, mixed–whatever!)
  • An avocado (half an avocado will also do)
  • Egg whites
  • And, of course, salt and pepper to taste

Each of these ingredients should be prepared separately. Any mixing that occurs will happen way later, in your mouth and stomach.

First boil a cup of quinoa in a saucepan filled three-quarters of the way with water. A whole cup of quinoa might be a little excessive if you’re only cooking for yourself, but it doesn’t hurt to have some extra quinoa lying around for those lazy days where even boiling water seems far too strenuous.

As the quinoa cooks, split open an avocado and mash it into a guac-like consistency, seasoning to taste with black pepper, lemon or lime juice, and salt (though we recommend substituting salt with Tony Chachere’s Original Creole Seasoning, which you can buy here).

Keep an eye on the quinoa, stirring every two minutes or so because that is the responsible, chef-like thing to do. Quinoa generally takes about 15 minutes to cook, so when you hit that 13 minute mark, turn down the heat and pull out a skillet to make an egg white omelette.

After turning the stove to medium-high heat, drizzle a line of oil on the skillet, then after about a minute, drop the egg white onto the pan. (Presumably, you’ll have separated the yolk from the egg whites beforehand.) Let it sit for about thirty seconds, sprinkling salt and pepper on it as it cooks. Poke at the edges of the omelette to keep it from sticking, then after about a minute, flip the omelette over for about ten seconds. And voila! Egg white omelette!

Scoot the omelette from the skillet to the plate with the avocado mash, then (after draining the quinoa) also scoop a generous helping of grain onto the plate. Sprinkle a little black pepper over the whole dish, then sit down, put on an episode of The Mindy Project, and enjoy!

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BTW, fun fact about avocados: they are also identified by some as “alligator pears.”

Banana Cinnamon Quinoa


I mean, quinoa for breakfast

When the nutritional superstar of our decade and the most important meal of the day get together, there’s no telling what could happen. Maybe you’ll finally be able to combat those awful morning headaches, or have enough energy to do that morning run you’ve been meaning to go on.

1Quinoa is one of the most protein-rich foods we can eat, containing all nine essential amino acids, and has about twice as much fiber as other grains. Since it’s more so used in lunch and dinner dishes, we were ecstatic to find a breakfast recipe that featured both this supergrain and our ingredient of the week: bananas.

Initially, we planned on making two servings of Chocolate Banana Breakfast Quinoa (click here for that recipe). But we forgot to pick up cocoa powder while we were out shopping for groceries—a minor slip up on our part that turned out to be a blessing in disguise. Rather than go back to the store to buy what we had forgotten, we decided to make the recipe our own, aka alter it to fit what we had in our pantry (namely, cinnamon, honey, and a bag of walnuts).


Here’s what we ended up using:

  • ½ cup raw quinoa
  • 1 cup almond milk
  • ½ cup water
  • Dash of sea salt
  • 1 banana ( ½ mashed, ½ cut up in slices)
  • 2 teaspoons honey
  • 1-2 teaspoons cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup of walnuts
  • Butter
  • ½ teaspoon brown sugar

And here’s what we did, in numerical order for your convenience!

  1. Bring ½ cup of quinoa, ½ cup of water, 1 cup of almond milk, and dash of sea salt to a boil in a small pot.
  2. Once boiling, reduce the heat to a simmer and cook, stirring occasionally. (Usually recipes say to cook the quinoa until all the liquid is absorbed. That’s nearly impossible with this recipe, given the ratio between the amount of liquid you’re using and the amount of quinoa you’re boiling. We recommend cooking the quinoa for a solid 10 minutes, then turning off the stove.)
  3. While the quinoa is cooking, toast the walnuts in a separate pan. Turn the stove on to low heat and melt a small bit of butter on the pan. Pour the walnuts into the stove. Sprinkle ½ teaspoon of brown sugar and a pinch of cinnamon on top of walnuts. Remove walnuts and transfer to a bowl after 4-5 minutes.
  4. Remove quinoa from stove and transfer to a bowl.
  5. Mix in the mashed banana, cinnamon, vanilla, and honey. Stir until evenly combined.
  6. Garnish quinoa with banana slices (and mint, if you’re feeling fancy). If the quinoa is too dry, mix in some almond milk.
  7. Enjoy!

Prep time: 5 minutes | Cook time: 10 minutes | Serving: 2

Healthy Banana Split


When all you want to do is stuff your gut but all you have are bananas…wait


As college students, we know how hard it is most some days to roll out of bed early enough to eat breakfast in the morning. That’s why we thought this quick, healthy and delicious recipe was so great! What could be better than a nutritious version of your favorite ice cream sundae? That’s why when we found this idea, we just had to share it with all of you.


For two servings we used:

  • 1 banana
  • 1 container vanilla yogurt
  • 6 strawberries
  • Handful of blueberries
  • 1 kiwi
  • 1/2 cup honey granola

It’s pretty self-explanatory. Cut the banana in half twice—once lengthwise and once widthwise so you have two “butterflied” halves. Wash your fruit and cut up your strawberries and kiwi into bite-sized pieces. Next, simply assemble your fruit and top with the yogurt and granola. The great thing about this recipe is that there’s so much room to experiment! Try slivered almonds, peanut butter, chocolate granola or any other combination you can think of, including different fruits.



Prep time: 3 minutes | Assembly: 2 minutes | Serving: 2