Excellent Eats: a mid-exam season treat

Exam time has finally arrived. 
Zooey Deschannel from New Girl, looking sad.
- source: giphy.com
If you’re anything like me, your sleep schedule is not the only thing that suffers during this time of year. In addition to never getting the amount of sleep my body would like, I’m also guilty of eating pretty badly or rather, just forgetting to eat. Breakfast seems to be the meal I am most guilty of missing instead, choosing to get 10 more minutes of sleep before the bus comes than eating the most important meal of the day. (Emann, I am not on your level of early rising just yet.) After a long day of studying or a 2 hour exam, I don’t want to make myself dinner... I want pizza with olives and pineapple delivered to my door and quickly. Since I know this is a bad road to go down, I want to help all our blog readers to resist the urge to call the neighbourhood pizza delivery person this exam period and instead, save money and big-time unnecessary ‘stress-weight’ with my favourite quick, easy and healthy recipes! “Best Blueberry Muffin Breakfast” Smoothie You will need:
  • 1/2 - 1 cup of frozen blueberries (It really depends on how purple you like your smoothies to be)
  • 1 banana
  • 1/4 cup of quick oats
  • 1 cup of milk (you can also substitute for almond/soy/coconut milk —if you’re finding the smoothie a little thick feel free to add in more!)
  • 2 dashes of cinnamon
Add the ingredients together and blend for about 2 minutes!
a photograph of a blue and purple smoothie
- taken from Pixabay.com
Extra “good stuff”: Here are some extra ingredients to add if you’re feeling adventurous!
  • 3 dates; pitted and squished/chopped this adds a lot of natural sweetness to your smoothie!
  • 1 teaspoon of vanilla extract: vanilla extract will give your smoothie extra “muffin” vibes... so tasty.
“The Best Smoothie I’ve Ever Made” Smoothie You will need:
  • 1 banana
  • 1/2 cup of frozen berries (whatever you have in your freezer)
  • 1/2 cup of mango/peaches
  • 1 cup of orange juice (make sure it’s 100% juice!)
  • 1/2 cup of yogurt - I think raspberry, lime or coconut tastes best
  • The juice of half a lemon
  • 1/2 cup of applesauce (I always use the Mott’s applesauce, the flavoured ones are best — especially the medley’s with hidden veggies in them)
Add the ingredients all together in a blender, and blend for 2 and a half minutes. *If you find the smoothie is too thick, feel free to add a bit of cold water and blend it in!* “Terrific Tuna Salad Sandwich” You will need:
  • One can of tuna
  • Celery/Green Onion (or both!)
  • Mayonnaise
  • Lemon/Lime Juice
  • Mustard
  • Basil
  • Lettuce
  • Whole grain bread
How to do it:
  1. Open the can of tuna, and drain out all the tuna juice. Put the drained tuna into a medium sized bowl, and using a fork “stir & squash” the tuna around until it is flaky and in small pieces.
  2. Dice the celery and/or the green onion into very small pieces (about half the size of a dime or even smaller) and add it to your tuna! I like to dice almost an entire cup of mixed celery and green onion, this makes the tuna go a lot farther (#studentbudget) and it makes the sandwich much healthier!
  3. Add a heaping spoonful of mayo, the juice of a full lemon/lime, a squirt of mustard and 2 dashes of basil into the bowl. (This is not an exact science, so feel free to add ingredients to your own tastebuds!) Mix the ingredients all together.
  4. Cut two slices of bread and wash two lettuce leaves up, once they are dry break them into smaller pieces.
  5. I like to put about 3 heaping spoonfuls of tuna salad onto my slice of bread before adding the lettuce on top and salt and pepper to taste. However, you may find this is too much or too little. Add your top piece of bread and “taaa-daaa”: a delicious and easy sandwich!
Photograph of chopping lettuce
- taken from pixabay
*This recipe generally makes two servings* “Madeline’s Open-Faced BLT, hold the B.” You will need:
  • 2 slices of Whole Grain bread
  • tomatoes
  • arugula (you can substitute arugula for romaine lettuce, spinach, kale or even avocado slices... Whatever is in your fridge!)
  • Hellman’s ‘Olive Oil” mayonnaise
  • Salt n’ Pepper
How to do it:
  1. Toast the bread, and spread the mayo on both slices.
  2. Make a nice layer of arugula on top of the mayo.
  3. With a knife, cut about 5 slices of tomato and cut the last slice in half, this way you have 2.5 slices of each piece of bread.
  4. Put the tomato on top of your arugula and sprinkle with a bit of salt and pepper!
*This recipe is so great because it only takes about 5 minutes to make. Just be careful; the tomatoes are kinda slide-y so I would not advise this as a good meal to eat over your of homework.* These recipes are all of my own creation and I hope you enjoy them as much as I do. This will be my last post of the semester so with this, I bid adieu. Study hard and happy holidays, U of T. <3 Until January, Madeline

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