Tag Archives: healthy cooking

Laughing at Panic and Adding More Food!

25 Aug

So I had a little bit of anxiety Tuesday before classes began on Wednesday. I was nervous and unsure, which you can read about in the second post before this one. I am happy to report that my near-panic was, as I hoped, blown out of proportion and mostly unnecessary!

The most stressful part of classes was/is not having my books yet. There’s nothing I can do about that until I get my financial aid, but the professors, since it’s the beginning of the semester, are coming down pretty hard about… well, everything. It’s a good rule of thumb, I know. Lay your ground rules, be a necessary-jerk at the beginning and be lenient later as opposed to being nice from day one and reining in behavior later. Still, it is added stress to have to internalize their expectations on top of already well-known necessities.

In a segue, here are some pointers for financial aid. My first time around in college, federal loans (subsidized or otherwise) were handled by private banks. After the 2008 financial crisis, the Department of Education took over the handling of student loans, subsidized, un-subsidized, etc. It’s a little scary given the current debt situation in the United States, but I guess it’s better than floundering banks having students by the (fill in your choice of anatomical description) while students have any kind of loans from them; this even though the US now has a AA+ rating. The DoE handles student loans, the loans go directly to the university and whatever is left over after tuition, fees, and other expenses, the university gives to the student in the form of a check. I thought beforehand, even with loan entrance counseling, that the check would be coming from the DOE. Not the case. This is very good because I’m pretty sure that it would be coming about a week later than it already is. So! When you’re signing up for student loans, be sure to check your campus mail or with your FA department about how they will ensure that money gets to you. That way you can get your school texts, or replace that car tire that keeps going flat instead of feeding 50 cents every day to the air pressure machine.

Also! Just in case you did not know this, if at ALL possible, do NOT buy text books in your university bookstore. Good-condition, used books, and earlier editions are almost always available at suppliers like Amazon (or ebay) and there are other providers online. Brand new books, especially when from the bookstore, tend to be marked up 200% or more. Why pay 100 for a text you can get used for 20? Even with shipping, paying 30 is better. AND, I have yet to meet a professor who is not understanding on this point. They are people, and what’s more, they were students at one point. They don’t want you to pay more than you need either. So just don’t do it.

One of my professor’s is an unrepentant mumbler, which adds a little bit of charm to his overall persona, but only a little, and only because I finally tuned my ear to listen to him fluidly. Otherwise it would be downright frustrating. Another professor speaks quietly and nasally so that when he said “kidney model” I thought he said, “kidney bottle.” The class was becoming very advanced very quickly with that misunderstanding.

I have to admit that my 200 level A&P class, which was the most intimidating in some ways, has become my favorite class thus far. It’s challenging and demanding, but I LOVE what I’m learning. And the material IS intelligible. I’m not going to be able to skate through easily without a lot of studying like I did in humanities courses, but it IS doable, and there is something immensely satisfying about learning things with diligence and proper study time. It’s also a big relief that we’re not being assigned any research papers. None at all. It makes me want to ask what the deal is.

So I don’t have a lot of ingredients right now. Or, at least nothing for something heavy, but I’m HUNGRY. So what I DO have is rice, egg, some lettuce, some parm cheese, and some lemon juice. This sounds like the makin’s of somefink GOOD.

So here’s what we’re gonna do:

What you need:
one egg
one cup of rice cooked
a small, small head of lettuce (I am using ONE of an artisan, four-pack, which, when chopped is a TON of lettuce)
1/8 cup of grated parm (this is about three or four T)
1 T of lemon juice
garlic powder
EVOO

Heat about one T (or half a T) of EVOO in a skillet on med-high heat. Scramble your egg and cook it in a thin, tortilla-style crepe. Have fun flipping it over XD (I recommend a wide turner). When it’s fully cooked, cut it in half through the diameter. Then cut the two halves into half-inch wide strips.

Set the egg aside, and toss the rice into the pan to heat it up (unless it’s already warm, in which case, go to the next step!) Add the strips to the rice, and toss it with your lettuce. The lettuce might wilt a bit due to the heat of the egg. Toss in the cheese, lemon juice, and garlic powder to taste.

This is quick, quick, quick, and healthy. There’s a fair amount of protein in brown rice (about 5g in a cup) and this is a pretty low fat.

All told, the calories come to between 600 and 700, but it’s a VERY healthy 600-700. So for a meal, that’s pretty low. Also, I think that the greens would probably perform better as either kale or, maybe spinach, but I didn’t have either of those, and I’m going for honesty. However, I’m eating it right now and it’s pretty good. Give it a try!

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Cooking Up Final Schedule

22 Aug

It took almost a month, but I’ve finally gotten my dream schedule for university classes! Ironic, since I planned out from day one what I needed and I ended up having to move through several unintended drafts/stages/backups before it was finalized. I won’t harp on this anymore since my last few entries deal with this process. Suffice to say, patience and perseverance have prevailed.

One professor I met this morning for my biology class was actually quite likable. I think I was preparing to be soured on the entire experience of non-traditional student life (aka second-time studenthood) when this gentleman made the entire process of squeezing me into an overloaded class bearable and, dare I say, mundane? It’s nice when people act like compassionate people, instead of career professors who dangle your future over your head.

Didn’t I say I wasn’t going to harp on this? *cough*

Classes start WEDNESDAY, which is exciting and dreadful. Exciting for obvious reasons. I’m moving out of the waiting-place and into the doing-place. Dreadful for equally obvious reasons. I’ve been trying (though, not very hard until today) to get on a more efficient sleep schedule, waking up earlier in preparation for all of my 8AM classes. It’s been… Well, it hasn’t been happening. Not even close. This morning the attempts came to fruition, though. I did another trial run for actually getting out of bed (as opposed to waking and lying there for another fifteen minutes) making breakfast, dressing, etc. 45 minutes after waking, I was out the door. After the thirty minute commute, (not including the finding an on-campus parking and walking to class) I’ve decided I’m going to need an extra thirty minutes for walking, traffic, etc. This is an assumption, but from every indication, it’s a good one. Even if I plan on biking everywhere. That won’t happen until I can get a bike rack, anyway. Anyone know how much a car-intended, strap (as opposed to trailer hitch) bike rack costs? I’m hoping to get one around the 30 dollar range. Or less, if possible.

The other thing that has my curiosity up is the general lack of WordPress posts with the combination of “college healthy cooking” tags. Seriously. I just searched and there are NONE. I’ll have to rectify that. It might be a bit misleading since I’m living in a house with all of the normal cooking facilities, but if I can keep it easy, maybe some one will find some of the recipes helpful.

Let’s start with this one taken from Runner’s World: http://www.runnersworld.com/article/0,7120,s6-242-303-504-14000-0,00.html?cm_mmc=Twitter-_-RunnersWorld-_-Content-Nutrition-_-BowtiesTomato One needs the ability to boil pasta and saute some veggies, but it’s super duper easy to make, fast, filling without being heavy, and yummy. I subbed the bowtie pasta for rotini, and subbed parm for the feta. You can easily make it richer with more salt and a little bit more cheese, but considering how easy it is to put on calories in college, it’s probably best left as is :D