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Collegiette Eats: Soba Noodles

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Sick of eating cereal and ramen for lunch and dinner? Want to spend less money eating out and finally start cooking for yourself? Put down that frozen pizza, because HC’s Health Editor, Sammie Levin, is here to share her daily eats so you can get ideas for healthy, satisfying meals that are easy enough for any time-strapped collegiette to make. After you read Collegiette Eats, your taste buds, wallet and waistline will thank you.

Breakfast

For breakfast yesterday, I had two slices of toasted cinnamon raisin Ezekiel bread topped with banana, almond butter, cinnamon and a little bit of honey. This was my first time having the cinnamon raisin flavor of the bread and it was good - sweet but not too sweet, and a good bread-to-raisin ratio. 

Lunch

For lunch, I made a salad based on a recipe my mom sent me. It had baby kale, quinoa, dried cranberries, raisins and sunflower and pumpkin seeds, and I drizzled olive oil and honey on top. Light and refreshing! Adding quinoa to salads is a great way to get protein and fiber in the mix, plus it adds a nice texture.  

Dinner 

For dinner, I made a soba noodle stir-fry. Soba noodles are Japanese noodles made from buckwheat flour. They have about the same amount of calories as regular noodles, but more protein and fiber. And the best part is they only take four mintues to cook. I sautéed shrimp, asparagus and zucchini in olive oil, garlic and a little bit of soy sauce. I added all of that to the cooked soba noodles and mixed in a half cup of edamame and topped it with teriyaki sauce. In total, this dish only took about 10 minutes to prepare and it turned out to be really satisfying. I definitely recommend trying soba noodles if you haven't; they're pretty bland on their own but taste good as a stir-fry dish or in soups. 


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