For college students, it’s easy to put health on the backburner and make a bowl of ramen over a fresh salad. While it may work for a short period of time, eating this genetically modified bag of salt for every meal can bring down your energy level and interfere with your daily life. Eating fresh and healthy is something that many college students don’t think they can afford or do, but we are here to share with you an entire day’s worth of farm fresh meals, all on a student budget.
Breakfast is not only the best meal of the day, but also the most important. Regularly eating a healthy breakfast and consuming more calories in the morning and less throughout the day is the first step to weight loss.
One of my personal favorite dishes is a variation on a high protein quiche that takes just a little bit of preparation the night before. You will need bread, meat, cheese, and a lot of eggs.
Recipe: Meat, cheese, and egg quiche
- Half loaf of French bread (variations: sourdough, white, wheat)
- 9 eggs
- one cup of shredded cheddar cheese
- breakfast sausage (varying quantity)
- bacon (varying quantity)
- additional meats (add as necessary)
- Cook sausage and other meats and set them aside.
- Spray 9 inch (diameter) circular baking pan with non-stick spray
- Tear up bread and layer across the bottom of the pan.
- Sprinkle breakfast sausage across layer of bread.
- Break up bacon into pieces and sprinkle it over the bread with the breakfast sausage.
- If you cooked additional meats (highly recommended), cut them up into bite size chunks and spread them across the pan.
- Add cheese – sprinkle your shredded cheese across the pan, covering the meat and the bread.
- Beat 9 eggs in a bowl and set aside.
- With any leftover bread, cover the meat, and the cheese.
- Pour your eggs into the pan and try to spread it around. If you would like to add additional cheese on top, or would like to add your own decorative addition, go for it!
- Cover the pan with foil and leave it in the fridge over night. This will allow the bread to soak up the eggs and will make it that much better in the morning!
Note: don’t worry if your pan looks a little shallow. After the bread soaks up the eggs and is cooking in the oven, it will rise.
- Preheat oven to 375 degrees.
- Place pan in the oven, leaving the foil on top.
- Bake for 75-90 minutes (Check after 45 minutes and poke with fork to assure it is cooking thoroughly, cooking time may vary). Remove foil 10 minutes prior to finish for a golden brown top.
- Let stand for 5 minutes and then serve.
Where To Find The Ingredients:
All of the above ingredients can be sourced from local Fort Collins farms, dairies, and supermarkets. Many farms around the city allow you to stock up on your own organic eggs, right on site. If you’re looking for local eggs, this is where to start.
If you’re in a more of a rush, check out Sprouts or other supermarkets in town, many of them get their eggs from these local farms as well.
The only necessary dairy product you will need for this quiche is cheese. The Morning Fresh Dairy Farm is just 15 minutes from the CSU campus and offers high-quality, fresh cheddar cheese. They even offer a home delivery service if that’s a little too out of the way. So order up a fresh gallon of milk while you’re at it to enjoy with your breakfast!
Last, but not least, the meats. Fort Collins Food Co-op is a natural foods market in town that offers high quality, organic, local meat that will make a great addition to your breakfast.
Making it through the day with just the three main meals is something that no one should be able to do. Snacks have always been thought of as an unhealthy part of your day, but we are here to help you create a healthy, and farm fresh alternative to a bag of BBQ chips.
With the recipe below you will be learning how to make homemade hummus. Hummus is a dip made out of chickpeas and can be paired with just about anything. Pack up some carrots, red bell peppers or pretzels to go along with the dip and you are sure to be full and fueled throughout the day.
Recipe: Garlic Hummus
- 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash ground paprika, for serving
- Open, drain and rinse the chickpeas
- Put them in a food processor and blend them up a little bit
- Add in the lemon juice, garlic, cumin, salt and water
- Blend until smooth
- Scoop into a serving dish
- Drizzle olive oil over hummus
- Add paprika
- Serve with enjoy!
The recipe we have provided you with is for a garlic hummus, however hummus is a very diverse food. Add in a roasted bell pepper in place of the garlic to create red pepper hummus, or add some sun dried tomatoes in to create a sun dried tomato hummus. Stay happy and healthy with this delicious snack food!
Where To Find The Ingredients:
Most of these ingredients can be bought in your local supermarket, but at Farm Fresh Fort Collins we are all about shopping small. We recommend you get your drizzle of olive oil from the Rocky Mountain Olive Oil Company located right in Old Town to get the most flavor out of your snack. We also recommend that you get the other ingredients in this recipe from The Fort Collins Co-Op.
Recipe: Grab n’ Go Lunch Burritos
If you’re from or living in Colorado, you should know that Colo-Mex food is quite popular here. So what’s a day of local farm fresh food without a pre-made burrito?! If you’re a busy person and constantly on the go, these burritos are easy to make then freeze in order to take with you to work, school, or anywhere you need then heat it up when you’re ready.
- 2 cups of rice
- 1 can of black beans (or make your own!)
- 2 Bell Peppers (colors don’t matter)
- 1 small sweet yellow onion
- 1 clove of garlic
- 1 lb of a meat of your choice (I love to get marinated Arranchara from Carniceria Las Delicias in Fort Collins)
- 1 dozen burrito-sized Tortillas (I get them fresh from Tortillas Las 4 Americas (Taqueria Express) in Fort Collins)
- Shredded Cheese (Mozzarella, Pepper Jack or Queso Fresco are always good choices)
- 1 cup of Frozen Corn
- 1 can (14.5 oz) of Diced Tomatoes
- Olive oil
- Salt Pepper
- Tin Foil
- Make your rice (Click here to find out how) then set aside to cool down while you make
- Dice the bell peppers, garlic, and onion then add to a large bowl
- Drizzle with a small amount olive oil, then salt and pepper to taste.
- Mix the garlic, peppers, and onion until all are evenly covered.
- Add this bowl to a hot pan and once you can smell the garlic and onions, add your can of black beans. Let these cook and stir often until the bean juice has a soupy consistency.
- While you are waiting for them to cook. Prepare your meat as you see fit.
- Once your meat is done, but it into a bowl. Use the same pan and add your tomatoes and corn. Cook until corn is no longer frozen.
- Remove these from their pan and put into bowl.
- By this time, you should have 4 bowls on your counter; rice, beans, meat, and tomatoes with corn.
- While you let these items cool down, grab your tin foil and rip them into about foot long pieces. Then lay a burrito sized tortilla on top of this foil. Then continue switching off between tortillas and foil until you are out of tortillas
- Start by scooping a small amount of rice into the center of the tortilla, followed by beans, meat, tomatoes, then sprinkle with cheese.
- Wrap it up (If you need help, watch this video), then wrap it again in the foil.
- Once all of your burritos are done, stick them in the freezer.
- When you’re ready to eat, stick in the microwave for 4 minutes and 30 seconds, flipping the burrito over half way.
Where To Find The Ingredients:
Carniceria Las Delicias – This is a great place to purchase meats for your burritos. They have a wide variety of meats from premade fajitas, to in-store made chorizo, to steaks. This is also a great place to pick up some fresh queso fresco or crema.
Tortillas Las 4 Americas (Taqueria Express) – A wonderful bakery full of daily baked tortillas (corn and flour, taco sized and burrito sized), pan dulce, as well as an extensive menu to order tacos, tortas, burritos and more.
Beaver’s Market – A great place to pick up everything else you need. They are a Fort Collins based super market with a farmers market in their parking lot every Wednesday. This is where I would pick up your beans, corn, and produce.
Recipe: Saucy Stuffed Zucchini
Great for all that extra garden zucchini that you can’t pass off to your neighbors, complete with fresh produce you can grow out of your own backyard or find at your local dairy farm. You can find organic and locally-sourced versions of some of the seasonings and sausage at your local Whole Foods or Sprouts retailers.
- 3 to 4 medium zucchini (1-3/4 to 2 pounds)
- 12 ounces Italian sausage, browned and drained
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons chopped onion
- 1-1/2 teaspoons Italian seasoning
- 1 can (8 ounces) tomato sauce
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/4 cups milk
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Dijon mustard
- Drop whole zucchini into boiling water; boil for 5 minutes. Drain.
- Rinse under cold water; cool.
- Cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell.
- Place pulp in a saucepan; add sausage, peppers, onion, Italian seasoning and tomato sauce.
- Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.
- In a saucepan, melt butter; add flour and salt. Stir until smooth paste forms.
- Gradually add milk; bring to a boil, stirring constantly. Boil 2 minutes. Remove from the heat.
- Add 1/4 cup of Parmesan cheese and the mustard; mix well. Pour over zucchini. Sprinkle with remaining Parmesan.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Yield: 3-4 servings.
Dessert: Straight from the garden Carrot Cake
Carrot cake can be a love or hate desert but if you are looking to utilize some of the most fresh ingredients for a dessert can be used to create a delicious, moist carrot cake. This version of carrot cake will combine the flavors of a perfect carrot cake and a sweet banana bread.
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts
4 ounces unsalted butter, heated until just melted –1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium) – 1/2 cup plain Greek yogurt
2 eggs, lightly whisked
6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)
- Preheat oven to 350F.
- Mix the flour, baking powder, cinnamon, and salt into a large bowl. Keep the walnuts aside for now.
- In another bowl, combine the bananas and carrots. Mix in the butter mixture slowly until you have a smooth paste like batter. Add your eggs and yogurt to make it even smoother along the way.
- Once you have your batter, place into a 8×8 cake pan and place in the oven for 50-60 minutes.
- To make the frosting, whip the cream cheese and agave nectar together. Taste periodically and continue adding small bits of agave nectar to cater to your preference of sweetness.
Where To Find The Ingredients:
- Check in to Morning Dairy for some of the freshest dairy in Northern Colorado. Check out Morning Dairy for your much needed butter, eggs, milk, and cream cheese. If you can too start baking more or simply love their product, you can sign up for their weekly delivery service catered to your needs here.
- Lucky for you, the yogurt can be bought straight from the production line. Just take a quick trip over to Jessup Farms and check out the Noosa factory and you can acquire your greek yogurt for free! All while being able to see how it is made.
- Any local farms surrounding the Northern Colorado can provide you with freshly picked carrots. Check out some of these top farms to choose from:
Serving Size: 4-6 people