Make Blueberry, Oatmeal and Flaxseed Muffins in Less Than a Half Hour
In other words: whole grains, omega-3s and lots of fiber
by Lauren Feld
at Northwestern University
Vegan Spinach, Avocado and Mango Smoothie
It tastes as good as it is for you.
by Sophie Jacob
at Northwestern University
5 Recipes for Leftover Challah
Because half the loaf can be so much more than just a snack.
by Sarah Munger
at Northwestern University
The Secret Trick To Perfectly Frying Eggs
Slow and steady wins the race when it comes to these eggs.
by Megan Prendergast
at University of Texas
Newark Deli and Bagels
Eating guilt-free at this UD staple has never been so delicious
by Kelly Repka
at University of Delaware
The Easiest Way to Make Your Own Iced Coffee
How to save money and still get your caffeine fix this summer.
by Alyssa Harvey
at University of Oregon
Bacon and Leek Quiche
Because everything is better with bacon.
by Arianna Vasseghi
at University of Oregon
Make Mini Nutella Croissants in Under 30 Minutes
Go ahead, treat yourself.
by Jordan Ellick
at University of Delaware
Why I Love Aebleskivers, AKA the Danish Pancake
How I fell in love with this versatile pastry
by Cynthia Leimbach
at University of California – Berkeley
How to Make Homemade Bagels
Easy homemade bagels for when you’re craving carbs and cream cheese (aka all the time).
by Catherine Vo
at University of California – Berkeley
10-Minute Vegan Avocado Mango Smoothie
Healthy and (actually) tasty
by Samantha Gronberg
at University of South Carolina
Banana Chocolate Chip Muffins 2 Ways
It's a walk-off. Or a muffin-off.
by Dara Ades
at University of Pennsylvania
