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  1. Overseas Schools Do Their Best to Attract Chinese Students

    October 21, 2012 by rcamara

    Today marks the official kick off the Chinese Education Expo in Beijing, China. With well over 500 overseas post-secondary institutions and education bureaus from some 38 countries across the globe, the world is looking to take on Chinese young and influential, and eager to have them spend their lucrative dollars in their domestic economies. China is officially the world’s largest market for new students, with India falling in a close second but not having the financial influence as China’s high school and post-secondary school graduates. Twenty-one different pavilions worked feverishly to attract the eager students and their parents. The countries hard at work included Canada, the United States, Germany, Spain with a myriad of others. The Expo wraps up on Sunday and will subsequently move on to several other mainland cities including Shanghai, ending in Guangzhou.

    Spain, a country on the verge of their most disastrous financial crisis since before the war, hopes to take full advantage of the opportunity to attract fresh, new minds to their fine universities. As Jenny Mendoza, chief market analyst at Spain’s economic and commercial office in Beijing said that “China is a potential market. We don’t want to miss it. We’ve seen a steady growth of Chinese students coming to study in Spain.” Despite it’s grim economic outcast, the limping nation still managed to bring twenty institutions to the Expo and are welcoming Chinese students with open arms.

    British and American institutions represented over 80 different institutions, but neither were a match for Canada. Canada’s long time relationship with China has made it the most popular destination for Chinese students because of both it’s historic connection as well it’s large Chinese diaspora living in the country. The Canadian and American pavilions took up the entire second floor of the pavilion and so far, have been the most popular.

    Post secondary institutions weren’t the only ones presenting their best at the Expo. Over 20 regional education bureaus made an appearance to attempt to attract Chinese students for primary and high school education. Canadian secondary schools, in some districts, are running at full capacity and have had to tailor their application process more specifically. The assistant manager of the Surrey Schools International Department, Shawn Silverstone explained that “”Our schools already have a large number of Chinese students and there is not enough room. I think in the future we are going to select students, as opposed to recruiting anyone who applies.”

    Germany’s ivy league institutions made an appearance, bringing with them more than 30 institutions including Heildelberg University, well known for its significant scientific research endeavors, well as the acclaimed Technical University of Munich. Germany’s strong economy and multicultural communities make it an attractive destination for Chinese students. The number of Chinese students studying in Germany last year topped 23,000.

    Universities from Bulgaria, Slovakia and Latvia also made appearances in hopes of offering students a unique cultural experience and opportunity to study in a part of the world they had otherwise not considered. Even Israel has joined the recruitment revolution by sending ORT Braude College, a top engineering school. They are quickly recognizing that the Chinese are an economy to be reckoned with, and Israel desperately needs them as an ally.

    It seems that China is the nation to be wooed, and its highly coveted students will have plenty of decisions to make in the next year before the fall semester begins.


  2. The Epic Chinese Stir Fry

    September 7, 2012 by rcamara

    Anyone can make great Chinese food, and that’s a fact. People moan and groan when I tell them this, but in all seriousness, Chinese cuisine, for the most part, is not necessarily about technique as much as it is about the ingredients that go into a dish. There are definitely complicated forms of Chinese food like Dim Sum. Dim Sum dishes can be quite tedious, and require skill and patience, two things I don’t necessarily have, and when I try to muster them both up at the same time, it usually ends in disaster. But don’t worry, I’m not going to give you a Dim Sum recipe, we’ll save that for when I’ve turned you into a master Chinese food chef! Okay, maybe not, but I promise, I will be throwing some more complicated things at you once I feel like I’ve given you a decent foundation.

    For now, let’s work with something simple, something healthy and something that you are more than likely familiar with, the traditional stir fry. Now I say traditional, but funnily enough, there doesn’t seem to be anything traditional about this dish. It’s a dish that has been borrowed and stolen from, by a number of Asian nations. The Thai’s have their own version of it, the Koreans do and of course the Vietnamese. But right across the board, if you go to just about any Asian country from Malaysia to Indonesia, someone has some version of a stir fry. It’s basically just a mess of vegetables tossed around a pot with some oil of some sort and some meat if you don’t want a vegetarian version of it. But for the sake of this post, let’s pick something specific so you’re not just eating a bowl of bland veggies, yuck!

    One of my favorite recipes is actually one I made up last year when I was rummaging around my kitchen for something different to cook. I’d been on this crazy high calorie diet for three months called P90X, and I desperately wanted something that wasn’t lean turkey or low fat cheese. So I came up with this little gem, and I called it Garlic Chicken Stir Fry.

    Okay, if you’re feeding two people, you’re going to need three chicken breasts (organic if you can, if not, stick with free range) and a head of bok choy. If you’re not sure what bok choy is, check it out here! If you’re shopping in your local grocery store and you can’t seem to find it, ask someone in produce where the Chinese cabbage is and I’m sure they’ll know what you’re talking about. Next, you’re going to make a marinade, so you’ll need one table spoon of rice wine, one clove of chopped garlic, one diced up green onion and two teaspoons of corn starch. Next, you need to make the sauce, so get yourself a 1/2 cup of chicken broth. Sometimes I’ll use the low sodium kind, but it doesn’t taste as good, so stick with the regular if you’re okay with a little extra salt. Then mix into two tablespoons of water and one teaspoon of rice wine vinegar.

    While the chicken is marinating (do this for about an hour), prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips. Stir fry up the chicken in its marinade, than remove it and strain. Next stir fry up the bok choy, and toss the chicken back into the pot. Give it a few tosses and than serve hot on rice! It’s one of the easiest recipes, and it takes mere minutes to cook up. Bon appetite!

  3. Master Stock Chicken is Easy as Pie

    July 26, 2012 by rcamara

    Now that I’ve sort of introduced you to the different cuisines from around China, when you ordered take-out in the last couple of weeks, I bet you were sitting there trying to figure out what region it came from didn’t you? You didn’t? Oh man! What the heck kind of students are you? Obviously the kind that don’t listen. No wonder your professors have had it up to here with you! Okay, well I’ve got a neat little recipe for you, and I’m going to forewarn you that it’s going to take some time. I know I said I’d be providing you with quick and cheap Chinese options, but this one is a gem, plus, you get tons of left overs if you make enough. And, if you follow my directions correctly, not only will you feel like an accomplished chef, but you’ll have a delicious stock left over that you can freeze and use over and over again, yum! And the best part? The stock gets better and better with time!

    Okay, so first things first, before you throw on that butcher’s apron and start cooking, there are a few things that you need to grab first. Finding these in your grocery store might be hard, so check out your local Chinese food grocer. If you don’t have one, I have a cheeky idea for you. If there is a shop in town that’s run by a Chinese family, take this ingredient list in and ask them if they know where you can get these ingredients. They may look at you funny, but when I sent my girlfriend out who lives in a small town, she did this and they were so thrilled that she was teaching herself how to cook, they even gave her some of their own ingredients from their own kitchen for free, it was so sweet! Just be polite, be persistent, and show them that you just want to know where you can find what you need.

    One 1.6 kg (3 1/2 pound) corn-fed (or organic, free-range) chicken, left whole
    1.5 litres (6 cups) water
    250 ml (1 cup) light soy sauce
    250 ml (1 cup) shaohsing wine
    150 g (2/3 cup) yellow rock (or light brown) sugar
    1 large knob ginger, peeled and sliced
    3 cloves garlic, sliced
    4 star anise
    2 sticks cinnamon
    3 pieces dried mandarin peel

    Now, remove all visible fat from the chicken and wipe down the inside with kitchen paper. Toss all of those ingredients above into a pot (except for the chicken) and bring to a boil in a pot that’s just big enough to fit the chicken. Turn down and simmer for no more than 20 minutes. Then grab the the chicken and put it in the broth, breast-side down, and bring back to the boil. Then Lower the heat to a strong simmer for 20 minutes. After the timer goes off, turn the chicken over and allow to simmer for another 3 minutes. Then put a lid on it, remove the pot from the heat, and allow the chicken to cool in the stock.

    After the stock has cooled (this will take a few hours), remove the chicken. The master stock should then be strained (to get rid of all the loose bits. Then boil the broth, take it off the heat, let it cool and freeze it!  It can then be added to the pot the next time you need it. The longer the stock freezes, the more intense the flavor, yum!

    Chop up the chicken and serve it with a basic challot and chili oil and some delicious steamed rice! I bet you’re hungry now aren’t you!

  4. So, What is Chinese Food Anyway?

    June 13, 2012 by rcamara

    Well hello there! Thanks for coming back to us! You might have noticed that the title of this fabulous blog has changed. Well don’t panic, we’re still going to be touting our super quick, budget friendly recipes, we just decided to get a little more specific, and maybe even get you cooking a little bit more out of your comfort zone. Ohhhh, scary! Look, cooking isn’t for everyone, but unless you’re going to give it up entirely and go on a completely raw diet (I don’t recommend it, it’s really bad for you!), then you’re just going to have to deal with the fact that cooking is a way of life. And until you become so absurdly wealthy that you can afford to hire a personal chef, in the meantime, you might as well get comfortable in the kitchen!

    So, have you tried making Chinese food? And I’m not talking about the crap that you order for delivery every Friday night. Not only is it not even close to being authentic, it’s often chalked full of all sorts of chemicals that you would never find in a real Chinese dish. And that would probably be the reason why you don’t feel so hot after  you eat it, and the reason why your intestines pay for it all the next day, if you catch my drift. No, I mean actual Chinese food. What most people don’t realize is that there really isn’t such thing as “Chinese” food, the cuisine itself is actually differentiated by the different regions it comes from. For example, most of the Chinese food that North Americans eat is loosely based on what is called “Cantonese” style. Cantonese style cuisine actually originates from the southern province of Guangdong Province, and is in fact, only one of eight types of Chinese cuisine! Cantonese chefs are highly sought after around China, and around the world, and are known for their fresh, flavourful, high quality ingredients. This may explain its popularity with the North American palate! If you’re still scratching your head wondering what dishes are Cantonese, think chicken chow main, gai lan with oyster sauce and BBQ duck, my personal favourite.

    Cantonese is probably the style that you would be likely to cook the most, but I’d really like to introduce you to some other styles that I know you’re already familiar with, but may not have considered attempting to cook! Have you ever tried Szechuan style food? You probably have, you just didn’t know it! Sichuan cuisine (or Szechuan) originates from the beautiful province of Sichuan in South West China. It is probably my absolute favourite type of cuisine, but if you don’t have an iron stomach, it may not be for you! Sichuan food is famous for it’s generous use of garlic, peanuts, sesame, and most importantly, Sichuan cuisine would not be what it is today without the use of Sichuan peppercorns! At the end of meal, you’ll be breathing some serious fire, so if you don’t want to end up at emergency, chatting to a nurse about why your sweating like you’ve been in a sweat lodge for a week, I suggest you pack some Maalox in your pocket, have plenty of water on hand, and remember to pick out the peppers!

    Now that you have a little bit more of a foundation, when I start talking about ingredients, you won’t feel like you’re totally in the dark. I think it’s important to know where specific cuisines come from so you a greater appreciation for it! So check back with us soon, and we’ll start throwing together some serious amazing Chinese dishes!

  5. Mexican Picante Salsa From Scratch

    April 13, 2012 by rcamara

    Salsa meaning sauce in Spanish and Italian is a word that means any type of sauce. However; in the United States, it means any of a tomato or chili based sauces that are generally spicy, of Mexican influence and served as dips. 

    This is a Chunky Picante’ Salsa recipe

    If you’ve ever tried salsa in a restaurant or from a can and thought it tasted easy to make, then you were right. While there are multiple ways to make mexican salsa from scratch, this recipe starts out with fresh tomatoes, fresh chilis and fresh well, everything.

    If the fresh word scares you too much you can always just skip the fresh, get a can of tomato sauce, some canned jalapenos and an onion, two fresh tomatoes and chop everything up and mix it together with some salt and garlic. Otherwise read on.

    So, for a moment, put down your school books, forget about asking how do I be a cop or how do I be a software engineer and ask, ‘how do I be a good cook’

    Luckily, this salsa doesn’t really require that you be a good cook. It’s simple, fast and easy and you can make it up several days in advance. In fact, this dish tastes even better after aging for a day or two!

    So, here are the ingredients, and the instructions for how to make your very own fresh Mexican salsa from scratch.

    Cook Time: 8 minutes

    Prep Time: 15 minutes

    Difficulty Easy


    Special Equipment: Blender



    • 3 Whole Tomatoes
    • 2 green Jalapeno Peppers
    • 1 tablespoon Salt
    • 1/4 teaspoon black pepper
    • 2 cloves garlic
    • 1 medium onion
    • Small bunch fresh cilantro *
    In a microwaveable bowl, cover two whole tomatoes with water. Microwave for 3-5 minutes or until the skin bursts.
    While the tomatoes are microwaving, chop the jalapenos into 1/4 of an inch sections. If you don’t like a lot of spice, remove the seeds, otherwise leave them in.
    Peel the cloves of garlic and mince it as finely as possible. You should be careful when peeling the garlic if you use a knife.
    Drop the garlic, cilantro, salt, pepper, cooked tomatoes and jalapenos in a blender. Blend until smooth. You should turn the blender off and use a spoon to make sure that the jalapeno is blended quite well.
    Chop the onion so that each piece is about 1/4 of a bite sized piece **. Chop the remaining tomato into similar sized pieces. Place them in the bottom of a large bowl.
    Pour the blended tomato mixture over the chopped onion and tomatoes, mix well. Allow the salsa to cool and either serve or cover with plastic wrap to store in the refrigerator.
    Remember that it isn’t safe to store salsa fore more than 4-5 days time unless you freeze it.
    You should also try taste testing the salsa as you might want to add more salt. Check it on a chip or whatever you are intending to serve it on as often, chips are quite salty on their own. If you think it needs more salt simply add in a teaspoon, mix the salsa and see if you are happy. This is really a matter of personal taste rather than an exact science.
    * Fresh Cilantro can be replaced with dried or with a squeeze of lime, chopped thyme and oregano. 
    ** You might also want your onion to be even smaller, if you aren’t fond of the taste of onion you should consider mincing it as small as possible. 

    Another great idea is to leave out the tomato and add the onion to the blender. this produces a smooth picante salsa.


  6. No Eggs – Low Fat Chocolate Mousse Recipe

    March 30, 2012 by rcamara

    Chocolate mousse.jpg

    Chocolate mousse is one of the most delicious, creamy, airy, light desserts ever. You can make it as formal or as informal as you like (I.E. make it in a big plastic bowl or make individual servings in wine glasses and top with cherries) and you can eat as much or as little of it as you like.

    This is a chocolate mouse recipe without eggs. I personally have no problem with eating eggs but eating them raw can be dangerous and microwaving them drastically changes the flavor.

    This mousse is very low in fat (vegan if you use the right products) and ridiculously delicious and easy to make. It’s also very fast and takes very little labor which makes it great for students at an online school because you can whip it up, pop it in the microwave and then forget about it until its time to eat.

    Cook Time: 40 seconds

    Prep Time: 1-5 minutes


    • 1 oz. dark chocolate
    • 2 tablespoons sugar
    • 16. oz. heavy plant base cream
    • 1 tablespoon flour
    • 3 tablespoons water
    Pour the heavy cream into a large bowl and use either a whisk or an electric blender to blend until very stiff. You should be able to get to this stage in just a few minutes whisking by hand and a matter of seconds with an electric blender. Alternately you can use normal cream instead of heavy however; it will take around 15 minutes to get the level of thickness desired for the mousse. This is a lot of work with a whisk. Also, the heavy cream can be purchased made from plants which cuts many of the calories and fats. If you aren’t into that, feel free to use ordinary cream.
    Place the water in the bottom of a microwaveable bowl and add the chocolate. Microwave for 45 seconds, flip and microwave for an additional 45 seconds.
    Whisk the whisked cream, chocolate, flour and sugar together in a large bowl. At this stage you can add a half teaspoon of vanilla or etc. to add different flavors.
    Decide how you would like to serve your chocolate mousse (i.e. in wine glasses or in a big plastic bowl) and spoon your mousse into its final resting dishes. Microwave for thirty seconds, remove from the microwave and allow to cool. Refrigerate for 2-4 hours (or freeze for twenty minutes) and serve chilled.
    With the low fat cream, the desert is roughly 25 calories per serving


  7. Easy Cherry Desert

    March 16, 2012 by rcamara



    Cherries are a fruit that is grown by many plants. While many people think that the cherries we eat are the only variety, there are actually more than 40 types of cherries! 

    You will usually see the bird or sweet cherry and the sour cherry in stores. These are the most common and the most delicious. 

    Cherries are also very healthy! They contain a great deal of healthy antioxidants which can help your hair, teeth and skin to be more healthy, they contain anthocyanins which can reduce pain and inflammation and they contain chemicals that speed up the metabolism so that you gain weight less easily


    With all of that in mind; let’s each cherries every day.

    Most students love sweets. It might be because it’s hard to get them outside of a box or just because of a natural inclination for a sweet tooth in young people (especially in women).

    But the point is, except for out of a box, it’s almost impossible to make your own sweets at college. We all know that something you make yourself is a lot more special, especially if you are serving guests. This easy cherry desert takes about three hours to make (but most of that is spent in the fridge) and can be made on only a few bucks. Plus, it’s super easy and anoyone can do it!  So students of all ages get together; it doesn’t matter if you’re studying to be a chef or want to learn how to be a radiologist, it’s time to cook a fabulous, divine cherry desert!

    Difficulty: Very Easy

    Price: Very Cheap

    Delicious Rating: Very Delicious


    Cook Time: 5 Minutes

    Prep Time: 3 Hours



    1 large jar of cherry jelly

    4 sheets gelatin

    2 tablespoons cold water

    1/2 teaspoon vanilla



    First, your jelly should have a lot of real fruit in it. If it doesn’t, feel free to spend a few extra bucks to purchase dried cherries. These will add a lot more body to your cherry jelly.

    Second, try the jelly. Some jellies are sweeter than others and you don’t want this to be too sweet. If it is very sweet try adding in two more tablespoons of water and an extra sheet of gelatin.


    Soak the gelatin in a water bath. The water should be cold and you only have to soak it for 4-5 minutes. This is just to soften it so that it mixes very well.

    Take the lid off of your jelly and throw it away. Pop the jar in the microwave for 1.5 minutes.

    Stir with a spoon and stir in the vanilla and the water. Microwave the jelly for another 45 seconds and stir again. Add the sheets of gelatin and stir very well. These should be completely 100% dissolved or someone will be getting something that tastes a bit like rubber in their jello.

    Microwave for thirty more seconds and pour into your jello molds. these can be anything from a coffee cup, a real jello mold or a cookie cuter with the bottom wrapped in aluminum foil (I used the cookie cutter option).

    Chill your jello to room temperature and then refrigerate for a minimum of two hours.

    Remove from the mold by running a knife around the edge and upturning on a plate. Enjoy!


    I served mine with a chocolate mousse. Check the next post for a recipe.



  8. Top 5 Healthiest Foods

    March 9, 2012 by rcamara

    Sometimes it’s good to break away from the pizza and pasta routine and have something that is actually healthy. As a student, it’s especially important that you eat well because what you eat can actually effect your concentration and memory.

    Here are the top five healthiest foods for students:



    Salmon is a very healthy fish. It is low in fat, low in carbohydrates and is chock full of Omega 3 Fatty Acids. Fish goes great with pretty much everything else on this list so feel free to mix and match. If you don’t think salmon fits into your student budget, try buying it canned or frozen. You can often cut as much as half of the price on frozen salmon without losing much of the flavor.

    Salmon can be easily cooked in the microwave with lemon, black pepper and salt. Cook for about 2 minutes and serve!


    Soy is great for students because it is perfect for a vegetarian or vegan diet. Soy is high in protein and flavor. It’s also full of healthy amino acids, healthy fats and vitamins such as calcium, vitamin B and fiber. Soy is relatively inexpensive and can be purchased as dairy products, tofu or a variety of other delicious and affordable foods.

    Whole Grains

    Most students don’t get enough whole grains. However; whole grains are great for filling you up and keeping you full (so you don’t eat as much) while providing you with the fiber and nutrition you need. Studies show that students who eat whole grains such as whole wheat bread, brown rice and brown pasta spend less money on food and are generally fitter than students who stick with white bread!


    Did you know that you should have 5 cups of greens per day? Most of us get around half a cup! Greens are full of important nutrients that keep you healthy. Greens are high in fiber, low in calories and full of vitamins A and C.  An easy way to cook greens in the microwave is to cover them with a small amount of water and microwave for 1-2 minutes.


    Berries have more antioxidants than almost any other fruit or vegetable. They are also delicious and can be cooked, eaten raw or added to salads. Berries make a great snack, can be made less healthy by making jam or pie and have a variety of other uses such as plate decoration or etc.

  9. Microwave Cream of Potato Soup

    March 2, 2012 by rcamara



    Cream soup is one of the most heartwarming and delicious soups you can make. Best of all, they are easy, effortless and look like you spent hours cooking them. Cream of potato soup is a simple but delicious dish that can be used as a main course when served with bread or salad, as a starter or as lunch. 

    If you are looking for an easy and delicious soup to spruce up your spring lunch or dinner this is just positively IT.

    It doesn’t matter if you’re studying at a campus college or an online college, you don’t have the time to cook with a stove but you still want the delicious taste home cooked meals. Sit back, relax and put down your study material for a few minutes. This soup only takes 4 minutes of cook time before it’s ready to eat. It’s also great for your budget considering that you can get away with paying about .50 cents per serving when you make it in large quantities. (The portions listed here are around $1 per serving) Without the bacon topping; this soup is vegetarian. Should you wish, you may substitute with vegan dairy products for a slightly sweeter soup with a delicious, nutty flavor.

    Difficulty: Easy

    Prep Time: 5 minutes

    Cook Time: 4 – 6 minutes 



    • 1 tablespoon flour
    • 2 beef bullion cubes (low sodium)
    • 1/4 teaspoon oregano
    • 16. oz container cream
    • 1/4 cup water
    • 1/4 cup low-fat milk
    • 1 potato
    • 1 small onion
    Topping * Optional
    2 slices bacon



    Peel the potato with a small knife. The small knife isn’t for safety reasons, it’s to prevent you from peeling off half of your potato.  Wash the potato. This is important because often there will be a lot of dirt from the peel on there.

    Cube the potato into small chunks; these should be smaller than bite size and you should be able to fit at least six of them onto your average spoon. Layer the potatoes over the bottom of a plastic, microwaveable bowl. (This should be rather large.

    Peel your onion and slice into rings. Chop these into smaller sizes than the potato and layer over the potato.

    Crush your bullion and sprinkle it over the potatoes. Add the oregano and cover with 1/4 cup of water. Cover the bowl with a paper towel or microwaveable plastic wrap.

    Microwave for 2 minutes and 30 seconds. Remove the dish from the microwave and stir well. Whisk in the flour and low fat milk and return to the microwave for one minute.

    Mix in the cream and stir well. Microwave for 30-45 seconds to warm the cream and serve.

    * Topping

    If you decide you would like the topping wrap 2 slices of bacon in paper towels and microwave for 2 minutes. Remove from microwave and strain any additional grease into paper towels. Chop the bacon and sprinkle over the top of your soup.  Also, you may feel free to use simple bacon bits, however; the flavor and texture will not be as good.


    Presentation: Place the bowl of soup in the center of a deep dish serving plate and fill the sides with food. This can include food ideas such as sandwich halves, quesadilla’s (As show in photo), salad or french fries. Try placing the bacon near the center of the bowl as the presentation works better.

    Serving Tip: Serve with Hot Ciabatta or Ham & Cheese Quesadillas 






  10. How to Microwave an Over Easy Egg

    February 24, 2012 by rcamara



    Over easy eggs are the next best thing to over easy eggs. They are fried (or in this case microwaved) eggs that are fully cooked on one side and only partially cooked on the top. Seasoned lightly they make a very flavorful and moist meal. 

    As a student, you probably very easily miss the food comforts of home. Mainly; eggs for breakfast in the morning. You don’t know what you’ve got till it’s gone and most of us don’t appreciate eggs until we have to go for long periods of time eating microwave oatmeal and toast.

    But guess what; you can microwave your eggs as well. Best of all, with only a small amount of practice; microwaving eggs can be a lot easier than cooking the eggs on a stove because you don’t have to worry about flipping and breaking the yolks.

    Cook Time: 45 minutes

    Difficulty: Easy


    • 1 whole egg (large)
    • 1 pinch salt
    • 1 pinch pepper

    * Please note that this recipe is for one egg only. If you prefer more eggs or would like sides, please make them with the dish. ** Try this microwave bacon recipe 




    Lightly oil a microwave safe bowl and crack one egg into it. Sprinkle it with salt and pepper.

    Lightly pierce the egg yolk with a toothpick or a fork tine. This will prevent your microwave breakfast from covering the microwave after it explodes.

    Cover the dish with seran wrap or a plastic lid (this is what helps the egg to be over easy). Pop it into the microwave for 45 seconds and take it out. Slide it onto a plate and you have a perfect over easy microwave egg.

    If you would like a sunny side up egg, just leave off the cover and microwave for 35 seconds. Try to be a little bit more careful when slipping the egg into bowl though, Sunny side eggs are a little runny.


    Calories: About 70 per egg

  11. New York Style White Chocolate Cherry Cheesecake (With Oreo Crust)

    February 18, 2012 by rcamara



    New York Style Cheesecake has whipped cream and ricotta cheese in it, this makes it a great deal lighter (and healthier) than normal cheesecake. If you would prefer a normal cheesecake, try substituting the whipped cream and Ricotta for another three packages of cream cheese.

    If you have a reason to celebrate (such as winning a scholarship) or just want to treat yourself or friends to something sweet. This sumptuous cheesecake is just the thing. Perfect for all occasions, out of this world delicious and pretty much anything you could ever ask a cheesecake to be….

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Difficulty: Sort of Hard



    Pie Crust:

    • 1 package of Oreos (about 18-20 cookies)
    • 4 tablespoons melted butter


    Cherry Topping

    • 1 can cherries
    • ¼ cup sugar
    • 2 tablespoons flour
    • 3 sheets gelatin



    • 8 oz. white chocolate
    • 3 8 oz. packages cream cheese
    • 1 cup heavy cream
    • 1 16 oz. package ricotta
    • ¾’s cup white sugar
    • 3 tablespoons flour
    • 2 eggs
    • ½ teaspoon vanilla



    Cookie Crust

    Melt the butter in the microwave (30-45 seconds). Use a blender or a fork to mash the Oreos (you can leave the white filling inside or take each cookie apart and eat it, your choice…

    Mix the butter with the Oreo crumbs

    You should have a large plastic bowl or plastic spring form for this.  Press the damp crumbs into the bottom of the pan. They should form an even layer over the bottom of the pan.


    Cherry Filling

    This is important because if you mess it up you will just have a soggy wet mess. Pay attention!

    Open the can of cherries (jars work to…) and pour into a large microwavable bowl. Add the sugar and flour and mix until there are no lumps. Microwave for one minute, stir and microwave for an additional minute.

    Soak the sheets of gelatin in cold water for a few minutes. Remove the cherry filling from the microwave and allow it to cool while the gelatin is soaking. The filling should be hot but not bubbling when you add the gelatin. Stir until the gelatin sheets dissolve.

    Allow the mixture to set while you prepare the cheesecake.



    This is the most fun part!  First, whip the cream so that it is whipped cream (if you are too lazy for this or don’t have a whisk, just buy pre-whipped cream and cut out two tablespoons of sugar. Separate the egg (yellow into a large bowl) white into another bowl and whisk until it forms stiff peaks.

    Stir the cream cheese, ricotta, whipped egg, egg yolk, sugar, flour and vanilla together. (All ingredients should be in the same bowl). Mix until smooth.

    Melt the chocolate. You can do this by popping it in the microwave for about 45 seconds and then just stirring it into the cheesecake. Mix until incorporated.

    Pour the cheesecake batter over the crust and microwave for five minutes. Remove it and pour the cherry filling over the top.

    Allow the cheesecake to come to room temperature and refrigerate or freeze. * if you freeze it, you should cut it first.

  12. Easy Microwave Cabbage Rolls

    February 11, 2012 by rcamara



    Cabbage comes in a lot of different varieties (Iceberg Cabbage (round and most common) Chinese Cabbage (Shaped sort of like an egg), Red Cabbage, Leaf Cabbage, Wild Cabbage and etc. 

    Usually it doesn’t matter which one you pick because they all taste right about the same, however; some varieties have a stronger flavor than others. 

    Cabbage contains all of the fibers, amino acids and cinigrin found in other green leafy vegetables. (The one’s your supposed to eat 1-4 cups of per day) Cabbage is also cheap (good for your budget), and can be very filling. 


    As a student, this recipe is great because its not only health but cheap as well. Depending upon whether you are vegetarian, vegan or a meat eater, you can substitute the filling. Ground beef for meat eaters, mushrooms for all others. The recipe is great both ways!

    Also, any flat leaf cabbage will be great for this recipe. If you are making it for a party, try making half with green and half with red to add a little ‘oomph’ and color to the food.

    Cook Time: 4 minutes

    Prep Time: 5 minutes

    Difficulty: Intermediate



    • 2 cabbage leaves
    • 1/2 cup chopped mushrooms or ground beef
    • 1/2th teaspoon salt
    • 1/8th teaspoon garlic powder
    • 1/2 cup water
    • 2 tablespoons Ricotta cheese (cottage works to)
    First, you will want to prepare the cabbage leaves. You will need a microwaveable dish that is large enough to lay the leaves out flat. Cover each leave in about 1/8th of an inch of water and microwave for 2-3 minutes. The leaves should be soft but not soggy.
    If you are using the mushrooms, chop them. Microwave your filling for 30 seconds for mushrooms and 1 minute for ground beef. If you are using mushrooms, stir, mix in a tablespoon of water and microwave for an additional thirty seconds.
    Remove the cabbage leaves from the water and pat them dry with a paper towel or clean cloth. Sprinkle each leaf with a pinch of salt and mix the remaining spices in with your meat or mushroom filling.
    Lay the cabbage out flat on a plate and place one tablespoon of ricotta cheese on the cabbage. Add half of the meat and roll. You may either fold both ends or leave them open according to preference. Remember, the tighter you roll the cabbage, the nicer it will look.
    You may pin the cabbage together with a toothpick if desired.



  13. Microwave Cherry Oatmeal Recipe

    February 3, 2012 by rcamara



    Oatmeal, also known as rolled oats, is a very healthy, filling meal of crushed oats cooked in water, milk or cream with either salt, sugar or a variety of other ingredients added to give flavor. 

    Oats are very healthy, low in fat and filled with the fiber and carbohydrates your body needs for energy, memory retention and activity. Oats are also packed with nutrients such as antioxidants which will make you look and feel younger and healthier. 

    Best of all, oats are a quick and easy meal for any student, whether you’re at an online college or a traditional one, it takes only three minutes to whip up a delicious bowl of oatmeal that will keep you going almost until dinner!

    Oatmeal is also very cheap and depending upon what brand you buy, you can get about 14 bowls of it for less than $1.  That is a budget breakfast! For this delicious cherry oatmeal recipe, you should buy unflavored non instant oats and a jar of cherries in syrup (cherries labeled as pie filling = perfect)

    Difficulty: Very Easy 

    Cook Time: 3 minutes


    • 1/3rd cup rolled oats
    • 1/2 cup milk
    • 2 teaspoons cream (or 2 teaspoons milk)
    • 1/2 teaspoon white sugar
    • 3 tablespoons cherries,


    Find a large bowl that is microwave safe but preferably not plastic. (plastic can flavor the oatmeal).

    Mix the dry oats with the milk and place in the microwave. Microwave for one minute and thirty seconds and remove from the microwave. Stir well and add the cherries (with juice) and sugar to the bowl. Stir to incorporate and microwave for an additional minute and a half.

    Remove the oats from the microwave, stir and eat. If you enjoy it enough, try sharing the recipe on your blog!



  14. Brussels Sprouts: The Healthy Vegetable You Never Eat

    January 28, 2012 by rcamara



    A Brussels Sprout is a cultivated form of wild cabbage which grows to about 1 inch in diameter. The vegetable resembles a miniature cabbage and is very high in nutrients such as sulphorophane and antioxidants which are good for your health. 

    You’ve heard it before and you will hear it again. Brussels sprouts are awful, bitter things that no one likes. Right?

    Actually this is wrong! Brussels sprouts are perfectly good and tasty with a slightly nutty flavor when they are not overcooked. However; nine times out of ten, Brussels sprouts are drastically overcooked.  Did you know that from start to finish, they should only be boiled for about three minutes, steamed for less than ten and left in the oven for less than twenty minutes!

    Overcooking Brussels sprouts gives them a nasty bitter flavor that no one likes! So, use a timer or set your clock and make sure you are not over cooking your sprouts!


    Vitamins In Brussels Sprouts

    Brussels sprouts are literally packed with vitamins and minerals including an uncommonly high amount of fiber, vitamin C, protein, vitamin A, folic acid, potassium, calcium, and cancer fighting phytochemicals!

    While you might not know what any of these vitamins are, rest assured that they are good for you and that Brussels sprouts contain a LOT of them!


    Low In Calories

    1 cup of Brussels sprouts contains about 50 calories and enough protein and fiber to jump start your metabolism into action. Plus, believe it or not, one cup of sprouts is a lot of food. Eating Brussels sprouts not only gives you the nutrition your body needs but will do so and keep you full on very few calories. For example, depending upon what you put in it, a cup of mashed potatoes can have between 100 and 250 calories in it! Brussels sprouts will definitely help you to lose weight!



    There are literally hundreds of ways to cook Brussels sprouts. An easy microwave recipe is to cover them in about half an inch of water with a little salt and just pop them in the microwave for 2 minutes. Strain the water and enjoy.

    However, you can also use these sprouts in soups such as coffee pot soups, in the oven, boiled, steamed and even grilled in aluminum foil with perhaps a bit of butter.  No matter what you do, remember not to overcook them!

    Brussels sprouts can also be used in Vegan recipes as a substitute for meat !

  15. Healthy Coleslaw Recipe

    January 21, 2012 by rcamara



    Coleslaw or Slaw in some parts of America is a simple salad that usually contains cabbage, grated carrot and onion. The name slaw is based upon the Latin origin name for cabbage ‘Slaw’. 

    Slaw also usually contains a simple dressing of mayonaise, vinegar and/or salad dressing, however; there are multiple different versions with different ingredients

    Whether you tried to make your grandmothers coleslaw and failed or are just looking for a good staple recipe than this one is great for you! This healthy colseslaw recipe is easy to make, fun and delicious, it doesn”t matter if you are a student in a forensic psychology program or  a mom at home, you will want to try this!!


    Plus, coleslaw is a great, vegetarian recipe which is good for barbeques, with baked chicken or even by itself as an appetizer.

    Also, did you know that cabbage is a very healthy vegetable that when eaten raw provides a great deal of vitamins and minerals!!!!

    Difficulty: Easy


    • 1 cup shredded cabbage
    • 1/4 cup shredded carrot
    • 1 teaspoon white sugar
    • 1/4 teaspoon salt
    • 1/8th cup buttermilk
    • 2 tablespoons vinegar
    • 1/4 teaspoon ground thyme
    • 2 tablespoons low fat mayonaise
    * it tastes better than it looks !!!
    Slice the cabbage as thinly as possible and grate the cabbage using either a food processor or a simple grater.
    Mix the liquid ingredients together and whisk until smooth. Add the sugar and the salt and mix into the cabbage. Add the carrot and mix well
    Allow the slaw to sit for at least thirty minutes before serving. Serve cold!
    Calories per serving: 1/2 cup = 47 calories

  16. 10 Reasons To Eat Spinach

    January 20, 2012 by rcamara



    Spinach is a flowering plant that was originally native to Asia and was brought to the America’s. The plant can grow to nearly a foot in height! The spinach plant produces small yellow flowers before it matures, however; the leaves can actually be harvested during the plants life without killing the plant. 

    There are three common types of spinach including Savoy, a crinkle leafed spinach, the most common, flat leaf spinach and semi-Savoy which has slightly crinkled leaves and is a hybrid of the two. 

    Spinach is rich in flavor and can, with only the tiniest amount of spices or seasonings, be quite a nice dish. 

    As a college student, what you eat is important, not only for your budget but for your concentration, attention span and overall health as well. Spinach is a great food for any student (unless you are allergic or have thyroid or gastric difficulties in which case you should lay off).


    1. Affordable

    Spinach is affordable! Whether you buy it fresh or in a can you can expect to get as much as 5 pounds of this delicious green vegetable for $5 or less! That means you can fill yourself up with healthy, cheap spinach and spend your money on things other than food!

    2. Rich In Flavenoids

    Even if you don’t know what flavenoids are, you know they are good for you! These antioxidant minerals help to boost your immune system and keep you healthy, even from diseases you definitely don’t want like some types of cancer and free radicals!

    3. High In Iron

    Spinach has a high iron content! In fact, due to a mistake by professor Arnold Bendor, many people believed that it had a much higher Iron content than is actually true! (This is where Popeye came from!) However; Spinach does contain a lot of Iron which is good for your body!

    4. Tasty

    You might not have believed it as a kid and you might have trouble believing it now but; spinach is actually quite tasty. Toss in some salt, add some cheese (if you must), add to pasta, lasagna, smoothies, whatever: Spinach goes great with almost anything!

    5. Heart Healthy

    Spinach is packed with vitamins A and C which are actually really good for your heart. You might not care very much about that now but just wait until your pushing 45, climbing up stairs and muttering “I should have eaten my spinach…”


    6. Fiber

    All green vegetables have fiber and spinach is no exception, while you can’t get a lot of fiber from the small amount of spinach that you are probably putting on your plate, anything helps!

    7. Helps You Concentrate

    Did you know that antioxidants in green, leafy vegetables such as spinach and brussel sprouts slow the aging of your brain? Yes! It’s true! If you are worried about the inability to concentrate or memory problems, Spinach, Spinach, Spinach!!

    8. Antioxidants

    Antioxidants help to boost your immune system, bring oxygen to the brain, make your hair and skin healthy and most of all, help you to stay healthy. And guess what! Spinach is just packed with them, eat it raw for best antioxidant content.

    9. Healthy Eyes

    Lutein is a carotenoid that is found in spinach that helps to keep your eyes healthy! Not only does carotenoid help you to see better but it can help to prevent degenerative eye diseases and macular degeneration!

    10. Easy!

    Spinach is easy to prepare! Cooking it is as easy as parboiling it for 1-2 minutes and eating it fresh is even simpler. Just wash it off!


    Calories Per Cup: 7


  17. Cinnamon Apples ( Healthy Snack )

    January 6, 2012 by rcamara



    Apples are a sweet, delicious fruit that have long standing in use as deserts, snacks and even alcohol. Apples have been used to make everything from apple jam, apple pie, eaten fresh and apple cider which can be virgin or up to 40% proof! 

    Apples are also healthy! 1 large apple will usually hold no more than 80 calories while being packed with vital nutrients and fiber that your body needs (they are also full of sugar).  Because apples are so healthy, they make a great snack, desert or light meal, especially if you are trying to loose weight! 

    Whether you’re a student studying for your online graphics degree or studying to become an administrative assistant you are living on a student budget. That means you need cheap food!

    Since there are few fruits that are quite as cheap as apples, this cinnamon apple recipe seems like it might be just the perfect, healthy student snack.  Best of all, they are super easy and only take a few minutes to prepare!

    Prep Time: 3-5 minutes

    Cook Time: 2 minutes

    Difficulty: Very Easy 



    • 1 Large Apple (Red Or Green)
    • 1/2 teaspoon cinnamon



    Wash the apple and use a paring knife to slice it into 8 individual slices (you may do thinner if you prefer). Leave the peel in place and cut the core away from the slices.

    Lay apple slices out on a clean plate and sprinkle half of the cinnamon over them.

    Microwave for 1 minute, flip carefully and sprinkle the remaining cinnamon over the apples. Microwave for an additional 1 minute.


    Alternatively you may bake the apples for 10-15 minutes at 300F


    Serve hot or cold.


    Calories Per Serving: About 80 





  18. Healthy Creamy No Cook Desert: Prune & Carrot Salad

    December 30, 2011 by rcamara



    Deserts are generally a small portioned after dinner meal though they can often be used as a snack or breakfast as well. Deserts are normally but not necessarily sweet and most Americans would not recognize a savory as a desert.

    This fast & easy creamy desert is perfect for whipping up in a jiffy, especially since it only has a few ingredients, its great for your college budget too!!

    Shredded carrots combined with chopped prunes and sweetened with cream makes a sweet little healthy desert that is great for a snack or

    Whether your online course is keeping you busy or you just want to spend your time having fun instead of making desert, this fast, easy and cheap desert recipe is for you.

    Prep Time: 10 minutes

    Difficulty: Very Easy


    • 3 tablespoons sour cream
    • 1/4 cup shredded carrots (baby are best)
    • 1/4 cup chopped prunes (you may substitute raisins)
    • 1 tablespoon milk
    • a teaspoon sugar



    If your carrots are not already shredded, grate them into a small cup.  Chop the prunes into raisin sized pieces and mix with the carrot. Add sugar, milk and sour cream and mix well.

    Allow the desert to sit for several minutes in order to soften the sugar and blend the flavors and enjoy.



    Add 1 teaspoon of honey instead of sugar to create a dreamy flavor and a healthier desert.


    Calorie Count: Less than 200 calories per portion