Once again the Cooking on Campus chefs managed to create simple and delicious recipes using ingredients that I normally would not eat. The last food demonstration was directed towards healthy breakfast options. The chefs made all kinds of recipes: from protein-packed pancakes and smoothies to delicious apple spice muffins perfect for fall!

I was thoroughly impressed with the protein-packed smoothie, too.  I normally make all fruit smoothies on a regular basis but I can never get the right consistency and flavor. In addition, I never thought of using tofu in a smoothie, in fact I had never tried tofu before. The smoothie was so creamy and flavorful I found myself wanting more. The Cooking on Campus chefs taught us that tofu, in addition to being inexpensive, is high in protein and has a neutral taste, therefore it takes the flavor of whatever ingredients it is used with in a recipe. I will definitely be making that smoothie quite frequently. 

I have worked in many restaurants and have only known kale to be used as a garnish. Cooking on Campus chefs made  kale hashbrowns and they were delicious. I normally try to limit my potato consumption because I love them so much and am easily drawn to mashed potatoes or French fries which are usually made with a lot of butter and oils. In addition to kale being incredibly nutritious the Cooking on Campus chefs taught me that I can make a kale/potato side dish that is fat free and only has 45 calories!

I learned that breakfast doesn’t always have to revolve around cereal and that it can be quick and inexpensive too. I can’t wait for this Tuesday’s Cooking on Campus “Eat Real” demonstration.

Written by Danielle Vassallo, Master’s Candidate, Nutritional Sciences, 2012