50 Recipes For Students

By Ashley Oaks

Fuel Your Studies: A Healthy Student Cookbook"

Discover the ultimate culinary companion for students on the go! Our cookbook is designed to help you make delicious, nutritious meals without breaking the bank or sacrificing your precious study time. Packed with easy-to-follow recipes, time-saving tips, and budget-friendly ingredients, "Fuel Your Studies" empowers you to eat well, stay energized, and excel in your academic journey. From quick breakfast ideas to hearty dinners and satisfying snacks, this cookbook will turn your kitchen into a hub of wholesome, student-friendly cuisine. Eat smart, stay focused, and thrive with the "Fuel Your Studies" cookbook. Your academic success starts with a healthy plate!

• Language: English
• Publisher: works
• Release date: Oct 13, 2023
• ISBN: 9798223188346

Book preview

Breakfast Bites

pancake recipe

Here's a classic pancake recipe that's easy to follow and yields delicious, fluffy pancakes.

Ingredients:

●  1 cup all-purpose flour

●  2 tablespoons granulated sugar

●  1 teaspoon baking powder

●  1/2 teaspoon baking soda

●  1/2 teaspoon salt

●  1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon of white vinegar or lemon juice)

●  1 egg

●  2 tablespoons melted butter

●  1 teaspoon vanilla extract (optional)

●  Butter or oil for greasing the griddle

Instructions:

Preheat the Griddle: If you have an electric griddle, set it to 350°F (175°C). If you're using a stovetop griddle or skillet, place it over medium-high heat.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract (if using).

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter. Overmixing can make the pancakes tough.

Grease the Griddle: Grease your griddle or skillet with a small amount of butter or oil. You can use a paper towel or a pastry brush to spread it evenly.

Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the hot griddle. Use the back of a spoon to spread the batter into a circular shape if needed.

Cook Until Bubbles Form: Cook the pancakes until you see bubbles forming on the surface, usually in about 2-3 minutes.

Flip the Pancakes: Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.

Serve: Remove the pancakes from the griddle and keep them warm while you cook the remaining batter. You can keep them warm in a 200°F (93°C) oven or covered with a clean kitchen towel.

Enjoy: Serve your classic pancakes with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, whipped cream, or a sprinkle of powdered sugar.

Enjoy your homemade classic pancakes!

Scrambled eggs with spinach and feta

Scrambled eggs with spinach and feta is a nutritious and flavorful breakfast option. Here's a simple recipe for you to enjoy:

Ingredients:

●  3 large eggs

●  1/4 cup fresh spinach, chopped

●  2 tablespoons crumbled feta cheese

●  Salt and pepper to taste

●  1 tablespoon butter or cooking oil (for cooking)

Instructions:

Prep the Ingredients: Wash and chop the fresh spinach into small pieces. Crumble the feta cheese. Crack the eggs into a bowl and beat them lightly with a fork or whisk. Season with a pinch of salt and pepper.

Heat the Pan: Place a non-stick skillet or frying pan over medium-low heat. Add the butter or cooking oil and let it melt, swirling to coat the pan evenly.

Sauté the Spinach: Add the chopped spinach to the pan. Stir and cook for about 1-2 minutes until the spinach wilts and becomes tender.

Add the Eggs: Pour the beaten eggs into the pan with the sautéed spinach. Allow them to cook undisturbed for a moment until the edges start to set.

Scramble the Eggs: Using a spatula, gently stir and scramble the eggs, incorporating the cooked spinach as you go. Continue cooking, stirring occasionally, until the eggs are mostly set but still slightly runny.

Add the Feta Cheese: Sprinkle the crumbled feta cheese evenly over the partially cooked eggs. Continue cooking and stirring until the eggs reach your desired level of doneness. If you like creamy, soft scrambled eggs, remove them from the heat when they are still slightly moist. If you prefer firmer eggs, cook them a bit longer.

Season and Serve: Taste the scrambled eggs and adjust the seasoning with more salt and pepper if needed. Remember that feta cheese can be salty, so you may not need much additional salt. Transfer the scrambled eggs to a plate.

Garnish (optional): For an extra touch of freshness and flavor, you can garnish the scrambled eggs with a few additional crumbles of feta cheese or a sprinkle of fresh chopped herbs like parsley or chives.

Serve: Serve the scrambled eggs with spinach