This recipe only has 5 ingredients! It only takes 30 minutes to make as well. These cookies are easy to overbake, so look for the bottoms to be just slightly browned and the tops to give just a bit when touched. These cookies can be a great treat during the Buckeye games. But remember to be at home during the games! 

Ingredients: 

• 1 cup of almond butter 
• ¾ cup packed light brown sugar 
• 1 large egg, lightly beaten 
• 1 teaspoon of vanilla extract 
• ¼ teaspoon kosher salt 

You can drop off cookies for up to 30 people! Or really, it’s up to you if you want to share! 

Steps: 

1. Preheat the oven to 325 degrees Fahrenheit.  
2. Stir together all the ingredients in a bowl until combined; shape the dough into 30 (1-inch) balls.  
3. Line a cookie sheet with parchment paper. 
4. Place the dough balls 1 inch apart on parchment paper and flatten gently with the tines of a fork. 
5. Bake in the preheated oven until golden brown, about 15 minutes.  
6. Transfer to wire racks to cool! 

Do you want a two-step salsa recipe?  This is the perfect recipe because it’s quick and sustainable! 

Ingredients 

• 5 medium sized vine ripe tomatoes 
• 1 medium onion 
• 1-2 hot peppers, finely chopped (jalapeño or serrano are good)  
• 1 clove garlic, finely chopped 
• Juice from ½ of a lime 

Instructions: 

1. Chop tomato and onion into a quarter-inch dice.  
2. Stir all ingredients together in a bowl. 

You can also add salt and pepper to taste (½ teaspoon of each). If you like cilantro, you can add 2-3 teaspoon of chopped fresh cilantro.  

https://www.attainable-sustainable.net/garden-fresh-salsa/ 

Ingredients: 

• 1 lb Ham 
• ½ lb Salami 
• ½ lb Pepperoni 
• 12 slices of Provolone Cheese 
• 2 Large Italian Bread  
• Banana peppers 
• 2 Tomatoes 
• 1 Onion 
• Shredded iceberg lettuce 
• Italian sub sauce 
• A touch of Oregano 

Prep: 

• Slice the bread (if needed) 
• Chop your onions 
• Slice your tomatoes  

Steps: 

1. Preheat oven to 375 degrees Fahrenheit 
2. If the bread is not pre-sliced, slice the bread in half and lay the halves on a baking sheet 
3. Lay ham on both slices of the bread. Try and lay the slices of ham so that the pieces are not laid flat. 
4. Lay salami on both slices of the bread on top of the salami.  
5. Lay the pepperoni on both slices of the bread on top of the salami.  
6. Lay the provolone cheese on top of the pepperoni.  
7. Sprinkle oregano on top of the cheese 
8. Put in the oven. Depending on how done you want your subs, the time will vary. I prefer my subs golden with the cheese melted.  
9. Take subs out of oven and put cold ingredients on one slice. Sprinkle shredded lettuce, banana peppers, onions and place the tomato slices on the subs (as much or as little as you want) 
10. After all the cold ingredients are on, pour a little Italian sub sauce on one slice and then bring the slices together. 

Recommendation: 

• Cut the onions and tomato while the sub is in the oven to save time.  
• I would recommend cutting the subs into sections after bringing the two slices together.  

Roasted chickpeas are a delicious, easy, and healthy snack! With one cup of chickpeas having 12 g of protein, this snack will keep you full for hours, making it the perfect option to pack for a long day on campus. With this recipe, I typically eyeball how much of each seasoning that I use, so feel free to do the same. You can also add in or take away any seasonings you want – this recipe is super customizable! 

Ingredients  

• 1 can of chickpeas 
• 1 tbsp of Olive Oil 
• Salt 
• Pepper 
• Garlic powder 
• Chili powder 
• Dried parsley flakes 
• Red pepper flakes  

Instructions 

1. Preheat oven to 415 degrees 
2. Drain and rinse chickpeas with cold water. Spread them out on a flat surface (like a cutting board) and pat with a towel to dry.  
3. Spread chickpeas onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and other seasonings. Mix everything together to make sure your chickpeas are evenly seasoned 
4. Bake in the oven for 25 minutes, or until they have reached your desired crispy-ness. Toss chickpeas two or three times while cooking.  
5. Remove from the oven, cool and enjoy! 

Note: if you want to save any for later, store them in any air-tight reusable container. No need to refrigerate!  

I know that moving off campus and suddenly having to cook for yourself can be a little scary.  The act of having to plan, shop for, and cook 3 nutritious and good-tasting meals a day is pretty overwhelming. “Fancy Ramen” is a dish I coined my first year living off-campus and one that I made regularly because it is: 

 1) So easy – it’s made with almost all pantry/freezer items that won’t break the bank. 

2) Healthier than regular ramen (or at least it seems) – The seasoning packet that comes with ramen is what gives it the negative rep of being unhealthy. This is why I typically only use half of the seasoning packet or, if I’m feeling adventurous, create a concoction of my own spices! 

3) Actually, really tasty – I know this mix of ingredients seems a little weird, but trust me, the dish comes together great! 

Serves 1  

Ingredients: 

• 1 packet of ramen – any flavor 
• Approx. 1 cup of frozen mixed vegetables 
• 1 Tablespoon of olive oil OR butter 
• Approx. 1 tablespoon of parmesan cheese  
• 1 egg 
• Salt and pepper – to taste  
• Avocado slices (optional) 
• Siracha (optional) 
• Sliced green onions (optional)

Instructions: 

1. Fill a small pot with water and bring to a boil 
2. Remove seasoning packet from the ramen and set aside. Add noodles and frozen veggies to the boiling water and let cook for 5 minutes. 
3. While noodles and veggies are cooking, in a separate saucepan heat half of the oil (or butter) over medium heat. Crack in your egg and cook to your liking (I usually cook mine sunny side up). Sprinkle with salt and pepper. 
4. Once the noodles and veggies are done, drain the water and return to the pot. Stir in the other half of the oil (or butter), the parmesan cheese, and the seasoning packet (I usually only used half of the seasoning packet and discarded of the other half). 
5. Add the noodles and veggies to a bowl and top with the egg and any additional toppings like avocado, siracha or green onions. Enjoy! 

Allergen-free eating looks different for everybody, and there is really no such thing as an allergen-free food because people can be allergic to almost any food. Today, we are going to look at some of the top allergens and how to avoid them by using substitutions. 

Dairy 

With dairy products like milk, cheese, butter, margarine, yogurt, or ice cream, there are many alternatives available on your nearest grocery store shelf. Some options include soy milk, oat milk, coconut milk, and my personal favorite, almond milk. 

What are you supposed to do when you follow a recipe that requires a dairy product?  

If your recipe asks for margarine or butter, you can substitute with a vegan margarine, or you can use coconut oil. Canola oil is also an alternative for butter or margarine; however, you will likely need less canola oil if you choose to substitute it. For example, if a recipe calls for a cup of butter, use 3/4s of a cup of canola oil instead! 

Cow’s milk can easily be substituted easily for a soy milk or other vegan milk; however, be sure not to use a flavored milk (like vanilla) in place of a regular dairy milk, unless you’re making something sweet!  

Egg 

Baking or cooking with an egg allergy comes with some challenges, but it is possible to make your favorite desserts and dishes without eggs. Egg replacement powders can be purchased and used in place of eggs in baking dishes or casseroles; egg replacement powder helps hold the baked dish together- as an egg would. You would not, unfortunately, want to make an omelet or egg dish (like scrambled eggs) with this powder, as this egg powder has a different taste and consistency than an egg would.  

In baking dishes you could also use 1.5 tablespoons of oil, 1.5 tablespoons of warm water, and 1 teaspoon of baking powder in place of a single egg. Whisk ingredients together until its foamy and there you have your egg replacement for your favorite baking dish! 

Soy 

Managing a soy allergy can be difficult; however, knowing different ways to substitute soy when cooking is important for someone with a soy allergy. Note that many soy substitutes often contain coconut (a tree nut) or dairy, so be sure that those are safe options for you. Soy-free substitutions can be found at your local grocery store. Things like soy free margarine and shortening can be really useful in baking and cooking for a soy-free diet. Coconut Aminos are also a great option for substituting soy sauce. Depending on the brand of Coconut amino, you may need more or less of it to substitute for soy sauce in recipes.  

Wheat 

While many baking recipes call for flour or another type of wheat, it is something that can always be substituted! These substitutions are also gluten free, for those who need to avoid gluten. 

Substituting wheat flour with just a single type of substitution flour may make your dish look or taste a bit funny. To substitute baking flour with wheat free options, use this recipe: 

4-½ cups white rice flour
1-½ cups potato starch (not potato flour)
¾ cup tapioca starch (also called tapioca flour) 

If you are having trouble finding any of the above ingredients, you can buy 1-1 baking flour that is gluten-free at a grocery store. I have seen this in a lot of bigger grocery stores, but you many need to look around different grocers to find it!  

As for pasta or wheat-free snacks, just look for rice pasta (quinoa and corn pastas are available too). Often, grocery stores have a gluten-free section for necessities and snacks, some even have a frozen gluten-free section! That is a great place to look for snacks and other substitutions in your gluten-free diet. Be open to trying new things, while some gluten-free items are well…not great; some are even better than the wheat option. My favorite are gluten-free pretzels! 

I’m a firm believer that sweet potatoes are a must-have pantry staple in everyone’s kitchen. They are relatively cheap, have a long shelf life, and are extremely versatile! Below are 4 easy, plant-based sweet potato recipes for each meal of the day! 

Breakfast: Sweet Potato Breakfast Bowl  

Nutrition Information With Toppings: 1 tablespoon of chopped pecans and 2 tablespoons of raisins, includes brown sugar.

Nutrition Information Without Toppings: includes brown sugar. 

Makes 1 serving  

Ingredients: 

• 1 large sweet potato 
• Cinnamon  
• Sweetener of choice  
  • Honey, agave, brown sugar, etc. 
• Optional topping ideas: 
  • Chopped nuts 
  • Raisins  
  • Banana 
  • Almond butter  

Instructions: 

1. Pierce sweet potato several times with a fork 
2. Microwave for approximately 8 to 10 minutes, until cooked all the way through 
3. Remove from the microwave and let cool until you can peel off the skin. 
4. In a small bowl, lightly mash the sweet potato with sweetener of choice 
5. Add desired toppings and enjoy! 

Lunch: Sweet Potato Chili 

Makes 6 servings 

Ingredients: 

• 2 medium sized sweet potatoes, peeled and diced into 1-inch cubes  
• 3 tbsp. Olive oil  
• 1 small onion, chopped (approx. 2 cups) 
• 1 red bell pepper, chopped,  
• 4 cloves of garlic, minced 
• 2 tbsp. Chili Powder 
• 2 tsp. Dried oregano 
• 1.5 tsp. Cumin 
• 1 can black beans drained, reserve ½ cup of liquid 
• 1 can pinto beans, drained and rinsed  
• 1 can diced tomatoes 
• 1 tbsp. Cocoa powder 
• 1 cup water 
• 1 cup frozen corn 
• Salt and pepper 
• Optional toppings: 
  • Shredded cheese 
  • Avocado 
  • Cilantro 
  • Green onions 
  • Diced tomatoes  

Instructions 

1. Heat 3 tbsp of olive oil in a large pot over medium-high heat.  
2. Add in onions, bell pepper, and garlic. Sauté until onions soften, approx. 10 minutes. 
3. Add in the sweet potatoes, chili powder, oregano, and cumin. Stir for 2 minutes 
4. Mix in the beans, reserved bean liquid, tomatoes, water, corn, and cocoa powder.  
5. Bring chili to a boil, stirring occasionally 
6. Reduce heat to medium low, cover, and let simmer until chili thickens, approx. 15 minutes 
7. Season with salt and pepper to taste 
8. When ready to eat, add any additional toppings and enjoy! 

Leftover chili can be stored in the fridge for about 5 days or frozen for up to 2 months 

Dinner: Sweet Potato Tacos 

Makes 5 servings 

Ingredients: 

• 2 medium sweet potatoes, peeled and diced in 1/2-inch cubes 
• 4 tbsp. Olive oil 
• 1 tsp. Cumin 
• 1 tsp. Paprika 
• ½ tsp. Coriander 
• ¼ tsp. Cayenne pepper 
• Salt and pepper 
• Half a yellow onion, diced (approx. 1 cup) 
• 1.5 tsp. Garlic, minced 
• 1 can of black beans, drained and rinsed  
• 1 cup of frozen corn 
• 3 tbsp. Honey (sub agave to make vegan) 
• 3 tbsp. Lime juice 
• 10 small tortillas  
• Optional Toppings: 
  • Cilantro 
  • Avocado 
  • Romaine lettuce  
  • Shredded cheese  

Instructions: 

1. Preheat oven to 425 degrees 
2. Line a baking sheet with foil and spread sweet potatoes on the foil. Drizzle in 3 tbsp of olive oil and toss to coat evenly 
3. Sprinkle evenly with spices  
4. Bake sweet potatoes in the oven for approx. 20 minutes (until sweet potatoes can be easily pierced with a fork). Toss halfway through baking time. 
5. Meanwhile, in a large skillet, heat 1 tbsp. Of olive oil over medium-high heat 
6. Add onions and sauté until caramelized, about 5 minutes. Add minced garlic the last 30 seconds of sautéing 
7. Reduce heat to medium-low. Add in beans, corn, honey, and lime juice. Heat until warmed.  
8. Toss in roasted sweet potatoes. 
9. Serve over warm tortillas and top with desired toppings 

Leftovers can be stored in the fridge for about 5 days 

Recipe inspired by: https://www.cookingclassy.com/honey-lime-sweet-potato-black-bean-and-corn-tacos/ 

Snack: Sweet Potato Fries  

Makes 1 serving  

Ingredients:  

• 1 Large Sweet Potato 
• 1 tbsp. Olive Oil 
• Salt and Pepper 
• Garlic Powder 
• Paprika  

Instructions: 

1. Preheat oven to 425 degrees F 
2. Peel sweet potato and cut into fry-like shapes 
3. In a bowl, toss potatoes in olive oil and seasoning (to taste) 
4. Spread sweet potatoes evenly on a baking sheet 
5. Bake for about 20 minutes – tossing halfway through to ensure even cooking 
6. Let cool for 5 minutes, then enjoy with your favorite dipping sauce! 

One staple of cooking out on a summer night is a refreshing pasta salad. Although it might be hard to pass up on your hamburgers and hotdogs, there are other ways you can improve the sustainability of your cookout! One way to do this could be by replacing the protein component of your pasta salad with a vegetarian alternative. One sustainable form of protein that is commonly used by individuals who eat a plant-based diet is chickpeas. This recipe calls for 1 can of chickpeas, 1 cup of chickpeas contains 39 grams of proteins and are loaded with fiber! This caprese style, sustainable pasta salad will be a delicious and filling addition to any summer cook out or picnic.  

Makes: 4 servings

Ingredients 

• 1 can of chickpeas 
• 4 ounces of mozzarella 
• 1-pint cherry tomatoes 
• Parsley 
• 1 teaspoon dried oregano 
• 2 tablespoons red wine vinegar 
• 1 ounce of Parmigiano-Reggiano 
• Salt and pepper 
• 1 teaspoon fresh lemon juice 
• 1 small clove garlic, minced 
• 1/3 cup olive oil 
• 3 tablespoons of capers 
• Box of pasta 

Instructions

1. Begin making the vinaigrette for the pasta by crushing the garlic into a paste. 
2. Combine the garlic paste with lemon juice, red wine vinegar, oregano, salt and pepper and olive oil. Put the vinaigrette to the side, you’ll be using this a lot later on! 
3. Slice the cherry tomatoes in half and toss them in some of the vinaigrette. 
4. Cook pasta according to the directions on box and drain. 
5. Drizzle vinaigrette overtop pasta and spread on a baking sheet. 
6. While the pasta soaks in the vinaigrette, chop the remaining vegetables to your liking and toss in a bowl with vinaigrette.  
7. Add pasta and cherry tomatoes to the bowl, refrigerate, and enjoy! 

Inspired from: https://www.marthastewart.com/1541238/pasta-salad-tomatoes-mozzarella-and-chickpeas 

Katie’s Spinach Dip Recipe One of my favorite dishes that is brought to gatherings with my family is my mother’s spinach dip recipe. We bring this to Thanksgiving, Christmas, Birthdays, and summer cookouts. Whether its tortilla chips, bread, or pita chips, this veggie dip is the perfect addition to any potluck! Serve it right out of the oven for the cheese to be extra gooey. Although this recipe is already meatless, you make the dish even more environmentally friendly by substituting with vegan cheeses! 

Makes: 12 servings

Ingredients

1 cup of frozen spinach 

1 cup of sour cream 

1 and ½ cups of parmesan cheese 

1 can artichokes 

½ teaspoon of black pepper 

½ teaspoon of garlic salt/garlic powder 

2 8 oz blocks of cream cheese 

1. Preheat oven to 375 degrees and slice blocks of cream cheese in little squares, it will be easier to mix if it is room temperature. 
2. Cook 1 cup of frozen spinach in microwave with a little water in the bowl for 3-4 minutes (drain water when finished). 
3. Mix cream cheese cubes with spinach in a bowl. 
4. Add 1 cup of sour cream to the mixture. 
5. Add 1 cup of parmesan cheese to the mixture. 
6. Cut up can of artichokes into little pieces add to bowl. 
7. Add ½ teaspoon of black pepper and ½ teaspoons of garlic powder or garlic salt. 
8. Spray the pan with nonstick cooking spray and spread the dip into it. Top the mixture with ½ a cup of parmesan cheese. 
9. Bake the dip in the over for 45 to 60 minutes, it will be done when the top is bubbly!