Created by dietetic interns, this digital cookbook contains real recipes from UA students that are quick, budget-friendly, and categorized as gluten-free, vegetarian, or easy prep in the residence hall.
Heat sesame oil over medium heat. Saute onions, garlic, and white parts of green onions until onions are clear. Add pork, ginger, and sriracha, and cook until pork is cooked through. Add in coleslaw, rice vinegar and soy sauce, and cook until coleslaw is tender. Season with salt and pepper. Serve topped with green onions, additional sriracha (optional) and toasted sesame seeds.
Blend oats and protein powder in food processor. Add in almond milk, cinnamon and egg whites. Heat waffle iron, and spray with non-stick spray if necessary. Heat through one cooking cycle on the waffle iron, and add an additional minute if necessary. Serve topped with peanut butter and sliced bananas.
Heat avocado oil in skillet. Add in chopped sweet potato and cook until soft, about 7-8 minutes over medium-high heat. Add in onion, and cook until clear. Season with salt and pepper. Push sweet potato and onion to side of pan and add in three egg whites. Scramble, then add to sweet potato mixture. Stir until combined. Serve topped with avocado.
