Healthy Recipes

Cooking Through College

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.


Deconstructed Pork Egg Roll Bowls

2 tbsp sesame oil
3 cloves garlic
1/2 cup chopped onion
5 green onions, white and green parts separated
1 lb ground pork
14 oz bag of coleslaw
3 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp ginger
2 tbsp sriracha
Salt and pepper to taste

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.

Protein Waffles

1 cup quick oats
1/4 cup protein powder (flavor depending on preference)
1/2 cup unsweetend almond milk
1 tsp cinnamon
1/3 cup egg whites

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.

Breakfast Stirfry

1/2 large sweet potato, chopped
3 egg whites
1/4 cup onion, chopped
1/2 avocado
1 tbsp avocado oil
Salt and pepper to taste

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.