I'm Feeling 20 minutes 20 minutes in Recipes

Chocolate-Covered Strawberry Protein Oatmeal – THE Healthy Strawberry Recipe

If you are looking for a sweet, satisfying, simple, and most importantly, strawberry recipe, this chocolate-covered strawberry oatmeal is a must for healthy foodies.

by Breanne Mastromarino at University of Pennsylvania

Nostalgic

All the Ways to Eat a Sweet Potato

From fries, to toast, to baked whole, the sweet potato is the best potato.

by Eliana Tallarida at Northeastern University

Hungover

This DIY Greek Yogurt Bowl Will Be Your New Fave Breakfast

Just a few ways to dress up my personal favorite nutrient powerhouse: greek yogurt.

by Neeve O’Reilly at Florida International University

Basic

Evol. Foods

It's love backwards!

by Madalynn Smith at Washington and Lee University

Broke

What is a Hummingbird Pancake?

This uniquely-named pancake is an update on the classic hummingbird cake: a delicious mixture of bananas, pineapple, and pecans, all topped with cream cheese frosting. No feathers included!

by Alaina Mencinger at Boston University

Nostalgic

Easy Vegan Meals Literally Anyone Can Make

When you are a young, dumb, and broke vegan.

by Siri Potluri at University of California - Los Angeles

Broke

The Thickest Plant-Based Overnight Oats

You're going to Lavva this breakfast

by Renee Spillane at University of Virginia

Too Sober

We Tried Tia Mowry’s No-Bake Honey Oatmeal Energy Bites and Loved Them

They are an easy and healthy snack to have in the fridge

by Arielle Gordon at Colorado College

Broke

What Meatless Dish You Should Cook This Friday, Based On Your Zodiac Sign

No meat? No problem.

by Bhageerathi Ganesan at Ohio State University

Nostalgic

Literally The Best Mix-In for Pasta Ever

Think beyond tiramisu.

by Bhageerathi Ganesan at Ohio State University

Nostalgic

Cheese by Numbers is Transforming the Way you Make a Cheese Board

Like paint by numbers, but better.

by Hannah Freiberg at High School

Big Groups

A Banza Pasta Recipe for Every Cuisine

Because it’s not just for Italians

by Renee Spillane at University of Virginia

Basic