Tag Archives: collegefitlife

Don’t Get Overwhelmed

Wow, long time no talk you guys… well, at least for me (Alison).

There is a lot I need to fill everyone in on.

I never realized how little I cared about my health during my first year of college.  Physically, emotionally, and mentally, I did a terrible job of keeping everything healthy in my life.  The good news is that my second year of college is the complete opposite of that! That bad news, I’M SO OVERWHELMED. I did it, I admitted that I am so extremely overwhelmed.  The huge jump from the way I was freshman year to now is so completely different in that I don’t think I knew what exactly I was doing.  At the start this year (sophomore), I joined way too many clubs, studied for my classes way too often, worked out on way too many days of the week, socialized with people living in my apartment on way too many occasions (I’m not talking about parties though), etc. I was given this idea when I was moving out and to a new college that I seriously needed to get involved with everything and put myself out there.  All of that crap left me feeling like this when it came to test time…

So after using this week to take a break (of course after finishing my tests), I’m here to inform you that it’s okay to not be insanely busy!  I’ve always said that school comes first. You’re paying money to come to college so you should focus on your studies. Extra curricular activities can be awesome, but it is so easy to get overwhelmed.  If you’re extremely tired from studying then take the night off from working out or hanging with friends. It’s okay to take those breaks!

Apartment Eating – Week One

Two ET bagel thins with two eggs, sriracha sauce, and one sliced peach.

Slice strawberries and blueberries with 1/2 cup of vanilla chobani yogurt. Cheesy rice = 1/2 cup of brown rice and 1/2 cup of broccoli cheese soup

Leftover garlic couscous with tuna, corn, pepper, and garlic powder.

Whole wheat pasta and grilled chicken with italian seasoning.

A salad with cucumbers, cheese, banana peppers, blueberries, and poppyseed dressing (not shown).

I love cooking in my apartment.  Last night I made couscous for dinner and I had so much leftover!! I didn’t want to eat the same thing for lunch so I changed it up by adding corn and tuna.

Eating healthy can be incredibly easy if you just put the time and effort in 🙂

A Satisfying Meal

Hey you guys! It’s Alison. I wanted to give a little break from our mass posting about school prep.  We will have more of those coming soon though so get ready!

Last night Kelsey and I were invited over to our friend’s house for dinner. What this actually meant what that Kelsey and I would be buying and cooking dinner. We knew that we would all be starving by the time dinner was ready. We wanted to cook something that would leave us satisfied but not feeling disgusting.

Together we headed over to the grocery store and bought ingredients for stuffed jalapeños and honey-coconut shrimp.

I’m a big believer in treating yourself in the right ways.  We wanted food that would be savory, sweet, and all together delicious.  While heading to the nearest fast food place or going out to a restaurant might be easier, in the end you will be left not feeling your best.  It’s okay to have that little bit of sugar that will be on the shrimp or the fat-free cream cheese/cheddar cheese in your jalapeño.  The answer is portion control!

Stuffed Jalapeños 

  • 1 package of fat-free cream cheese
  • 1/2 cup of  reduced fat cheddar cheese
  • 8 jalapeños (you may need more depending on how many people are being fed)

Cut the jalapeños in half and scrape the vein/seeds out.  In a bowl combine the package of cream cheese, 1/2 cup of cheddar cheese, and your choice of seasoning (we used garlic powder). Mix well and fill eat jalapeño half with the mixture!

  • bake in the oven at 350 for 18 minutes

Baked Honey-coconut Shrimp  

The one thing I LOVE about this recipe is that no oil is needed!

  • 1 pound of shrimp (frozen is okay but fresh is preferred) – it’s okay to have leftovers!
  • honey
  • coconut flakes

Remove the tails, shell, legs, etc. of the shrimp and wash in a strainer. Dip each shrimp into a bowl of honey and let the excess honey run off when you pick it up.  Coat the shrimp in coconut and place on a cookie sheet.

  • Bake in the oven at 350 for 18 minutes – if you want the coconut to be extra crispy, turn the oven to broil and leave the shrimp in for another minute or two.

This dinner was so easy to make and was so delicious! I know Kelsey and I were both left feeling full but in the most satisfying way. Taking the time to cook your meals is going to be worth it to your body and your taste buds.

Enjoy and let us know if you make either of these dishes!!