Saturday Scramble! #4

photo 3 (1)KevinBaconKeeping with last week’s non-conventional theme, today’s scramble comes in the form of breakfast muffins. These delicious, vegetarian egg muffins are easy to make, can be frozen and are customizable.  This version includes mushrooms, peppers and zucchini but the ingredient possibilities are endless! Other classic combinations include adding turkey bacon or hashbrowns.

Let’s cook!


  • 6 eggs
  • 1/4 red pepper, diced
  • 1 button mushroom, diced
  • 1/2 small zucchini, diced
  • 1/4 cup shredded cheese (Cheddar works best)


1. Liberally spray muffin tins with non-stick spray.

2. Fill each muffin cup with red pepper, zucchini and 1 (3)

3. In a separate bowl, beat eggs. Distribute egg mixture evenly over muffin cups. Top with cheese and salt and pepper to taste.

photo 2 (3)

4. Bake at 375 degrees for 25 minutes or until egg is set. photo (10)

Share your egg muffin combinations with us, using #starvingstudent on Twitter and Instagram.



Student Submission – Lemony Lemon Squares

KevinBaconFrom our good buddy Connor Delaney, his favourite sweet tooth treat. He says:

“Just like Mama makes em back home in Stratford. They are a goldmine…literally.”

Total time: 40 minutes


Lemon Crust:

  • 1/4 cup (125 mL) granulated sugar
  • 1/3 cup (175 mL) butter, softened
  • 1 cup (500 mL) all-purpose flour

Lemon Curd:

  • 2 eggs
  • 3/4 cups (375 mL) granulated sugar
  • 1 tbsp (30 mL) finely grated lemon zest
  • 1/4 cup (125 mL) lemon juice
  • 1/8 cup (60 mL) all purpose flour
  • 1/2 tsp (5 mL) baking powder
  • 1 tsp (10 mL) icing sugar (decorating)

So there two parts to making this delectable little treat; the crust and the curd.

1. To make the crust, in bowl you beat together the butter and sugar until it is light and fluffy. This is very important, it will form the foundation of the crust.

2. Then, stir in the flour in 2 additions. Press into parchment paper–lined 1 cake pan and bake in 325°F (160°C) oven until golden, 35 to 40 minutes. While the base is cooling, start mixing together your curd.

3. For the curd, rinse out the bowl you just used, and beat eggs with sugar until pale and thickened.

4. Then add the key ingredient, the lemon zest and lemon juice. After combined, stir in the flour and baking powder and pour over the cool base, spreading evenly.

5. Again, bake 325°F (160°C) oven until centre is set but still jiggly around 23 minutes.

6. Let cool on rack and dust with icing sugar to make it look prettier. Cut into squares and then eat them for days. No sharing needed required.

Submit your recipes using the #starvingstudentrecipes hashtag. We want to know what you’re eating.


Submission: Mexican Atole!

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@TrueFactsByFox recommends this delicious recipe for Mexican atole, a warm beverage perfect for this time of year. It is best served either in the afternoon with cookies or as an apres dinner beverage.


  • 1/2 cup masa (corn flour)
  • 5 cups water
  • 1 tablespoon ground cinnamon
  • 5 tablespoons piloncillo, brown sugar cones
  • 1 tablespoon vanilla extract


1. Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.

2. Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.

3. Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.


Recipe from:

Submission: Chickpea Salad with Red Onion and Tomato!



This chickpea salad comes to us again from Neha Soni on Facebook.

She says, “this is a good chickpea salad that is low in fat and high in protein. Perfect for vegetarians or meat lovers looking to switch it up.”

Makes: 2 servings
Preparation Time: 15 minutes
Total Time: 2 hours 15 minutes


  • 19 ounces garbanzo beans, drained
  • 2 tablespoons red onions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 cup parsley, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste


1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice, and salt and pepper to taste.

2. Chill for two hours before serving.

3. Taste and adjust seasoning. Serve.

Note: Chilling the salad before serving is just a recommendation and depends on your preference. If made last minute, it will taste perfectly fine without being chilled. However, leftovers should be stored in the fridge.

Submit your recipes using the #starvingstudentrecipes.

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Submission: Strawberry Oatmeal Breakfast Smoothie!

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This #studentsubmission is a recipe for a delicious strawberry banana oatmeal smoothie from Renatta Pellack on Facebook.

She says: “this smoothie is yummy and will keep you alert for those early morning exams.”

Let’s cook!

Makes: 1 servings
Preparation Time: 5 minutes


  • 1/3 cup rolled oats
  • 3/4 cup almond milk
  • 1 banana, broken into chunks
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons white sugar


1. In a blender, finely ground the rolled oats.

2. Add the banana, and almond milk. Add vanilla and sugar if desired.

3. Blend until smooth.

4. Pour into glasses and serve.

Note: A cup of regular milk  can be used if there is no almond milk on hand. As well, 3/4  cup of Greek yogurt can be used in place of the milk for a richer smoothie and the addition of B-12.


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Submission: Tandoori Tofu!

KevinBaconThis #studentsubmission comes from Neha Soni on Facebook. She says this about the recipe:

“This dish is low in saturated fat and high in protein, making it a very healthy choice. It’ll even please meat-lovers.”

Makes: 2 servings
Preparation Time: 24 hours
Cook Time: 25 minutes


  • 14 oz block of Extra Firm Tofu
  • 3 cloves of garlic
  • 2″ fresh ginger peeled
  • 2 tablespoons fresh coriander
  • 1 green chilly (small)
  • 2 tablespoons lemon juice
  • salt and pepper (according to taste)
  • 3 tablespoons plain yogurt
  • 2 tablespoons Tandoori Masala
  • 1 tablespoon vegetable oil


1. Puree the garlic, ginger, coriander, chilly, lemon juice, and salt and pepper in a food processor or blender to make a paste. Pour the contents into a large bowl. Stir in the yogurt, Tandoori Masala and vegetable oil.

2. Remove tofu from packaging and rinse gently under running water. Wrap a few paper towels around the tofu block and gently squeeze out as much water as possible.

3. Cut the Block into 1.5 inch cubes or rectangles and put them into a container.

4. Coat the Tofu with the marinade paste and let it sit for at least one day in the refrigerator. Tofu soaks in more flavour the longer they marinade.

5. Line a tray with aluminum foil and preheat the oven to 400o F. Bake the tofu in the oven for 20-25 minutes, flipping tofu half way through.

6. Serve right away. Enjoy!

Tip: Grill vegetables of your choice on the side. Red onions and bell pepper work great. For extra flavour, finish off by squeezing some fresh lime on the top, or serve with a sauce.

Submit your recipes using #starvingstudentrecipes! We want to see  your creations.


Submission: Crunchy Garlic Chicken!

This submission comes from @cwestrop via Instagram.


  • 2 Tablespoons butter (melted)
  • 2 Tablespoons milk
  • 1/2 Teaspoon salt
  • 1 large garlic clove minced
  • 2 Cups cornflakes (crushed)
  • 1/2 Teaspoon paprika
  • 6 Chicken breasts


1. Heat oven to 425°. Use nonstick spray or parchment paper on a baking sheet.

2. In a dish, mix butter, milk, salt, and garlic together.

3. Mix cornflakes and paprika together.

4. Dip chicken in butter mixture, then coat evenly in cornflake mixture.

5. Place on baking sheet and spray lightly with cooking spray. Bake uncovered for 20-25 minutes. Serves 4-6.

Share your recipes with us using #starvingstudentrecipe on Instagram and Twitter!


Saturday Scramble! #3

photo (8)KevinBaconFor this week’s scramble we’ve taken a non-traditional approach, incorporating leftovers into a breakfast pizza. Yes, we said pizza. It is a delicious combination of the most loved morning ingredients piled high on a flour tortilla. We’re taking pizza for breakfast to the next level!

Let’s cook:


  • 1 flour tortilla
  • 2 Tbs salsa
  • 4 eggs
  • 1 button mushroom chopped
  • ¼ cup shredded Tex-Mex cheese
  • 3 slices of bacon crumbled (optional)


1. Spread salsa over tortilla in an even 1 (2)

2. In a separate pan, scramble eggs. Cook until just set. Place on top of 2 (2)

3. Top with cheese, mushroom and 5

4. Bake for 5 minutes in a 350 degree oven.


Recipe from: