Since coming back home after the completion of my freshman year of college, I've spent hours upon hours in the kitchen. Eating in a cafeteria for four months made me realize how much I love the freedom to put together my own meals - not just dinner and dessert, which were the kinds of foods I previously preferred making. Breakfast has become much more than a simple bowl of cereal, and lunch usually involves tortillas and a large quantity of strawberries. Greek yogurt is also a staple - I developed an affinity for it at school by eating fruit flavors. The results are colorful, healthy, and most importantly, delicious.
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| Frozen strawberries blended with Greek yogurt and fresh-squeezed orange juice, topped with strawberries, bananas, oats, shredded coconut, and a drizzle of honey |
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| Turkey quesadilla on a fresh-cooked tortilla with avocado, tomato, and sauteed mushrooms |
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| Fried egg sandwich with avocado, sauteed mushrooms, and tomatoes on a whole wheat English muffin |
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| Fried egg sandwich with strawberries and honey vanilla Greek yogurt |
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