1 chicken breast = 1 portion. Salsa serves A LOT of people. Ingredients Chicken Chicken breasts, get as many chicken breasts as there are people. Cajun seasoning. Salsa 100g can pinto beans OR kidney beans if you can’t find pinto, rinsed and drained. 1 red pepper, diced. 1 avocado, peeled and diced. 2 spring onions,…
Author: The Student Food Project
Moroccan Meatballs Recipe
Serves around 5 portions so can freeze and eat at a later date. Ingredients 1 red onion, finely chopped 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1 400g tinned chopped tomatoes 2 tsp sugar 30g fresh coriander 30g fresh mint 1 egg 500g beef mince 50g breadcrumbs, can use normal…
Shepherds Pie Recipe
Courtesy of Gordon Jackson (a.k.a my dad) Serves around 5 portions so can easily freeze and eat at a later date. Ingredients 700g potatoes, peeled and chopped 500g minced lamb 2 cloves of garlic, crushed or chopped 2 medium onions, finely sliced 1 stick of celery, finely sliced 1 carrot, peeled and chopped 1 leek,…
A Conversation with Dad a.k.a Gordon: Changes in Student Wellbeing
I go home to go and talk to my dad about how student wellbeing and mental illness has changed since he was at college. Watch this video to see what he has to say. To try out the shepherds pie recipe, follow this link. If you would like to share your wellbeing experiences on this…
Leek and Potato Soup Recipe
Serves around 6 portions so can easily freeze and eat later. Ingredients 4 large leeks, chopped 1 medium onion, finely sliced 56g butter 1 1/2 pints of vegetable stock 275ml milk (if vegan can substitute) Salt and pepper Serve Bread Instructions Prepare all ingredients listed above. Gently melt the butter in a large saucepan and…
Carrot and Coriander Soup Recipe
Serves around 6 portions so can easily freeze and eat later. Ingredients 1 onion, finely sliced 1lb carrots, chopped 1 tsp coriander 1/4 tsp curry powder 1/4 tsp ground ginger 1 tsp sugar Salt and pepper 1 1/2 pints of vegetable stock Instructions Prepare all ingredients listed above. Heat a large saucepan with olive oil…
A Conversation with Sophie Part 2: Student Midwifery
Following on from last weeks talk with Sophie on eating disorders, we then go on to discuss the pressures of the day-to-day lives of midwifery students. To listen to Sophie’s story, click the audio below. To try out the mushroom risotto recipe, follow this link. To listen to listen to Sophie’s first interview follow this…
Butternut Squash and Potato Soup Recipe
Ingredients 2 sweet potatoes, peeled and chopped 1 butternut squash, peeled and chopped 1 onion, finely sliced 700 ml veg stock 2 garlic cloves, finely sliced 2 tsp ground coriander 2 tsp cumin 2 tsp ground ginger Salt and pepper To serve (optional) Yoghurt Croutons Parsley Instructions Prep ingredients In a heated large saucepan, heat…
Mushroom Risotto Recipe
Courtesy of Sophie Atkinson Serves around 4-5 portions, so can easily freeze and eat at a later date. Ingredients 4 spring onions, finely sliced 300g risotto rice 1 garlic clove, crushed 200g mushrooms, sliced 900g vegetable stock 75g frozen peas Can serve with grated parmesan (optional) Instructions Prepare all the ingredients listed above. Heat a…
A Conversation with Sophie Part 1: Eating Disorders
Following Eating Disorder Awareness week, I talk to Sophie, a third year midwifery student at York university, about her eating disorder. We talk about how she came to terms with it and what she does now to encourage body positivity. Here is her story. To listen to the full interview, follow this link. Before starting…
Healthy Eating, Healthy Thinking 