January 26, 2012
Eating Your Way to a Beach Bod
Pi Beta Phi
It’s that time again: the countdown to spring break. Only 37 days until we pack our bags, don our favorite pair of Ray Bans, slather on sufficient tanning oil and head south to warmer climates. As college students, this is our one chance to relax in the middle of a boatload of papers, exams and those dreadful group projects; it’s our week to chill out, bag some rays, read a trashy book, and drink a few beers… while showing off our smokin’ beach bods. Yeah right. It’s that time again: time for the spring break diet.
Now this topic isn’t solely relevant to the ladies here at Miami University—this goes for you fellas out there too. Of course it is more common for females to put themselves on some sort of “Spring Break Diet,” whatever that may entail, but I have known a few frat dogs to completely outlaw carbs and go almost slightly anorexic as well. It’s not just a female stigma. But really, who likes to starve themselves just so they’ll feel comfortable in their bathing suit on spring break? Not me. I like to eat—a lot.
The problem is, that in the midst of these papers, exams and dreadful group projects we are all constantly battling, I’ve found it can be difficult to find sufficient time to cook a good and healthy dinner—and I don’t mean some sodium-filled, preservative-packed frozen tray that you throw in the microwave for three minutes—before heading back to King for a long night. I mean food: the real deal.
One of my favorite recipes for a quick low-calorie, high-flavor meal takes only 15 minutes to make from start to finish but leaves you feeling full and ready to take on that 14-page paper that’s due at noon tomorrow.
1 full package mixed frozen vegetables (I like the “Asian Stir-fry” blend with lots of green beans and broccoli, but try to avoid the kind with squash—it’s mostly made up of water and doesn’t work very well with the consistency of the rest of the dish)
2 Tbs. olive oil
1 clove garlic, minced
¼ c. chopped onion
2 Tbs. soy sauce
2 dashes red pepper flakes
Salt and pepper
1. Leave the vegetables out on the counter for 30 minutes to defrost (or if you don’t have time for that, just put them in a microwave-safe dish with an inch of water in the bottom for 60 seconds, or until defrosted)
2. Meanwhile heat olive oil in the pan and add garlic, onion, salt, and pepper, and sauté on medium heat or until soft.
3. Add vegetables and red pepper flakes and sauté on medium heat for 4 minutes, stirring occasionally
4. When vegetables are tender, add soy sauce and cook on high for another minute
5. Crack eggs directly into the pan and stir into the vegetables, as if you were scrambling eggs.
6. Serve immediately.
You’re done! It sounds almost stupidly simple but this quick and easy Asian-style stir-fry is loaded with fiber-filling vegetables, hearty protein, and just enough sodium content to taste great without going overboard. Still think you’re going to be hungry at the end of the meal? Try adding a cup of cooked brown rice to the mix, making this dish seem more akin to fried rice—I like Uncle Ben’s Quick Brown Rice that cooks in under 7 minutes. The whole grains are sure to satisfy anyone’s appetite and get you through the long night of studying ahead. It might not be the most glamorous looking meal, but your bod will be the most glamorous one on the beach! Bon appétit!
Maddie is a senior studying organizational communication and Spanish. You may contact her at firstname.lastname@example.org.