by Katie Heneghan & Madalyn Johnson, Web Editors
Passing the midterm mark of the spring semester, students are still adjusting to their daily ritual of coming into Lockes, whether it’s to grab a quick bite before class or to join friends for a family-style dinner. But sometimes, Locke’s meal options for the day aren’t always up to par. Utilizing the ingredients and utensils Lockes provides in the back kitchen, here are some recipes you can whip up for those times when you’re in a hurry to catch your 9 a.m. or for whenever you’re craving it, just the way mom makes it.
Heart Attack Wrap: McDonalds’ Spicy Chicken Wrap
Get a wrap or whatever type of bread you choose. Then go to the buffet to grab some Lockes’ chicken tenders and fries, as well as the salad bar to add bacon bits, cheese and buffalo chicken bits. Top it off, perhaps drench, your wrap with some ranch and panini press it for three minutes and voila, the heart attack wrap! The heart attack wrap is an appetizing and savory meal suited for a die hard carnivore.
Scrambled Eggs with Onion and Tomatoes
First, grease the pan, and add some onions and tomatoes. Cook the vegetables and then pour two to three eggs while also adding Adobo. Cook the eggs until scrambled and enjoy! Scrambled eggs with onion and tomatoes is a breakfast to go for students that’s both nutritious and delicious. For those meat-lovers who don’t have enough time to hit up a fast food joint, these recipes are perfect and very simple to make.
Allergen Friendly Options
For student’s food intolerances and allergies, it can be tough to navigate Locke’s Loft. For students with gluten intolerances, the main line and vegan section can be tough so resorting to cooking for yourself may be the safest. Home kitchen offers students the opportunity to cook for themselves and ensure that they are safe from any allergies or intolerances free from cross contamination.Here are some go to meals and snacks for students with allergies or intolerances.
Breakfast at Locke’s tends to offer a greater fruit variety, so try whatever berries or fruit they have out, coconut, yogurt (Non- dairy yogurt available in vegan fridge!), chia seeds (home kitchen cabinet) and Cheerios for a crunch.
Craving something a little less healthy? If you have a gluten intolerance, try taking one (or two) packets of the Annie’s Microwavable Rice Pasta in home kitchen and cook in a bowl. Add the buffalo chicken from the salad station. Mix it all in with the cheese packet and you’ve got buffalo chicken mac and cheese.
Vegetable Stir Fry
Brown rice (found in home kitchen)
Sauteed veggies: spinach, mushroom, carrots, edamame, onion and pepper.
Protein: chickpeas and/or chicken or tofu
Add gludten-free teriyaki Sauce while sauteing vegetables and add in protein, and enjoy over brown rice. Season with Adobo and add sriracha for an extra spice.
Not Your Average Salad
Sick of eating salad? An easy, flavorful and allergen- friendly way to get tons of protein and vegetables is to throw a mix of the cooked vegetables available in the main line, cooked vegetables from home kitchen and a protein over rice or quinoa. To add flavor, add salad dressing, guacamole or hummus. If you can eat dairy, add feta or parmesan cheese for extra flavor.
Allergen Friendly Tips & Tricks:
If you find that the Udi’s Gluten-Free Bread is always breaking or ripping or that tin foil sticks to it in the panini press, try grilling your sandwich in a buttered pan!
If you can’t use any of the salad dressing due to allergies or sensitivities, try mixing lemon juice found near the tea, olive oil and salt and pepper.
There is usually acai in the ice cream cart. Try making a homemade acai bowl with fruit, coconut, glutern-free granola or cereal, add peanut or sunbutter!
Tex Mex bowls are a great gluten free option when you don’t feel like making something for yourself! Since you get options for topping, you can avoid and add what you can and can’t eat.
For breakfast, ask the grill for a breakfast sandwich with no roll and put it on your own gluten-free bread (or no bread).