Travel + Leisure

Easy recipes for the on-the-go dental student

Strawberry Flourless Banana Oat Muffins

If there’s one thing a dental student can never have too many of, it’s easy, nutritious recipes that are quick to make. Muffins are a perfect breakfast for those early school mornings and up the nutrients with the addition of oat flour and fruit. Burrito bowls are great for weeknight dinners because they’re fast, fresh and can save a lot of money instead of going to your favorite chain. Below are two of my favorites for simple, on-the-go meals and snacks.

Strawberry Flourless Banana Oat Muffins (pictured above)

– 2 cups oat flour (just rolled oats that have been blended)
– 1 ripe banana
– 1 tablespoon brown sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon cinnamon
– 1 cup of sliced strawberries

* Can add chocolate chips for sweetness *

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray.
2. Combine banana, brown sugar, vanilla and eggs in a bowl.
3. Blend oats until they’re the consistency of flour (or you can use a food processor).
4. In another bowl, combine baking soda, baking powder, cinnamon and oats.
5. Add both bowls together until fully combined.
6. Stir in the strawberry slices (and chocolate chips if you please!).
7. Separate the mixture evenly to fill each muffin cup about ¾ of the way full.
8. Bake for about 20-25 minutes, or until toothpick comes out clean from the middle of a muffin.
9. Remove and let cool. Makes about 12 muffins.


Chicken Guacamole Burrito Bowl

Chicken Guacamole Burrito Bowl

– 1 pepper (whichever color you prefer)
– 1 yellow onion
– 1 pound of thinly sliced chicken breast
– 2 cups whole grain rice (or quinoa)
– ½ small red tomato
– 1 avocado
– 1 lime
– Salt, pepper and cumin
– Olive oil
– Cotija cheese

1. Preheat oven to 350 degrees F.
2. Slice onion and pepper into thin slices (save a couple slices of the onion). Toss in 1-2 tablespoons of olive oil, salt and pepper.
3. Lay peppers and onions on baking sheet and cook for about 20 minutes.
4. Add olive oil and cumin to chicken breast and cook until done in oven. Slice into cubes/thin pieces.
5. Blend avocado, salt, pepper and lime juice until evenly mixed. Transfer to bowl and add tomato slices and leftover onion.
6. Cook rice (or quinoa) as directed on the package.
7. Place rice in bowls and top with peppers and onions. Add chicken and guacamole. Top with cotija cheese as desired.

Enjoy these recipes!


~ Mallory Niro, Temple ’18

Mallory Niro

Mallory Niro is a fourth year dental student at Temple University. She currently serves as Council Associate on the Council on Communications and was past Vice President of ASDA at her local chapter. She enjoys fitness, cooking, and wedding planning with her new fiance!

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