• Emily Nelson

    Emily Nelson

    Class of 2017
    Rochester, MN

    Emily's Bio:
    I am a senior majoring in communication and minoring in photography. The College of St. Scholastica has been a great place for me to be throughout my college journey. I am fascinated by the world and am currently studying abroad at Regent's University London in England. I live for the little things and the adventures I stumble upon everyday. In my free time I enjoy practicing yoga, listening to and writing music, taking pictures, and exploring.

  • Brooke Elvehjem

    Mora, MN

    Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

  • Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management

    Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Neena Koslowski

    Apple Valley, MN

  • Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Shivani Singh

    Mumbai, India
    Management & Marketing

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

  • Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Jesse Heaton

    Graduate Student
    Heyworth, IL
    Doctor of Physical Therapy

Cooking for the Week

Last year, I lived in the dorms and had a meal plan. At that time, a meal plan was required for freshman students. There are kitchenettes in the dorms, but not a big enough space and storage to rely on fully without a meal plan. This year, as a sophomore, I moved into the apartments on campus. Each room has its own full kitchen with storage. I chose not to buy a meal plan and have been supporting myself by cooking on my own.

Today, I spent some time cooking a large meal that will last as leftovers for some of the week. I did this for the first time last week, and it worked out very well. I made a very large portion of Szechuan vegetables and tofu with quinoa that ended up making nearly 10 servings for myself. The meal of choice for this week was a vegetable, quinoa, and lentil soup.

Cooking this way has saved me time on days where I have other things to do. I can still enjoy a delicious and nutritious meal but in a fraction of the time it would take to prepare my food normally.


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