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Special thanks to Leah Pope and Kathryn Clark for leading our Culinary Club workshop this past weekend featuring “Healthy 30 minute meals.”  We enjoyed quite a feast.

For those who were not able to attend, here is a sampling of the recipes that we made.  Click the links for the recipes that inspired us.

Burrito Bowl Bar (reminiscent of our favorite burrito bowls at Chipotle)

burrito bowl bar

Start with your favorite fixings and let everyone prepare their own bowl.  We had:

~ Chopped romaine lettuce

~Brown rice mixed with a small can of green chilies, lime juice, chili powder, cilantro, and a pinch of salt

~ Corn and black beans

~ Chopped tomato, avocado, and cilantro

~ Chipotle cream sauce that was made by mixing lowfat sour cream with one canned chili pepper in adobo sauce.  Use one chili from the can, not the entire can.

burrito bowl

Asian Brown Fried Rice with Edamame 

This easy blend contained brown rice, matchstick carrots, scallions, garlic, onion, soy sauce, and scrambled egg

Asian Fried Rice with Edamame

Mexican Green Chili Veggie Burgers with Adobo Sour Cream 

This was my favorite dish of the night–very flavorful.  Mash garbanzo beans with lime juice, chili powder, a can of green chilies, cilantro, and some crushed tortilla chips.  Saute them in a little oil until lightly golden.  We served them with a little bit of the chipotle sour cream and chopped cilantro.


Whole Grain Pasta with Broccoli and Cauliflower “Alfredo” Sauce

Our students pulled this recipe from our Live Well Furman Blog.  It starts with a delicious creamy sauce made of blended cauliflower, Parmesan cheese, and garlic– so delicious that you can eat it by the bowlful. Then toss it with cooked whole grain pasta, broccoli, and chicken.

cauliflower alfredo

Quinoa Power Bowls with Spinach, Tomatoes, and Avocado

Toss cooked quinoa with tomatoes, spinach, avocado, scallions, garlic, red wine vinegar, olive oil, and salt.

quinoa spinach avocado

Whole Grain Orzo with Asparagus, Tomatoes, Feta, Parsley, and Lemon

Toss cooked whole grain orzo with cooked asparagus, tomatoes, feta, lemon juice, olive oil, and parsley.

orzo with asparagus, lemon, feta, tomatoes, parsley

Blackberry Sorbet 

Blackberries blended with water, sugar, and lemon juice and processed through an ice cream maker.  A sweet ending to our fabulous meal.


Here is Leah in action making my favorite recipe of the night- Mexican Green Chili Veggie Burgers.  Delicious!