Matherites Share Recipes for Healthy Dhall Meals

Wish you could eat healthy but can’t resist the Cracklin’ Oat Bran siren call? Tired of beating yourself up after a fourth helping of fro yo? Check out these recipes from four Matherites who answered (over their House open list) a plea for creative and healthy dhall options.

Self-made Pizza

Creator: Punit N. Shah '12

Ingredients: 1 burrito-sized whole wheat tortilla (or pita bread), tomato sauce, spices (garlic powder, basil, rosemary, chili pepper), mozzarella cheese, grilled vegetables from main course line.

Directions: Take the tortilla/pita bread and smother it in sauce (basil pepper works best). Cover in spices (those recommended or whichever other ones appeal to you). Add mozzarella from the salad bar and grilled vegetables from the main course line. Put pizza onto the panini press and close the lid so it is a few milimeters away from the top of the pizza. Wait about eight minutes or until the cheese is melted and starting to brown. Gently peel off the pizza.

Review: As the blended spices mix across your tongue, you can devour this pita pizza in peace, knowing that (unlike regular dhall pizza) it is not dripping with grease.

Oranges and Fro Yo

Creator: Punit N. Shah '12

Ingredients: 1-2 oranges (preferably seedless), fro yo, chocolate syrup.

Directions: Peel the orange and place each slice on a plate so that they form a circle around the edge with a small space in the middle. Add vanilla fro yo in a nice, conular shape in the center of the plate. Using just a bit of chocolate syrup, make circles with the fro you, moving from the outside of the plate towards the center.

Review: Perhaps not the healthiest dessert there is (apples, anyone?), but the chocolate-drizzled oranges and icy sweet fro yo create a heavenly blend of deliciousness. At least you get your daily intake of vitamin C. (Just don’t go back for seconds.)

Pita Grilled Cheese/Egg Salad

Creator: Emma W. Wood '12

Ingredients: Half of a piece of whole-wheat pita, shredded cheese, mustard or salad dressing, sliced tomatos, egg or chicken salad.

Directions: Spread mustard or salad dressing on the inside of the pita bread (try a mixture of olive oil, balsamic vinegar, and mustard). Fill pita with sliced tomatoes and cheese, using egg or chicken salad as either a substitute for or complement to the cheese. Put in the panini press and allow cheese to melt.

Review: You must love cheese for this one, so be sure to have it on a day when the dhall is serving up slices you like. Definitely go for Wood’s special dressing—it takes the sandwich beyond the ordinary mix of flavors.

The “Impressive Sandwich”

Creator: Alexandra M. Rose '12

Ingredients: Two slices of bread, grilled chicken breast, lettuce, tomatoes, onions, cucumbers, crumbled blue cheese.

Directions: Toast the two slices of bread. Spread blue cheese on one piece and microwave for about 30 seconds. Add all other ingredients.

Review: Healthy yet delicious—this sandwich carries its name well.

Supped-up Soup

Creator: Megan E. McKenzie '12

Ingredients: Carrot ginger soup, garlic powder, rosemary, chili powder.

Directions: Mix and enjoy!

Review: A quick and easy way to take the normal dhall soup into something extraordinary in a short amount of time. This is one you should definitely try…as long as you like carrots.

Now you can mix up your daily rotation of golden nuggets and hamburgers with some helathier fare. Nothing you like here? Come up with your own (and share your recipes with us at flyby@thecrimson.com).

Photo by Kane Hsieh '12, Crimson Staff Photographer.