If you’re starting to get a little panicky about summer almost being over, distract yourself by picking some beautiful summer blueberries and trying this dish out!

Ingredients:

- Approximately 4 cups of blueberries

- 1 heaping cup of oatmeal

- 1/2 cup of flour

- 1/4 cup of brown sugar

- 1 tsp of cinnamon

- 2 tbsp of coconut oil, margarine, or shortening

Directions:

1. Thoroughly wash blueberries

2. Pick through the blueberries, removing stems and any rotten blueberries.

3. Place the blueberries in a strainer and let them drip dry.

4. Preheat oven to 350.

5. Using wax paper or paper towel, grease a deep dish baking pan with margarine, coconut oil, or shortening.

6. Spread blueberries in the pan

7. Measure one heaping cup of instant oatmeal (or 4 packets of oatmeal). For a healthier option, use rolled oats.

8. Measure 1/2 cup of flour – either all purpose flour, whole wheat flour, or spelt flour.

9. Combine ingredients.

10. Measure one teaspoon of cinnamon and add to ingredients.

11.  Measure 1/4 cup of brown sugar and pat down in measuring cup. For a healthier option, 1 tablespoon of brown sugar and 1 tablespoon of chicolin stevia mix.

12. Thoroughly mix ingredients.

13. Measure 2 tablespoons of either margarine, coconut oil, or shortening. We used coconut oil.

14. Using a spoon, begin mixing the coconut oil in with the dry ingredients. Use your hands to squeeze the ingredients together to create a crumble.

15. Evenly spread the crumble over the blueberries.

16. Cover the crumble with a lid or tin foil and bake for 30 minutes. Once the blueberries start bubbling, remove the covering for approximately 10 minutes to brown the top. Be careful not to burn the top.

Serve warm by itself or with yogurt, ice cream, and tea. Enjoy!

This is a great meal to whip up if you have any leftover chicken sitting in your fridge. Keep  in mind the ingredient measurements aren’t strict — feel free to sprinkle on as much of whichever ingredient you’d like, making sure that you can still easily fold the quesadilla without anything falling out.

Ingredients:

• Half a can of black beans
• Bunch of cilantro
• 2 green onions
• Approximately 1 1/2 cups cheddar cheese
• Approximately 1 cup of chicken
• 3 tortilla wraps

Directions:

1. Wash and chop cilantro and onions.

2. Dice chicken.

3. Grate the cheese.

4. Using a strainer, thoroughly rinse the black beans.

5. Using a non-stick pan, set the element at a medium heat. Once heated, place the first tortilla in the pan.

6. Sprinkle the ingredients on one side of the tortilla, starting with the cheese.

7. Once you have sprinkled all of the ingredients, fold the tortilla in half and lightly press it together. Flip the quesadlla once it has browned (probably about 1-2 minutes). Cook on the other side until cheese has melted, being careful not to burn the tortilla.

8. Using a cutting board, cut the quesadlla into four pieces.

I suggest sprinkling any leftover onion and cilantro on the quesadilla then serving with salsa and salad for a complete meal. Many people like to dip quesadilla’s in guacamole and sour cream as well.

Guacamole is a healthy snack that can be eaten with chips or put on sandwiches or wraps. Another bonus is that avocados have many nutritional benefits, including minerals like potassium, calcium, vitamin C and K, folic acid, sodium and dietary fibers. Delicious and nutritious!

Ingredients:

- 4 avocados

- Bunch of cilantro

- 1 lime

- Salt

* Make sure to wash the first three ingredients before using them.

Directions:

1. Cut avocados in half around the pit. Twist both sides of the avocado slightly then pull apart. Remove pit.

2. Scoop avocado out of the skin and into a bowl.

3. Mash the avocados with a fork or potato masher until smooth.

4. Using a citrus press or your hands, squeeze lime juices into the bowl. Mix well with avocados.

5. After you have washed and finely chopped the cilantro (see pictures of preparing cilantro here), combine with other ingredients.

6. Add salt to taste (about 1 ts.).

7. Pour guacamole into a serving bowl then push a pit into the centre. Cover the pit up with guacamole (Note: the pit helps to prevent the guacamole from turning brown).

Serve with chips on its own, or with salsa, a jicama cucumber snack and a watermelon chiller. Enjoy!

Ingredients:

- 4 tomatoes

- 2 small onions or one large onion

- 4 small limes or 3 large limes

- 1 jalapeño

- bunch of cilantro

* Make sure to wash all of the ingredients really well before preparing them.

Directions:

1. Chop onions into finely diced pieces

2. Cut jalapeño in half and remove seeds (Note: be careful not to get the juices under your fingernails because it burns and can irritate your skin. Some people use gloves when chopping up jalapeno)

3. Cut the jalapeño lengthwise then chop into tiny pieces. Mix with onions.

4. Cut limes in half. Using a citrus press (or your hand) squeeze limes over onions and jalapeño

5. Mix all ingredients well and make sure that all of the onions and jalapeño pieces are covered in the lime juice. Put the bowl in the fridge for 20 minutes so the ingredients can soak up the lime juice.

6. Meanwhile, wash the cilantro, break off stems, and spin dry or dry with paper towel.

7. Chop the cilantro into fine pieces

8. Dice the tomatoes

9. Combine all ingredients and mix well.

Pour into a serving bowl. Serve with chips, guacamole, and watermelon chiller. Enjoy!

This is the perfect drink for days on the patio. For part two of our Mexican themed recipe series (here’s part one) we have a sweet two ingredient mix for a tasty frozen blended beverage. It’s refreshing, delicious, and there’s no added sugar!

Ingredients:

- Half of 1 small/medium watermelon (make sure you wash it before you cut into it)

- Approximately 1 cup of Absolut Vanilla vodka (I use Absolut because there is only natural flavouring added and no sugar)

Directions:

1. Cut watermelon in half.

2. Cut the watermelon into smaller pieces.

3. Peel the watermelon.

4. Cut the watermelon into cubes.

5. Place the watermelon pieces into a plastic container that has a lid, and pour 1 cup of vodka over the pieces.

6. Place the container in the freezer for about 4 hours.

7. When the watermelon is frozen, remove it from the freezer and shake the container.

8. Pour the contents into a blender and blend at high speed until smooth.

Pour contents into small glasses, garnish with a cucumber and serve immediately. If you use half of a watermelon it should make four-six servings. If you’re not going to serve it all immediately, blend only a portion of the mix and put the remainder back in the freezer.

The drinks paired with a jicama cucumber snack are a great combination for a sunny day.

Jicama and cucumber is a refreshing snack that can be enjoyed on the beach, by the pool, or, if you’re like us, around the sprinkler. Stay tuned for a delicious watermelon blended drink, salsa fresca, and guacamole! Here comes summer time!

About jicama

Part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

Ingredients:

- 1 jicama (found in the veggie section of the grocery store)

- 1 cucumber

- chili powder

- salt

- 2 small limes or one large lime

Directions:

1. Wash the jicama and cut it in half

2. Peel the jicama — it’s important to get the thin white layer that is right beneath the brown peel.

3. Chop the jicama into long, rectangular shapes.

4. Wash the cucumber then cut it into long wedges.

5. Arrange the jicama and cucumber in a bowl.

6. Wash and cut the limes in half and remove any seeds.

7. Squeeze the limes, sprinkling the juice evenly over the jicama and cucumber slices.

8. Sprinkle salt all over, carefully moving wedges around to get the hidden pieces. Then, using your fingers, evenly sprinkle chili powder over the slices.

Enjoy this delicious snack with a watermelon chiller or some iced passion fruit tea and soak up the sun!

My sister Robyn is the one to thank for creating this homemade recipe.

Ingredients:

-       4 Tazo Passion Fruit tea bags

-       2 tea bags of green tea

-       Kettle full of boiling water

-       2 tbsp of liquid sugar (such as natural maple syrup or honey); or for a non-sugar option use 1-2 packets of Splenda

-       2 small limes, or 1 lemon, or ½ lime and ½ lemon

-       Approximately ¼ cup of 100% pure raspberry juice

-       Ice cubes

Ingredient variations:

Add one ounce of raspberry or lime vodka to a glass of the juice.

For a non-caffeinated version, use two mango herbal tea bags instead of green tea.

Directions:

1. Cut limes in half

2. Squeeze lemons or limes with a citrus press or by hand

3. Pour boiling water over all of the tea bags in a small to medium sized pot and let steep for 10 minutes. It’s important that the tea is potent as the ice added later will dilute the mixture.

4. Add maple syrup or other sweetener and stir

5. Pour raspberry juice into the jug that already has the lime juice in it

Amount of raspberry juice to use

6. Remove and squeeze tea bags

7. Fill jug 3/4 full of ice and pour tea over the ice

Garnish with fruit, soak up some sun and enjoy!

Even if you aren’t hosting a fancy function, you can throw it in a pita or wrap for dinner.

My housemate, Alicia Trevisonn, is the one that shared this brilliant recipe with me.

Ingredients:

• 1 package of imitation crab meat
• 1/2 cup of cheddar cheese
• 1/2 red pepper
• chopped red onion
• Approximately 2 tablespoons of mayo
• salt and pepper
• garlic salt
• chopped cilantro (optional)
• crackers

In case you’re unfamiliar with what to look for when I say “imitation crab meat,” this is the one I used (brand doesn’t matter, this is just to give you an idea).

I found it in the seafood section of the grocery store

Directions:

- Chop the crab meat into little bits

- Chop onion, red pepper, and grate the cheese

- Combine all ingredients
- Microwave on high for one minute (until the cheese is fully melted)

- Serve immediately with crackers

The mixture can also be used for wraps or pita’s to make a tasty lunch.

I know that pumpkin and coconut milk aren’t exactly things that the average student has lying around the house, but I encourage you to go out and buy them specifically for this soup. It’s delicious and very easy to make.

I’ve used both regular coconut milk and lite coconut milk before, and I found the regular milk made it a better texture – lite milk didn’t blend as nicely.

It makes a fairly large batch, so I divvy it up and freeze portions afterwards. Enjoy!

Ingredients:
• 1 onion, diced
• 3 garlic cloves
• Olive oil
• 2 ½ cups vegetable broth (you can use bouillon cubes which are found in the soup or spices aisle at the grocery store)
• 1 14 ounce can coconut milk (found in the international foods aisle or by the spices or baking sections)
• 1 15 ounce can pumpkin (also typically found in the baking section – get the one that you can use for baking pies)
• 1 tsp curry (add more or less to taste)
• 1/2 tsp ground ginger or shredded ginger root

Preparation:
1. In a large pot, sauté the onions and garlic in the olive oil until the onions turn soft.
2. If using bouillon cubes, boil about three cups of water in the kettle then add the water to the pot along with one or two bouillon cubes.
3. Shake the can of coconut milk before you open the can, then add it to the pot with the pumpkin – whisk until smooth.
4. Add the rest of the spices, stir to combine.
5. Simmer over low heat for at least fifteen minutes, stirring occasionally.

*I spent about $8.00 on the batch and I got around 5 large servings.

1. Plan ahead

It may seem obvious, but the most important thing to do is figure out what you need before going to the store. Check your kitchen items and make a list. It’s also a good idea to brainstorm some meal ideas for the following week and base your grocery trip around making meals. The goal is to only buy necessary food and avoid items that you already have.

2. Budget

Figure out your budget before you shop. “I plan out a monthly budget and try to only spend that amount on food,” says third year student Alicia Trevvison. Bringing cash is the best way to make sure you don’t spend more than you planned to – stay away from the plastic!

3. Store Choice

Check out the weekly flyers, coupons, and websites of stores before you shop. Warehouses and superstores are great for buying non-perishable items in bulk. Another good idea is choosing a store that is within walking distance to ensure you only buy as much as you can carry.

4. Hunger is your worst enemy

Paco Underhill, author of Why We Buy: The Science of Shopping, says that grocery stores time bakery scents and conveniently place ready-made food displays. Everything looks good when you’re hungry, so make sure you shop on a full stomach in order to avoid impulse purchases.

5. Comparison

The unit price is an excellent indicator for how much value you’re getting for your dollar, and it’s important to compare different brands. The unit price information is usually on a sticker located on the shelf that holds the item. The package price only tells you the cost of the entire item. The unit price shows the cost per pound, ounce, and so forth. It’s also important to check the expiration date.

6. Time Management

Make sure you allot enough time for your shopping trip. Most impulse buying will take place if you’re rushed.

7. Freezing is fantastic

“I never buy chicken at regular price,” says third year student Stephanie Wu. “I buy it on sale in bulk then separate the pieces into zip lock bags and stick them in the freezer.” This rule also applies to bread and frozen veggies and fruit.

8. Don’t be blinded by brand names

Well-known brand names are tempting, but costly. Many products of local suppliers may be of the same good quality, but less expensive. No name pasta products can run for $2.99, whereas brands such as Ragu can be as much as $3.99-$4.99 – depending on the store. Go ahead and try out the cheaper store brands – you can always try something once and if you don’t like it you don’t need to buy it again.

When I first moved out, I spent way more money than I expected to on groceries. Although moving out can be a difficult transition, if you follow these eight money saving tips and give yourself some time to learn how to shop, you should be able to manage your budget.