Posts Tagged ‘college’

Before Winter REALLY sets in – Jamba Juice

jambaaaa

Featured: Chunky Strawberry Topper and Mango Topper

It’s about to cool down to freezing in Boston (and let’s face it, in anywhere north of Florida) and soon it will be too cold to justify one of my favorite dining establishments: Jamba Juice. The Tampa, Florida locations opened years ago, so I’d already become familiar with Jamba Juice by the time of my arrival at Boston University. Then, I found out that the only New England location was conveniently located in the George Sherman Union – a student center/food location in the center of BU’s campus. Success!

When I had dining points as part of my BU meal plan my first two years at BU, I’d have Jamba Juice for lunch every day, literally.  My Jamba intake decreased exponentially when I moved off campus and began cooking more at home, but recently I’ve been on a Jamba craze.

My favorite blend is, without contest, the Chunky Strawberry Topper. This Jamba “Ideal Meal” is a blend of frozen strawberries, frozen bananas, nonfat plain yogurt, soymilk, organic pumpkin flax seed granola, and peanut butter topped with fresh granola and fresh bananas. The 12 oz keeps me full for hours, so it’s the perfect lunch for me. I tried the Berry Topper too, but I think I’m partial to the peanut butter and granola in the Chunky Strawberry Topper.

For an afternoon snack, I love the Strawberry Nirvana. This Jamba “Light Smoothie” is made with lower calorie dairy base, frozen strawberries, apple strawberry juice blend, frozen bananas and ice. It’s delicious and it’ll keep you full for a couple hours – at least until dinner!

Unfortunately, the Jamba Juice location in the BU GSU is limited and doesn’t have the Jamba Bakery, which is an excellent source of delicious, healthy, and sometimes vegan goodies.  The Sourdough Parmesan Pretzel, Zucchini Walnut Loaf, and Greek Goodness Wrap make my top three!

If you’re a BU student and you haven’t gone to Jamba Juice yet, you’ve been missing out! This is a healthy, tasty and wonderful choice of dining out, and they will be cutting their hours soon for winter, so grab a Jamba while you can!

  • If you’ve been to Jamba Juice, what’s your favorite drink? Why?
  • Do you find the Jamba Light as fulfilling as the regular Jamba blends?

P.S. Jenny at Enjoy Your Cheerios blogged about Jamba Juice a while back.  Check out her blog if you’re a college student motivated by living a healthy lifestyle!

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My Mom’s Homemade Vegetarian Chili

I’ve been blathering on about the delicious vegetarian chili at The OTHERSIDE Cafe on Newbury St., Sunset Grill & Tap in Allston, and randomly, if you’re in the area, or in the mood for a 3-4 hour drive from Boston – Crow’s Corner (Cafe/Bakery near Cavendish, VT).

Now I’ve finally gotten around to it: the source of my love for chili.  When I was little, we’d go to Sweet Tomatoes, which is an all-you-can-eat restaurant in Tampa, Florida.  I’m not sure if they have any locations outside of Florida, but if you’re ever in Tampa – go there! In the soup section of Sweet Tomatoes’ giant buffet, was a vegetarian chili dish.  It easily became my favorite in that section, but one day, they stopped making it vegetarian with, go figure, the addition of …you guessed it – chicken broth.

One day, my mom surprised me by making that dish I could no longer find while dining out – vegetarian chili.  Her recipe, which deviated from the Sweet Tomatoes recipe quite deliberately, was phenomenal.  I loved it even more than the chili I’d eat at Sweet Tomatoes, and since then it remains my favorite recipe and has quickly risen to the top of my list of comfort foods.

Here’s the secret:

Uma’s Vegetarian Chili

  • 1 large Potato
  • 1-2 Carrots
  • 1 can Black Beans
  • 1 can Red Kidney Beans
  • 1 large can whole tomatoes
  • 1 medium onion, diced
  • French cut green beans
  • 1 Bell Pepper
  • 1 inch Ginger Root, finely chopped
  • Serrano Peppers, finely chopped (if you can handle the spice)
  • 4-5 cloves garlic, finely chopped
  • Tomato paste
  • Water
  • Lemon juice
  • Cumin powder
  • Salt
  • Black Pepper
  • Red chili powder
  • Fresh Cilantro
  • Corn chips – Fritos scoops are my favorite.
  • Sour Cream (If you like it – I’ve met many people in New England who don’t… boggles my mind.)
  1. Make paste with garlic, 1/4 of the onions, tomato paste, 1/2 cup water in a blender.
  2. Put the paste along with the rest of the onions in a large sauce pan and cook for 1-2 minutes
  3. Add all but the canned vegetables and 1 cup water/enough water to cover all of the vegetables and cook until all vegetables (especially carrots/potatoes – those are tough veggies) are al dente.
  4. Add canned vegetables and let simmer for 10-15 minutes
  5. Add 1 tbsp (or more, depends on taste) of each cumin and chili powders.  Add salt and pepper to taste.  The chili should be spicy/tangy, but make sure the spice doesn’t overpower the flavor of the vegetables.
  6. Garnish with chopped, fresh cilantro.
  7. Serve in large bowls with corn chips and sour cream.
  8. Enjoy!
  • Do you have your own chili recipe? How is it different?
  • My sister adds corn to her chili. What other vegetables do you think make a good chili?
  • Any questions about the flavor or consistency?
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