Fox & Fig is Savannah’s only vegan restaurant. It has been in existence only about a year and a half, and it averages between $6,000 and $10,000 per day in sales, with over $1 million in total sales since opening. Ehmke expects that number to go up to $2 million next year.

***

“We’ve been busy since the day we opened,” Ehmke says, sitting at a table in the restaurant’s outdoor seating area facing Troup Square park. He is in his early 30s and wears a flat-billed cap, black-rimmed glasses and has reddish-brown facial hair, cropped close to his face.

Ehmke originally tried to start a vegan restaurant through the event called FastPitch through the entrepreneurial program Creative Coast, which was founded by the Savannah Economic Development Authority. At this event, a handful of aspiring entrepreneurs present their business ideas to a panel of investors/judges, and the panel decides whether or not they will fund the businesses by listening to only the entrepreneurs’ pitches. The event is similar to the ABC show, “Shark Tank.”

“I stood up there on that stage and I talked about my idea, and everyone was like, ‘won’t ever work, who do you think you are to think a vegan restaurant would work?’” Ehmke says, smiling. “And then we are one of the most successful restaurants in town, and so I get to laugh at that in hindsight.”

Ehmke decided to achieve his dream of starting a vegan restaurant by co-partnering with Jen Jenkins, the Savannah-based owner of Henny Penny Art Space & Café, The Coffee Fox and Foxy Loxy Café—all fox-related names, as Jenkins’s mother’s maiden name is Fox. Ehmke was first the general manager of Coffee Fox, and during his interview for the position, he told Jenkins that his end goal was to eventually open a vegan restaurant. He then helped Jenkins open Henny Penny. After a few years of working together, Ehmke and Jenkins went into business together, starting Fox & Fig.

***

Before all of this, Ehmke was from Buffalo, New York, where he was going to college for philosophy before dropping out and moving to Austin, Texas with his then wife. This is when Ehmke started to get into specialty coffee, and his dream to open a coffee shop began.

“I was really into cafes and the role they provide in society,” Ehmke says. “They’re like a meeting ground.”

Ehmke started managing various cafes around Austin. He also became vegan after being vegetarian for a while and started studying the art and science behind making coffee and vegan food. He also began studying about how great vegan restaurants are run in America.

“I got really into coffee, really into management and leadership, and at the same time, I got really into veganism,” Ehmke says. “It started as a health thing for me, and then I got into the ethics of it, and I got into the cuisine part of it, and then obviously the environmental benefits.”

Ehmke studied vegan cuisine for a long time in order to run a vegan restaurant correctly when the time came. He says that starting a vegan restaurant can go wrong in two different ways.

“You can go this raw healthy juice-bar thing, and that’s fine, but you can do that at home,” Ehmke says. “Anyone can blend celery and kale and some apple juice, or some apples, whatever. But also, you can’t go in the direction of fake Philly cheesesteak with the soy patty that tastes like steak and some fake Daiya cheese that’s just chemicals that taste like a cheese, because it’s so innovative now with modern vegan cuisine that you can culture and ferment vegan cheeses, nut cheeses, and you are doing the same processes as old French blue cheese.”

***

Fox & Fig is a coffee and brunch centric restaurant, and its style is inspired by Australian brunch cafés, which are known for having upper scale breakfast foods and strong coffee programs. At Fox & Fig, most entrees are between $10 and $15.

The menu items change seasonally, with the exception of a few mainstay dishes, and the current menu includes sandwiches and burgers made with plant-based proteins, eggless quiches, pizza, breakfast tacos, pancakes, various pastries, coffees and teas, macaroni and cheese and coconut cream milkshakes made with ice cream from Leopold’s, a popular ice cream store in Savannah.

Ehmke said his to sell vegan milkshakes is what influenced Leopold’s to start selling vegan ice cream.

“Two years ago, I met with the owner of Leopold’s, and we had a talk, and they never offered a vegan ice cream, and I helped them to design that recipe for their vegan ice cream,” Ehmke says. “I was like, ‘make this happen and I’ll buy it from you for my spot,’ and they made it happen and now they sell vegan ice cream at their spot. It’s good to see the changes in town that I’ve pushed.”

The menu at Fox & Fig is completely plant-based. There are no animal products used, as in meat, eggs, dairy or honey.

“The reason this is here is for vegan activism,” Ehmke says. “We care. We believe in veganism, but we don’t shout it, because our activism works that way, and if you shout it, it pushes them away.”

Ehmke disagrees with the ways that more abrasive vegans promote their activism, giving an example of vegans who stand outside of grocery stores with signs that read “Meat is Murder.” Ehmke believes that a better way to promote the cause is by making genuinely good vegan food that non-vegans can appreciate.

“Here’s this dish,” Ehmke says. “If it’s really good, and you had a really good experience, well, that happened to be all vegan. That’s where the passion comes from, I think. It’s doing good for the world. A lot of restaurants can’t say that.”

Ehmke plans on writing a vegan food and coffee book within the next year. He also plans to expand Fox & Fig by starting another one in Charleston next year, or by creating a quick-serve model of the restaurant and opening multiple locations across America within the next four years.

“If I’m a doctor, and I’ve been trained in how to give someone CPR, and there’s a dying person right there, it is my duty to do something about it,” Ehmke says. “So it’s like, if we can do vegan food better than anyone else, and no one is taking this nationally, and we have the ability to, then it’s our duty and responsibility.”

***

Apart from running Fox & Fig, Ehmke also works in the kitchen. He employs a few cooks, servers and hostesses, a good portion of whom are vegan.

“As far as the culture here, we have a safe environment,” Ehmke says. “It’s like a family here. A lot of the people have been here since day one. The people that work here are some of my best friends.”

Michele Mobley has been in the food service industry for five years now, and has been employed at Fox & Fig as a hostess since last July. She is wearing clear rimmed glasses and she speaks in a soft, friendly tone.

“I really like it here,” Mobley says, smiling. “I like the environment, the people, the food. This is probably my favorite restaurant that I’ve ever worked in. It’s very relaxing, not very stressful. Everyone just gets along.”

Mobley’s favorite dish is the gunslinger pancakes, a seasonal dish.

“It’s a bit on the sweeter side,” Mobley says. “We do like a cold-smoked butter on top which is really nice and interesting with espresso dust.”

Athena Leondoupoulou has been working as a server at Fox & Fig since last August. She has a long ponytail, speaks confidently and laughs a lot. Her favorite menu item is the fox burger, a mainstay.

“[Fox & Fig is] very family-like,” Leondoupoulou says. “It’s a very nice environment. The customers are pretty good, and I normally get regulars, as well.”

Leondoupoulou is from Greece, and moved to Savannah after learning how to speak fluent English. The Greek island she lived on is small, and is populated by about 800 people. She has been vegan for more than nine years, and she wanted to work at Fox & Fig because it is the only vegan restaurant in Savannah.

Jennifer Miller, a customer, comes to Fox & Fig about once a week. She has been vegan for more than 25 years. Fox & Fig is her favorite restaurant. Miller often brings non-vegan friends to the restaurant and they are always enjoy their visit.

“Tonight we had the cheese board, and that was phenomenal,” Miller says.

Peter Van Brussel, another regular customer, has been vegan for two and a half years.

“It’s a great vegan vibe, there’s not a lot of these kinds of places around here,” Van Brussel says.

You can partly thank Starbucks for starting this trend in 2003 with the unveiling of the beloved pumpkin spice latte. Since then, many of the mainstream brands have jumped on the bandwagon with their own twist on flavor.

However, this year pumpkin spice has been forced to share the seasonal spotlight. Maple has had an increasing number of name-drops on menus this season. Rumor has it that maple pecan could be the new pumpkin spice.

So, let’s welcome maple pecan with open arms and while we’re at it, let’s break the dinner routine wide open. It’s a nice change in taste, pace, and monotonous procedure.

Brinner: breakfast + dinner, or breakfast in the place of dinner, is one of my favorite ways to change a necessary daily meal into something magical. I rarely eat breakfast, and I know I’m not alone in that habit. It’s unfortunate, but if you substitute breakfast for dinner, are you even missing out on “the most important meal of the day?”

I think not.

The fancy-shmancy New York Times has a tasty recipe for Maple Pecan Pancakes. Pancakes from scratch, people! The recipe also had a few ingredients that I knew for a fact I would never use again, and you probably wouldn’t either. I took the risk and decided to sub-out a few for items I had on hand.

As I have no need for 15 pancakes, I cut the recipe in half. If you do, just double the recipe. The adjusted version is below:

• ¾ cup flour (NYT includes part whole-wheat, part almond. I used all white flour.)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 egg
• ½ tablespoon maple syrup
• ¾ cup unsweetened almond milk (NYT includes buttermilk, but I had almond milk.)
• 1 tablespoon canola oil
• ½ teaspoon vanilla extract
• ¼ cup chopped pecans
• ½ cup mini chocolate chips (NYT stated dried cranberries, but nah.)
• Butter or oil for the pan
• Mix the flour, baking powder, baking soda and salt in a small bowl.

In a separate medium-sized bowl, whisk the eggs. Whisk in the maple syrup, milk, oil, and vanilla. Then, whisk in the flour quickly until no lumps are present. Add the pecans and chocolate chips, but don’t overwork the batter. (Basically, after you’ve stirred in those last two ingredients, chill bro.)

Set the batter to the side and preheat your pan, griddle, or skillet on MEDIUM. (Note: the original recipe said to cook them on medium-high and I burned the first two pancakes beyond the point of redemption. After that point, the pan was still way too hot. Even after reducing the heat, the remaining pancakes had a charred look.)

Using a ladle, or ¼ cup, drop them in the pan. When the bubbles subside on the top of the batter, it’s time to flip them with a spatula.

Continue that process until you’re out of batter. Bam! You’ve got yourself some maple pecan pancakes. Pumpkin spice who?

There is always something going on, whether it’s a house party or costume competitions at the bars. No matter what you do, you won’t be disappointed by being in Statesboro Halloween weekend.

So, if you’re hosting out of town guests, plan on having a pregame, or maybe just want to stay in and watch Hocus Pocus on repeat, you must keep the festivities going.

Below are four spooky cocktails sure to wow your guests and blur your memory. Keep in mind, these are recipes for normal people. Not Statesboro students with alcohol tolerance of a 300-pound man. Feel free to up the alcohol content at your own cautious discretion.

Warning: You may start to see ghosts after putting down a few of these, but don’t sweat it. Maybe it’s real, maybe it’s not.

Black Magic Margaritas

Ingredients

• Sugar
• Ice
• 2 oz. silver tequila
• 1 oz. triple sec
• ¼ c. lime juice
• Red, blue and green food coloring
• Limes slices

Directions

1. Mix sugar and green food coloring. Rim the glass with the green sugar and a lime slice.
2. Pour in the tequila, triple sec, and lime juice then stir. Add red, blue, and green food coloring until you reach your desired black color.
3. Add ice and a lime slice garnish.

Jekyll & Gin Glowing Cocktails

Ingredients

• 3 oz. Gin
• ½ oz. lemon juice
• 1 tsp. grenadine
• Tonic water
• Ice

Directions

1. Mix gin, lemon juice, and grenadine in a cocktail shaker (or between two red solo cups); pour into a tall glass filled with ice.
2. Top with tonic water. Garnish with a glow stick (optional, but cool).

Vampire Kiss Martini

Ingredients

• 1-part raspberry liqueur
• 1-part vodka
• 1-part champagne (hellooooo André)
• Black licorice, wax vampire’s teeth, some other scary object, and/or a blood orange slice.

Directions

1. In a chilled martini glass, layer raspberry liqueur, vodka, and champagne.
2. For pizzazz, garnish with black licorice, wax teeth, or other scary objects, or a blood orange slice.

Embalming Fluid

(yum)

Ingredients (serves three)

• 1 ½ oz. mandarin vodka
• ½ oz. sour apple mix
• ½ oz. lime juice
• 4 oz. gingerale
• 2 drops green food coloring

Directions

1. Mix all the ingredients in a shaker, or between two red solo cups, over ice. Serve in some spooky glasses.

* Must be 21 and older to drink. Photos and recipes come from your favorite Facebook video creators, Delish.

Arroz con Pollo

Courtesy of Micaiah Watson, senior interdisciplinary studies major

Ingredients:

• 1 tablespoon of olive oil
• 4 chicken thighs
• 4 chicken drumsticks
• 2 teaspoons of salt
• ½ teaspoon of fresh-ground black pepper
• 2 ounces of smoked ham, cut into ¼-inch dice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 ¾ cups of canned tomatoes, drained and chopped
• 1 tablespoon of tomato paste
• 2 cups of canned low-sodium chicken broth or homemade stock
• 1 cup of rice, preferably long-grain

Directions:

In a large, deep frying pan, heat the oil over moderately-high heat. Season the chicken with ¼ teaspoon of salt and pepper each. Cook the chicken, turning it until it is well-browned, for about 8 minutes total. Then remove it and pour out all but two tablespoons of the fat from the pan.

Reduce the heat to moderately-low. Add the ham, onion, and garlic to the pan and cook while stirring occasionally until the onion starts to soften (about two minutes). Add the bell peppers and cook, stirring occasionally, until they start to soften for three more minutes.

Add the tomatoes, tomato paste, broth, and the remaining 1 ¾ teaspoons of salt and ¼ teaspoon of pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately-low heat until the chicken and rice are just done (20 to 25 minutes). Sprinkle with parsley.  

Goulash

Courtesy of Sarah Knowles, sophomore English major

Ingredients:

• 1 teaspoon of paprika
• 1 teaspoon of curry
• Diced bacon
• Onion
• Cubed meat (brown first)
• 1 teaspoon of muggy
• 2 teaspoons of salt
• Pepper
• 3 bay leaves
• 1 teaspoon of allspice, whole
• 1 or more cups of sour cream
• 1 tablespoon of ketchup

Directions:

Cook until soft.  

After relentlessly scrolling past them in my Pinterest feed for easily a year, I decided to give one the old college try. Why? There is no good answer for this, other than that I’m a schmuck for fad diets.

I got off work at 9 p.m. Tuesday night and rushed to the Walmart Marketplace, armed with my shopping list. It was conveniently provided in the most highly recommended three-day cleanse by my grandmother and Pinterest.

At first glance, this doesn’t look terrible; the shopping list was extremely helpful. I felt so healthy, as I spent 80% of my time in the store wandering up and down the produce aisles.

The feeling of approaching the checkout line with a cart stocked to the gills like this is unmatched. In my mind, I had already succeeded without even starting.

However, the pink cloud turned grey when I was given my total at the register. With this kind of price tag for three days worth of cleansing, failure is literally not an option. Note: I did not purchase the lavender drops or Epson salt. I don’t take baths and I knew for a fact that I would not follow through with that act.

I drove home and tried to get excited about prepping for this endeavor. I had an early morning the next day and knew I wouldn’t be in the veggie-chopping mood before the sun came up.

The breakfast smoothie was extremely easy to prep. I love you, little breakfast smoothie.

For the lunch smoothie, I had to break out the cutlery.

While I was prepping this one, it never dawned on me how an entire cucumber and four celery stalks might taste in drink form. It just didn’t taste like anything until it did and by then, it was too late. I decided to wait to prep the dinner smoothie until I had a break in the following day, as it was getting late.

The next morning, I was awake before my alarm. Does anyone else get this excited about a break in routine? I’m not sure if that’s normal.

I started my day off with the morning detox tea. I thought long and hard and I can say this with confidence: this was my first day without a morning cup of coffee in eight years.

However, I love green tea and I drink it often as a midday pick-me-up. I sipped with confidence.

I drank the breakfast smoothie in the Reflector office. I rarely eat breakfast and this curbed my appetite quite a bit. Usually, by 1 p.m. I’m starving and fantasizing about what I’ll eat when I get home. This day was different in that respect.

When I arrived home around 2 p.m., I opened the fridge to retrieve the lunchtime smoothie. Again, I’ll say I wasn’t hungry, but I had a plan to be follow. The first sip was nothing short of terrible. It wasn’t the taste, but the texture; grainy and thick, less like a smoothie and more like a sludge. I forced it down the hatch.

To be quite honest, this is the point I started to lose it. Knowing that I had to drink that again tomorrow and the day after that was a horrifying nightmare. The thought of not chewing anything for three days was beginning to sink in. I wondered if gum was against the rules.

I went about my day, attended a few meetings, and by 5 p.m. I was interviewing a source for a separate story. I began to feel the lunch smoothie coming back up. I felt exhausted, famished, and wholly green. I stared across the street at a Chick-fil-A, a heavenly beacon in the distance.

I left that meeting and nearly wrecked trying to retrieve this beautiful package of love and hope.

Just like that, it was over. Did I fail? I suppose in some ways I did, as I did not finish the said three-day detox cleanse. However, as sheer luck would have it, I wound up meeting Zach Akins, a senior at the Medical College of Georgia.

I spoke with Akins about my recent experience and he explained that most detoxes are in fact hoaxes. The body naturally detoxifies itself by way of the liver and kidneys. Additionally, a well-rounded diet including proteins, fruits, vegetables, and carbohydrates will aid in keeping your liver and kidneys healthy, Akins said.

Hearing this from a student of medicine was a relief. There is no need to put yourself through the torture of a cleanse when your body does this naturally. These cleanses claim to rid your body of toxins, but Akins pointed out that the more you hear someone talk about toxins, the less they know about medicine.

“Toxins” is not a buzzword, nor a hot topic. Toxins are more appropriately used in conversation about Ebola, for example. At the end of the day, I learned something and still have a refrigerator full of produce. I’ll call that a win.

*insert dramatic story music*

It was the Reflector’s mission to hit the new restaurants to come to the Statesboro community, which included: Del Sur, Nonna Picci, Roundabout Cafe, and Soul Food.

Myself being one of those chosen to embark on this journey, and having the keen taste for spicy Mexican food and strong margaritas that I do, I jumped to be one of the first to try Del Sur Taqueria and Cantina.

I went with a group of 10, so we inevitably waited a solid 15 minutes for a table to clear. Which, to me, wasn’t too bad considering they were packed when we arrived. We sat on the outside benches underneath the string-lit cover while we glanced over the front and back of the menu.

The immediate vibes of the place make you feel a sense of familiarity, particularly if you’ve ever been to their partnering restaurant, Gnats Landing. But with an identity of its own, the refurbished building features exposed brick, neon lights, picnic table seating, a cozy indoor area, and a walk-right-in entrance.

Photo Credit: Araya Jackson

We started off with a round of drinks. The drink menu offers a variety of cocktails, margaritas, and 20 premium beers on tap at their full service bar. What really caught my eye was their beer flight option: Four 5-ounce beers of your choice brought out on a wooden paddle. I went with the Sweetwater Blue, Founders Day IPA, Angry Orchard, and the Hoptical Illusion.

I like to have a variety of a little bit of hops, a little bit of sweet, and a little bit of bitter. Their beer list is sure to have something for everyone, whether you’re a beer connoisseur or the average domestic drinker.

Photo Credit: Araya Jackson

Being a very indecisive person, I thought I would never be able to choose which dish I was going to dive in to, but on this particular day I was starving. Thus, I wanted something that would really fill me up. Most guests at my table went with the taco dinners, with give you two gourmet tacos and a side. They have options ranging from ahi tuna, buffalo chicken, and even a veggie taco for you non-meat eaters out there.

I decided to take a path of my own and went with the steak taco salad. Let me tell you this, I am so incredibly glad I did and I will probably get that almost every time I go back. Featuring seared steak, sliced avocado, black beans, corn, pico de gallo and topped with a queso fresco crumble, I was in love. To say the dish was fresh would be an understatement. The array of delights left me very full, but not hating myself for cleaning my plate spotless.

Photo Credit: Araya Jackson

The only thing I believe may turn students away is the prices. For the freshness and quality of food you get, it’s fairly priced. Then again, in the eyes of college kids used to $4 happy hour deals, it may seem a little pricey.

I urge you to treat yourself and give Del Sur a try. You’ll find a welcoming staff, laid back atmosphere, and some really good tacos. Located on the Blue Mile off South Main St., they’re open Tuesday to Friday from 4 p.m. to 10 p.m. and Saturday to Sunday from 11 a.m. to 10 p.m.

At the end of the meal and the end of the day, we had a slight buzz going, satisfied taste buds, and one mission sincerely accomplished.

Fried Chicken, Okra, Corn Bread, and Mac and Cheese (Photo Credit: Brooke Thompson)

Soul Food Restaurant, formerly known as Sisters, has recently gotten out from under the franchise to allow for more freedom to curate their own recipes. While they may not stick with “Soul Food Restaurant,” for the time being they are steadfast in their recipes for traditional southern food.

Just like your grandma does during the holidays, Soul Food loads your plate up, and you will not go home hungry. You’d best bring your appetite or be prepared to ask for a to-go box. The white meat fried chicken, one of their signature dishes, was juicy, which is not an easy feat, and the baked mac and cheese, dressing, and fried okra were all equally delicious.

Most food is made to order, so you know you are getting it all freshly fried and the desserts are also homemade, with the red velvet cake being to literally die for. The staff will also be sure to check on you frequently and make sure you have everything you could possibly need to have the best experience. 

Red Velvet Cake and Banana Pudding (Photo Credit: Brooke Thompson)

Located in the Talbots shopping center, Soul Food serves a wide variety of southern cooked meals making it the perfect safe haven for when you’re missing traditional home-cooked meals. Their current hours are Monday to Sunday from 10:30 a.m. to 9 p.m. You can also get in contact with them at (912) 871-7325. If you’re feeling a little homesick, Soul Food Restaurant is the perfect place to go!   

Now let’s take a collective breath and get the hard part out of the way first:

There’s. Still. No. Target.

With a rejuvenated local economy, Statesboro restaurant owners have been hard at work over summer break. Four restaurants with promising potential have swung open their doors in the wake of the floundering Applebee’s empire and it’s welcomed news for residents.

With spirits high, the Reflector staff embarked on a mission to dine at each one of the new restaurants: Del Sur, Nonna Picci, Roundabout Cafe, and Soul Food.  

Photo Credit: Dana Lark

My recon mission sent me to Nonna Picci and it did not disappoint. The atmosphere of the restaurant had an overwhelming sense of comfort, and the family-style seating made it easy to feel at home. I found myself eating at a farm-style table with six people I had never met before- and I didn’t feel the least bit weird about it.

The homey vibe of the restaurant is tangible. The artwork, and nearly all of the woodwork, on both the inside and outside seating areas was made by the hands of the very people that work at Nonna Picci.

For starters I began with the Picci Salad, which stars fresh spinach with a tasty blend of green apples, prosciutto, almonds, gorgonzola and a house-made citrus vinaigrette.

The pizza was out in a matter of minutes, despite the restaurant being nearly full. The secret is in the oven: 900 degrees of wood-fired awesomeness. You can watch every step of the pizza preparation, which takes place in the open kitchen, viewable from almost every seat in the house.

Photo Credit: Dana Lark

I chose a 14 inch pizza, half being the Carnivore… because, meat! The main players here were: Capicola, pepperoni, house Italian sausage, and bacon. For the other half, I chose the Quattro Formaggi. Translation: four cheeses, including provolone, mozzarella, parmesan and gorgonzola. If I had to choose a favorite, I honestly couldn’t.

One of the best features of this restaurant is the walkability for many students. Nestled between four large apartment complexes, students living at The Hamptons, The Forum, Monarch 301, and 111 South can be at the restaurant on foot in no time.  

Nonna Picci is available at 912-681-1900 and open from 4:00 p.m. until 10:00 p.m. Monday through Wednesday, 4:00 p.m. until 11:00 p.m. Thursday and Friday, and 11:00 a.m. until 11:00 p.m. Saturday and Sunday.

New year, new you. It is 2017, so it is time to make some changes. We tell ourselves we will exercise more and eat better, but it’s hard, right? Here is a healthy recipe of Quinoa Chicken Parmesan, an easy snack idea, and tips to help you kick start better choices and an improved you.

Kaitlyn Scott, a senior outdoor recreation and tourism major with a minor in nutrition, shared one of her favorite recipes, but she does put her own spin on it. She suggests substituting einkorn flour or gluten-free flour instead of all-purpose flour to make your dish even better.

Quinoa Chicken Parmesan

Ingredients:

• 1 cup of quinoa
• 1 tablespoon Italian seasoning
• 2 boneless, skinless chicken breasts, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce, homemade or storebought
• 1/4 cup basil leaves, shredded

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large saucepan with 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning.
3. Season chicken with salt and pepper, to taste.
4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat.
5. Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes.
6. Serve immediately, garnished with basil, if desired.
   

Recipe and photo courtesy of Damn Delicious.

Rebecca Larson, clinical instructor of nutrition and food science at Georgia Southern, shared her advice for healthy eating. Larson’s favorite snacks are walnuts and dried apricots because “they’re really portable, and for students, it’s easy to bring to campus.”

Larson said that one of the biggest problems she sees as a nutrition teacher is last minute planning. “If you’re just trying to do it last minute, then of course, you’re never going to keep those New Year’s resolutions because convenience is really important for students,” she said. She suggests planning meals ahead of time and bringing them on campus.

“As far as New Year’s resolutions go, another thing is it’s easy to get sidetracked when you’re hungry,” Larson said. If you plan meals out on a Sunday and go ahead and cook them, it will be easier to resist the temptation of takeout or a frozen TV dinner.

Alison Young, a freshman exercise science major, also offers some advice about keeping your resolutions. “I would say don’t make any huge changes right off the bat, make small attainable changes,” Young said.

Don’t work yourself too hard, or you will get burned out. Set realistic goals for yourself, and don’t forget to “treat yo self” occasionally. You got this!

I feel as if I’m doing my body a favor. There’s so much stigma around processed foods – with good reason – yet somehow even if I’m making spaghetti loaded with red meat and cheese, as long as there’s a little green label, then I’m convinced I just ate the equivalent of a grilled chicken salad. 

I blame the Gwyneth Paltrow’s and Gisele Bundchen’s of the world. Noted for their extremely limited diets of no gluten, dairy or refined sugars – among other things – they provide this aura of pretension that we little people tend to mistake for authority. They are beautiful and glamorous and we want to be just like them.

Even though the majority of us aren’t willing to commit to such a drastic diet change, something simple like buying packs organic chicken or baskets of fresh produce from the farmer’s market is enough to make us feel like we’re doing our part.

Even if we choose to make those simple changes though, what are we really doing for our bodies?

What exactly is organic?

Organic Food CANNOT contain GMOs 

In order for livestock or produce to be labeled “organic” there must be proof it was not produced using genetically modified organisms, or GMOs. This means that produce cannot be grown through GMO seeds and that the livestock being raised cannot eat GMO feed.

100% Organic is Just That

If something is labeled “100% Organic” is must be able demonstrates that:

1) it is made from certified organic products 

2) all processing is organic

However, some products have the label “made with organic ingredients.” These products have to meet the same standards as above but only up to 70%.

It is Properly Regulated – but “Natural” Isn’t

Once upon the time, the regulations around organic food and labeling was pretty much a joke. However currently the USDA has really begun to crack down on regulations on what can be labeled “100% Organic” or “Made with Organic Ingredients.” The same, however, cannot be said for “natural foods.”

There is no definitive definition on what can be labeled “natural” according to the FDA. There are only three rules: cannot contain 1) added color 2) artificial flavoring or 3) synthetic substances. The rest is fair game. Literally anything can be labeled “natural” as long as it doesn’t contain one the three above restrictions.

Maybe there is something to be said for organic foods and labeling. However, no matter what the current food trends are or what fads the celebrities and athletes of the world are following, we should still pay attention to what is put in our bodies regardless. Eat what you want, just be aware of what exactly that is.