Tired of pre-made cafeteria food or looking for a new dessert? Look no more! Introducing Ryan Banfield’s hunger crusher smoothie — a delicious mix of peanut butter, banana and milk that’s sure to give you a nice sugar rush!
FulcFit Food Series
With this surprisingly easy recipe, it will be a breeze for you to get your daily dose, as one serving of the stew has 21 grams of protein. Here’s how it goes.
In light of what we hope is the up-and-coming spring weather, this recipe puts a lighter spin on the classic coffee break treat, swapping butter for coconut oil, and white flour for whole wheat. Here’s how it goes.
Today’s healthy recipe of the week is pumpkin pasta sauce—and before you run away in horror at the idea of an orange-splattered dinner plate, hear us out.
Plants are dying, but our appetites are not. This means we’re going to need some recipes to warm us up throughout this cool transition to winter.
Instead of scrambling to get ready before that 8:30 a.m. lecture, scramble up some tofu and chow down!
If you’re like me and want to get your Asian food fix while still eating healthy, then this is the perfect dish for you—the Thai sauce, Indian shrimp recipe, and chow mein noodles are sure to have your taste buds thanking you.
Ditch the overpriced, fancy restaurant, and impress that cutie from chemistry class with this perfect end to a home-cooked dinner instead.
During the school year, it’s all too easy to let your eating habits slip. To get you back on track, the Fulcrum has some essential recipes so you stay full and fit all year long.
Whether you treat it as a nutritious breakfast or a yummy snack, this crustless quiche is both easy to prepare and easy on your waistline.
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