Thirsty Thursday

I get a lot of questions about alcohol. People ask me if I drink, what I drink, and if alcohol makes you fat. The answer is yes.

Drinking is something we’re constantly faced with in college, whether we like it or not. I happen to like it. But more than that, I like being smart and slender about it.

When we’re talking about alcohol in the form of liquor, beer, or wine, the calories come from the alcohol itself (7 calories per gram) and then the rest are from filler (added sugar, flavorings, etc.). If you want to consume fewer calories when you drink, choose something with less alcohol, less filler, or just drink less. If you want the most “alcohol bang” for your calorie buck, check out some of these suggestions.


Perhaps more important than what alcohol you choose is what you choose to mix with it. This should be a no brainer, but it’s worth mentioning. Things like fruit juices, sodas, and tonic water are all high in calories. That vodka cherry sour you have in your hand? Put it down. It’s full of calories, not to mention the fact that it tastes like garbage. Sugar-filled garbage with a straw. Cut down by choosing to mix with a diet soda (I know, I know…everything in moderation) or club soda. Flavor with lemon or lime, not sugary syrups.

Aaaand more important than any of this is to be safe when you drink and to know your limits. It doesn’t matter how many calories you’re drinking if you’re putting yourself in danger when you do it. Use your brains, Slender Students.

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Baked Pumpkin Donuts + Slender Cream Cheese Frosting

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December is nearing, so y’all know I need to squeeze in one last pumpkin recipe. Then it’s mint chocolate and gingerbread until we vom!

Baked Pumpkin Donuts + Slender Cream Cheese Frosting
(donut recipe from Can You Stay for Dinner; frosting recipe from reader, Charlotte)

Plain donut
Makes: 12 donuts | Serving size: 1 donut | Calories per serving: 114
Fat: 0.9 g (Sat Fat: 0.2 g) | Carbohydrate: 28.0 g | Fiber: 2.8 g| Protein: 3.4 g

Cream cheese frosting
Makes: 1-1/2 cups | Serving size: 2 Tbsp | Calories per serving: 45
Fat: 3.3 g (Sat Fat: 2.0 g) | Carbohydrate: 2.2 g | Fiber: 0.7 g| Protein: 1.5 g

donut ingredients:
1 3/4 C flour (I did a mixture of all purpose and whole wheat)
1-1/2 t baking powder
1/2 t salt
1 T pumpkin pie spice
1/3 C unsweetened applesauce
1/2 C brown sugar
1 egg
1 t vanilla extract
3/4 C canned pumpkin
1/2 C nonfat milk
PAM Original nonstick spray

donut directions:
1.  Preheat your oven to 350° F. Lightly coat your donut pan with PAM.
2. In a bowl, whisk together your dry ingredients (flour, baking powder, salt and spices) and set aside.
3. In a large bowl, mix together applesauce, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined. Avoid overmixing as it will result in tough, chewy donuts.
4. Evenly spoon the donut batter into your donut pan. Bake 10-15 minutes until a toothpick comes out clean. Let cool on a wire rack.

cream cheese frosting ingredients:
1 C whipped cream cheese
1/2 C fat free Greek yogurt
2-3 T granulated Splenda

cream cheese frosting directions:
1. In a large bowl, combine your cream cheese and Greek yogurt and whisk until smooth.
2. One tablespoon at a time, stir in your Splenda until dissolved. Taste test in between additions until it reaches your desired sweetness.

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Slender Sweet Nothings

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While I’m studying for my upcoming physiology exam, check out these three little tips to make your journey to slenderhood that much easier.

1. Stir in a packet of Swiss Miss Sensible Sweets hot chocolate with 4 ounces of fat free Greek yogurt (I like Fage 0%) and freeze for an hour or two. You’ll end up with a chocolate froyo treat that’s full of protein for less than 100 calories.

2. Give your body a jumpstart on digestion by really taking in your food before chowing down. Taking the time to appreciate the appearance and aroma coming from your plate can begin the secretion of digestive enzymes. You’ll fill up on less food by taking the time to slow down.

3. I always find that treating myself to some new workout clothes helps motivate me to hit the gym. Take advantage of the continued cyber sales and pick yourself up a pair cute new leggings or a racerback.

Want more sweet nothings? Who wouldn’t? Check the rest out here.


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Answer this week’s QOTW!

I hate to be the bearer of bad news, but it’s almost final exam season. Yeah, I have no idea how that happened either. I feel like I was just shopping for back to school clothes and promising myself I’d actually dress like a human to class this year (which I did, thank you very much). But, we’ve got to face reality and accept the fact that the semester is coming to an end. This means finals, and that means study snacks are in order.

This “brainola” is specially formulated by yours truly to power you through a serious study session. All of the ingredients have been chosen for their notable antioxidant, Omega-3 fatty acid, vitamin, and/or mineral content. These serve a variety of functions from protecting your brain from radical damage to improving memory function. Basically everything you need to get a 4.0 this semester (plus the countless painful hours in the library).

Serve your brainola over milk, yogurt, or pack it in a plastic baggie to transport to the library.

Makes: 4 2/3 cups | Serving size: 1/3 cup | Calories per serving: 155
Fat: 5.7 g (Sat Fat: 1.6 g) | Carbohydrate: 24.6 g | Fiber: 3.0 g| Protein: 3.1 g

1/4 C uncooked quinoa, rinsed and patted dry
1 1/2 C instant oats
1/4 C ground flaxseed
1/4 C sunflower seeds
1/8 C chopped walnuts
1/8 C chopped almonds
1/2 C dried cranberries (look for no added sugar or reduced sugar)
1/4 C shredded unsweetened coconut
1/4 C + 2 T honey (or agave nectar or real maple syrup)
1 t canola oil
1/4 t cinnamon
pinch of salt
1/2 t vanilla extract
1/2 C carob chips (or dark chocolate chips if that’s too much trouble)
1/2 C dried blueberries (make sure there’s no added sugar!)
PAM Original nonstick spray

1. Pre-heat your oven to 325º. Spread your oats and quinoa on a large baking sheet and toast them in the oven for 10 minutes, stirring halfway through.
2. In a medium bowl, combine your flaxseed, sunflower seeds, walnuts, almonds, dried cranberries, and coconut. Add in your toasted oats and quinoa once they’re done in the oven and have cooled.
3. In a small bowl, combine the 1/4 C of honey, canola oil, cinnamon, salt and vanilla. Pour over the oat mix and stir well.
4. Turn your oven down to 300º and lightly spray the baking sheet with PAM. Spread the granola evenly over the pan and toast for 15-20 minutes until it’s golden brown.
5. If the granola isn’t breaking into chunks once it’s cooled, drizzle the remaining 2 T of honey over it and press the mix together firmly into a sheet in the pan. Refrigerate for 30 minutes and then break it up into a large bowl.
6. Add the carob chips and dried blueberries to the bowl and mix to combine.
7. Nerd out.

Recipe adapted from

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Team Slender: Nicole

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If you follow me on Instagram or Twitter, then you’ve heard about the new project I’ve been working on with some very cool girls– Team Slender. Over the next few weeks, I’ll be introducing y’all to the girls and starting next semester, they’ll be guest posting periodically on The Slender Student, letting you in on their slender perspective.

Meet Nicole, a freshman here at The University of Texas. Nicole will be your go-to-girl for all freshman-related challenges– dining hall eating, dorm room cooking, and every other adjustment that comes with the territory of your first year in college. Leave any questions you have for Nicole in the comments below and get ready for her upcoming guest posts!

[you’ll meet the rest of Team Slender in the next couple of weeks!]

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