“Lighten Up with California Dairy” Challenge: Baked Migas Cups

note: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

As spring break comes to an end, I face the harsh reality of returning to my normally scheduled life. This week I’ll be starting the clinical rotation of my dietetic internship, which is sure to keep me pretty busy.

Baked Migas Cups | The Slender Student That being said, a decrease in free time isn’t a legit excuse for being slack on the whole slender thing, so today’s recipe is a super easy and insanely delicious make ahead breakfast. These baked migas cups are the ideal meal for those mornings when you need to get out the door fast. Grab a couple, nuke ‘em for 30 seconds, and be on your way.

Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student

Baked Migas Cups
Servings: 12 | Calories per serving: 88
Fat: 4 g (Sat Fat: 2 g) | Carbohydrate: 5 g | Fiber: 1 g| Protein: 8 g


1 medium Idaho potato

1 cup chopped onion

4 eggs

1 1/2 cup liquid egg whites

1/4 cup chopped canned jalapeños

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

3 ounces California Jack Cheese with Jalapeño and Red Pepper

PAM Original nonstick spray



1. Preheat your oven to 350° and coat a muffin tin with PAM.

2. Thinly slice the potato into 12 slices and place them in the bottom of the muffin tin; if you have potato leftover, chop it up

3. In a medium skillet coated with PAM, sauté your onion and any extra potato pieces over medium-high heat until the onions are slightly translucent

4. While the onions and potatoes are cooking, bake the potato slices for 10 minutes

5. In a large mixing bowl, whisk together the eggs, egg whites, and herbs

6. Stir in the cooled onions, potatoes, and cheese

7. Evenly divide the egg mixture among the muffin cups and bake for 20-25 minutes

Thank you to Real California Dairy for sponsoring this post and be sure to check out The Dairy Council of California’s site for more slender dairy tips!

Slender Sights: Average Barbie

Slender Sights: Average Barbie | The Slender Student On many afternoons in the 90s, I could be found with a blonde Barbie clenched in my chubby hands. Looking back, I know I understood that she wasn’t real, but I still somehow found her to be exceptionally beautiful. Her eyes sparkled and her hair was far shinier than mine, even after begrudgingly brushing my own. I loved her range of clothing and mourned the loss of every tiny plastic shoe that inevitably wandered off into the abyss that was my bedroom.

Today, my views on Barbie have definitely changed, though the chubby hands have not.

I’m sure many of you have seen the shocking stats related to what a true life size manifestation of Barbie would look like– 5’ 9” with a 36-inch bust, 18-inch waist and 33-inch hips. Her neck would be too thin to support her head. Her abdomen would be too small to fit an entire liver or intestinal tract. She’d be forced to walk on all fours due to the frailty of her ankles.

Alas, that’s all old news. It’s only recently that someone has really decided to do something about it.

The doll on the right is Lammily, artist Nickolay Lamm’s way of showing us that average can be exceptionally beautiful too. It’s pretty clear that Lammily and Barbie are two very different women, but there are even more separating these two than this image communicates. Lammily’s joints all move, so she can do more than just welcome Ken home from work with a loving embrace. Her feet are also freed from Barbie’s constant tiptoe, allowing her to fit into sneakers or even (gasp) flats.

Lamm also created a brunette version, complete with toned down make up and hair that doesn’t appear as if it’s been sprayed with PAM instead of hairspray. Nickolay, my former pudgy childhood self thanks you.

sources: http://www.policymic.com/articles/84197/a-very-different-type-of-barbie-hits-shelves-to-revolutionize-how-girls-think-about-their-body


Rosemary Roasted Sweet Potatoes and Parsnips

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student It’s a beautiful coincidence that my refrigerator housed both leftover rosemary from this cocktail and parsnips. It just so happens that rosemary is my favorite herb to roast with, and that parsnips are my new favorite vegetable for roasting. Life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student As a side note, this recipe makes two servings. If you’re cooking for one, like me, you should know that I had the first portion alongside a turkey burger. The following day, I whipped up a little B4D (breakfast for dinner) and turned these into a hash with sautéed onions, avocado, and a fried egg on top. Again, life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and parsnips
Servings: 2 | Calories per serving: 150
Fat: 4 g (Sat Fat: 0.5 g) | Carbohydrate: 27 g | Fiber: 5 g| Protein: 2 g


3 parsnips

1 small sweet potato

1/2 tablespoon olive oil

1 sprig rosemary

salt and pepper, to taste

PAM Original nonstick spray


1. Preheat your oven to 400° and coat a large baking sheet with PAM.

2. Peel your parsnips and cut them into coins about 1/2″ thick; you want about 1 cup of slices

3. Dice your sweet potato into 1/2″ cubes; you want about 1 cup

4. Remove the rosemary leaves from the stem and chop them finely

5. In a mixing bowl, toss your parsnips and sweet potatoes with the olive oil; add in the rosemary, salt, and pepper and toss again to evenly distribute

6. Spread the parsnip and sweet potato mix in a single layer on the baking sheet

7. Roast for 10 minutes; flip and roast for another 10-15 until the parsnips and sweet potatoes are slightly crispy on the outside

Try It: Parsnips

Try It: Parsnips | The Slender Student Thus far, my predilection for picking up unique items at the grocery for the Try It series has remained in the fruit category. Today, though, I wanted to share something different– a vegetable. My veggie consumption is usually pretty on point, due in large part to the fact that I actually like vegetables. I don’t feel like a lunch or dinner is complete without a base or side of something green. That being said, I tend to keep things pretty basic. A big bed of green lettuce, some roasted asparagus spears, a bowl of lightly seasoned steamed green beans. Balance it with some lean protein and a whole grain, and dinner is served.

Today’s veggie is one I’ve never prepared myself, but have often been drawn to at restaurants. The flavor of a parsnip is sort of a cross between a carrot, celery, onion, and potato. Though they’re closely related to the carrot, parsnips are starchier. For this reason, they’re a good replacement for or complement to potatoes. I personally love the color contrast between roasted parsnips and sweet potatoes, as you’ll see in a recipe tomorrow. In addition to roasting, you can bake, boil, steam, or fry these up. Their versatility means that a single bunch can get you through a week’s worth of yummy, unique sides.

Nutritionally, the calories in the parsnip are on par with the potato (sweet or white)– about 100 for a cup of parsnip slices. They’re also similar to the potato in that they’re high in both potassium and dietary fiber. Like I said, though, the flavor is all it’s own.

There you have it. You now have 24 hours to get to the nearest grocery store, pick up a bunch, and eagerly await tomorrow’s delicious, decidedly wintry Rosemary Roasted Parsnip and Sweet Potato recipe