What you could be eating at midnight..

Hi Everyone,

As college students, many of us find ourselves up late at night and we search for a snack. This website that I found through pinterest gives examples of healthy midnight snacks and how to make them. From egg omelets to trail mix this website is bound to have something that you are interested. Take a look! Let us know what you think.


12 Healthy Midnight Snacks from Celebrity Chefs

Top chefs share their favorite recipes for nutritious late-night nosh!

Tiffany Tse

You might follow the perfect healthy diet all day long, but when late-night hunger strikes, a bad snacking decision is a quick way to throw your hard work out the window. These famous chefs reveal what they cook to satisfy their post-dinner hunger pangs, while still keeping calories in check.

Michael Ferraro: Egg White Omelet with Spinach and Feta Cheese
Recently recognized as one of Zagat’s “30 Hottest Chefs Under 30”, Michael Ferraroof New York hotspot Delicatessen throws together a wholesome egg white omelet, with the added zing of feta, as a late-night treat. The chef’s basic recipe takes only minutes to prepare, so you’re not slaving over a stove at midnight!Ingredients:
4 egg whites
Handful baby spinach
1 tbsp. feta, crumbled
Salt and pepper to taste

Use a non-stick pan coated with non-stick spray. Gently pour in and cook the 4 egg whites over medium heat. Add a handful of baby spinach, cook in eggs until wilted. Add one tbsp. crumbled feta cheese and fold omelet or simply serve scrambled. Salt & pepper to taste.

Makes 1 serving.


Cat Cora: Trail Mix Popcorn:

Celebrity chef Cat Cora’s tropical-tasting popcornis studded with raw nuts and dried fruit, adding vitamins, minerals, and antioxidants to this salty sweet treat.”Air-popped popcorn is naturally loaded with fiber,” Cora says. “It’s sugar-free, low in calories and fat, and contains no sodium. This tropical pop uses agave, which gives a little sweetness but is less refined and lower on the glycemic index than white sugar or corn syrup.”

1 bag (2.9 oz.) microwave popcorn, cooked according to package directions
1 c. raisins
1/2 c. dried apricots, chopped
1/2 c. dried cranberries and/or cherries
1/2 c. sugar
1/2 c. light corn syrup, honey, or agave nectar
2 tbsp. butter or butter soft spread
1 tsp. baking soda
1/4 c. pecans, walnuts and/or peanuts, finely chopped
1/4 c. raw sunflower seeds
1 tsp. ground cinnamon

In large bowl sprayed with nonstick cooking spray, combine popcorn with all dried fruits, and set aside. In medium saucepan over low heat, combine sugar with corn syrup, and once melted, stir in butter, baking soda, all nuts, cinnamon, and sunflower seeds and stir until well combined. Carefully drizzle mixture over popcorn and fruit, stirring constantly, until popcorn and fruit are coated. Cool completely before serving.

Makes about 10 cups.


Ming Tsai: Midnight Ramen Soup:

Though Ming Tsai, chef/owner of Blue Ginger in Wellesley, Massachusetts, and host of Simply Ming, no longer lives in a college dorm, ramen with eggs remains one of his go-to late-night snacks.”It doesn’t take much effort to make a store-bought soup mix healthier,” Tsai says. “I add whatever fresh vegetables I have on hand. Spinach, cabbage, mesclun, and slaw mix are ideal since they don’t take long to cook. I find meat to be too heavy late at night. Eggs are a lot easier to digest and a great source of protein.”

1 pckg. instant ramen noodle soup
Big handful vegetables*
2 eggs
Hot sauce to taste

In a large saucepan, prepare ramen noodle soup according to directions on package. Halfway through cooking the noodles, add the vegetables. When noodles are cooked through, reduce heat to low, add seasoning packet and stir. Then carefully crack eggs into pan. Gently simmer until egg whites are cooked through and yolks are still runny, about 3-4 minutes. Add hot sauce to taste. Gently ladle soup into serving bowl and garnish with sliced scallion greens if desired.

*Use whatever vegetables you happen to have in the refrigerator, such as baby spinach, mesclun mix, grated carrots, sliced red bell peppers and sliced scallions.

Makes 1 serving.


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