Your Road Runners will be popping up all round campus and online with heaps of ways to get stuck in and take control of your health!
Check out some of the cool things we’re doing below…
Whether you’re cramming for exams, hitting the dance floor, or debating whose turn it is to scrub the flat toilet, university life can be full-on.
With so much going on, it’s easy to forget about something very important – your health. Luckily, looking after yourself is easier than you might think.
Even a few small changes to your lifestyle can make a huge difference. And when you’re healthy, you can be happier too.
So why not take a bit of time every day to take care of yourself. And then you can look out for your mates too. That way we won’t just survive. You and those around you will thrive.
The Edge want you to dive right into this with our My Flat Rules Competition!
Our four University of Otago flats have have all cooked and judged each others meals over the last four weeks.
On the final night, the Blue Team were eliminated coming in fourth place. Now Red, Purple and Yellow will go head to head in the next round of My Night to Cook.
Prize is $1000 to spend on the supermarket for the flat.
Cooking in the flat doesn’t have to be hard! Cook with products that are in season and try cooking a variety of meals to keep it interesting!
We all know you have to set yourself up for the day by having breakfast so the Road Runners will be hitting OUSA Clubs and Societies Building with some delicious Harraways Oats!
Be sure not to miss us because we’ve also got your chance to be taking home some FREE Harraways Oat Singles too so you can keep starting your day the right way before uni!
CATCH THE ROAD RUNNERS:
Monday 29th + Tuesday 30th July
8:30am to 9:30am
We’re all a little guilty of it. Putting all that effort into making a delicious, healthy meal that just looks great and cant… help… but… GRAM IT!
Well don’t worry because now we’re going to reward you for it.
Even if you didn’t make it into my My Flat Rules competition, get together with your flatties and have your own! Take a pic of your meal, post it to Instagram and use the hashtag #HEALTHYOURSELF and you're in to win an instant gift card from the teams at Subway George street and North Dunedin
Just make sure you’re tagging @theedgeotago too so we can definitely
see the food! I mean who doesn’t love staring at pictures of food all day!?
2 x 500ml bottles cream
1.5kg spaghetti pasta packets
Dice and season chicken and cook in a large pan. Brown onion in a separate pan, then add butter and diced bacon until it gains colour. Add cream and chicken into the same pan as bacon and onion and heat. Cook 3 packets of 500g spaghetti pasta according to packet instructions - remembering to season pasta water. Once cooked, strain pasta and add chicken, bacon, cream and onion mix. Stir until well combined. Serve to with side salad.
3 bags mesclun
3 red peppers
1 red onion
lemon for dressing
3 large tomatoes
Toss all ingredients in a large bowl, top with the juice of one lemon
1 cup self raising flour
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup milk (or Soy/Rice milk)
1 egg, lightly beaten
30g butter, melted (or margarine)
2 bananas, sliced
1 punnet blueberries (or frozen berries defrosted)
Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup
Sift the flour and Chelsea White Sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
Garnish with berries, bananas and Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup.
Double this recipe if you prefer a larger portion of pancakes!
MAIN – Tomato Gnocchi
Gnocchi (recipe provided by ‘recipe tin eats’):
- 250g ricotta
- 75 g freshly grated parmesan cheese
- 150g plain flour
- 1 egg
- 1 egg yolk
- 1/4 tsp salt
- Black pepper
See full recipe HERE
- 1.5 kgs tomatoes
- 2 brown onions
- 6 cloves garlic
- Mixed herbs
- Salt and pepper to taste
Par boil tomatoes to remove skins the blitz, cook onions and garlic in a pan then add tomatoes and simmer down. Add seasoning to taste
DESSERT – APPLE PIE
- Granny Smith apples
- Lemon juice
- Sweet short pastry
Dice apple and combine with blueberry and cinnamon and the juice of 1-2 lemons. Line baking tray with pastry and blind bake until starts to go brown Add mixture on top and cook until done.
ENTRÉE - SAVOURY PASTRY ‘THINGS’
- Ready made pastry sheet
- Philadelphia cream cheese
- Sliced ham
- Shredded mozzarella
- Egg wash
- Mesculan salad
A ready made pastry sheet that we cut into 8 different rectangles. On each rectangle of pastry we spread Philadelphia cream cheese, a slice of ham and shredded mozzarella. Then we folded each one and egg washed the top. Then we just put them in the oven at 200 degrees for 20mins. With the entree we also had a Greek salad containing mesculan salad, sliced cucumber, chopped capsicum, avocado, chopped tomatoes and crumbled feta.
MAIN – SAUCY LASAGNE
- Pasta sauce
- Herbs, salt and pepper
- Pasta sheets
- Mild cheese
First we browned mince in a little bit of oil in a pot, once the mince was browned we chucked in chopped up onion followed by a jar of Dolmio pasta sauce and a cup of water. Once mixed we let it simmer for 20 mins. Then we added herbs, salt and pepper. For the white sauce we melted butter in a pot and added flour and milk and whisked until it was a creamy consistency. After that we mixed half of the white sauce with the Bolognese and saved some for layering. To prepare the lasagne we butter a oven dish to make sure it wouldn’t stick. We then layered it with pasta sheets first, Bolognese, then drizzle of white sauce, 3 times over , finally topping it off with grated mild cheese. We baked the lasagne at 180 degrees for 1 hour. On the side we had garlic bread, which we used a baguette sliced diagonally and made our own garlic butter by softening half a block of butter and chopping garlic finely and mixing it together. We then spread it between each slice of bread and a little on top. Lastly we wrapped in a sheet of tinfoil and put it in the oven for 20 mins at 180 degrees.
Health Yourself, Brought to you by the University of Otago in association with The Edge.