Chef Nisa Burns graces Tasty Thursday

AUSTIN (KXAN) - Chef Nisa Burns visited KXAN News at Noon for Tasty Thursday to talk about dorm-friendly recipes for breakfast, lunch and dinner. She's also author of the new book " Kitchenability 101: The College Student's Guide to Easy, Healthy, and Delicious Food."

Banana Cinnamon Waffles

Makes one serving

When I was a child and running late for school, my mom often handed me this waffle breakfast sandwich wrapped in a paper towel and gave a simple order: “Go.” Even when I was rushed, my mom instilled in me the importance of eating breakfast every day.

A great thing about this recipe is that it is easy, well-balanced, and versatile. You can make the recipe using frozen waffles in whatever variety you like, such as whole wheat, cinnamon, or buttermilk, and whatever fruit you prefer. Try it with peanut butter, or substitute cream cheese or Nutella. This version includes protein from the pea­nut butter, potassium and other nutrients from the banana, and whole grains from the waffles. It will satisfy your hunger and keep you ener­gized throughout the morning.

What You Need

• 2 whole-grain toaster waffles
• 2 tbsp peanut butter
• ½ banana
• 1 tsp honey
• ¼ tsp cinnamon

What You Do

1.        Toast the waffles to desired crispness.

2.       Spread the peanut butter on one side of each waffle.

3.        Slice the banana into ¼ inch rounds.

4.       Place the banana and honey on one side of the waffle, and sprinkle with the cinnamon.

5.        Close like a sandwich and enjoy.

Avocado Lettuce Wraps

Makes five servings

This is one of my favorite recipes to make for myself when I need something that’s easy but light and healthy as well.

What You Need

• 2 ripe avocados
• 2 tomatoes
• 3 tbsp chopped fresh cilantro
• 3 tsp lime juice
• ½ tsp salt
• ½ tsp pepper
• 5 large leaves iceberg lettuce

What You Do

1.        Peel and core the avocados, then cut into one-inch wedges.

2.       Dice the tomatoes.

3.        Mix everything except the lettuce in a bowl.

4.       Cover with plastic wrap and let marinate at room temperature for 15 minutes.

5.        Place two to three tablespoons of the mixture in the center of each lettuce leaf.

6.       Roll up each lettuce leaf like a taco.

Mediterranean Pasta

Makes four servings

Pasta is one of my weaknesses, as is Mediterranean food. This combina­tion is one of my all-time favorites. I love feta cheese, olives, and fresh tomatoes. This meal can be served cold or hot—as a light grab-and-go lunch or a refreshing dinner.

What You Need

• 1 16-oz package shell pasta
• ⅓ cup olive oil
• 1 ½ tsp dried oregano
• 1 14-oz can peeled and diced tomatoes with juice
• ⅔ cup feta cheese, crumbled
• ⅔ cup pitted kalamata olives, chopped
• 2 tbsp olive juice from jar

What You Do

1.        Cook the pasta in a large pot as instructed on the package. If you are cooking in a dorm, you can make it in your rice cooker, according to the manufacturer’s instructions. Drain the cooked pasta and pour it into a large bowl.

2.       Add the olive oil, oregano, tomatoes, cheese, olives, and olive juice to the pasta.

3.        Mix well and serve.