It’s a Sunday morning, and rain or shine (or snow), you probably have a big day ahead.  Whether you’re up early to get a jumpstart on studying or rolling out of bed just before noon, Sunday is a day reserved for recuperation and preparation for the week ahead.  On this very important day of the week, it is imperative that you start it off right with a delicious breakfast and a steaming cup of coffee.  Sunday Side Up has recipes and restaurant suggestions to satisfy any Sunday morning breakfast craving—from sweet and comforting to hearty and healthy.

I am not one to define myself based on what I eat. After all, my diet does not fit neatly into any designated labeling system. Am I a vegan? No, I eat the occasional piece of cheese and probably an unreasonable amount of eggs.  Am I a vegetarian? Not really, I eat fish relatively frequently and would never pass up an oyster. Rather than concentrate on what I don’t eat, I like to instead focus on the delicious array of whole foods that I do enjoy on a regular basis, including fruits, veggies, nuts, seeds, beans and grains. That said, I try to eat a mostly plant-based diet that is gentle on the earth as well as my body. It is so easy to get stuck on planning a meal around what meat you are going to cook that you miss out on all of the other incredible flavors and ingredients out there! That’s where this column comes in. The idea behind Meatless Mondays is to introduce recipes that are centered around a plant-based lifestyle, but appeal to avid-meat eaters and vegetarians alike. So enjoy the recipes and I hope you’ll be inspired to incorporate some of these new tips, foods and flavors into your own diet—whatever that may be.

-Julia Maguire

No matter the reason you’ve decided to cut gluten out of your diet, the food you eat should be just as tasty and fulfilling as anything else. We want to show you that a gluten-free lifestyle is still conducive to a college diet by providing convenient recipes you can fit into your busy schedule. We’ll even take some dishes you thought you had to say goodbye to forever and make them gluten-free in way you’ll never even be able to tell the difference. Yeah, being gluten-free has never been so cool.

Make is an area carved out of the blogosphere specifically for homemade treats, snacks and quickie meals that you might otherwise be inclined to buy and have in fact always purchased. Make is not a place, however, where Bugles, HoHos and Luna bars are blasphemous. It’s the opposite really. Prepackaged foods make up such a huge portion of the college diet, and if you love something, why not take the chance to make it better, or at the very least, make it your own?

Make—in its infancy—does not necessarily hold to the mantra ‘homemade is healthy.’ But there are obvious benefits to creating something at home as opposed to purchasing it in a store. Foremost is the knowledge you gain about what goes into food, and therefore into your body. High-fructose-whatsits and megasyllabic ingredients generally don’t make it into the everyday pantry. Creating something at home, although it takes more time than opening a package, allows you to personalize. That’s what Make is all about, taking the Prepackaged inspiration into the kitchen and creating something that requires a bit more effort, but results in something tailored specifically for your tastes that’s therefore all the more delicious.

-Nina Lincoff