College Dining Plans – Gluten Free Guides

It’s college acceptance season, and you’re considering a school, but have you considered everything?


Odds are you are probably like me and let one important consideration slip; food. Don’t worry though, there is still plenty of time to look into it! By now you are probably starting to receive your letters of acceptance, and if not will be here very soon. This makes it the perfect time to help you narrow down a school based on dining plans. While many colleges do offer gluten free options, far too often they are unsafe for consumption by somebody with Celiac Disease. As such, I have a few tips, tricks and warnings.

  1. Visit the campuses of the schools you are considering again, looking at both housing options and dining options. While you look try to note if there are any options for housing that will provide you with a kitchen.
  2. Explore the dining halls, see if you can locate any gluten free options and see if they are separate and safe. If possible chat with a chef and see what precautions they take, get a general idea of what to expect. 
  3. Determine if the dining plan is a requirement for first year students. 
  4. Calculate the cost difference between the dining plan (assuming it offers safe gluten free options), and making your own meals (assuming you can get a kitchen).
My school personally doesn’t offer safe gluten free options but required the dining plan for all first year students. As a result I had to petition to be allowed off the plan, if you choose a school and need to petition the dining plan, it is a good idea to start the process immediately. I made the mistake of waiting to the last minute and it was nearly disastrous as I likely would have needed to pay for a month or two of food I would have been unable to eat. For me, the petition requires a note from my physician, and some paperwork to be submitted. It is a simple enough process but one to definitely be aware of. Just do the option that is best for you, be careful of possible cross contamination, and consider the difference in time and cost of preparing your own food versus a dining plan. If there is something I missed here that you have questions on feel free to leave a comment and I will do my best to answer!

Thanks for reading, and as always, enjoy!

Goals for 2017

Hello,

The following are my goals for the channel and for things related.

1: I hope to hit 250 subscribers by the end of the year, I know this is incredibly lofty, but I feel it to be doable.
2: I want to have 2,000 views by the end of the year, again lofty but i feel doable.
3: I want to learn how to use the adobe creative suite in order to produce the highest quality material possible.
4: I am working on and will continue to work on improving my ability to record good audio and video.
5: I want to have to make less cuts, I worry some of my recording mishaps leave awkward retakes in my videos, I want to make everything feel as natural as possible.
6: I want to be more motivated, not necessarily for the channel as the only part that I dislike is recording my voice and doing retakes, but in everything else so I can dedicate more time and resources to the channel.
7: I want to increase video variety and have a few ideas in mind
8: I want to use social media more, and use it more effectively, create a subreddit and maintain this blog, also possibly create a website.

Here is to looking forward to a great 2017, I hope to see you all as I grow with the channel, thank you all for your continued support, and as always, enjoy!

The Channel

Nacho Fries – The College of Celiac

The Nacho Fries Recipe:

1 – Bag of Ore Ida Fries or tater tots, stick with Ore Ida, they’re gluten free
1 – Bag Cheese Blend of your choice, looking for a more classic nacho cheese texture? Use velveeta!
1 (or more) – Meat(s) of your choice, unless you don’t like meat, then skip. As for meat choices, I highly recommend your favorite prepackaged deli meat, or bacon, or often times both.

Toppings:
My recommendations for toppings are generally tomato and avocado, for these I use about a half of each. Of course you are not limited to these. Use common nacho toppings or subsititutes, customize to your taste, here is a short list of some common toppings I would use.

1/2 – Tomato, diced; salsa is another option if you have some
1/2 – Avocado, diced; much like with salsa guacamole works well here
Sour Cream – A few dollops to taste
Onion – Add to taste I would not recommend just onion, combine it with the tomato with about 2 to 3 times the amount of tomato.
Cilantro – chopped, to taste
Jalapeno – Sliced to taste
Egg – Done however you want, add on top of your dish!
Any other topping suggestions? Let me know! The possibilities are endless.

Directions:

Traditionally I would follow the instructions on your fries, however in the toaster oven I have found the proper timing I believe. First set the toaster oven (or oven) to preheat to 425 degrees, and set it for 21-23 minutes (usually 23 yields moderately crispy fries). Net place your fries into a single layer in a pan, pro tip, wrapping in foil helps prevent cross contamination, as well preventing you from having to wash dishes. Once the preheat is done pop those fries into the oven. When the fries have about 8-10 minutes remaining you may want to start preparing your toppings. Prepare your cheese and meats, begin chopping tomatoes, avocados, etc. Once the fries are fully finished cooking, sprinkle on the cheese, and shred up and add the meats. Start the oven back up and leave the fries in for 2 to 3 minutes additional time. If you are using velveeta you can pour the cheese on during this step, or wait for the meat to warm up then add the cheese. Once your cheese is sufficiently melted, and your meats of choice warmed, add the rest of your toppings however you please. Next decide if you want to use a plate or not, lets face it these are a form of nachos, you can eat them off the foil, it saves trouble later.

I hope this recipe was helpful, though honestly it is up to personal preference how far people will go with it. It is easy to make, easy to eat, and a generally cheap dish, it is definitely a staple of my college cooking. Thank you all for reading, stay tuned for more college based gluten free dishes like this one, and as always,

Enjoy!
The Video