Katye Griswold ’13: ‘Quinoa, quin-what?’

Griswold’s perspective on food drastically changed after reading a diet book written by Rory Freedman and Kim Barnouin during her sophomore year. She cooks a lot more, buys fresh ingredients, avoids processed foods, and is a vegetarian on most days. But being a foodie in college is hard, so she relies on sales and specials to make the food she wants affordable. “My diet is largely determined by manager’s specials at QFC,” she admitted. “I’m cheap–I don’t like to spend money–but I like healthy food, so instead of going for the cheap stuff I go for the cheap quality food.”

Major: psychology

Hometown: Eagle River, Alaska

Staple Food: whole grain pasta and hummus

Specialty: “Strawberry Champagne cupcakes. They have champagne in the cake, champagne in the frosting, and strawberries and champagne in the filling.”

Where she gets her inspiration: “Pinterest and my brain and Giada De Laurentiis and Alton Brown.”

Where she gets her food: local farmer’s markets and Fred Meyer

Grocery List: peanut butter, oatmeal, eggs, carrots, seasonal vegetables, apples, hummus, whole wheat or brown rice pasta, whole grain bread

Breakfast: oatmeal with almond milk and peanut butter or honey

Lunch: leftover pasta or something from Old Main Market

Snack: Lara bar or a piece of fruit

Dinner: quinoa and vegetables or soup