How it Works

We designed this site to act as a portal for college students living in Tallahassee to access coupons for discounts on heathy food to help them make the health conscious choice. To start using our website today, follow the instructions below.

Create a healthyhabits account and enter your college credentials, so we know you qualify for our discounts. Sign in to your account and click “Coupons” on the top right hand side to directly link you to the available coupons. Near each coupon is the location that it applies to and the amount of discount you will receive based on your respective group. Pay attention to the items it applies to and head to those locations to receive discounts. Show this coupon at checkout and the appropriate discounts will be provided to the appropriate items. Use these discounted items to create your own delicious meals at home, using your own recipes, or one of ours down below!

Rueben Sandwiches

Ingredients

8 slices rye bread
½ cup Thousand Island dressing
8 slices Swiss cheese
8 slices deli sliced corned beef
1 cup sauerkraut, drained
2 tablespoons butter, softened

Directions

Preheat a large griddle or skillet over medium heat.
Spread one side of bread slices evenly with Thousand Island dressing. On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.
Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side. Serve hot.

A Vegetarian Option

Potato-Leek Soup

Ingredients

¼ cup olive oil, divided
2 leeks, chopped
1 (32 fluid ounce) container vegetable broth
1 ¾ cups water
2 pounds potatoes, cut into cubes
⅜ teaspoon cayenne pepper
¼ teaspoon salt

Directions

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

For more access to recipes with a wide variety of ingredients and dietary options, visit www.allrecipes.com.