Meal Prep & Nutrition, Uncategorized

Fresh & Simple Watermelon Salad

This salad is one of my all time favorite summer salads! It is so refreshing and makes a great side for any summer meal or BBQ. Plus, it is SUPER easy to make.


Watermelon – 4 cups cubed

1 Avocado

1 Jalapeño

Feta Cheese – 1/4 cup crumbled

1 Lime

Sea Salt – pinch


  1. Cube the watermelon and avocado and add to your salad bowl.
  2. Remove the seeds and dice the jalapeño. Add to the bowl.
  3. Add the crumbled feta cheese to the bowl.
  4. Squeeze your lime over the watermelon, avocado, and feta cheese and mix throughout.
  5. Add your pinch of sea salt.

You should refrigerate this salad until you are ready to serve. Enjoy!!

food macro fruit watermelon
Photo by Markus Spiske on
Mental Wellness, Opportunities, Uncategorized

Drexel Counseling Center


University City Campus

Monday – Friday: 8 a.m. to 5 p.m.
201 Creese Student Center
3210 Chestnut St.
Philadelphia PA 19104
Tel: 215.895.1415
Fax: 215.571.3518

Evening appointments may be available for Co-Op students by request.

Center City Campus

Wednesdays and Thursdays only: 8 a.m. to 5 p.m.
Bellet Building, Suite 315
1505 Race St.
Philadelphia PA 19102
Tel: 215.762.7625
Fax: 215.762.8706

We are closed on all official University holidays.


On the University City campus, visit Suite 201 of the Creese Student Center, call 215.895.1415 or email

On the Center City campus, visit Suite 315 of the Bellet Building, call 215.762.7625 or email

OR walk-in to make an appointment at either location!




Meal Prep & Nutrition, Uncategorized

Red Lentil Soup with Lemon

This recipe comes to us from Drexel SWE Alumni, Jane Maurer, and receives rave reviews by other SWEeties who have tried it. I can’t wait to test it out myself! The original link to the recipe can be found here, but I have also included it below for convenience. It yields 4 servings and should only take about an hour to cook (or if you have an Instant Pot, one commenter said that you can cook it in 6-10 minutes on soup mode)!


  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro


  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.


Extra bonus: This recipe is vegan as long as you use vegetable broth!