Starting uni can be overwhelming as it is,before you even start thinking about your new responsibility to plan, shop for and cook your own food.
I guess it’s relatively easy to survive on sodium laden pot noodles, sugary cereals and multiple cups of caffeine punching black coffee, but developing into an independent productive adult involves all of the new skills which you acquire throughout your uni experience, one of which should be learning how to cook simple healthy food on a low-cost budget.
We know that fresh fruit and veg, quinoa and avocado cost more than a family sized bag of oven chips.
Here’s a phrase you’ve probably heard many times before from the likes of Jamie Oliver and other high profile celebrity chefs/health professionals: “Healthy food doesn’t have to break the bank”.
There’s almost an instant eye roll to this statement amongst most students as we know that fresh fruit and veg, quinoa and avocado cost more than a family sized bag of oven chips. But of course, along with budgeting for your nights out, train tickets for going back home, and your weekly online clothes shop, your food shop also needs to be budgeted for. Shifting the food shop up on your prioritisation list and setting a little extra money aside to buy some healthier ingredients can make a huge impact on the nutritional value of the meals you make and consequently on your overall wellbeing. Whilst I definitely don’t mean heading to Holland and Barret and buying every fancy superfood, I do mean buying more nutrient dense, less hyper-processed, plant-based ingredients which can go a long way in the kitchen.
With nutrient deficiencies being a common phenomenon amongst students, I’ve written a short 3-step guide for staying healthy on a low-cost budget from a student’s perspective:
-
Eat More Plant-Based Protein
This doesn’t necessarily mean going full blown vegan, but there’s no denying that plant-based protein like chickpeas and kidney beans cost a fraction of the price of even the cheapest cuts of meat. Replacing the meat in some of your meals with pulses will not only save you a lot of money, but you’ll be eating less saturated fat while also increasing your fibre consumption. This improves your digestive health and increases satiety (keeping you fuller for longer).
Top recipe tip: Smashed chickpeas mixed with a little mayo (or olive oil if vegan), lemon juice and seasoning makes a tasty plant-based sandwich-filler alternative to tuna mayo.
-
Have a spree in the frozen aisle!
A common misconception is that frozen vegetables are less nutritious than buying them fresh. I personally buy most of my greens frozen as they obviously last longer, generally cheaper and are a great back-up to when your fridge is looking a little bare.
Top recipe tip: Frozen fruit is also a great option too as their softer texture once defrosted and blended are a perfect addition to fruit smoothies/porridge.
-
Cook in large batches
Making a large batch of stews, soups, and curries then freezing them in individual portions is an easy way to make sure you have healthy options for dinner even after a long day at uni when the thought of cooking is the last thing on your mind. I usually set out some time on a Sunday evening to make a large batch of lentil soup which usually makes enough for a week’s worth of lunches!
Top recipe tip: Invest in a few spice mixes because this will make all your one-pot meals a lot more versatile- you can get large packets of these spice and herb mixes for £2 or less from Abu Bakr in Hyde park (next to Royal Park Pub)!
For more cooking tips/cheap plant-based recipe inspiration visit: https://www.basilandvogue.com/
Andri Neocleous