How to make healthy-ish meals in residence

Photo Credit: Mackenzie Gerry

Photo Credit: Mackenzie Gerry

Ramen, chicken fingers and the occasional burrito; the diet of a student living in residence can often leave much to be desired.

Honestly, who can blame them? They’re not exactly given the tools to succeed. A kitchen is treated like an expensive luxury rather than a basic necessity to prepare reasonably priced, healthy food.

Brock provides students with a meal plan, and while it’s true that there are some healthy options to be found, they’re often few and far between; not to mention much less affordable than their unhealthy counterparts.

So what do you do when your meal plan just isn’t cutting it? When your thousandth chicken finger of the year finally pushes you over the edge? You could give up and resign yourself to a life without fruits or vegetables, or you could follow a few quick and easy recipes.

First, it’s important to stock your fridge, as having a few staple items that can be used in a pinch is more important than you think. Eggs, bread, milk, rice and a bag of frozen veggies will get you far.

 

Ramen Upgraded

What You’ll Need: a kettle/microwave, some ramen, an egg, broccoli (substitute any vegetables).

Everybody loves ramen, it’s cheap and tasty but sometimes the same old thing can get boring. Make your ramen according to the instructions on the package. Once you pour the water, add the broccoli, stir in the spice packet that comes with the ramen or you can use whatever spices you like best/have on hand. Finally, crack an egg into the water and cover it. Let it sit for about two minutes or until the egg looks poached. You can drain the water or leave it in for broth depending on how you like your ramen.

 

No Effort Yogurt Parfait

What You’ll Need: yogurt, raspberries, strawberries, blackberries, granola, a cup.

This one’s pretty self explanatory. Put a handful of berries in the bottom of your cup and then scoop your yogurt on top of that, add a sprinkle of granola and then repeat the process until the cup is full. If you have a mason jar or otherwise resealable container, this is the perfect snack to bring with you. Just don’t forget it’s there and leave it sitting in your bag for too long.

 

Breakfast Stuffed Peppers

What You’ll Need: a microwave, a sweet pepper, three eggs, cheese, a knife, a microwave safe plate.

Cut the top of the pepper off and remove the seeds. Place the pepper on its side and cut into three slices. Put the pepper slices on a microwave safe plate and microwave them for three minutes. Once you remove the peppers, crack one egg into the centre and season with salt and pepper and cook until the egg whites are no longer runny (about five minutes). If you’re feeling extra fancy, you can sprinkle some cheese on top and stick them back in the microwave until they melt. This is a tasty breakfast best enjoyed when you’re not rushing to get to your 8:00 a.m. lecture.

 

Rice In A Mug

What You’ll Need: a microwave/kettle, rice, vegetables, a mug and a bowl.

So you probably don’t have measuring cups, but that’s fine because contrary to what “experts” might tell you, you don’t usually have to measure most things all that accurately. Minute rice requires one part water for every part rice, so as long as the quantities match it doesn’t actually matter if you’re making one cup or two. To start, take your mug and fill it halfway with rice, dump the rice into your bowl and set it aside. Then, fill your mug with the same amount of water. Microwave until boiling and then carefully remove it, dump the rice that you set aside into the water and cover for about two minutes. From there you can add any vegetables or leftover chicken fingers you may happen to have in your fridge.

So fire up those microwaves and make sure you brought your best mug, because there are only so many cafeteria meals one human body can take.

 

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