With classes starting again, I’m remembering how difficult it can be to make fast meals that are also healthy. When you're always on the go, it’s hard not to grab a bag of Chex Mix at the campus market or go through a drive-thru for dinner. However, like most other college students who struggle with this and want to live a healthy lifestyle (look your best, feel your best), you have to figure out what works for you. "Healthy" and "quick" are two words that are difficult to go together. I’m here to let you know that it’s possible. I’m not talking about meal prepping — just because the thought of eating the same thing or something very similar every day isn’t my cup of tea. I would definitely describe myself as a foodie that loves quality and flavor. Therefore, I have come to the conclusion that what works for me is to plan ahead and have the right recipes.
1. Salsa Chicken Bowl
One of my favorite things to make on days when I know I’m barely going to have time to breathe is Salsa Chicken. I’m sure you have had some form of it before or know what a delicious and easy meal it can be. I use a Crock-Pot (you can buy a mini one at Target for about $10), which is perfect to get the chicken tenderized and ready to shred at the end of the day.
What you'll need
- 2 chicken-breast tenders (You can use as many as you want depending on how hungry you are and if you want leftovers. I get about a 10-pack at Fry’s for around $4.)
- 1 jar salsa (Completely up to your preference. I usually get what’s on sale, about $2.)
- Cilantro
- Brown rice (optional)
- Corn (optional)
- Black beans (optional)
Place the chicken and salsa into a Crock-Pot. Turn it on high for 4 hours or on a slightly lower setting if you want it to sit there all day. When you are ready to eat, shred the chicken with 2 forks. Then get a bowl and put in your desired extras, such as brown rice, corn, and black beans. Add the chicken and salsa, then sprinkle some cilantro on top. WAH-LAH! Your dinner is served, taking you no more than 5 minutes to prepare.
2. Fruit Pops
For dessert lovers like me, you can’t help but crave something sweet, cool, and refreshing after your meal (especially the cool part when you live in Arizona). So after trying all the healthy and overpriced sorbets, I realized that what I really needed was my own Popsicle mold. You can get one basically at any grocery store or convenience store for a dollar or two. The best part about these is the fact that you can make ice pops however you want.
What you’ll need
- Fresh or frozen fruit of any kind
- Greek yogurt
- Vanilla extract
- Honey
Like I said, you can do anything you want with these. One option is to put all your chosen ingredients into a blender so the pop has the same texture throughout. Another option is to pour the Greek yogurt into the mold and then the fruit to have bursts of fruit pieces. Or you can design your pops by sticking solely to Greek yogurt or solely to fruit. Some of my favorites are Peach Banana Pops, for which I combine fresh peaches, bananas, vanilla Greek yogurt, and a little vanilla extract and honey. I also like to make American Flag Pops, where I blend blueberries and strawberries separately, then pour them into the mold, alternating with vanilla Greek yogurt, so the pops look like American flags. Overall, these are the perfect sweet treats for any time of day.
3. Wake-Up Waffles
These require zero cooking and are just a delicious breakfast that will keep you full and motivated to start your day.
What you’ll need
- Frozen multigrain waffles
- Almond butter
- Raspberries
- Honey
Simple, easy, delicious. For the multigrain waffles, I usually just get the off-brand; they're about $2 for a box of eight. You can find almond butter in most stores now, but I’m a sucker for the Trader Joe’s one. Also, raspberries can be replaced with strawberries, bananas, or basically whatever fruit you prefer that is in season. Take the waffles, spread the almond butter on them, top them with fruit, and then drizzle it all with honey.
4. Chicken and Pineapple Skewers
This is something that my friends and I have grown to love and make about once a week. It’s appetizing and has that Hawaiian barbecue taste that I love, especially in the summertime. The only thing that is a little tricky for college students is you need a grill; however, out of all the apartment complexes I have lived in, there is always a community grill. If you don’t have one, find a friend who does and maybe you can share a little bit of this delectable dinner (even though you won’t want to).
What you’ll need
- 2 chicken breasts
- Pineapple, fresh or canned
- Caribbean jerk marinade (You can find it by the barbecue sauces for about $2.)
- Wooden or metal skewers
Quick and easy for lunch or dinner. About the marinade: if you want this to be healthier, I would make my own from scratch, but the store-bought kind definitely saves time. Alright, here we go: Simply cube the chicken breasts and pineapple. I typically buy canned, cubed pineapple to save time. (Make sure there is no sugar added.) Put it all in a large bowl with the marinade and stick it in the fridge for about 30 minutes so it can soak up some of the sauce. (It's just enough time to do a homework assignment.) Then alternate putting chicken and pineapple onto each skewer. Lay each skewer on the grill for about 5 minutes on each side, or until they are cooked all the way through. YUM! It’s time to eat.
5. Pesto and Spaghetti Squash
I have found out that a lot of my friends don’t know about the wondrous vegetable that is the spaghetti squash. You can find it in about any grocery store in the produce section; it's literally called spaghetti squash and is around $3. It is amazing if you love pasta and want to find a healthier substitution. Granted, it doesn't have a different texture, but it tastes amazing and is stringy like pasta and perfect to pair with your favorite sauces.
What you’ll need
- 1 spaghetti squash
- Pesto
- Chicken or shrimp (optional)
- Red chili flakes (if you like spicy)
Preheat the oven to 350 F. Cut the squash in half. Scoop out and discard the seeds. Place the squash in a glass baking pan, cut-side down, and transfer to the oven. I like to put a little water in the pan to help the squash get more tender. You can also cover the pan with aluminum foil. Let the squash bake for about 30 to 45 minutes (another great homework break). Once the squash is ready, simply scoop out the insides into a bowl. It will instantly start to shred apart. Then mix in the pesto, chicken or shrimp, red chili flakes, and maybe a few veggies, like small tomatoes. Another great part about making this meal is that you will have so many leftovers from the squash. Molto bene!
