The conflict that plagues all college students– saving money versus saving time. When it comes to food, these two factors seem to be at odds with each other. You can eat out every meal (sounds great), you can spend hundreds and thousands of dollars on a meal plan (not fun but convenient), or you can pay for your own groceries and cook. For me, the last option has allowed me to be healthier and happier. I have found that it also actually saves money in the long run.
I’ll admit, sometimes it feels like a time-consuming burden. On a busy Sunday night when I have an essay to work on, it can be hard to find the time and energy to stop what I’m doing to cook. We all know what these stressful nights feel like and how easy it is to just order food or go to the dining hall for a quick but less-than-stellar meal.
Despite all this, setting aside even just an hour for grocery shopping and an hour for cooking once a week actually saves me time and money. I also eat healthier. Over time, I have learned how to make food that is time and cost efficient. This means creating recipes that are simple, can be made in bulk, and utilize ingredients that are inexpensive and easy to find. It also means learning how to grocery shop efficiently. Sometimes it’s worth it to spend a little extra money for something that is packaged or pre-made. For example, I probably could make my own hummus (it’s just chickpeas and tahini), but I would rather spend a few extra dollars for someone else to do it for me. Just check the nutrition labels to be aware of what you’re actually buying (if you can’t pronounce it, you probably shouldn’t eat it) and you’re good to go. Also, something like pre-washed salad can be more expensive than buying it fresh from the produce section, but it can be worth it to save you the hassle of preparing and washing it yourself. There’s also pre-cooked brown rice that comes frozen, but I’m willing to cook something like that myself.
Finding a balance between saving money and saving time is essential for the college chef. Learning where to compromise makes cooking less intimidating and more manageable. Maybe you can start off buying that pre-made meal and add vegetables that you cook yourself. Over time, start subbing some of the storebought products for things you make. You’ll probably find that what you can buy at the grocery store or at a restaurant isn’t hard to just cook yourself. It’s also helpful to transition into cooking more meals. As a freshman, I focused on making myself breakfast. Last year, I bought a smaller meal plan so I could use a meal swipe for lunch and make breakfast and dinner.This way, I could cook for myself while also having the option of grabbing a salad from Freshii or going to the dining hall with friends on particularly busy nights (or when I just really needed some ice cream). It’s all about finding what works for you, your schedule, and your budget.
Pasta salad is the perfect summer meal– it’s satisfying, cool, and easy to make. Despite this, it’t not always the healthiest option. For this “recipe” I tried to healthify (I’m making this a word) your classic pasta salad by subbing the mayo for some other creamy and flavorful ingredients I already had lying around in the fridge. Using a whole wheat pasta also boosts the healthiness. I added some of my favorite veggies that are easy to incorporate and taste good cold, but you can add whatever vegetables you like. I think chopped celery, broccoli, and bell pepper would be great. For the dressing, I mixed together tahini, dijon mustard, olive oil, and nutritional yeast. If you’re not familiar with nutritional yeast, it’s deactivated yeast. It looks like a yellow flaky powder. It sounds strange, but vegans swear by it because it is an amazing substitute for cheese. It has a cheesy, nutty flavor. I sprinkle this stuff on everything– pasta, vegetables, potatoes, salad. You can find it in the bulk bin at Whole Foods or in shakeable containers in any other grocery store. I would definitely recommend giving it a try.
