As the term ends, you may be recalling all the times you went out with friends to grab a late-night meal in the warmer months and are running low on funds. Not to mention the impending holiday season, which might mean spending a little more than usual. Regardless of the reason, money can be a little tight right now, but that doesn't mean you need to sacrifice eating good food!
Here are some tips to be more budget conscious when making healthy meals:
- Look at what you have first. It can be easy to forget those vegetables you have in the back of your fridge or freezer. Make sure you always check what you have and make a list before you go out grocery shopping to avoid any unnecessary purchases.
- Include grains and beans in your meals. Mixing in nutrition-packed canned or dried beans, lentils or chick peas or grains like brown rice, whole grain pasta or 100% whole grain bread can help make your meals more satisfying, not to mention easier on the wallet!
- Know what’s in season. Buying fresh produce that’s in season can help you save money. This season, if you can't find a good deal, frozen fruits and vegetables are just as nutritious as fresh produce!
- Look out for deals. Flashfood and Flipp apps are free and can help students find good deals on food. Flashfood is an app that identifies deeply discounted groceries that have to be used soon and Flipp is an app that tells shows you weekly sales at local supermarkets.
If you are short on food, the WUSA Student Food Bank in SLC provides a variety of food and hygeine produces for studnets in need. It's also a great place to donate non-perishable foods if you're in a position to help other students.
Need some inspiration? Try this Egg & Black Bean Burrito recipe!
This easy, low cost meal will power up your morning, afternoon or evening.
8 to 12 eggs
1 can black beans, drained and rinsed
8 burrito-size whole grain wraps
Salt and pepper to taste
Optional add- ins:
Leftover cooked veggies
- Crack the eggs into a medium bowl and beat with a fork or whisk.
- Heat a skillet or frying pan over medium heat. If it’s not a non-stick pan, add a little oil so the eggs won’t stick. Pour in eggs, stirring until mixture starts to form soft curds. Add salt if pepper if using.
- Stir in drained beans and any cooked veggies you have on hand and warm mixture.
- Divide among 8 wraps, add cheese and a little salsa if using. Fold the tortilla over the filling from the bottom, then fold in the sides and roll up tightly.
- Burritos can be individually wrapped and frozen for up to a month, then microwaved as needed.
For a vegan recipe, leave out the egg or substitute tofu.
Makes 8 burritos, at less than $1.00 each.
If you’re in search for more tips and recipes, check out our nutrition services.