General

A U of T Student’s Recipe for Success

I’d like to consider myself a borderline foodie, and as a result, I refuse to let the quality of my meals slip just because of a few trivial things like ‘exams’ or ‘homework.’ I have a few go-to methods and recipes to make sure that even when heading to Robarts at 8AM for a 12 hour study session during midterms, I’ll still be able to have a healthy and preferably home-cooked meal to eat. Apparently cake pops and Frappucinos are not part of a balanced meal.

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When it looks this good, anything can be a part of a balanced meal.

I’ve come to the realization that the problems with being healthy while busy (for me at least) can be narrowed down to a few issues:

  1. Money
  2. Flavor
  3. Time

Sometimes, it may just be easier to grab a cheesy poutine from the food truck, but I still try to make myself decent food despite these issues. After many failed attempts with expensive veggies, bland food and simply just sleeping in too late to cook anything, I’ve finally figured out a system that works for me. So here is one of my favourite recipes, along with some of my useful shortcuts to go along with it!

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Couscous Salad!

Let me take a minute to express my outright love for couscous. All you have to do is add boiling water, and it cooks in 5 minutes. Even if a 5-minute cooking time isn’t short enough, this is the perfect food to make in big batches on a Sunday night, for a daily grab-and-go during the week. It’s also super customizable. So if kale or celery isn’t your thing, you can add whatever vegetables you love (or whatever vegetables are cheapest to buy!). I have a flyer app on my phone called Reebee that gets me all the grocery store flyers, so I scan it to stock up on fruits, veggies, and anything else I might need thats on sale.

Recipe: Amounts can vary depending on how much you want to make but here are the general ingredients! Enjoy!

-1 cup of cooked couscous
-1/2 cup of chopped kale
-1/2 cup of scraped carrots
-1/2 cup of scraped zucchini
-1 tomatoe, diced into small pieces
-1 small onion diced into small pieces
-1 tsp chopped ginger
-salt and pepper to taste
-lemon juice
-2-3 tbsp of olive oil

Instructions: Sauté ginger, carrots and zucchini and kale in a large pan. When cooked to your desire, add salt and pepper to taste and set aside to cool. Meanwhile, mix together the tomatoes and onions with a little lemon juice, olive oil and salt. Once everything has cooled down, mix together in a large bowl and store in the fridge! This will save cooking time in the morning so you can be more relaxed. Or, you can always sleep in longer and rush out the door, but either way, you have a meal ready to go!

To make it extra special (this is where the flavor comes in), invest in some flavourful ingredients such as sriracha sauce, balsamic vinegar, sesame oil or fresh coriander (or other herbs). Most of these don’t go bad very easily and last in the pantry or fridge for a long time. It’s comforting to know that the $4 I spent on sriracha was well worth it.

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Just kidding, I never regret the sriracha.

Sometimes, even despite our best efforts, life can get too hectic to even make time for cooking (see: Finals week). If you ever need to find somewhere to eat on campus, there’s a app for iPhone and Android with the UeaT Campus Food Map! You’ll have all of the campus restaurants and cafés at your fingertips!

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Makes it easier to find Harvest Noon <3

So tell me U of T, what are your go-to healthy recipes? Let me know down below in the comments or tweet me your suggestions at @Api_UofT on Twitter!