If there’s one thing I’ve learned from binge-watching cooking shows during the pandemic, it’s that I have neither the time nor the money to make most of the dishes shown. And chances are, neither do most students! However, that shouldn’t be an excuse to just reach for a bag of chips when hunger strikes.
Your eating habits can either help or hinder your academic performance. Proper nutrition not only affects the well-being of your body, but also your concentration, memory and mood.
Luckily, I have picked out some snacks that can be prepared with only three ingredients or fewer. They’re healthier than your typical junk food options, and will help you power through a study session.
Chilli-lime cucumber salad
- 1 small cucumber
- 1 tablespoon chilli powder
- juice of ½ lime
- salt (optional)
- Slice the cucumber into slices of desired thickness.
- Drizzle with lime juice. Use fresh limes if available.
- Sprinkle the cucumber slices with chili powder. If you wish, you can also add a pinch of salt.
- 2 cups walnuts
- 2 ½ cups dates
- 1 cup raw cacao powder
- In a blender, blend the walnuts until finely ground.
- Add in the dates two or so at a time, allowing them to blend into the ground walnuts until all dates have been added. Towards the end, you may need to pulse your blender to get it to combine.
- Toss in the cacao powder and blend until the powder is evenly incorporated.
- Press the dough into a baking sheet and refrigerate. It’s ready to eat right away, but it will firm up a little in the fridge.
Sweet and spicy popcorn
- 1 bag freshly popped popcorn
- 1 teaspoon sugar
- ¾ teaspoon cayenne pepper
- Pop the popcorn according to the instructions directed on the package. I use unsalted and unbuttered popcorn, but you can use whichever microwaveable kind you want.
- Add the popcorn, sugar and cayenne pepper to a large bowl.
- Shake the bowl until the popcorn is well-coated in the seasoning.
- 1 can of chickpeas
- 2 tablespoons olive oil
- salt (optional)
- cayenne pepper (optional)
- paprika (optional)
- Preheat the oven to 450 degrees F (230 degrees C).
- Drain the can of chickpeas then blot them with a paper towel.
- In a bowl, toss the chickpeas with olive oil. You can season them to your liking with salt, cayenne pepper and paprika.
- Spread the chickpeas onto a baking sheet. Bake for 30 to 40 minutes until browned and crunchy.
- shredded coconut
- Slice a couple of dates lengthwise and remove the pits if they are already not pitted.
- Sprinkle in some chopped pistachios and shredded coconut.
Fish and avocado rice cakes
- 3 rice cakes of your choice
- 1 avocado
- 1 can of tuna or mackerel (slices of smoked salmon would work too)
- spinach (optional)
- chilli flakes (optional)
- Pile all your ingredients on top of the rice cakes of your choice. I like to use wild rice cakes, but you can use whichever flavour suits you.
Give these recipes a shot and feel free to play around with the ingredients. I hope this is able to up both your snack game and studying game!