Whether youâ€™re a fresher or heading back to uni for another year, getting that work play balance ainâ€™t easy. Thatâ€™s why itâ€™s important to fuel up right for those long mornings in lectures and those long nights at the club.
The Best Recipes for Students on a Budget
Eating right and maintaining those energy levels doesnâ€™t have to break the bank, so here are the best recipes for student babes on a budget.
#1 Korean-style rice bowl
Top up on your veggies this brightly coloured chilli stir-fried pork dish. All you need in pork mince, a handful of your favourite veg, some long grain rice and chilli sauce to drizzle. Hereâ€™s how to whip it up:
#1 Cook your rice according to packet instructions and in a large wok, heat 1tbsp of oil and stir-fry the mince for between 5 and 7 minutes, until crisp and golden.
#2 Add your veggies to the wok with a splash of water and cook for a further 5 minutes until the pork is tender.
#3 Stir in your chilli sauce and season!
#2 Sweet potato and chicken traybake
Traybakes are super easy to make and require less washing up â€“ big bonus. Hereâ€™s how to make a delicious sweet potato and chicken traybake thatâ€™ll feed you and all your uni pals.
#1 Preheat your oven to 200C. Add chopped sweet potato chunks, red onions, broccoli and garlic to a roasting tray and season as you wish. Drizzle with a tablespoon of oil then toss everything together.
#2 Roast for approx. 15 minutes.
#3 Remove the tray from the oven and give your veg a good stir around. Add chopped chicken thigh fillets and drizzle with a tablespoon of oil. Squeeze over some lemon juice and sprinkle with dried herbs and paprika.
#4 Cook for a further 15 mins.
#5 Pour over 150ml of chicken stock and roast for another 15-20 minutes until the chicken is cooked and the veg is tender and has soaked up the stock.
#3 Vegan butternut squash spaghetti
This dish is a quick and easy vegan taste sensation that you rustle up in minutes! Youâ€™ll need: 2 garlic cloves, a bag of wild rocket, extra virgin olive oil, half a lemon and 1 butternut squash peeled and cut into quarters lengthways (and be sure to toss out the seeds!).
#1 Put your garlic and 50g rocket in a food processor and pulse until roughly chopped. Add 125ml oil and the lemon juice then blend â€“ but not until itâ€™s too smooth. Season your mix.
#2 Use a spiralizer to chop your butternut squash quarters into spaghetti ribbons.
#3 Heat some oil in a pan then add your squash ribbons and cook for 2-3 minutes. Add garlic and a splash of water to steam the squash ribbons. Cook for another 2 mins and try not to stir too much.
#4 Stir in your blended rocket pesto into the pan and heat through.
#5 Drizzle the remaining pesto and serve with a zesty lemon wedge!