One of the worst habits picked up in college is a poor diet. This can be especially true for students enrolled in online colleges, where students can generally be short on time throughout the day to have a complete and healthy meal.
While you may not have an hour to prepare a hot dinner every single night, you can cobble together some reasonably healthy lunches and dinners using cheap, non-perishable items (or items with a very long shelf life).
That's right: I'm here to talk about beans.
Beans are sort of the black sheep of the food family. Rarely are beans the main ingredient in a dish, but beans are incredibly healthy. Beans are great for digestion (I'll avoid repeating the "musical fruit" rhyme), and can provide up to 30% of your recommended protein.
Here are two bean-y recipes that can be assembled in minutes, and with leftovers to last into the next day. Every ingredient can be bought in bulk and would last for ages (except the tomatoes, which still have a decent shelf life for a vegetable...er...fruit).
Mediterranean Chickpeas:
- 1 can chickpeas, drained and washed
- 1/4 cup feta cheese
- 1 tsp olive oil
- 1 tsp dried basil or oregano
Combine all ingredients, makes two servings (store the 2nd in the fridge for tomorrow)
Mexican Bean Salad
- 1 can black beans, drained and washed
- 1 can sweet corn, drained
- 1 medium roma tomato, chopped
- 1/2 red onion, finely chopped
- Lime juice to taste
- Cilantro to taste
- Cumin to taste
Combine all ingredients, let sit for an hour in the fridge before serving; makes at least 3 servings.
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