Illustrations by Ellecia Vaughan.

Originally published in print March 2021.

When exam season rolls around, you inevitably hear of several students who have contracted diseases usually only seen in 18th century orphans or malnourished pirates as a result of surviving on a diet of pot noodles for 2 months. Though I have not yet contracted scurvy, things are probably heading that way if I don’t change my habits. “Too busy” to make actual meals in the run up to exams, I have survived on chocolate digestives and a constant stream of tea and convinced myself that eating a single piece of fruit every day would  provide all the nutrients I needed to stave off a range of concerning deficiencies. However, this exam season, I am pledging to take that extra 10 minutes to make healthy meals because honestly, I’m in my twenties now and my body can no longer handle that kind of abuse. So, here’s a few quick meals and handy study snacks to help you avoid becoming another university urban legend who lived off Monster Munch for half the semester and contracted rickets. 

Banana pancakes: These fluffy banana pancakes are ridiculously simple and will certainly fuel your study better than the soggy Special K you’re currently eating for breakfast. 

1. Mash half a banana and mix it with one egg in a bowl. You can double these amounts for two pancakes.
2. Optional additions: you can throw in a tablespoon of oats for extra fibre. Blueberries or raspberries can also be added into the mix for a bit of sweetness. 
3. Heat a frying pan over medium heat. Once hot, add a small amount of butter or coconut oil to coat the pan. Reduce the heat and pour the pancake mix onto the pan.
4. Cook for a few minutes on each side, until both sides are lightly browned.

 

Apple slices with nut butter (Vegan): Studying late? Oreos are the ideal midnight snack. Unfortunately, they will not help you stave off scurvy. Apples slices with nut butter may be a slightly better option.

1. Core an apple (Granny smith or Braeburn preferably) and cut it into slices. 
2. Spread a little bit of nut butter (natural peanut, almond or cashew butter all work) on top of each slice and you’re all done. 

Note: do not use heavily processed nut butter for this – it absolutely will not taste good.

 

Guacamole and crackers (Vegan): If you’ve only ever tasted sad shop-bought ‘guacamole inspired dip’ made from modified maize starch and rehydrated avocado paste, I implore you to try this easy home-made snack. I thought guacamole was awful for years – it turns out my mother was just buying awful guacamole. 

1. Mash half an avocado and add a teaspoon of lime juice. 
2. Finely chop a quarter of a red onion and a few cherry tomatoes and mix into the mashed avocado. 
3. Salt and pepper to taste. 
4. Serve with crackers or lentil crisps.

 

Pesto-pasta salad

Last year, Grimes admitted that she ate nothing but pasta for 2 years and her hair stopped growing from lack of nutrients. Honestly, this reminded me a lot of a university student’s diet; pesto-pasta twice a day, every day. However, there is still hope for your hair goals as pesto-pasta is a great base for a nutritious pasta salad.

1. Cook a portion of pasta in boiling water and rinse under cold water before draining.
2. Add 2 tablespoons of pesto to the cooked pasta and a little water to thin the sauce out if necessary.
3. Add in a few chopped cherry tomatoes, a handful of spinach and 1/3 can of rinsed chickpeas.
4. Toss the salad to combine and season with salt and pepper. You can also add in a little lemon juice for extra flavour. 

 

Quesadilla: ‘Liberal sprinkling of cheese’ may not be a phrase that comes to mind when you think ‘healthy’, but remember – it’s better to force down vegetables disguised in cheese than to forgo vegetables entirely during study season. 

1. In a frying pan coated with a little oil, fry half a chopped yellow pepper, half an onion and a clove of garlic in oil for 2 minutes over a medium heat. 
2. Add in one chopped tomato and half a can of black beans (drained). Cook for a few minutes longer.
3. Season with salt and pepper and at this point, you can add chilli powder or a chopped jalapeno for some extra heat!
4. Remove this mixture from the frying pan and place a tortilla onto the pan.
5. Spoon the vegetables onto one half of the tortilla and liberally sprinkle grated cheddar cheese onto the same half.
6. Allow the bottom of the tortilla to brown for a few minutes before folding it over to cover the melty mixture. 
7. Serve with guacamole or salsa if you’re feeling ambitious.