As September roles around, we all know it only means one thing….going back to school/uni. I used to dread going back to school, the early mornings, the uniform, lessons, school lunches, rules…I could go on! However, for me University is a completely different ball game and I LOVE it! I look forward to going back and seeing all my friends, going back to a city that I love living in, having my own little house, the freedom! Most of all I love cooking for myself 3 meals a day, whatever I want, the possibilities are endless. Coming from a large family, meals at home are delicious and never boring, but never quite the same as deciding to cook what I want in my tiny little kitchen in Newcastle!
Although I love cooking and I never bore of it, I realise that this is not the same for everyone. Going to University and having to fend for yourself until the next holiday comes around can be, for most, a very daunting and unenjoyable prospect. My younger brother and sister are starting University this September and although they can cook the basic scrambled eggs and tomato pasta, their repertoire is fairly limited! So I came up with the ‘Student Series’, where I post one recipe a week on this blog, to help them and any other University students out there, get through the year without exhausting the list of variations on pesto pasta!
All the recipes I post will of course be; quick, cheap and easy, to cater for the busy (and often broke!) student lifestyle. As ever, I will also endeavour to make them as healthy and appealing as possible!
So let’s kick the series off with my Top 3 Breakfast recipes!
I think that you can never go wrong with a big warm bowl of porridge in the morning. Not only does it help to melt the icicles off your toes (student heating probs!) but the oats will slowly release their energy throughout the morning to keep you full until lunchtime!
Ingredients: Makes 1 portion
- 1 small mug of oats (around 50g)
- 2 mugs of milk of your choice (use the same mug that you measure the oats in to keep the ratio the same – 1 part oats to 2 parts liquid)
- Pour both the oats and the milk into a saucepan and turn onto a low heat.
- Leave the porridge to simmer away for around 8-10 mins, stirring regularly.
- You want to cook the oats so that the porridge becomes nice and thick and creamy.
- Once it has thickened up, pour into your bowl and serve with any topping you desire – once you have learnt the basic recipe you can really go to town and freestyle with any combinations you like .
Here are some of my favourite toppings:
Cinnamon, fruit, maple syrup, raisins, coconut, chia seeds, banana, peanut butter, dark chocolate.
TOP STUDENT TIP: Buy frozen fruit!!! It is so much cheaper than fresh fruit and you get a lot more for your money, it also lasts so much longer and you can take it straight from your freezer and it will melt on your porridge into fruity oaty goodness.
Who doesn’t love a good smoothie? You can practically feel the goodness running into your veins! I’m kidding, but they are a great student breakfast. Very quick and easy, they are ideal for when you are running late to lectures as you can take them with you. With smoothies, pretty much anything goes…but I do have some top tips to make them even more delicious and nutritious.
Top Smoothie Tips:
- Banana – I always try and add a banana to my smoothies, not only does it give it a creamy texture, but also acts as a good base, giving it substance.
- Oats – These are a staple for me, as they energise me for the day and keep me full until lunch. I usually add around 2 tbsp to each smoothie.
- Fruit – As with my top tip above, I often add frozen fruit to my smoothies in the morning as it is so much more convenient and cheaper, it also reduces the need for ice cubes! My favourites are mango, raspberries or the mixed berry bag.
- Protein/Healthy fats – Again always a must in any breakfast smoothie. My favourite sources are peanut butter, greek yoghurt or cashews. TOP STUDENT TIP: buy in bulk…so so much cheaper!
- Veggies – If I feel like I need the extra greens I will chuck in a handful of spinach. I promise you won’t be able to taste it but it will just add that little extra vitamin and iron boost.
- Liquid – My liquid of choice is bog standard, ordinary milk, but a splash of water or milk alternative will work just as well.
Other good additions include; chia seeds, coconut flakes, protein powder, cacao/cocoa powder, maple syrup if you need a little sweetener.
3. Eggy Breakfast Muffins
Food prepping will soon become your friend at Uni. Having ‘grab and go’ food in the fridge ready to run out the door is a life saver and means you won’t go hungry in lectures or be tempted by expensive and often unhealthy campus food. These little egg muffins are perfect to make in a spare moment at the weekend or the night before, to make sure you are all ready to go in the morning, and give you an extra 15 mins in bed!
Ingredients: Makes 6 muffins
- 4 Cherry tomatoes
- 1 Spring Onion
- 25g Chorizo/Ham
- handful of grated Cheddar Cheese
- 3 Eggs
- Salt and Pepper
- Preheat the oven to 180 degrees.
- Chop the tomatoes, spring onion and chorizo/ham into small pieces.
- Once chopped, place a mixture of all the ingredients into a lined muffin tray.
- Beat the eggs in a separate jug with a fork and season with a pinch of salt and pepper.
- Pour evenly into the muffin cases.
- Sprinkle the cheddar cheese over the top.
- Bake in the preheated oven for 10 mins or until the egg has cooked.
I hope you enjoy this series and these yummy recipes! Let me know what you think by leaving a comment below or following me on Instagram!