Cheap healthy recipes for students

Keep your mind and body fueled without breaking the bank, these healthy recipes take no time so you can create a delicious meal on the fly.

16 Sep 2016

When studying, you still need plenty of energy to keep up your mental stamina as well as your physical strength. If you often don’t have much time or money to put towards a great meal, don’t worry, you may just need a few tips and recipes to get started.

It has been shown that the more nutritious the meal, the longer it will keep you fueled and the most benefits it will bring. For example, check out the benefits the simple broccoli can bring. It can be eaten raw or cooked with just 5 minutes of steaming!

Raw or lightly steamed veggies as a basis is a great, healthy way of eating, that is also cost effective and time efficient. You can make a quick meal while having a study break, and get back into the zone easily. To add flavour, use herbs, spices or sauces; to save time, make a batch and freeze the extras.

You can turn them into soup, or keep them in the fridge after a quick steam and use them as an addition to noodles, pastas or toss them through a salad. Combine a bed of spinach leaves, your chilled steamed veggies, some quinoa and a sprinkle of cashews, for a quick dish.

Here are some of our other favourite healthy recipes from around the internet that can be whipped up in no time.


Sweet-tooths will love this take on Banana Bread – bake your own donuts, with whole wheat flour, coconut oil, walnuts and ripe bananas. You can also freeze them for future breakfasts, saving you even more time.

Prefer a muffin? Try these Zucchini Muffins and get an extra burst of goodness without the strong flavours and you can also warm them up for an afternoon energy boost.

For those who like a hearty breakfast try this Spinach Omelette Wrap. It has eggs, ham, cheese and greens with a little zing. You make the omelette first and then place it in the wrap for an on-the-run meal. If you are worried about it falling apart, just wrap the end with some alfoil to keep it together.


Quinoa is a superfood, it’s also superfast to cook. This Quinoa Recipe has added broccoli and cashews, and could be used as a base with some roast chicken or baked tofu pieces on top.

If you enjoy a tasty take out, this recipe replicates Sesame Chicken with a number of variations. Add extra greens, use different meats or add your favourite veggies, it’s the sauce that makes this great.

Need lunch on the go? Make a flavourful Chicken Fajita or two… and save the extras for dinner.


If you enjoy a nice pasta, you may want to make your own Marinara Sauce. Adding herbs and spices, sautéed onions and garlic to peeled tomatoes can add a beautiful burst of flavor. This recipe can also be used in lasagna, on top of pizzas or blended into a soup.

If you prefer something lighter go for this Chopped Mexican Salad. With black beans, corn kernels and wilted spinach it’s a medley of flavours and textures that will delight, and its great value!

At the end of the week and need to use up what’s in the fridge? Put it all in a pot with some lentils and make a Hearty Soup. If you make too much, freeze some portions in a muffin pan, pop them into a snap-lock bag and store them in the freezer for an easy healthy boost.


Want a boost of flavour without breaking the bank, that’s actually good for you? This Avocado Chocolate Mousse hits all the right notes. If you are finding avocados are expensive or out of season, you can buy them pre-cut and frozen, so you can make this more than once (you know you want to).

Apples are so tasty when fresh and amazing when baked. This recipe shows how to make Oat Stuffed Baked Apples with gluten free and vegan options. If you make too many, they can be eaten later cold or with a quick reheat in the microwave.

For the simplest of the simple, this Banana Ice cream uses just one ingredient, the humble banana, and turns it into a tasty frozen treat.

We hope these recipes give you healthy ideas for you to try, and manage your time (and hunger) while studying.

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