Archive for the ‘Eating Healthy’ Category

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Workout Music (and a super college discount!)

Tuesday, July 2nd, 2013

Music can have a profound effect on your workout.  When I first started working out, I didn’t listen to music; I preferred the sounds of the iron clinking, and the grunts of people lifting weights.  One day, I decided to bring my iPod to the gym to see what would happen.  I was surprised to find that I easily lifted more weight.  The music energized me.  Below, I have created a short playlist for YOU!  Different people prefer different genres of music, so the list is divided into Rap/R&B, Rock, Heavy Metal, Electronic, and Pop.  I have found that these genres are particularly effective for working out.

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Rap/R&B

Jay-Z and Kanye West- Power

Hoodie Allen- The Chase is On

Usher- Caught Up

Biggie Smalls- Hypnotize

G.O.O.D. Music- Clique

Rock

Europe- Final Countdown

Journey- Separate Ways

Nirvana- Smells Like Teen Spirit

Rush- Tom Sawyer

Sum 41- Fat Lip

Lit- My Own Worst Enemy

Heavy Metal

Metallica- Enter Sandman

Drowning Pool- Let the Bodies Hit the Floor

Pantera- Walk

A Day to Remember- Downfall of Us All

Avenged Sevenfold- Bat Country

Electronic

Laidback Luke & Steve Aoki- Turbulence

Avicii- Levels

Afrojack & Steve Aoki- No Beef

Ellie Goulding- I Need Your Love

Adrian Lux- Teenage Crime (Tonic Dutch Bootleg)

Pop

Imagine Dragons- Radioactive

Macklemore & Ryan Lewis- Can’t Hold Us

Rihanna- Where Have You Been

Icona Pop- I Love It

Major Lazer- Watch Out

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Of course, the genres overlap quite a bit, but I used my best judgement.  Go ahead, download, listen, and get pumped!  After your workout, be sure to replenish your nutrients by taking your tunes over to Bleecker’s Finest Deli with your student ID and Campus Clipper coupon for a special discount.

Disclaimer:  Coupons valid before expiration date and while supplies last.

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Joey Silver, University of Delaware. Check out my Twitter!

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What to Wear to Work Out (and an excellent college discount!)

Thursday, June 27th, 2013

You’ve decided to hit the gym, motivated and eager, but you lack the appropriate attire.  Your closet is absent of footwear and gear for working out.  If you want to go to the gym, act the part, feel the part, dress the part.

Ladies first.  Please do not be like my mother when she goes to the gym.  She applies make up, puts on jewelry, and does her hair before heading to the gym.  She might as well don her wedding gown.  The gym is not a fashion show; you go there to work out and sweat.  Long hair should be tied back, so it doesn’t get in the way.  Earrings, other piercings, necklaces, bracelets, and any other jewelry should be left at home.  Jewelry distracts you from achieving a fuller workout, and can get caught on something and break.  For your top, a t-shirt will do.  You can also find women wearing tight-fit nylon tops, tank tops, and sports bras.  For bottoms, sport shorts, sweatpants, or yoga pants are typical.

Gentleman.  For the top, a t-shirt or sleeveless shirt is appropriate.  For the bottom, you usually see sport shorts or sweatpants.  Again, avoid wearing jewelry, and for guys with long hair, tie it back or wear a headband.

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Some gyms have rules about attire.  Sometimes, sleeveless shirts are not permitted.  Oftentimes, sandals and other types of footwear are not allowed.  Stop by Zacky’s in Manhattan with your student ID and a coupon from the Campus Clipper for a special discount on shoes and clothes.  Sometimes, I wear my glasses to the gym, but they become a hassle and I must constantly push them up on my nose the more I sweat.  Try wearing contacts if you have the same issue.  If you’re lifting very heavy weights, be safe and use a weightlifting belt and gloves.  Your style is important, but your safety comes first.
Disclaimer:  Coupons valid before expiration date and while supplies last.

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Joey Silver, University of Delaware. Check out my Twitter!

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Posted in Eating Healthy, Fashion, onBeauty, onHealth, onStyle | No Comments »

Lifting Weights: The Importance of Proper Form (and a cool college discount!)

Tuesday, June 25th, 2013

Although you can break a sweat during a workout without even touching a weight, this post covers the importance of proper form when lifting weights.  Often, students start lifting weights for the first time in college, but this can be valuable information for experienced lifters or first-timers.

When I was a college freshman, I frequented the gym.  I was a self-proclaimed gym veteran.  Each week, the weights on my bar were increasing.  The more weight I lifted, the better I felt about myself.  At my university, the gym offered a free personal trainer, and being as confident as I was, I knew I could improve with tweaks to my diet and workout regimen.  So, I decided to schedule an appointment with a trainer.  We began our session, but I learned that my lifting technique was way off.  He showed me the proper form for each exercise, forcing me to drop down my weight dramatically.  I was crushed that I had to start all over again, and my self-esteem dropped.  For weeks I felt like a failure every time I went to the gym, but eventually I was able to improve towards the level I previously operated. This time with proper form, the results were evident.  I cannot stress enough how important it is to lift with correct technique.

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Back squats, also known simply as squats, are one of three big lifts for increasing strength.  Squats target the muscles of your thighs (quadriceps and hamstrings), gluts, lower back, and core.  Basically, with a straight bar resting low on the back of your neck, you squat down, and stand up.  Sounds easy, but there’s a lot to keep in mind.  Feet should be about shoulder-length apart and turned outward very slightly.  Your back should be curved inward or straight, so that your chest sticks out forward, and your rear protrudes backward.  This stance takes some getting used to.  When you’re ready to squat, bend at the hips first, then at the knees.  Try not to let your knees go past your toes (if you were to draw a vertical line down from your knees).  Keep your back in the same curved or straight position, and your hamstrings/quadriceps parallel to the floor. Then stand straight up, pushing off the balls of your feet.

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Flat bench press is another big exercise; it targets the pectoral (chest) region and the triceps.  When lying on the bench, be sure that your feet are planted firmly on the floor, and your knees are bent at a 90-degree angle.  Your back should also have some curve in it.  Grab the bar a bit wider than shoulder length and lift.  Once the bar is lifted off the rack, bring your shoulder blades together; this puts the emphasis on your chest.  Bring the bar down to the middle of your chest.  Different people say different things about how far down to bring the bar, but I prefer to bring the bar to my chest so it touches but doesn’t bounce off.  Others prefer to bring it down until their arms are bent at a 90-degree angle.  Both are effective techniques.

Deadlift is the third big exercise, and it primarily targets the hamstrings, glutes, and lower back.  With the bar on the floor, the middle of your feet should be directly under the bar, shoulder-length apart, pointing straight.  Bend down to grab the bar right outside your legs.  Your shins should touch the bar.  There are a few different grips for this lift, but I prefer both hands in front of the bar when the weight is low.  Straighten your back, stand up, and thrust your hips upwards and forwards.  Keep your shoulders back so your chest protrudes throughout the whole lift.  When ascending, you want to drag the bar up your shins and over your knees to the upright position.  Bring the bar back down close to your body and drop the

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weight.  Often, you will see people bounce the bar off the floor and go right into the next repetition.  I see this as cheating.  It’s called a deadlift, so the bar should start in a “dead” position for each repetition.

Form will make or break these lifts.  One thing to keep in mind is your breathing pattern.  Make sure you inhale before the lift, and then exhale when you ascend.  Without proper form, you can seriously injure yourself on these lifts.  Protect your body, and make sure your form is correct.  Never be afraid to ask for help, if you have a question.  Always have someone spotting you or have crash racks in case the weight is too heavy.  After your workout, it is important to replenish nutrients, so go to Cafetasia for a hearty meal.  Go to www.campusclipper.org for college discounts.

 

Disclaimer: Coupons valid before expiration date and while supplies last.

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Joey Silver, University of Delaware. Check out my Twitter!

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3 Motivating Reasons to Hit the Gym (and a delicious college discount!)

Thursday, June 20th, 2013

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You want to go to the gym, but you always have an excuse.  “It’s too hot outside.  I’m too tired.  I’ll go tomorrow.”  You need a motivation booster.  Going to the gym has numerous physical and psychological benefits; it will improve your quality of life.

In the past decade, obesity among college students has grown tremendously.  Phillip B. Sparling, a professor of Applied Physiology at Georgia Tech, says, “Food is everywhere, and it is generally inexpensive, flavorful, large-portioned, and high-calorie. In addition, we rely on energy-saving devices and technology throughout the day, and most of our waking hours are spent sitting.”  Making healthy food choices is one of the hardest parts of being a student.  Going to the gym can be a great way to combat our unhealthy eating habits.  Alternatively, drop by Fresh & Co. with your student ID and a coupon from Campus Clipper for 10% off your order.

Sparling mentions energy-saving devices and technology as a cause for obesity in college students.  Small changes, like walking up the stairs instead of taking the escalator or elevator, make a difference.  Additionally, sitting at your desk or in the library all day is detrimental.  Get up and stroll around Washington Square Park or a park in your area.

Working out provides far more benefits than burning fat to battle obesity.  Physical activity increases oxygen and blood flow in the body.  It improves stamina and flexibility, and prevents lung and heart diseases.  Unfortunately, these things do not happen overnight.  You need to invest time in this process, and you will gradually see results.

The next two motivational reasons to work out go hand-in-hand.  Look better, feel better.  Our bodies are malleable; we can sculpt them, making them solid and chiseled, or perhaps soft and rotund.  You have the power to change the way your body looks.  Of course, we all have genetic limitations, but for the most part, we can control our bodies.

Think of the gym as your workshop.  Each exercise affects your body and causes change.  This gives you a lot of power when it comes to shaping your body.  But, like Uncle Ben shared in Spider-Man, “With great power comes great responsibility.”  We hold responsibility for maintaining a healthy lifestyle and staying physically fit.  Give your body the respect it deserves.

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Once you attain the body image you aspire to, your self-esteem and confidence will increase.  Insecurities that you may have had about your body will vanish, and you will accomplish more.  I know from personal experience that after a workout, I feel good about the way I look, and it shows.

NOW is the time to be proactive about your physical fitness.  Your body is a temple, and should be treated as such.  Be responsible and take care of your body.  By going to the gym and staying active, you can lead a healthy lifestyle, look the way you want, feel good about it, and have a more positive outlook on life.

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Joey Silver, University of Delaware. Check out my Twitter!

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A Short History of Chocolate

Wednesday, June 13th, 2012

Chocolate: it’s sweet, it’s brown, it’s everywhere and in almost everything- chocolate covered bacon anyone? But what we’ve come to known today as a staple of the confectionery shop has its roots in much more bitter and slightly bloody beginnings.

Chocolate comes from the cacao seeds which grow directly on the trunk of the cacao tree, native to tropical regions of Latin America. Chocolate has it’s root in the Aztec word “xocoatl,” meaning bitter water, it is the name given to the very bitter drink brewed from cacao seeds. The drink was bitter and spicy, a sharp contrast to the milky and sweet chocolate we consume today. The Latin name for the cacao tree, Theobroma cacao, means food of the gods. Mayans believed the cacao tree was discovered by the gods and given to humans. Aztecs believed Quetzacoatal discovered cacao in a mountain with other plant foods. Aztec Emperor Montezuma is alleged to have consumed 50 cups of xocoatl a day. Both Mayans and Aztecs considered cacao drink divine and used it for sacred rituals of birth, marriage, and death.  Cacao was only drunk by men and considered toxic to women and children (Theobromines in chocolate indeed make it toxic to animals). Aztec sacrifice victims were given a gourd of cacao, with a splash of the blood of previous victims, to cheer up victims who were too depressed to participate in the customary ritual dance before death (I find this only slightly comparable to my 4AM tear stained Lady Godiva indulgences as I weep silently about the one who got away). This makes sense considering that chocolate has been found to affect serotonin levels in the brain. Alcohol fermented from the pulp of the cacao tree was consumed as early as 1400 BCE. So valued was cacao, that seeds from the tree were used as currency in Pre-Columbian Mesoamerican civilizations, and in the America Revolutionary war it was used as part of soldier rations.

When Spanish invaders landed in Latin America, cacao was one of the drinks served to conquistadors. The Spanish hated the brew, calling it a “bitter drink for pigs,” and it only became popular in Spain when sugar cane or honey was added. Thus began what we have come to know as chocolate. The cacao seeds were dried, roasted, shelled, ground, and then liquefied to make chocolate liqueur (it contains no actual alcohol). In 1828 a Dutch chemist made powdered chocolate by removing the fat from chocolate liqueur, producing cocoa butter, and treating the nonfat mixture with alkaline salts to alleviate the bitter taste, and was later known as “Dutch” chocolate. Previously, chocolate was considered a drink rather than a solid food. The first chocolate bar was sold by Fry’s chocolate factory located in Bristol England in 1847. Later, Cadbury and Nestle pioneered milk chocolate into what we know today.

While milk chocolate is high in fats and sugars, dark chocolate has been proven to have medicinal benefits. Dark chocolate is rich in antioxidants that benefit the body.  According to an article in the Journal of American Medical Association, polyphenol rich dark chocolate was shown to improve blood pressure in those with mild high blood pressure. However the milk in white and milk chocolate may interfere with the body’s absorption of antioxidants. When it comes to health, the darker the chocolate the better. However, this isn’t an open invitation to gorge on Hershey’s Extra Dark. The benefits come with a significant caloric price. As with most things, all is well in moderation.

 

Whether you’re treating yourself after a long day, getting a gift for someone, or trying to cheer yourself up before ritual sacrifice, chocolate is the way to go.

 

Pick up some hot chocolate or coffee at The Bean.

Catherine, Hudson County Community College, Read my blog and follow me on Twitter

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Sofrito: Add Flavor to Your Food

Friday, June 1st, 2012

On the shelves of refrigerators in Latino homes lies a glass jar, filled with an aromatic sometimes green, sometimes brown, sometimes dark orange-red, but always packed with highly concentrated flavor mix- softiro. Sofrito is a seasoning sauce blend of peppers, garlic, onions, tomatoes, cilantro, salt, and other herbs and spices. Quantity of ingredients varies from recipe to recipe. Instead of using salt and separate seasonings, many foods from Latin America are flavored with sofrito alone. Sofrito is great for soups, steaks, chicken, eggs, or any dish you want to enhance with robust Latin flavor. Because it’s so densely concentrated with flavor, after making a jar, sometimes all you’ll need is a dash of sofrito to season a dish. Sofrito exists in Mediterranean, Portuguese, Filipino, and Caribbean cuisine as well.

Homemade sofrito usually doesn’t use exact measurements, as most culinary escapades in la cocina, ingredients are eye-balled and taste tested rather than carefully measured and trusted. Due to the variety in preparation and ingredients that differ sometimes from person to person, there are probably millions of unique sofrito recipes in the world. As well as being made from scratch, sofrito can be store bought for the lazy and kitchen clumsy. A popular store brought variety is Goya’s sofrito; however it’s also filled with preservatives and lacks fresh ingredients. Sofrito is incredibly easy to make, but if you’re still wary about making it at home and don’t want Goya’s preservative sofrito, try Chulita’s Famous Sofrito. Chulita’s Famous uses fresh all natural ingredients and comes in Sofrito Verde or Sofrito Con Spices variety. They can be purchased in gourmet grocery stores in New York City. For a full list: click here.

Now if you really want to get hands on with sofrito, here’s a simple recipe straight from my kitchen to yours:

Ingredients:

  • 3 Green peppers
  • 2 Red peppers
  • 2 Garden fresh tomatoes
  • 2 onions
  • 1 head of garlic
  • 1 bunch of cilantro

Peel and chop all the ingredients and mix them in a blender or food processor. The consistency should be somewhat smooth: not liquefied and not too chunky. Add sea salt, parika, and cumin to taste. Store in the refrigerator in a glass jar.

After you’ve made your sofrito, grab some tacos from Pinché Taqueria and add some sofrito to them for an even more delicious meal.

 

Catherine, Hudson County Community College, Read my blog

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Mother Grain: A Brief Intro to Quinoa

Thursday, May 31st, 2012
Quinoa and pine nuts, garlic, and raisins

Quinoa, pine nuts, and raisins

recipe available here

The new health food fad that’s taking the world by storm, quinoa, is a super grain grown primarily in Bolivia. Quinoa contains all eight amino acids essential for development of tissue, is gluten free, and packs more protein than any other grain. While researching foods beneficial to astronauts, NASA found quinoa unrivaled in its nutritional benefits. Grown by the Incas in South America, it was known as “mother grain,” and was used to feed Incan armies. Quinoa has been for many years a staple of the Bolivian diet, however in recent years it has been introduced to American and European markets.

Quinoa is prepared similarly to rice and takes only about 15 minutes to cook. It’s an excellent replacement for rice, bread, or couscous. It has a nutty flavor that works as a perfect side dish and delicious on its own. Quinoa is well suited for vegans, vegetarians, or anyone looking for foods that pack a nutritional punch. Additionally, quinoa flour can be used in baking as a gluten and wheat free alternative. For breakfast I like combining cooked quinoa, a dash of maple syrup, a bit of almond milk and fresh berries for a healthy and filling breakfast that holds me over well into lunch time.

quinoa plant

However despite all of its nutritional value, quinoa’s growing popularity has had negative effects on Bolivians. The export to America, Europe, and now Australia has resulted in higher prices of quinoa in Bolivia, making the growers of quinoa rich in the process. Those native to Bolivia can no longer afford the super food and are looking to cheaper processed grains that are lower in nutritional value leading to fear of malnutrition in an area that has long been affected by it. Additionally it’s view as a third rate rural food by centuries of agricultural imperialism by Spanish invaders has discouraged its local consumption.

 

Quinoa is a great food for experienced and novice cooks alike looking to add something new to their pantries. Because it’s so easy to make, it’s perfect for exploring new recipes.

 

Catherine, Hudson County Community College, Read my blog

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Bareburger

Wednesday, March 21st, 2012

New York might well be one of the best places in the world for food. The City has been the gateway to the USA for over a century with over a third of all Americans able to trace their ancestry through Ellis Island, and with such an astonishing mix of races and peoples from all over the world, diversity is the watchword in NYC. It’s no surprise that all these peoples kept their local cuisines going – many of them have managed to keep whole languages going!

With so much choice in food in New York, it can be hard keeping track of it all. You would certainly be forgiven for thinking that Pizza was devised here, the way it has taken hold… But the only, really, truly American food, has to be the humble hamburger, which like so much of US culture, seems to have gone on to dominate the World! Like all food that has found its way to New York, it seems to be popular, and there are now so many interesting hamburger restaurants and joints, and variations on the concept it can be impressive, if not rather overwhelming.

I had the pleasure recently to try one of the newest and more rapidly developing restaurants selling their own version of this timeless classic, Bareburger. After an initial start in Brooklyn, this small but rather excellent little chain is now franchising across the city. I had the pleasure of trying it at 85 2nd Ave along with my better half; Bottom Line Up Front: Tasty burger. Do you need to know more?

The restaurant itself is on a fairly quiet corner, a few blocks down from St Marks. It is a really bright space, decorated with a slight, modern twist on classic rural Americana – though the fork chandelier made me feel slightly wary! The service was quick, pleasant and very knowledgeable. The hamburgers themselves are close to a design-your-own set up, where you can specify the meat and the bun with selections including Beef, Turkey, Elk, Boar, Portabella Mushroom, Brioche Bun, Lettuce Wrap, Wheat Flour Wrap or a Multi-Grain Roll. Wanting to get the best comparison, I took a classic beef/roll combo, but I’ll have to return to try the Elk now…

A Classic American Feast!

Aside from the content, there is also the style to consider, with a further fourteen menu choices for your burger. I took the ‘Supreme’, while my date went for the Maple Bacon Cheeseburger. We were not disappointed at all. The presentation was really excellent and both burgers were juicy, tasty and different enough that we could be certain Bareburger has its own signature and style. The food came in the classic basket, with a simple bu t very effective selection of sides – we took the onion rings and fries. Even the beverages were organic, and my blueberry soda went really well with the whole meal, that unusual, organic edge of a healthy drink (without being so-called ‘health food’) perfectly complimenting the natural food.

Food Goes in Here

You do not get hamburgers in the UK like you do in New York, and I love them. I have a running list in my head of the top 5 places, but it just doesn’t seem like enough (or even reasonable to try and rank them!), and now I have another one to juggle in there. Bareburger has nine (soon to be ten) outlets across the City. If you like your hamburgers, if you like to support good organic food, and particularly if both, you need to check them out. We have a student discount coupon for you right here!

Dan
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Pizza is an Art

Wednesday, February 29th, 2012

I was recently presented the opportunity to try the food of a gourmet pizza shop located just a few blocks from Webster Hall. Viva Herbal Pizza, located at 179 2nd Ave( between 11th and 12th street) is a little hidden store near St. Marks that serves gourmet vegan pizza. Its slightly worn sign gives an aged and cozy look to the exterior while inside, the wood flooring and walls give off that vibe that make you feel like you’ve just walked into something special.

The selection of pizza sets this place far apart from any other pizzeria you have been to and almost all of the choices are vegan. And there are toppings galore- onions, olives, peppers, tofu, sundried tomatoes, and my personal favorite, artichokes. As a student, I have never been too keen on watching what I eat. I love healthy food but oily, rich, cheesy goodness always brightened my Italian soul.

But so do colorful toppings. I went for the craziest looking slices I could see. The Seitan Dream and the Zen.

The Seitan Dream

The Seitan Dream- a dream it is indeed, made with spelt crust. I asked Peter, the owner of Viva Herbal Pizza, about the materials put into it and he said that spelt flour was better for digestion. He does not use any white flour nor sugar in any of his pizzas. All ingredients are freshly cut and are organic. I took a bite into the Seitan Dream and I wanted to melt. It tasted of light and air and all that was good in the world. The textures rose up to me, dancing with the flavors of garlic, onion, and sundried tomatoes. The artichoke, oh my, the artichokes on top of everything were beautiful. The toppings made it almost meaty, without the meat.

The Zen

The Zen was an interesting piece to try. Green tea mixed with tofu? A very interesting mixture that most people would probably turn away from because it seemed obscenely healthy for pizza. Perfect one to try. At first, it tasted like air. Not necessarily bland. But the flavors did not hit me right away. Confused, I chewed slower and thought on the pizza while consuming it. Then, it finally hit me. The clean fresh taste of green tea, mixed with the tofu and swirled together in garlic, onion, and mushrooms. It all was covered with pesto to perfection.

I come from Brooklyn. So to me, the most important thing to really decide the quality of the pizza is the crust. The crust was perfection. Crispy, crunchy, toasty, yet still bready enough to chew. The pizza has the perfect thin crust that managed to not fall apart and still hold its own in strength and flavor.

The owner Peter is incredibly nice. While enjoying my pizza he would occasionally walk by and ask how everything was. He answered all questions and was very informative. I myself do not know much about vegan food. So here is what the difference is between a vegan and a vegetarian and everything in between. I have taken this information straight from here <–

Vegetarian: A general term for a person who does not eat animals or seafood. It includes vegans and other sub categories, but mainly refers to someone who has less restrictions on what they can eat compared to a vegan.

Semi-Vegetarian: A vegetarian that eats dairy products, eggs, chicken, and fish but no other animal flesh. 

Ovo-lacto Vegetarian: Vegetarians who do not eat meat, poultry, fish and seafood, but do eat milk and eggs.

Ovo-Vegetarian: Vegetarian that is closest to being vegan except that they eat eggs.

Lacto-Vegetarian: Vegetarian who would be vegan but they consume milk.

Vegan: A person who does not consume any animal products or by-products. Some do not consume honey or yeast, or wear clothing made from animal products (such as leather or fur coats).

As to why some very strict Vegans do not consume yeast, I have no found the answer and should have asked him this question since he himself is a vegan.

Going to this place opened my eyes to a brilliant new world of pizza that I had never knew existed. I also ventured into learning more about vegan-ism. Another thing I noticed is how much detail this man puts into his recipes. Vegans ( as you can see above) have a very restricted diet. Therefore every little detail of the pizza has to be carefully taken into account since pizza used to be a mechanism of getting rid of leftovers in old italian culture (take the leftovers, put it on bread, cover it with cheese, and WHALA pizza). The wheat flour is replaced with spelt flour. Most of the choices are gluten free. He offers the options even of cornmeal crust. All ingredients are organic. And to top all of that off, you can customize your pizza down to the very ingredients and toppings you want if you are an extra picky health conscience person.

Now what do you call a careful, meticulous person who makes things from the very idea to the crafting of the recipes into being? Who also allows the customer the choice of customization and personalization? Who presents their dream into what they create? That, my friends, is an artist.

What makes the entire experience even better is knowing that I found a treasure and can always come back for more.

So stay in touch for even more student savings to amazing places.

Sophia, Rochester Institute of Technology

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Eating on a Budget

Wednesday, February 8th, 2012

There are thousands of delicious restaurants all across New York City. If I had it my way, I would eat at a different restaurant for breakfast, lunch, and dinner every day, so that I could taste all of the rich, diverse cuisine in the city. Unfortunately, not everywhere offers NYC student discounts.

But, I’m on a college student budget. I have college loans. Money is tight, so a lot of times, I have to eat at home.

However, eating at home isn’t a bad thing, in fact I like preparing my food and getting creative in the kitchen. I usually feel healthier eating in too, because I’m aware of the sodium and calories in everything I eat, and I can be more selective with my meals. Everyone has their “go-to” food at home– their “home base” or “comfort food.” My go-to item is the classic peanut butter and jelly sandwich.

 

It’s got everything you need– protein, fruit (sweet jelly), carbohydrates. Plus, if you toast the bread you get a little crunch in your bite.

The Campus Clipper has the perfect NYC student discount for a delicious PB&J sandwich from Whole Foods Market. So, if you want to eat healthy, cheap, and feel comforted, then go get some bread, peanut butter, and fruit spread! I think I’ll have one for lunch.

 

Paul, Auburn University 2012

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