college eating: the mini fridge

So, if you are like me and have a baby fridge, like seriously... so darn tiny, it can be so hard to fit all of your yummy healthy options into said fridge.

{Isn't that just so sad?}

This is when shelf-stable items become vital to sticking to your minuscule budget and not having wrinkly old food. That would be gross. Too bad shelf-stable usually means a bunch of yucky additives that I don't particularly want in my body.

Therefore, we must compromise, the key to staying healthy and eating fresh, good-for-you food is making choices that will not only last a substantial amount of time, but also choosing foods that can be used in multiple ways. It's like your food can multi-task! Woah.

Fruits and Veggies:

• Carrots, Spinach, Red Bell Peppers, Sweet Potatoes 
• Apples, Bananas, Berries (only if they are on sale!)

Another way to get your veggies is by buying those freezer steam packs, not only are these the coolest things ever, but there are also more than one serving in them, so you can just save the rest in tupperware.

{Yep, that's as far as it opens...dorm living is fun, right?}

Dairy:

• I consistently have Chobani Greek Yogurt in my fridge. Like always. There are all different flavors and if you like this sort of thing, a plain version. They make for a quick breakfast or dessert...or snack...or all of the above. Yeah, basically.
• Milk is pretty much a must as well for me- I buy Silk Soymilk and add it to my coffee and oatmeal. 

You know what the coolest part is? You can make a TON of awesome healthy recipes with just these refrigerated ingredients. Pretty cool, huh? Keep checking back for my "pantry" staples! (and by that I mean the tiny little trunk that all of my food is crammed into)

I know this post isn't one that makes your taste buds water...so here. Start your watering. 

{Microwave Pumpkin-Cinnamon Roll}

Don't worry...the recipe's coming.