As a keen budgeter and University Student, saving money on food is a necessity. But it’s not just pennies I’m conscious of losing, this year I’m trying to change my habits to form a more healthy lifestyle, it’s fair to say that meals on the go or enjoying holiday buffets whilst travelling have really taken their toll on the scales.
In 2018, I travelled around Asia on a strict veggie, but most often, a vegan diet and I gained a new insight on food (post coming soon). These days I’d class myself as a flexitarian (don’t worry I had to look it up first too, its a person who eats a mostly vegetarian diet, but occasionally eats meat), but I still only eat vegetarian or vegan food when I’m travelling.
That’s my long way of saying I’m starting a series on this blog to combine all of these elements: weight loss, healthy living and flexitarean diet on a student budget. These recipes are loosely based on Weight Watchers or from a recipe book but with low-cost or vegetarian alternatives that I often use when I stay in a self-catered apartment or everyday at my flat.
Aubergine Pizzas: £2.40
You will need:
- 1 onion (chopped into fine pieces) 30p / 0 points
- 1 clove of garlic (chopped) 25p / 0 points
- 1 can of tinned tomatoes 35p / 0 points
- 1/2 Reduced fat mozzarella (chopped) 80p / 3 points
- 1 aubergine 70p / 0 points
- 1 tsp oregano 0p / 0 points (in cupboard)
- calorie controlled cooking spray 0p / 0 points (in cupboard)
Total Cost: £2.40
Total Points: 3
Create your base:
Preheat the oven to 200°C and slice each aubergine in half, then half lengthways, each piece will be about 1.5cm thick. Place your aubergine slices onto a wire rack and mist with cooking spray. Bake for 12-15 minutes until golden, turning over and misting with cooking spray again halfway through the cooking time.
Making the Sauce: