This is a fool-proof and college-student-friendly meal that's completely vegan, oil-free, and affordable! Potatoes and beans are some of the cheapest things you can buy!

Stuff you'll need:​

• a sweet potato
• a can of black beans
• frozen corn (optional)
• about 1/4 to 1/2 of a white onion
• about a handful or two of baby spinach
• avocado
• hot sauce
• really anything else you can think of

Putting it all together:

• Preheat the oven to 425 degrees Fahrenheit. *Scrub the potato really well before cooking--especially if it's not organic* Poke a few holes in the sweet potato and put it on a lined baking sheet. Bake for about 45 minutes until it's soft.
• Chop up the onion and sauté it in a pan over medium heat. I don't like to cook with oil, so I put a little bit of water in the pan to keep it moving. Once the onion is translucent, stir in the beans. Once the beans have heated up a bit, I like to add in some frozen corn. It's really up to you how you like your beans cooked, but I like to stir them and cook them down quite a bit so they're a lot thicker. I'll also stir in a little bit of salt.
• Assemble it all together. Cut the potato down the middle and stuff it with the beans, spinach (or leafy green of your choice), avocado, Sriracha (I put it on everything), salsa...anything you can think of! 

You're not going to believe it's not cheese! I was really craving pasta a couple of days ago (let's be honest, when don't I crave pasta?), so instead of making myself a bowl of spaghetti and tomato sauce like I always do, I decided to play around and combine a couple of different recipes for cheese-less mac and cheese I've seen floating around on the Internet.
You'll need:​

• 1 box of pasta of your choice (I used rotini)
• 2 potatoes
• 1 medium carrot
• 1/4 white onion
• 1/2 cup raw cashews
• 2 tbsp nutritional yeast
• 1 tsp-ish salt
• 1 tsp-ish onion powder
• 1 tsp-ish garlic powder

Instructions:
1. I set my pasta to boil before I got to making the sauce. Then I set a separate small pot of water to boil.
2. I peeled and chopped up the potatoes and the carrot to one-inch (kind of) sized pieces. Once the water was boiling, I added the potatoes first and let them boil for about three minutes before adding the carrots. 
3. I let the potatoes and the carrots boil together for about three more minutes before adding the white onion. After about seven more minutes, I poked them with a fork to make sure they were soft before removing them from the water. Save the water!
4. I put the cashews, vegetables, nutritional yeast, onion powder, garlic powder, salt, and about 1 1/2 cups of the water I used to boil the vegetables in the blender and blended until completely smooth.
5. Combine with the pasta.

These cookies are super simple and they're a perfect low-fat option to satisfy your sweet tooth!

Ingredients:

• 1 large banana
• 1 cup of rolled oats
• 1/2 cup of your choice of dairy-free chocolate baking chips

Instructions:

• Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
• In a bowl, mash the banana and the rolled oats together with your hands. Once you've made sure the banana is really well mashed (you don't want any huge banana chunks), stir in the chocolate chips.
  
• Form 1-2 inch balls with the mixture in your hands and drop them on the sheet about one inch apart. It's okay if they don't stick together perfectly in your hands.
• Flatten the balls with your hands.
• Bake for 8-9 minutes.
• Let cool for 5 minutes & enjoy :)

This is my go-to breakfast/snack/post-workout fuel! 

Ingredients:

• 1 large banana
• 1 handful of fresh kale
• 1 cup of frozen mango
• 1 tablespoon of hemp hearts
• 1 tablespoon of chia seeds
• 1 teaspoon of spirulina
• Your choice of liquid (I usually opt for plain water or coconut water, but almond milk also works well!)
• Optional: brown rice protein powder

Instructions:

• Blend & enjoy!