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Broke But Fed: Quick Meals for Busy Students
How many times this semester have you found yourself digging coins out of the bottom of your backpack, praying they add up to just enough for a slice of pizza before your next class? I remember counting out eighty-three cents at a vending machine one bleak Thursday night, only to discover I was still two quarters short of the salty chips that seemed like the only thing standing between me and another all-nighter. Hunger was the soundtrack of my college years, humming somewhere between my empty wallet and my huge course load. If that rhythm feels familiar, you’re in the right place. This book is my answer to the question every student eventually shouts into the “How do I eat real food when I have no time, no money, and almost no kitchen?”
College often sells itself as an adventure—lecture halls buzzing with ideas, dorm couches full of new friends, and the promise that adulthood will click into place the moment you toss your tassel. What nobody puts on the brochure is how quickly meal plans run out, how fast the local take-out budget burns through your savings, and how frustrating it is to stare at a half-functional communal stove while your stomach stages a protest. In truth, eating well on campus or in a starter apartment is a daily puzzle. You juggle staggered class times, group projects, part-time jobs, and a social life that always seems to center around expensive coffee. Yet your body still needs fuel that tastes good and keeps you awake during a three-hour lecture on macroeconomics. “Broke but Fed” exists because food shouldn’t be the next big stressor on a list already longer than a syllabus.
I’m not a celebrity chef or a nutrition influencer with a refrigerator that costs more than your tuition. I’m someone who once cooked pasta in an electric kettle, steamed broccoli in the shower (don’t try that), and learned by trial and a lot of smokey errors how to make real meals with the least possible gear. Over the years, I’ve turned those experiments into a toolbox of shortcuts, flavor tricks, and budgeting habits that keep me fed for less than the price of one textbook a month. This book distills that hard-won knowledge so you can skip the awkward learning curve and get straight to eating. Think of me as the older friend down the hall who has already blown up a microwave so you don’t have to.
College often sells itself as an adventure—lecture halls buzzing with ideas, dorm couches full of new friends, and the promise that adulthood will click into place the moment you toss your tassel. What nobody puts on the brochure is how quickly meal plans run out, how fast the local take-out budget burns through your savings, and how frustrating it is to stare at a half-functional communal stove while your stomach stages a protest. In truth, eating well on campus or in a starter apartment is a daily puzzle. You juggle staggered class times, group projects, part-time jobs, and a social life that always seems to center around expensive coffee. Yet your body still needs fuel that tastes good and keeps you awake during a three-hour lecture on macroeconomics. “Broke but Fed” exists because food shouldn’t be the next big stressor on a list already longer than a syllabus.
I’m not a celebrity chef or a nutrition influencer with a refrigerator that costs more than your tuition. I’m someone who once cooked pasta in an electric kettle, steamed broccoli in the shower (don’t try that), and learned by trial and a lot of smokey errors how to make real meals with the least possible gear. Over the years, I’ve turned those experiments into a toolbox of shortcuts, flavor tricks, and budgeting habits that keep me fed for less than the price of one textbook a month. This book distills that hard-won knowledge so you can skip the awkward learning curve and get straight to eating. Think of me as the older friend down the hall who has already blown up a microwave so you don’t have to.
153 pages, Kindle Edition
Published December 18, 2025
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