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Snack it: Five healthy snacks to keep us boosted in between online classes

With the majority of University classes online, the new semester looks a little bit different for everyone. Whether we’re studying from home or at London Met, this year has bombarded us with unfortunate challenges and circumstances. From technical BB Collaborate issues to not being able to make our first or last year memorable, there are different challenges that everyone must face and overcome. Face them with a healthy outlook…

By Vaidehi Apte

With all the reading, writing and studying we’re going to be doing in college, eating habits can either help or hinder our academic performance. Proper nutrition is not only crucial to keep our body healthy, but it also improves a student’s brain power. Good nutrition can positively affect a student’s alertness, cognitive processing, concentration, mood and overall well-being. Aside from the importance of eating nutritious meals, snacks shouldn’t be disregarded. When it comes to college snacks, it’s best to choose wisely.

It’s all too easy to get unhealthy snacks like chips, cookies and caffeine drinks. They’re pretty much everywhere and very cheap. But they’re definitely not good for us and won’t help us when studying, since all the carbohydrates will make us want to crash about an hour after we eat.

Here are some healthy, easy-to-make snacks to feed your brain and your stomach:


Milk is one of the best whole foods, which provides us with instant energy and makes us feel full.
We can get experimental with it and add any fruit of choice or ingredients like chocolate or peanut butter. Adding dry fruits like almonds or walnuts will help us stay alert and help boost our memory as well. If you don’t drink cow’s mil, you can substitute with oat milk, coconut milk or soya milk.

Banana chocolate smoothie

• 1 large banana
• 1 cup milk
• 2 tablespoons peanut butter
• 6 cubes of dark chocolate
• 5 almonds
Method: Mix all ingredients well in a blender and garnish with almonds. Alternatively, substitute almonds with a few tablespoons of natural porridge oats to bulk up your smoothie and keep you fuller for longer.

Photo by Brenda Godinez on Unsplash


Healthy salads are a great way to incorporate fresh veggies in our diet, and also help us gain antioxidants, fibre and protein, which help us stay focused. Salads are easy and quick to make, and we won’t even feel guilty after eating them.

Roasted chickpea salad

• ½ can chickpeas
• 1 sliced tomato
• 1 sliced onion
• 1 sliced capsicum
• ½ shredded cabbage
• 2 tablespoon olive oil
• Garlic salt & pepper

Method: Roast the chickpeas seasoned with olive oil, salt and pepper in a pan or in a pre-heated oven for 30 minutes. Mix all the other chopped veggies. Season with lemon or chilli flakes, if desired.

Photo by Jeswin Thomas on Unsplash

Energy balls

These are full of energy and protein – exactly what a student needs while studying!

Coconut honey energy balls

• 1 cup desiccated coconut
• 2 tablespoons plain Greek yogurt
• 1/3 cup honey
• 1/3 cup peanut butter
• 1 cup choco chips

Method: Combine all ingredients well and make them into little balls. Refrigerate for an hour and you’re good to go.

Photo by Toa Heftiba on Unsplash

Rice cakes

These are easy available anywhere, budget-friendly and are light – not heavy like bread – so we won’t feel sleepy.
They can be topped with ingredients like Nutella, peanut butter, banana, apple, pear or any berry of our choice.

Photo by American Heritage Chocolate on Unsplash


It’s no surprise that avocado has many proven benefits, including being healthy for our heart, lowering cholesterol levels, and being full of antioxidants and nutrients. It such a power-packed ingredient that it can be paired with anything like toast, vegetable sticks, eggs and so on.

Avocado dill dip

• 1 ripe avocado
• ¼ cup chopped dill
• 1 cup sour cream
• 1 clove minced garlic
• Salt and pepper

Method: Mash the avocado with a fork. Add the sour cream and whisk until well combined. Stir in the dill, garlic, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable sticks and garnish with a few sprigs of fresh dill.

Photo by Alina Karpenko on Unsplash