Eating healthy with a small price tag

Eating healthy can be difficult, and eating healthy on a budget can seem nearly impossible for college students. The Student Involvement and Leadership Center (SILC) aims to assist those wanting to improve their diets without breaking the bank at an event called “Cooking Matters.”

This event, focused on eating right with limited resources, took over the Hatch Ballroom of the SUB on Tuesday Dec. 3 at 5 p.m.

Cooking Matters is the brainchild of Molly Valceschini of SILC. Valceshini, a Boise State senior and communication major, has been working for SILC for over three years now and hopes to make an impact on her fellow students’ eating habits.

“I started (at Boise State) as a health education and promotion major,” Valceschini said. “I still really care about educating people about, and promoting good health.”

Along with being inexpensive, Valceschini believes healthy eating doesn’t have to necessarily mean tasteless or bland eating.

“Healthy eating doesn’t have to taste bad; it can taste good,” Valceschini said. Workshop participants learned how to create easy, cheap and tasty meals such as tomato basil soup, veggie wraps and carrot-pineapple muffins.

No good chef can cook without the proper tools of the trade, and prospective cooks at the event were provided with everything they could possibly need to whip up a delicious culinary confection.

“Everyone had their own aprons, work stations and tables,” Valceshini said of the setup of the event.

The workshop covered how to prepare, cook and of course enjoy the dishes created that evening in a comfortable, relaxed atmosphere.

“I hope that it was enjoyable (for the attendees) to cook with other people and to eat their own food. I mean, it was an evening of cooking your own free meal. What more could you want?” Valceschini said.

Valceschini feels confident about Cooking Matters having been successful and is already considering future iterations of the workshop and what they might look like.

“I came up with the idea for (Cooking Matters) at the beginning of the semester and I’m really excited about how it turned out. I’m really attached to this event,” Valceschini said. “Once you lay the groundwork for something like this, it’s easier to do it again next semester. I’d like to work closely with health services and peer educators to get more things like this going.”

About the author  ⁄ jeffbulger