The college student healthy eating solution (w/ recipe!)

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Eating right in college is a bitch because between studying, friends, and of course lifting, you have little time for a full-time job and to shop for/prepare healthy meals. Supplements and ancilliaries cost money, so how can one have their cake and eat it too?

The solution I came up with is soy bread. Yes, a simple breadmaker my mom bought for me at a garage sale for only $10 effectively fuels my high caloric/protein needs. The soy flour is found at Wal-Mart for ~$2, and contains nearly 50% protein. Per loaf I only spend $1.20, and I get 1800 calories with a macronutrient breakdown of 38% protein, 52% carbs, and 10% fat. Not to mention the loads of fiber from the soy and whole wheat flour, and very low sugar content. I cut it up into 8 slices (230 cals, 22g pro, 30g carbs, 2.5g fat) and store it in my refridgerator. When I need a snack I grab a slice, spray a lil I can't believe its not butter, sprinkly two packets of splenda, drip a bit of GFS imatation vanilla extract evenly, and sprinkle a bit of cinnamon on it. Tastes like a healthy cinnabun. When I'm going somewhere, I just prep a bunch of slices like this and wrap it in saran wrap to keep it from drying out. Some people knock soy protein, but it's biological value is near that of whey protein, and I take in so much protein (400+ grams) I'm not worried about being deficient in a certain amino acid. And concerning phytoestrogens, they have been shown in peer reviewed journals to act as inhibitors of estrogen receptors in the body, not as a substrate which will cause gyno or other estrogen related problems. So give soy a chance if you can't afford tons of meat and barrels of whey protein.

My Bread Recipe:

1-5/8 cups of warm tap water (~100 degrees)
2 tsp of iodized salt
1/4 unsweetened applesauce (keeps bread moist and supplies yeast fructose for rising)
2 scoops of vanilla whey protein (Just to bump up the protein more)
1-1/2 cups of soy flour (Can be found at Wal-Mart in the baking section, I use Hodgson's Mill)
2 cups of 100% whole wheat flour (Once again, I use Hodgson's Mill because it is more coarse which lowers the GI of the bread.)
2 heaping tbls wheat gluten (helps bread to rise properly, but you will still wind up with very dense bread)
3 tsp instant yeast

I add the ingreadients to the bread pan in the order you see here. This is actually important. I also use a normal cycle, since I like super dense bread for some reason, we're talking doorstop density. I could eat this all day, not only because I like the taste but also because I can afford to eat it.