Blog
Test Kitchen: Eggplant Parmesan
Jay Patruno, Junior Student in Dietetics, SAR '18 Are you ready? Is there a change in your life you feel ambivalent about? Well let’s evaluate your need, commitment, and environmental and self-awareness shall we? This is how Sargent Choice Test Kitchen #2 started off with. Sigal Vax, MScOT, presented to our group about the... More
Summer Challenge Nutrition Courses
Each summer, Boston University hosts groups of high schools students as part of the Summer Challenge program. During their time at BU, students take classes, experience a taste of living on a college campus, and explore Boston. The Sargent Choice Nutrition Center registered dietitian nutritionists (RDNs) teach an intensive 2... More
Easy Baked Frittata Muffins
Rachel Reynolds, Registered Dietitian Nutritionist at SCNC You can never have too many options for quick, easy and tasty on-the-go breakfast options. Here are 2 recipes for what I like to call Frittata Muffins – a delicious way to get some protein, veggies and whole grains in one portable little package... More
Test Kitchen: Zucchini Quinoa Lasagna
Jay Patruno, Junior Dietetics Student, SAR '18 What do you do get when you have almost 60 people packed into a studio apartment in StuVi II? Make quinoa lasagna of course! Sargent Choice Test Kitchen took off at full speed this past Wednesday evening filling West Campus not only with... More
Building a Balanced Bowl
Kate Killion, Junior Nutrition and Health Student, SAR '18 Has anyone else noticed the current food trend of piling up ingredients into one big bowl of food? I always thought they looked pretty on Instagram, but I’m telling you—they taste even better than they look (try out a bowl at Whole... More
College Grocery Shopping Made Simple
Emma Aneshansley Senior Health Sciences Student, SAR '17 I moved into a Stuvi1 apartment my junior year. Like most other students leaving the typical dorms for the first time, I was excited to have my own room and to be granted the new degree of freedom of being able to cook for... More
Test Kitchen: Cinnamon Raisin Bread
By Alaina Coffey, Senior Dietetics Student, Sargent College At last week’s Test Kitchen students gathered to bake delicious cinnamon raisin bread and enjoy multiple rounds of Bananagrams, a favorite anagram game among Test Kitchen goers. The recipe includes the option to make bread with butter or with vegetable oil, so we baked... More
Test Kitchen: Roasted Root Vegetables with Rosemary
By Alaina Coffey, Senior Dietetics Student, Sargent College At this week’s Test Kitchen we gathered to bake Roasted Root Vegetables with Rosemary, a perfect dish for anyone looking for a new side for Thanksgiving or the winter holiday meals. This is a simple and forgiving recipe that you can make additions to, More
Test Kitchen: Carrot Bread
By Alaina Coffey, Senior Dietetics Student, Sargent College Baby carrots may be one of your staple grab-and-go snacks but for this fall recipe we put carrots to use in a new, creative way. We shredded bunches of large carrots in a food processor, producing several loaves of delicious carrot bread. The reviews... More
Test Kitchen: Lentils with Roasted Carrots and Beets
By Alaina Coffey, Senior Dietetics Student – Sargent College At this week’s test kitchen we served up a nutritious, flavor-packed meal of lentils with roasted carrots and beets. Lentils have numerous health benefits: they are high in protein and fiber, low in fat, and full of minerals such as iron, copper, phosphorus, More