Blog
Making the Most of Elective Calories
Sometimes a plate of French fries or brownie sundae is exactly what you want. It may not be nutritious, but it gives you something else that you need. That’s exactly what elective calories should be for you - A really satisfying and pleasurable treat. Why is thoughtful eating so important here? ... More
Calories: our love/hate relationship
The calorie gets a lot of undeserved flak. We rely on calories for survival and yet they have a less-than-desirable connotation. Why? Maybe we mindlessly devour them by the hundreds (or unfortunately, even thousands!) at fast food restaurants. Maybe we ignore their existence on weekends. Maybe we resent the way... More
Whole Grain Peanut Butter Chocolate Chip Cookies
Ingredients 1 cup whole-wheat flour 1 ¼ cups quick cooking oats 1 tsp baking soda 1/2 tsp salt 1/2 cup peanut butter 1/2 cup olive or canola oil 3/8 cup granulated sugar 3/8 cup packed brown sugar 1 tsp vanilla extract 2 large eggs 2/3 cup MINI semi-sweet chocolate chips 1 cup chopped nuts Directions 1. Preheat oven to 350 degrees. Combine flour, oats, More
Test Kitchen: Mexican Quinoa
By Alaina Coffey, Senior Dietetics Student, Sargent College This Mexican quinoa salad recipe, which includes traditional ingredients such as corn, black beans, and avocado, was very popular among students at the test kitchen. One of the essential goals of SCTK is to create healthier alternatives of familiar favorite foods that students enjoy. More
Test Kitchen: Cauliflower Curry
By Alaina Coffey, Senior Dietetics Student, Sargent College This vegan curry recipe was a comforting meal for a chilly evening, and pleased vegans and meat-eaters alike. The recipe was more similar to a stew; it could be served over brown rice, but students at the test kitchen ate it as a soup. More
Test Kitchen: Cauliflower Fried Rice
Written By: Alaina Coffey, Senior Dietetics Student, SAR 16 This cauliflower rice recipe was a huge hit among students at SCTK, and a new favorite recipe for Karen! We created “fried rice” by using cauliflower made into small granules in a food processor as the base, replacing the rice. Recent trendy and... More
Test Kitchen: Dark Chocolate Quinoa Breakfast Bowls
Written By: Alaina Coffey, Senior Dietetics Student, SAR 15 Chocolate lovers at the Test Kitchen were very excited about this recipe. Sargent Choice is all about taking typical dishes and flavors that students already like, and utilizing them to create more nutritious, wholesome alternatives of familiar foods. Students enjoyed this creative... More
Healthy Cooking on a Budget: The Beginnings
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College Every New Year, a very popular resolution is “I’m going to eat healthier” or “I’m going to lose weight”. In the beginning, it’s easy to keep to our goals, but as the year wears on and our schedules get tighter, so... More
Getting your seafood fill without breaking the (ocean) bank
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College Seafood is a great way to get in your protein, healthy omega-3 fats, vitamins and minerals. Millions of people depend on it as their primary source of food. But, as many species increase in demand including salmon and tuna and fisheries... More
Knife Skills
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College Have you ever wanted to learn different knife skills but have just felt overwhelmed every time you step into the kitchen? Here is a helpful video that shows you everything from how to properly hold a knife to dicing an onion! https://www.youtube.com/watch?v=12issg3EdA8