Blog
Trick or Treat? Making Sense of the Nutrition Facts Label for Processed Foods
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College When you walk into the grocery store, it is very easy to get overwhelmed by all of the options, whether it be in canned foods, pasta, sauces, dairy . . . the list goes on. Halloween is coming, and with that... More
The Kitchen Essentials
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College When you are moving into an apartment/house for the first time and you walk into a completely empty kitchen, it can be overwhelming thinking about what you should buy to cook the meals you regularly have. Here is a list of... More
Salt Alternatives: How to Impart Flavor without Breaking Your Sodium Limit
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College Salt is everywhere. It is a preservative, being added to many processed foods to increase shelf life, and it enhances the flavors of certain foods. But, as the saying goes, everything in moderation, and sadly, we Americans aren’t doing too well... More
Recipe Modification: Same Great Taste, Better Health
By Nicole St. Louis, Senior Nutrition & Health Major, Sargent College As Thanksgiving approaches, we are all getting ready for what is sure to be a great food coma on Thursday evening. If you are looking to switch things up in your go-to recipes, recipe modification is a great, simple way to... More
Test Kitchen: Oatmeal Breakfast Bars
Caroline Patrick, Graduate Nutrition Student Good ol’ fashioned oats are always on a shelf in my pantry—right next to thepeanut butter. Oats and peanut butter are a classic combination that I never tire of, throw in a banana and I’m done for. At Wednesday’s Test Kitchen, we mixed things up and... More
Test Kitchen: Indian Chickpea and Sweet Potato Kaftas
By Caroline Patrick, Graduate Nutrition Student We heralded in the Chinese New Year last week with a cross-cultural inspired feast. Indian koftas, sugar cookies, spicy rice noodles, and dumplings were all in abundance. We settled in, drinking tea and munching on Karen’s adorable and delicious whale-shaped sugar cookies, and learned about... More
Test Kitchen: Brown Rice Bowl with Lemongrass, Tofu, and Cashews
By Caroline Patrick, Graduate Nutrition Student Another cold night and another warm meal with excellent company. At this week’s Test Kitchen, we made a delicious rice bowl filled with the cutest baby bok choy. The finished dish was so green and vibrant in stark contrast to the white and 50 shades... More
Test Kitchen: Honey Ginger Tofu Stir-Fry
By Caroline Booth, Graduate Nutrition Student Last night’s Test Kitchen was a wonder. Karen Jacobs generously held her open ours in spite of BU’s closure for an amazing night of bones and food. Dr. Jonathan Bethard, a BU professor in the Department of Anatomy and Neurobiology gave us an enthralling talk... More
Healthy Cooking on a Budget: Quinoa and Vegetable Pilaf
By Emma Balek, Sargent Choice Nutrition Center Practicum Student & Senior Dietetics Student and Sarah Butler Mazerall, MBA, MS, RD, LDN, SCNC Registered Dietitian Recently in the SCNC’s Healthy Cooking on a Budget Class we took on the challenge of making a one dish wonder that gives us all the grains... More
Test Kitchen: Brown Rice Sushi
By Caroline Patrick, Graduate Nutrition Student At the Sargent Choice Test Kitchen we’re all about pampering our food. During our last Test Kitchen, goers were massaging the well-deserving kale, and this week we were fanning brown rice like royalty. I could nearly hear the granules singing, “I’m so fancy.” What exactly... More