Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from insidebrucrewlife Yield: 3 Servings Ingredients for 3 servings chia pudding: 1 cup milk or milk alternative 1-2 tablespoons honey ½ teaspoon vanilla extract ¼ cup chia seeds Berry Jam 12 ounces frozen berries, thawed (blackberry, blueberry, raspberry, mango) 1 tablespoon cornstarch 2 […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from Budget Bytes Yield: 4 Servings Ingredients: Chickpeas 1 15-ounce can chickpeas (rinsed, drained, and patted dry) 1 Tbsp grapeseed or avocado oil 1 tsp each cumin and garlic powder 1/2 tsp each sea salt + black pepper 1/2 tsp smoked (or regular) […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from Budget Bytes Yield: 2 Servings Ingredients: 8 oz pasta 1 cup frozen peas 2 cloves garlic 1 tbsp butter or margarine 1 cup pumpkin puree 1 cup vegetable broth 2 tablespoons plain yogurt 1 pinch nutmeg 1 pinch chili powder 1 dash […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from The Minimalist Baker Yield: 1 Servings Ingredients 1 ripe, crisp apple, peeled, cored, and thinly sliced lengthwise 1 tablespoon lemon juice ½ tsp water ½ tablespoon sugar ½ teaspoon cinnamon ½ teaspoon arrowroot or cornstarch Topping: 2 tablespoons oats 1 tablespoon […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from Budget Bytes Yield: 5 Servings Ingredients: 1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, diced 3 cloves garlic, minced 6 cups vegetable broth 1 cup yellow split peas 1 medium Yukon gold potato, peeled and chopped 1 can […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from Feasting at Home and gimmesomeoven Yield: 2 servings Ingredients: ½ cup dry farro (yields ~1 ½ cups cooked) (may substitute other whole grain – quinoa, barley, brown rice, wheatberries) 4 cups leafy greens of choice (spinach, arugula, romaine, kale) 4 figs, halved […]
View this post on Instagram A post shared by Sargent Choice (@sargentchoice) Mia Sugarman, SAR ’22 Patricia Orus-Deya, SAR ’23 Recipe modified from The Minimalist Baker Yield: 2 Servings Ingredients Sweet Potatoes and Brussels: 1 medium sweet potato, chopped with skin on 1 cup brussels sprouts 1 tbsp olive oil 1 pinch sea salt […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from 101 Cookbooks Yield: 6 as a snack, 3 as a meal Ingredients: 6 6” whole wheat flour or whole corn tortillas 1 lime, juiced 2 tsp olive oil Seasoning of choice (black pepper, paprika, garlic, chili powder) 1 cup of cheese (+ […]
Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipes modified from Epicurious, iheartvegetables, simplygluten-free Yield: 2 servings Soup Ingredients: 1/2 firm-ripe avocado 1 3/4 English cucumbers, cut into 1/2-inch pieces 1 cup plain yogurt 3 tablespoons chopped fresh chives 1 teaspoon fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped […]
Mia Sugarman, SAR, Dietetics ’22 Patricia Orus-Deya, SAR, Dietetics ’23 Sargent Choice Whole Wheat Zucchini Bread Recipe modified from Cookie and Kate Yield: 1 Loaf Ingredients: ⅓ cup extra-virgin olive oil ½ cup honey or maple syrup 2 eggs ½ cup milk of choice 1 teaspoon baking soda 1 teaspoon ground cinnamon + more to […]