Mia Sugarman, SAR Dietetics ‘22 Test Kitchen: Sargent Choice Dumplings Recipe modified from TheWoksOfLife Yield: 10 Servings Ingredients: 1 package dumpling wrappers (whole grain, if possible) *Note, if you wish to attempt making your own wrappers, we like this recipe from The Woks of Life! Filling: 3 tablespoons olive oil (plus ¼ cup) 1 tablespoon […]
Mia Sugarman, SAR Dietetics ’22 Recipe modified from AmysHealthyBaking Yield: 8 Servings Ingredients: 4 oz unsweetened chocolate, roughly chopped 1 ½ teaspoons organic stevia, or adjusted to taste ½ teaspoons vanilla creme stevia ½ cup freeze dried raspberries 2 tablespoons almonds, diced very finely ¼ teaspoons coarse sea salt Directions: Line a baking sheet with […]
Mia Sugarman, SAR Dietetics ‘22 Version 1: Sargent Choice Super Bowl Sweet Potato Bites Recipe modified from theroastedroot Yield: approx 24 bites Ingredients: 1 large sweet potato sliced into ¼ inch rounds 1 tablespoon vegetable oil 1 pinch ground cinnamon Herbed Ricotta: 1 cup ricotta cheese 1 ½ teaspoon Italian seasoning 4 teaspoons honey Salt […]
Mia Sugarman, SAR Dietetics ’22 Sargent Choice Vegetarian Buffalo Cauliflower Dip Recipe modified from KaraLydon Yield: 6-8 Servings Ingredients: 1 head cauliflower, chopped into florets 1 tablespoon olive oil ⅛ teaspoon salt ⅛ teaspoon pepper 4 ounces cream cheese 1 cup plain Greek yogurt 1/3 cup Frank’s hot sauce (+ more to taste) 1 tablespoon […]
Patricia Orus-Deya, SAR Dietetics ’23 Makes 4-6 servings Modified from crème de la crumb Ingredients 6 cups salad greens (any kind – we love seasonal spinach, lettuce, and arugula mixes) 1 red apple 1 green apple 1 cup walnuts 1/3 cup crumbled feta cheese (vegan: substitute 1/3 cup chopped kalamata olives or vegan feta) 1/3 […]
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 […]