Sargent Choice Avocado Chocolate Mousse Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from feelgoodfoodie.net Yield: 4 servings Ingredients 2 very ripe avocados* ½ cup dark or bittersweet chocolate, melted ¼ cup cocoa powder ¼ cup milk or non-dairy alternative 2 tablespoons maple syrup, honey, or agave 2 teaspoons vanilla extract Pinch sea […]
Mia Sugarman, Senior Dietetics major, Psychology minor Boston University Sargent Choice Quinoa Tabbouleh Recipes modified from Epricurious.com Yield: 8 servings INGREDIENTS 1 cup dry quinoa* 1 ¼ cup water ½ teaspoon salt 2 tablespoons fresh lemon juice 1 garlic clove ½ cup olive oil ½ teaspoon ground pepper 1 large English cucumber, cut into ¼” […]
Sargent Choice Sesame Miso Ramen with Crispy Mushrooms Mia Sugarman, SAR Dietetics ‘22 Recipes modified from Half-Baked Harvest Yield: 4 servings Ingredients 6 cups low sodium vegetable broth 2 tbsp low sodium soy sauce 2 tbsp rice vinegar 1/4 cup tahini (sesame seed paste) 3 tbsp white miso paste ¼-½ cup dried porcini mushrooms (optional, […]
Sargent Choice Apple Crisp Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Taste of Home Yield: 8 servings Ingredients 1 cup white whole-wheat flour ¾ cup rolled oats ¾ cup packed brown sugar 1 tsp ground cinnamon ¼ cup butter, softened ¼ cup canola oil 6 cups chopped peeled apples ¾ cup sugar 2 tbsp […]
Sargent Choice Thai Pumpkin Coconut Curry Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Julia’s Album Yield: 4 servings Ingredients for Curry 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, minced 1 cup canned pumpkin puree 1 cup tomatoes (fresh or canned, diced) 1 cup vegetable stock (or water) 1/4 cup coconut milk (can sub regular milk) 1, […]
Sargent Choice Shredded Zucchini and Carrot Muffins Mia Sugarman, SAR Dietetics ‘22 Recipe modified from The Spruce Eats Yield: 12 servings Ingredients for Cinnamon Sugar Topping 1/4 cup white sugar 1 tbsp cinnamon Ingredients for Muffins 2/3 cup vegetable oil 2 large eggs (room temperature) 1/2 cup white sugar 1/3 cup brown sugar (light or […]
Mia Sugarman, SAR Dietetics ‘22 Recipes modified from The Mountain Table Yield: 4 servings Ingredients for Pesto • 1 cup sweet peas (can use frozen or canned) • 3/4 cup packed basil leaves • 1/4 cup mint leaves • 1/4 cup sunflower seeds • 1 1/2 tsp salt • 5-6 tbsp olive oil Ingredients for […]
Sargent Choice Refreshing Blueberry Ginger Drink Mia Sugarman, SAR Dietetics ‘22 Yield: 2 servings Ingredients 1/2 cup blueberries 1/2 tsp ginger 2 sprigs mint 1 can sparkling water (plain, lemon, or lime) Ice Directions Divide blueberries and ginger into two cups. Mash with a spoon. Add sparkling water, ice, and sprig of mint to each […]
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Quinoa Salad with Dried Fruit, Pepitas and Herbs Recipe modified from Gaining Grounds cookbook Yield: 6-8 servings Ingredients 1 cup quinoa 2 tbsp olive oil 2 tbsp lemon juice Zest of lemon and/or orange 2 scallions, thinly sliced 1 can garbanzo beans, drained and rinsed 1 large handful […]
Sargent Choice Nourishing Fall Soup As the weather cools down and the leaves start to fall, we turned to this versatile, easy recipe to help us welcome the fall season. Make this dish ahead of time to enjoy throughout the week or freeze to save for later Time save options: purchase pre-cut vegetables, pre-cooked proteins […]