Sargent Choice Thai Green Curry Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from Cookie & Kate Yield: 4 servings Ingredients 1 cup brown basmati rice, rinsed 2 teaspoons olive oil 1 small white onion, diced 1 tablespoon finely chopped fresh ginger (roughly 1 inch nub peeled) 2 cloves garlic, finely chopped 3 […]
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 […]