Recipes

When you think “healthy recipe,” do you think “low-fat” or “low-calorie” and, sadly, “disappointment”? Think again! Sargent Choice recipes feature ALL of the principles of healthy eating with a special emphasis on taste and satisfaction. How do we do it? We begin with flavors you love and use the following beneficial ingredients:

  • 100% whole grains instead of refined grains
  • More fruits and vegetables
  • Plant sources of protein such as nuts, seeds, and dried beans
  • Lean meats
  • Reduced fat cheeses
  • Heart-healthy liquid oils in measured amounts
  • Herbs and spices and flavorful cooking techniques eliminating the need for too much salt

Let our recipes inspire you. The principles are flexible. Use our healthy shopping list to stock up on healthy ingredients and make our recipes your own. You don’t have whole wheat pasta? Try brown rice or whole wheat couscous. No broccoli? No problem. Substitute your favorite vegetables. Tired of chicken breast? How about salmon or sirloin steak? You get the picture. Enjoy!

Test Kitchen: Sargent Choice Creamy Pumpkin and Pea Pasta

December 17th, 2020in Recipes, Sargent Choice Test Kitchen

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 cayenne pepper Salt and pepper to taste Directions: 1. Begin boiling... More

Test Kitchen: Sargent Choice One Bowl Microwave Apple Crisp

December 17th, 2020in Recipes, Sargent Choice Test Kitchen

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 whole wheat flour ½ tablespoon sugar  Dash of... More

Test Kitchen: Sargent Choice Vegan Corn Chowder

December 17th, 2020in Recipes, Sargent Choice Test Kitchen

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 corn 3⁄4 teaspoon paprika Sea salt to taste 1½ tablespoons... More

Test Kitchen: Breakfast Hash with Brussels Sprouts and Sweet Potatoes & VLOG!

December 17th, 2020in Recipes, Sargent Choice Test Kitchen

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 or black salt Other Hash Ingredients:  2... More

Test Kitchen: Vegetarian Whole Grain Nachos

December 14th, 2020in Recipes, Sargent Choice Test Kitchen

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 (+ additional, depending how... More

Test Kitchen: Spicy Cucumber-Avocado Soup with Whole Grain Croutons

December 14th, 2020in Recipes, Sargent Choice Test Kitchen

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 fresh jalapeño with seeds  1 cup... More

Test Kitchen: Zucchini Bread

September 28th, 2020in Recipes, Sargent Choice Test Kitchen

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 swirl on top 2 teaspoons vanilla extract ½ teaspoon... More

Test Kitchen: Strawberry Basil Pizza and Green Smoothie

September 21st, 2020in Recipes, Sargent Choice Test Kitchen

Mia Sugarman, SAR, Dietetics '22 Patricia Orus-Deya, SAR, Dietetics '23 The Sargent Choice Test Kitchen is going virtual for Fall 2020! Join us throughout the semester on Wednesday evening Zooms! Sargent Choice Sweet and Savory Strawberry Basil Pita Pizza Recipe modified from A Mindful Mom Yield: 1 Serving Ingredients: 1 whole-wheat pita pocket 1/3 cup shredded mozzarella cheese 2... More