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: Brown Rice Sushi
By Caroline Patrick, Graduate Nutrition Student At the Sargent Choice Test Kitchen we’re all about pampering our food. During our last Test Kitchen, goers were massaging the well-deserving kale, and this week we were fanning brown rice like royalty. I could nearly hear the granules singing, “I’m so fancy.” What exactly... More
Test Kitchen: Kale & Quinoa Salad
By Jay Patruno, Sargent Choice Ambassador & Freshman Dietetics Student Nothing is better on a hot summer day than a refreshing salad. So on a muggy October evening a salad turned out to be the best snack. Sargent Choice’s kale and quinoa salad with citrus dressing is a simple, fun recipe... More
Test Kitchen: Banana Pancakes
By Caroline Patrick, Graduate Nutrition Student October exams stressing you out? No need! I’ve got the remedy. Put on Jack Johnson’s “Banana Pancakes” and take his advice: pretend it’s the weekend and start flipping pancakes. Sargent Choice has got you covered with worry-free banana pancakes that take a hearty... More
Test Kitchen: Morning Glory Muffins
By Caroline Patrick, Graduate Nutrition Student Carrots, coconut, and raisins—OH MY! Glorify your breakfast routine with these easy Morning Glory Muffins. They’ll ignite your day and fuel you through lunchtime. I was beyond excited to give this carrot cake-esque recipe a go and boy was it worth the hype. A gentle disclaimer:... More
Test Kitchen: Vegetable Fried Rice
By Caroline Patrick, Graduate Nutrition Student HALT—don’t toss that old rice! Did you know that fried rice actually originated as a solution to leftover rice and other odds and ends found in the refrigerator? Thus, there are countless versions of this tried and true dish that include both meats and/or vegetables. Fried... More
Test Kitchen: Whole-Wheat Zucchini Bread
By Caroline Patrick, Graduate Nutrition Student This week students returned to the Charles River Campus, leaving behind lazy sunny days and the comforts of home. But, alas no need to worry—zucchini bread can sweeten the transition. This indulgence is Sargent Choice approved and will have you feeling better before you can say “Dean... More
Test Kitchen: Mixed Berry and Cream Cheese Parfait
By Stephanie Smith, Nutrition student with Journalism focus For the final test kitchen, one situated during the last week of classes and right in the midst of the beginning stages of finals studying, everyone was looking forward to a break from work to enjoy a tasty dessert. When we all saw the... More
Test Kitchen: Pasta with Asparagus and Lemon Sauce
By Rachel Priebe, Nutritional Sciences student, Sargent College Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and enjoy time with... More
Test Kitchen: Passover-Approved Flourless Chocolate Walnut Cookies
By Stephanie Smith, Nutrition student with Journalism focus Something I always look forward to is exploring new cultures and religions. Learning about a way of life unlike my own is interesting and exciting. At BU, we’re fortunate to be surrounded by many different cultures and religions that we can learn from. At... More
Test Kitchen: Spicy Lentils, Sweet Potatoes, and Kale
By Rachel Priebe, Nutritional Sciences student, Sargent College Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board... More