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’s Spin on Lasagna

By Bianca Tamburello, Dietetics Student, Sargent College The dietitians at the SC Nutrition Center have boosted the nutrient content of  traditional lasagna by replacing ricotta cheese with tofu, adding vegetables (zucchini), and switching out white pasta for whole-wheat pasta. The Hunt for Whole-Wheat Pasta Most major grocery stores now carry... More

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Test Kitchen: Mushrooms in the Limelight with SC Mushroom Burgers with the Works

By Bianca Tamburello, Dietetics Student, Sargent College This dish was made with the Basil Cannellini Spread. Finally, it’s March, which means it is National Nutrition Month! The USDA encourages Americans to “Eat Right with Color” and choose a colorful spectrum of fruits and vegetables. It’s important to consume a variety of... More

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Test Kitchen: Chana Masala and Roti

By Bianca Tamburello, Dietetics Student, Sargent College After 2 weeks of SC Test Kitchen withdrawal, we returned to the test kitchen with Indian flair.  We spiced up Karen Jacob’s kitchen with Sargent Choice’s Chana Masala with Roti. http://shareitfitness.files.wordpress.com/2011/04/beans2.jpg What are Chana Masala and Roti? The word “Roti”  is used to... More

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TEX MEX QUINOA SALAD

January 28th, 2012in Recipes

By Briana Caruccio, Graduate Student, 2012 Experience the “Gold of the Incas!” Due to its dense nutritional content and its historic ability to sustain Incan armies, quinoa has been thought of as a sacred grain. Not only is quinoa high in fiber, magnesium, copper, riboflavin, and phosphorous, it is even... More

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Flavorful Way to Eat Your Broccoli

December 13th, 2011in Recipes

By Kelli Swensen, Dietetics Student, Sargent College “Eat your broccoli” I’m sure many of you heard this command sometime during your childhood. As a kid, broccoli was never associated with something good; rather, it was the fee you had to pay in order to get a cookie after dinner. While some people... More

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Thanksgiving Side Dish Challenge: SC Honey Roasted Parsnips, Sweet Potatoes, and Apples

November 20th, 2011in Recipes

By Kelli Swensen, Dietetics Student, Sargent College In a place centered around food, you can bet that the Sargent Choice Nutrition Center is overflowing with recipes and recipe ideas that are just waiting to be tried out and approved. Our own Sarah Butler, RD, challenged AEC Exercise Physiologist Mike Lagomarsine, More

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