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: The Perfect Tofu Treat
By Bianca Tamburello, Dietetics Student, Sargent College This week at the Karen Jacob’s SC Test Kitchen, we made SC Baked Tofu Sticks with Dipping Sauce. Originally, we thought that the tofu sticks would be ideal for a light afternoon snack, but we unanimously agreed that they are delicious and filling... More
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
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
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
Pump, Pump, Pumping up the (Cranberry) Pumpkin Muffins
By Bianca Tamburello, Dietetics Student, Sargent College I spy a food that wears a crisp little hat, is pillow-like, yet crumby, sweet but not too sweet, and functional as a breakfast accompaniment, dessert or snack. Unless you have already read the title of this post you must be wondering what... More
TEX MEX QUINOA SALAD
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
Test Kitchen: Mangia, Mangia!
By Bianca Tamburello, Dietetics Student, Sargent College Karen Jacobs kindly opened her doors to kick off the beginning of the weekly KJ Sargent Choice Test Kitchens this semester. Pizza is probably one of the most beloved foods across all age groups. Although pizza may unite many people, it can be quite... More
Flavorful Way to Eat Your Broccoli
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
Healthy Cooking on a Budget: Black Bean Burgers
By Kelsey Michelsen, Dietetics Student, Sargent College Beans are an easy and versatile protein alternative; filled with fiber, protein and other key nutrients try making beans the main event of your meal. These black bean burgers are great on top of salads, wrapped up in a whole wheat tortilla with... More
Thanksgiving Side Dish Challenge: SC Honey Roasted Parsnips, Sweet Potatoes, and Apples
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