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!
Sargent Choice Cooking Demonstration: Grilled Beef Tenderloin with Wild Rice Salad and Grilled Vegetables
By: Stephanie Horton, Dietetic Intern, Nutrition and Fitness Center Video by: Alan Wong It is a common misconception that red meat is unhealthy for you. Take this Sargent Choice recipe, for example: Grilled Beef Tenderloin with Wild Rice Salad and Grilled Vegetables. Does this sound like something you would enjoy? We... More
Test Kitchen: Nothing Says “Welcome Home” Better than Comfort Food – Butternut Squash Mac and Cheese
By Kelli Swensen, Dietetics Student, Sargent College Okay, so normally when one thinks of mac and cheese, images of blue Kraft boxes with cartoon characters and pockets of powdered cheese pop into mind. Or, if you were lucky enough, your mom may have even made baked mac and cheese where... More
Chef Demonstration: Yellow Gazpacho with Spicy Shrimp
By: Stephanie Horton, Dietetic Intern, Nutrition and Fitness Center Video by: Alan Wong Looking for a way to spice up your day? Executive Chef Walter Dunphy invites you into the Sargent Choice kitchen to learn how to cook the ever so colorful Yellow Gazpacho with Spicy Shrimp recipe. In this cooking demonstration, More
Healthy Broccoli Chicken Stir Fry
By Elizabeth Jarrard, Dietetics Student, Sargent College Tempted to order Take-out tonight? Why don't you try whipping up this healthy stir-fry instead? Not only is it good for you, delicious, and simple, but it could even save you money! Serve with friends, and take any leftovers to... More
Healthy Recipe: Meatballs!
By Caitlin Quinn, BU Dietetic Intern I prepared this basic meatball recipe in our Healthy Cooking on a Budget class. Who says all beef is bad? This meatball recipe uses 93% lean beef and fresh vegetables and quinoa for added flavor and fiber! This recipe is quick and easy but versatile... More
Test Kitchen: Rich, Gooey Chocolate Cookies are Sargent Choice’s Remedy for Finals-Induced Stress and Icy Temperatures
Rich, Gooey Chocolate Cookies: Sargent Choice’s Remedy for Finals-Induced Stress and Icy Temperatures By Kelli Swensen, Dietetics Student, Sargent College With below-freezing temperatures and nose-numbing winds, I put down my human physiology textbook and layered up to make the trek to Stuvi2’s Sargent Choice Test Kitchen. With the tips of... More
Holiday Recipe: Spinach and Artichoke Dip…with Tofu?
By Morgan Medders, Dietetic Intern Tofu has been around for centuries, but only recently has been increasing in popularity in the United States. And it’s no wonder why! Tofu is packed with high-quality protein, is extremely low in saturated fat, and is cholesterol-free. Plus, since it’s practically tasteless on its own... More
Test Kitchen: Tackling Quinoa and Risotto with One Recipe
By Allison Mars, Dietetics Student, Sargent College Going to the Sargent Choice Test Kitchen in Prof. Jacob's apartment is my favorite way to spend a Wednesday night, and Wednesday, November 17th, Quinoa Risotto with Arugula and Parmesan was on the menu. People have pre-conceived ideas about both quinoa and risotto, More
Creating a New Sargent Choice Meal: Pumpkin Spice Pork
By Caitlin Quinn, BU Dietetic Intern As part of my dietetic internship I spent three weeks in a food service rotation working with the Sargent Choice (SC) program. My task for the three weeks was to create a new SC meal to debut in the Warren Towers dining hall. It... More
Healthy Recipe: Roasted Chicken and Fall Vegetables
By Kelley Bradshaw, BU Dietetic Intern This hearty dish is simple & requires only 1 pan! You can substitute other vegetables, such as sweet potatoes, zucchini, parsnips or carrots, for the ones listed below. It’s a great way to experiment with seasonal produce at your local Farmers’ Market. For a special... More