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 Berry Vanilla Cheesecake Parfaits
Sargent Choice Berry Vanilla Cheesecake Parfaits Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from Recipe Runner Yield: 4 servings Ingredients 1 cup plain Greek yogurt 4 ounces cream cheese, room temperature 3 tablespoons granulated sugar 2 teaspoons vanilla bean paste 1 teaspoon granulated sugar (optional) Berries: 1 cup fresh blueberries ... More
Test Kitchen: Sargent Choice Thai Green Curry
Sargent Choice Thai Green Curry Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from Cookie & Kate Yield: 4 servings Ingredients 1 cup brown basmati rice, rinsed 2 teaspoons olive oil 1 small white onion, diced 1 tablespoon finely chopped fresh ginger (roughly 1 inch nub peeled) 2 cloves garlic, finely chopped ... More
Test Kitchen: Sargent Choice Avocado Chocolate Mousse
Sargent Choice Avocado Chocolate Mousse Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from feelgoodfoodie.net Yield: 4 servings Ingredients 2 very ripe avocados* ½ cup dark or bittersweet chocolate, melted ¼ cup cocoa powder ¼ cup milk or non-dairy alternative 2 tablespoons maple syrup, honey, or agave 2 teaspoons vanilla extract Pinch... More
Sargent Choice Test Kitchen: Quinoa Tabbouleh
Mia Sugarman, Senior Dietetics major, Psychology minor Boston University Sargent Choice Quinoa Tabbouleh Recipes modified from Epricurious.com Yield: 8 servings INGREDIENTS 1 cup dry quinoa* 1 ¼ cup water ½ teaspoon salt 2 tablespoons fresh lemon juice 1 garlic clove ½ cup olive oil ½ teaspoon ground pepper 1 large English cucumber, cut... More
Test Kitchen: Sargent Choice Sesame Miso Ramen with Crispy Mushrooms
Sargent Choice Sesame Miso Ramen with Crispy Mushrooms Mia Sugarman, SAR Dietetics ‘22 Recipes modified from Half-Baked Harvest Yield: 4 servings Ingredients 6 cups low sodium vegetable broth 2 tbsp low sodium soy sauce 2 tbsp rice vinegar 1/4 cup tahini (sesame seed paste) 3 tbsp white miso paste ¼-½ cup dried porcini... More
Test Kitchen: Sargent Choice Apple Crisp
Sargent Choice Apple Crisp Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Taste of Home Yield: 8 servings Ingredients 1 cup white whole-wheat flour ¾ cup rolled oats ¾ cup packed brown sugar 1 tsp ground cinnamon ¼ cup butter, softened ¼ cup canola oil 6 cups chopped peeled apples ¾ cup sugar ... More
Test Kitchen: Sargent Choice Thai Pumpkin Coconut Curry
Sargent Choice Thai Pumpkin Coconut Curry Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Julia’s Album Yield: 4 servings Ingredients for Curry 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, minced 1 cup canned pumpkin puree 1 cup tomatoes (fresh or canned, diced) 1 cup vegetable stock (or water) 1/4 cup coconut milk (can sub regular... More
Test Kitchen: Sargent Choice Shredded Zucchini and Carrot Muffins
Sargent Choice Shredded Zucchini and Carrot Muffins Mia Sugarman, SAR Dietetics ‘22 Recipe modified from The Spruce Eats Yield: 12 servings Ingredients for Cinnamon Sugar Topping 1/4 cup white sugar 1 tbsp cinnamon Ingredients for Muffins 2/3 cup vegetable oil 2 large eggs (room temperature) 1/2 cup white sugar 1/3 cup brown sugar... More
Test Kitchen: Sargent Choice Vegetarian Breakfast Burrito
Sargent Choice Vegetarian Breakfast Burrito Mia Sugarman, SAR Dietetics ‘22 Recipes modified from Cookie and Kate Yield: 6 servings Ingredients Six 6” whole-grain tortillas 1 Russet potato (cubed or shredded) 1 cup carrot (shredded or diced) 6 large eggs ½ can pinto beans or black beans (drained, rinsed) Black Pepper, Garlic Powder Several dashes of... More
Test Kitchen: Sargent Choice Veggie Wrap With Pea Pesto
Mia Sugarman, SAR Dietetics ‘22 Recipes modified from The Mountain Table Yield: 4 servings Ingredients for Pesto • 1 cup sweet peas (can use frozen or canned) • 3/4 cup packed basil leaves • 1/4 cup mint leaves • 1/4 cup sunflower seeds • 1 1/2 tsp salt • 5-6 tbsp olive oil Ingredients for Veggie Wraps • 4 pieces whole-grain... More