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 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 Apple Crisp

November 12th, 2021in Recipes, Sargent Choice Test Kitchen

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

November 12th, 2021in Recipes, Sargent Choice Test Kitchen

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 Vegetarian Breakfast Burrito

November 12th, 2021in Recipes, Sargent Choice Test Kitchen

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

November 12th, 2021in Recipes, Sargent Choice Test Kitchen

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