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 Test Kitchen: White Bean, Zucchini & Parmesan Salad
Sargent Choice White Bean, Zucchini & Parmesan Salad September 13, 2022 Patricia Isabel Orus Deya, Nutrition Major Recipes modified from Martha Stewart Yield: 6 servings Ingredients 2 cans (15.5 ounces each) cannellini beans, drained and rinsed 2 zucchinis, trimmed, quartered lengthwise, and thinly sliced on the diagonal 1 cup green beans, trimmed and thinly... More
Sargent Choice Test Kitchen: Vegetarian Brown Rice Sushi
Sargent Choice Vegetarian Brown Rice Sushi April 26, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from SCNC Archives Yield: 2 servings, 6 rolls each Ingredients 2/3 cup dry short-grain brown rice 1 cup water 1 teaspoon water 2 teaspoons light soy sauce 2 tablespoons seasoned rice vinegar 1 teaspoon wasabi powder ... More
Sargent Choice Test Kitchen: Citrus Feta Salad
Sargent Choice Citrus Feta Salad April 19, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from goldilockskitchen.com Yield: 4 servings Ingredients 2 ripe oranges or 4 tangerines 1 blood orange 1 teaspoon minced shallot 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons good quality extra virgin olive oil 1... More
Sargent Choice Test Kitchen: Spicy Tofu Lettuce Wrap
Sargent Choice Spicy Tofu Lettuce Wrap April 5, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from vegetarian times Yield: 16 servings Ingredients 1 tablespoon minced fresh ginger 1 tablespoon minced lemongrass 2 cloves garlic, minced 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 tablespoons low-sodium... More
Sargent Choice Test Kitchen: Nut-Free Sunflower Butter Oatmeal Balls
Sargent Choice Nut-Free Sunflower Butter Oatmeal Balls April 12, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from homefullofhoney.com Yield: 4 servings Ingredients 1 cup plain Greek yogurt 1 cup old-fashioned oats 1/2 cup Sunflower Seed Butter 1/4 cup ground flaxseed meal, hemp hearts, chia seeds, or finely chopped nuts 1/4 cup... More
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