Ashly Estrada, Undergraduate Nutrition Student September 20, 2023 Why We Chose This Recipe Making rolls is a fun way to include veggies in a meal or snack. This recipe can be easily modified to be dorm-friendly. Recipe adapted from Simple Veganista & Tastes Better from Scratch Yield: about 6 rolls Ingredients 6 rice papers (preferably […]
Written By: Alaina Coffey, Senior Dietetics Student, SAR 16 This cauliflower rice recipe was a huge hit among students at SCTK, and a new favorite recipe for Karen! We created “fried rice” by using cauliflower made into small granules in a food processor as the base, replacing the rice. Recent trendy and innovative recipes have called […]
By Emma Balek, Sargent Choice Nutrition Center Practicum Student & Senior Dietetics Student and Sarah Butler Mazerall, MBA, MS, RD, LDN, SCNC Registered Dietitian Recently in the SCNC’s Healthy Cooking on a Budget Class we took on the challenge of making a one dish wonder that gives us all the grains and vegetables we need […]
By Kelli Swensen, Dietetics Student, Sargent College “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France For many people, the main thing holding them back from cooking at home is the fear of learning […]
By Allison Mars, Dietetics Student, Sargent College This week on Best of the Food Apps we break it down..into lists with “Dirty Dozen.” Dirty Dozen is a very simple app. If you’ve been wondering which produce you should buy organic then look no further. It provides two lists – the “Dirty Dozen” and the “Clean […]
Did the class Healthy Cooking on a Budget fill up before you got a chance to register? Well have no fears! I’m here to give you the inside scoop along with a delicious SCNC recipe!
The SCNC recognizes that eating well on a budget, especially a student’s budget, can be quite challenging. Each week Lauren Ferraro MS, RD teaches BU students how to stretch their dollar and get proper nutrition at the same time.
By Kelli Swensen, Dietetics Student, Sargent College This Week’s CSA Box: — 1 Melon — 1 pint Cherry Tomatoes — 5 Frying Peppers — 2 Cucumbers — 1 large Eggplant — 2 lbs. Early Girl Tomatoes — 8 ears Corn — 1 lb. Beans In case you missed it last year, or didn’t get a […]
Eat the Rainbow: Blue and Purple Picture Source Nutrients: Blue and purple produce get their color from a pigment known as anthocyanin. Anthocyanin is also an antioxidant, which has numerous health-protective effects, including boosting the immune system and reducing risk for heart disease and some cancers. Some fruits like blueberries and plums contain carotene, which […]
By Kelli Swensen, Dietetics Student, Sargent College Eat the Rainbow: Green Image Source Nutrients Green fruits and vegetables are rich in vitamin A, folate, potassium, vitamin K, and calcium; they are also packed with cancer-fighting phytochemicals. Vitamin K is necessary for making proteins that cause your blood to clot when you bleed to stop the […]
By Kelli Swensen, Dietetics Student, Sargent College Picture Source Eat the Rainbow: Orange and Yellow Nutrients The first nutrient that usually comes to mind with orange foods is beta carotene. More than just a pigment, beta carotene is an antioxidant that protects skin from sun damage and my have a protective effect against some cancers. […]