Tag: Vegetables

Healthy Cooking on a Budget: Quinoa and Vegetable Pilaf

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 […]

Sneak Peek into Healthy Cooking on a Budget

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.

Antioxidant-Packed Produce: Purple and Blue

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 […]

Eat the Rainbow: Green

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 […]

Eat the Rainbow: Orange and Yellow

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. […]