By Bianca Tamburello, Dietetics Student, Sargent College This Wednesday we kicked off the first Karen Jacobs’ Sargent Choice Test Kitchen of the semester! Karen, the “regulars” and I were thrilled to have about 35 people in Karen’s 100 square foot kitchen. Although it was a bit cramped, we had a fantastic time making SC Caramelized […]
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 […]
By Kelli Swensen, Dietetics Student, Sargent College This week’s box in pictures: As much as I love zucchini and summer squash, it can get tricky knowing what to do with so much of it. Once you’ve added it to stir fry, pasta, and sandwiches, or stuffed it, what do you do with that little bit […]
By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern Picture Source Intro Vegetarians have been found to have lower risk of developing obesity, diabetes, cardiovascular disease, high blood pressure, and some forms of cancer. However, these health benefits only hold true if a person consumes a healthy vegetarian diet including whole grains, fruits, vegetables, plant […]
Vegan Quinoa Cakes with a SC Black Bean Salad By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern Last week in celebration of Earth Week, BU’s Executive Chef Adam Pagan hosted a vegetarian cooking class. For the cooking demo Chef Adam Pagan demonstrated how to cook a vegan meal. He made Vegan Quinoa (pronounced KEEN-wah) […]
By Bianca Tamburello, Dietetics Student, Sargent College In Boston, Marathon Monday brings students and area residents out of their homes and into the streets of Boston to cheer on the inspiring athletes running past. Many viewers spend the day outside equipped with coolers and portable grills. With BBQ and burgers on the brain, this week […]
By Bianca Tamburello, Dietetics Student, Sargent College SC Carrot and Zucchini Risotto The USDA recommends, “at least half of all the grains eaten should be whole grains”(1). Whole grains are packed with nutrients such as folate, B vitamins and iron that are lost in the processing of refined grains. These nutrients from whole grains are […]
By Bianca Tamburello, Dietetics Student, Sargent College This week at Karen Jacob’s Sargent Choice Test Kitchen, we made SC’s Quinoa Stir-Fry with Chickpeas and Veggies. Quinoa has recently received more recognition in the past few years for its health benefits and also its obscure pronunciation. According to the Merriam-Webster dictionary, phonetically it is pronounced “keen-wah.” […]
By Bianca Tamburello, Dietetics Student, Sargent College Karen Jacobs kindly opened her doors to kick off the beginning of the weekly KJ Sargent Choice Test Kitchens this semester. Pizza is probably one of the most beloved foods across all age groups. Although pizza may unite many people, it can be quite a controversial food. Should […]
By Bianca Marina, Dietetics Student, Sargent College With a name like Bianca Marina Tamburello, you may be able to guess that I come from a traditional Italian family. In my house, baked ziti is the equivalent of creamy macaroni and cheese. It is a quick dinner to prepare, perfect for leftovers, and also pleases even […]