Sargent Choice Nutrition Center featured on “Foodie on Campus” Website

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During this past spring one of our dietitians at the Sargent Choice Nutrition Center had the pleasure of meeting with a fellow dietitian, Faye Mitchel, and taking her on a tour of the Marciano Commons dining hall. Faye visited Boston University in order to feature the Sargent Choice Nutrition Center on her website, “Foodie on Campus”. The goal of the website is to help high school students learn more about the food at colleges they are looking to apply to. The website can also help prospective students decide on what college they will choose to attend by allowing them to look at the different eating options at certain campuses. The article, featured in the campus shout-outs section, highlights the start of Sargent Choice options in the dining hall and lists several of the most popular recipes. To read the full piece click on the link below.

http://www.foodieoncampus.com/boston-university/

Mixed Berry and Cream Cheese Parfait

By Stephanie Smith, Nutrition student with Journalism focus

For the final test kitchen, one situated during the last week of classes and right in the midst of the beginning stages of finals studying, everyone was looking forward to a break from work to enjoy a tasty dessert.

When we all saw the recipe for a parfait, we were excited for what we would be having, but there was still some uncertainty about how it would taste. Most of us think that parfaits include fruit, granola, and yogurt or ice cream. But this recipe was calling for fruit, granola, and cream cheese.

One of the major questions that people had about the recipe was the pasteurized egg whites—what were they, are they safe to eat without cooking them, would they taste funny in the recipe?

Pasteurization is a process of heating liquid foods to a specific temperature, for a specific amount of time, and then cooling it immediately afterwards. The process slows microbial growth that could occur, otherwise. You may have heard of pasteurized milk, more often than eggs. Milk is usually pasteurized since we drink it as it is, without cooking it. On the other hand, we usually cook eggs, so buying raw eggs is more common than seeking out the pasteurized variety.

photo 4For the recipe, we needed to beat the egg whites until they stiffened. After that we were adding them to the cream cheese mixture, and that was it. We weren’t cooking anything at all, so it’s important to use pasteurized egg whites, to avoid foodborne illness.

As for the cream cheese and egg white mixture, though the flavors were great, we all agreed that the texture was a bit strange. To improve the texture, we should have beaten the egg whites for longer, until they were stiffer. We should also have beaten the cream cheese mixture until it was even creamier and less lumpy.

photo 4 (1)Other than that, everyone enjoyed the dessert, and went back for seconds, thirds, and maybe even fourths! It was a great treat to end the semester and a great way to kick off finals week!

 

Mixed Berry and Cream Cheese Parfait
Recipe created by Sargent Choice Nutrition Center dietitian, Rachel Reynolds
Yields 6 servings

Ingredients:
For the oat crunch topping:
½ cup old-fashioned oats
2 tablespoons butter or Smart Balance
1 ½ teaspoons brown sugar

 For the cream cheese mixture:
6 ounces light cream cheese
¼ cup sugar
1 tablespoon fresh lemon juice
½ cup pasteurized egg whites

For the Fruit:
2 cups berries of choice

Directions:

For the oat crunch topping:
1. Melt butter in saucepan. Add brown sugar and stir until dissolved. Fold in oats.
2. Cook over medium heat for 2-3 minutes or until oats are golden brown. Remove from heat.

For the cream cheese mixture:
1. Beat together the cream cheese, sugar and lemon juice until completely incorporated and no lumps remain.
2. Place egg whites in cold mixing bowl. Beat on high until stiff peaks are formed. This will take approximately 3-5 minutes. Do not over-mix.
3. Add the egg whites to the cream cheese mixture and fold together.

Assembly:
Distribute 2/3 of the oat topping evenly into 6 parfait glasses (or bowl, if not available). Top the oats with cream cheese mixture, followed by the fruit. To finish, distribute the remainder of the oat topping evenly on each of the parfaits.

Enjoy!

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

Test Kitchen: Pasta with Asparagus and Lemon Sauce

By Rachel Priebe, Nutritional Sciences student, Sargent College
Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and enjoy time with friends.

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After four years here, I’ve learned to recognize the signs of spring in Boston.  They include, but are not limited to: wind, flowers, and Sox games.  One other thing says spring to me: asparagus! Its one of my favorite spring vegetables, and if you can buy it local you’ll never go back.  The new Sargent Choice recipe that we tested this week was a lovely, bright, springy dish that I immediately told all of my friends about.

First off, who doesn’t love a good pasta dish?  We used whole-wheat pasta for this recipe to make it SC, but if you are a little hesitant about the texture, you can use “whole grain” pasta which typically means that it is 51% whole wheat.  Asparagus is usually on sale this time of year because it is in season, so price shouldn’t be a barrier.  And like I said, if you can buy it local (try a farmers market or Whole Foods) it really enhances the experience.

finished

When we tested this recipe, we made a lot of it.  This was great because people were going back for seconds and thirds, with plenty leftover as well.  We ended up with a bunch of extra sauce, but since there is no dairy in it we froze it in Tupperware and now we have sauce for lots more springtime meals.  One thing we noticed was that the lemon flavor is slightly overpowering, and since I also love lemon this was fine, but if you don’t you might want to cut back on both the zest and the juice.  Another important modification was the addition of a bit more cracked black pepper than the recipe called for, just to give depth of flavor.

This recipe can easily be scaled down or up, so whether you are looking for a pasta dish for one or a hundred, I highly recommend this bright, healthy pasta!

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

 

Test Kitchen: Passover-Approved Flourless Chocolate Walnut Cookies

By Stephanie Smith, Nutrition student with Journalism focus

Something I always look forward to is exploring new cultures and religions. Learning about a way of life unlike my own is interesting and exciting. At BU, we’re fortunate to be surrounded by many different cultures and religions that we can learn from.

At the test kitchen last week, we made Passover-approved flourless chocolate walnut cookies. I’ve never really been familiar with all that Passover entails, but this year I got to learn a lot about the holiday’s meaning and the traditions that many families practice.

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During Passover, those who celebrate cannot eat any wheat, barley, rye, spelt, oats, or any leavened bread. This custom stems from the Passover story in which the Hebrew slaves had to escape Egypt so quickly that their bread didn’t have a chance to leaven. That’s why matzo is a popular bread substitute during Passover—because it does not contain yeast to leaven. To be sure that the food eaten during Passover is not tainted with any bit of these products, you can look for a label that says “Kosher for Passover” in the grocery store.

I heard from a few Jewish students at the test kitchen that it is hard to find sweets acceptable to eat during Passover. We were all excited to find this recipe from the Smitten Kitchen for Passover Chocolate Walnut cookies.

The recipe did not use any sort of flour and called for only a short list of ingredients: walnuts, powdered sugar, cocoa powder, salt, egg whites, and vanilla extract. All of which were “Kosher for Passover.” Sometimes, it can be difficult to find the powdered sugar that is “Kosher for Passover,” so there’s a recipe included if you cannot find it.

IMG_6367Everyone loved the cookies – they were quickly devoured. They were a great flourless, sweet, kosher treat for those that do not eat leavened bread during Passover. Everyone agreed that they tasted like thin brownies, we also agreed that they were very sweet. We came to a consensus that next time, we’d be a little adventurous and reduce the amount of sugar in the recipe.

Overall, they are a great flourless cookie alternative – not only to be made during Passover, but anytime!

Sargent Choice Flourless Chocolate-Walnut Cookies
Recipe from Smitten Kitchen blog
(Adapted from Franlois Payard’s Chocolate Epiphany)
Yield: approximately 28 cookies

Ingredients:
2 ¾ cups walnut halves
3 cups confectioner’s sugar
½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Directions:
1. Preheat the oven to 350˚F. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
2. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
3. In a large bowl, whisk the confectioner’s sugar with the cocoa powder and salt followed by the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
4. Spoon the batter onto the baking sheet in14 evenly spaced mounds, and bake for 14-16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cool completely. Enjoy!

Recipe for Passover Powdered Sugar (if unable to purchase):
1/3 cup granulated sugar
½ teaspoon potato starch
Grind sugar and potato starch together in an electric coffee or spice grinder or blender until light and powdery. This can be scaled up in equal ratios.

Nutrition:

                                  1 cookie

Calories 130
Fat 7 g
Saturated Fat 0.5g
Protein 2 g
Carbohydrates 15 g
Fiber 1 g

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

Test Kitchen: Spicy Lentils, Sweet Potatoes, and Kale

By Rachel Priebe, Nutritional Sciences student, Sargent College
Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.

The three main ingredients in this recipe are a dietitian’s dream: lentils, a great source of plant protein, sweet potatoes, powerhouse food of vitamin A and C, and kale, the trendiest food of 2013.  All three are “superfoods” in their own right, but when you combine them in this savory dish they become a super meal.

pre kale

Although Karen referred to this as a soup (which it could easily be converted to with the addition of a bit more chicken broth), it actually has the consistency of a warm salad or stew.  It would make a wonderful main dish for four, or a side dish for 6-8 people.  We made a few modifications to the recipe, such as leaving out the Serrano pepper, and it was very well received.  People were getting up for seconds and thirds!

One important thing to know about this recipe is that it is vital that all of the vegetables be diced about the same size.  This ensures even cooking of each ingredient, which leads to a better final result.  We also found that the lentils were a little undercooked after the recommended half hour, but we were hungry so we ate it anyway.  To prevent this, you should soak the lentils in water or chicken broth for about an hour before cooking the recipe.

This recipe was a super tasty way to get many vitamins and minerals in one pot, and I highly recommend you try it as soon as you can!

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Sargent Choice
Spicy Lentils with Sweet Potatoes and Kale
Recipe adapted from Eat Live Run Blog
Yield: 4 servings

 Ingredients
2 teaspoons canola oil
¼ cup small diced onion
1 stalk celery, small diced
1 large carrot, peeled and diced small
1 whole sweet potato, peeled and chopped into small ½ -inch cubes
1 teaspoon minced garlic
1 bunch lacinato kale, leaves torn into bits
½ cup green lentils
1 bay leaf
2 sprigs fresh rosemary
1 serrano pepper, whole (do not dice)*
¼ teaspoon salt
2 cups vegetable stock

 Directions

  1. Heat the oil in a medium-sized pot.  Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until starting to soften. Add the garlic and kale and continue cooking until the kale starts to wilt.
  2. Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid. *NOTE: When doubling recipe, it is not necessary (or recommended) to double the number of serrano peppers.
  3. Season with salt. Remove the bay leaf, serrano pepper and rosemary springs before serving.

Serving suggestion: Serve with  whole wheat crusty bread. ENJOY!

 Nutrition Facts per serving

Calories 370
Fat 14 g
Saturated Fat 3.5 g
Protein 14 g
Carbohydrate 48 g
Fiber 8 g
Sodium 380 mg

 

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

Test Kitchen: Blueberry Cobbler

By Stephanie Smith, Nutrition student with Journalism focus

After a brutally cold winter, one that was plagued by the term “polar vortex” and seeing snow almost every week, I think it’s safe to say that we’re all ready for spring and finally we’re beginning to see the signs—temperatures are rising, April showers are definitely in full swing, and flowers are blooming.

Aside from the warmer weather, I love springtime for all of the fresh fruits and vegetables that are popping up as farmer’s markets reopen and gardens begin to flourish. I’m always looking for something fun to make with my fruits and veggies and at this week’s test kitchen, I think I may have found the most delicious dessert, made with one of my favorite fruits—blueberries.

This week we made a blueberry cobbler. Blueberries aren’t usually seen as much of a springtime fruit, as they are a summer fruit, but this week, blueberries were all we could talk about. The recipe called for frozen blueberries—the beauty of frozen produce is that you can get anything you like all year round!

Our recipe was adapted from Ellie Krieger. Krieger is a registered dietitian, herself, so there wasn’t much tweaking to be made to this recipe. Whole wheat flour substitutes any kind of all-purpose flour and there is very little sugar added to the already sweet berries.

This recipe is great, because you can use any type of berry that you have on hand. We only used blueberries and everyone loved it, but replacing or adding strawberries, raspberries, or blackberries, would taste delicious! I think I can speak for everyone at the test kitchen, in saying that it is one of the best desserts that we’ve made so far. It’s super easy to make, and going back for seconds isn’t an option, but instead, mandatory!

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Sargent Choice Berry Cobbler
Yields 6 servings

 Ingredients:
For the filling:
Cooking spray
2 (12-ounce bags) bags frozen berries (mixed or blueberries)
¼ cup white whole wheat flour
¼ cup sugar
2 teaspoons finely grated orange zest

 For the topping:
½ cup white whole wheat flour
2 tablespoons plus 1 teaspoon sugar, divided
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup low-fat buttermilk
2 tablespoons canola oil

Directions:
1. Preheat the oven to 400˚F.
2. Coat and 8×8-inch baking dish with cooking spray.
3. In a large bowl, toss the filling ingredients: berries, flour, sugar, zest. Transfer the berry mixture to the baking dish and set aside.
4. In a medium bowl, mix together the flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
5. In a small bowl, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix.
6. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar.
7. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

 

Nutrition Facts:
1 serving ~3/4 cup

Calories 220
Fat 9 g
Saturated Fat 3 g
Protein 3 g
Carbohydrates 34 g
Fiber 5 g

 

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

Sargent Choice Nutrition Center’s Jenn Culbert featured on “Better For You” blog

By: Anna Lee, Sargent Choice Student Ambassador

Eating healthy can seem harder now more than ever with a constant stream of nutrition tips continuously flooding the media. New foods are constantly trending as the “new healthy alternative” with guaranteed health benefits or reduced caloric intake. With so much information, it can be hard to decipher a fad from a breakthrough. So, which foods are actually worth the investment?

Jenn Culbert, one of Boston University Sargent Choice Nutrition Center’s dietitians, was recently featured on a blog called “Better for You”, discussing the issue of trending food items. In the article she states, “The problem with a lot of foods that start to become popular and tightly touted: Research may not match the claims.”

Culbert along with Kerri-Ann Jennings, a registered dietitian from Vermont, address several popular food items in the blog, including whole grains, kefir, coconut oil and chia seeds. To read the final verdict on these and other item, visit http://betterforyou.com/article/nutrition/sos-wallet-friendly-wellness-foods to read the rest of the article!

 

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.

Test Kitchen: French Night

By Rachel Priebe, Nutritional Sciences student, Sargent College
Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and learn about different cultures through food.

Bonjour readers! That is just about the extent of my knowledge of the French language, but thankfully I know much more about French food.  French food is usually very closely associated with richness and with butter, so making the classic crepe healthy was an interesting challenge.  Luckily, our dietitians at the Sargent Choice Nutrition Center are masters of making healthy versions of not so healthy treats.

Our versions of crepes were adapted from Eating Well magazine, and used canola oil instead of butter and whole wheat flour instead of regular processed flour.  To make the crepes we used a hot griddle, but a hot frying pan on the stove would work just as well.  And if you don’t have a crepe spreader, the back of a spoon works great! The consensus from the group was that the crepes were delicious, although a bit dry.  To solve this issue, we added more toppings!

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We served both a sweet and a savory crepe.  The savory crepe had a phenomenal spinach and mushroom filling, that was wicked easy to whip up and complemented the crepe very nicely.  For the dessert crepes, we didn’t go the traditional Nutella route (I know, its delicious but not very Sargent Choice).  We served a sweet ricotta cream (think cannoli filling) and also peanut butter and bananas.  Another good option would be to serve the crepes with low-fat yogurt and berries. I might have to go make another batch, just describing them is making me hungry! Au revoir readers!

Sargent Choice
Whole Wheat Crepes
Recipe from Eating Well

Ingredients
1 cup white whole wheat flourScreenshot 2014-03-28 23.01.35
1 teaspoon sugar (for dessert crepes only; optional
¼ teaspoon salt
3 large eggs
½ cup 1% milk
2 teaspoons canola oil
½ cup seltzer or club soda

Combine whole-wheat flour, sugar (if using), salt, eggs, milk and oil in a food processor; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes.Directions

  1. Slowly whisk seltzer water (or club soda) into the crepe batter.  Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat.  Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
  2. Cook the crepe until the underside is lightly browned, about 30 seconds.  Using a small metal spatula or fork, lift the edge of the crepe, quickly grasp it with your fingers and flip.  Cook until the second side is lightly browned, about 20 seconds longer.  Slide the crepe onto a plate.
  3. If serving immediately, fill and roll or fold the crepe.  Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

 

Mushroom and Spinach Filling IngredientsScreenshot 2014-03-28 23.01.50
1 tablespoon extra-virgin olive oil
12 ounces sliced mixed mushrooms (about 3 ¾ cups)
2/3 cup thinly sliced shallots
1 teaspoon chopped fresh rosemary, plus more for garnish
¼ teaspoon salt
5 ounces baby spinach
6 tablespoons crumbled goat cheese

Directions
Heat oil in a large nonstick skillet over medium heat.  Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes.  Stir in spinach a handful and at a time and cook until silted, about 4 minutes.  Cover to keep warm.

 

Suggestions for sweet fillings: Screenshot 2014-03-28 23.02.23
Peanut butter
Berries (strawberries, blueberries, etc.)
Sliced bananas
Trader Joe’s Midnight Moo (1 teaspoon on top of fruit/and or peanut butter)
Sweetened Ricotta Cheese

To make Sweetened Ricotta Cream:
1 cup part-skim ricotta cheese
4 teaspoons fat-free milk
2 teaspoons powdered sugar (or granulated sugar or honey)
2 teaspoons vanilla extract

In a small bowl, mix together until thoroughly combined.

 

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

Test Kitchen: Hamantaschen Cookie

By Rachel Priebe, Nutritional Sciences student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.

Greetings blog readers! I’m not Jewish but this week at the Test Kitchen we learned about a Hebrew holiday that is coming up called Purim.  Essentially it’s a silly holiday equivalent to Halloween and one of the delicious traditions is Hamantaschen cookies!  They are shaped like a three-cornered-hat after one that a character from the story, Haman, wore.

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For this recipe, we decided to make two versions of the cookie: one traditional full-blown cookie, and one Sargent Choice-d cookie.  This is for a few reasons.  First of all, Karen has a fantastic recipe for these treats that she makes with her family, and she wanted to share it with all of us.  We also didn’t know how the SC version would do, as baked goods are a little tricky to get to conform to our principles.  In the end, both versions were delicious and we ended up with a ton of yummy cookies.

Some modifications and tips and tricks for when you try out this recipe: add a little orange zest to the dough.  It gives lightness to traditional sugar cookie dough, and makes them really special.  Also when pinching the corners of the “hat” together, make sure you do it pretty tight to make sure the filling doesn’t spill out when cooking.  The dough should also be pretty dry to reduce spreading when cooking.  The recipe called for a strawberry filling, but we also experimented with blueberry and poppy seed filling (the poppy seed was divine, it tastes like honey!).

So readers, enjoy these cookies on Purim or whenever you need a sweet treat.  I know I will be!

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

“Fit For Success”

By Margo Wilson, Journalism Student, Sargent Choice Student Ambassador

Recently Rachel Reynolds, one of our Dietitians at Sargent Choice Nutrition Center, was featured in a BUTV news piece that aired on BUTV 10 and Good Morning BU. Rachel was interviewed by Melissa Adan, who put together the video story. The clip, titled “Fit For Success” was a short piece on how many people make fitness goals in the new year but have trouble keeping them. Reynolds gave some advice on how to keep up with health goals and what kinds of foods to eat to feel more full and provide maximum nutrition for your body

You can watch the video below for further advice on making your fitness goals last throughout the year.

 

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Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website