Category: Nutrition News

SCTK: Blueberry Lemon Yogurt Cake

By Alaina Coffey, Senior Dietetics Student, Sargent College Students baked blueberry lemon yogurt cake and thoroughly enjoyed this tasty treat at Wednesday night’s test kitchen. After baking and taste testing, students recommended that this recipe should be called a bread rather than a cake. What makes this bread so healthy, compared to conventional pound cakes and […]

SCTK: Mexican Quinoa Salad with Orange Lime Dressing

            By Alaina Coffey, Senior Dietetics Student, Sargent College This Mexican quinoa salad recipe, which includes traditional ingredients such as corn, black beans, and avocado, was very popular among students at the test kitchen. One of the essential goals of SCTK is to create healthier alternatives of familiar favorite foods that […]

SCTK: Lentil Soup

By Alaina Coffey, Senior Dietetics Student – Sargent College Students cried tears of joy while dicing onions to make lentil soup! The soup recipe, adapted from Sabrina Pashtan’s, accompanied by graduate student Jasper Zhao’s green tea from China created a comforting hot meal on a fall evening as our weather gets colder. Lentils do not […]

SCTK: White Bean Blondies

By Alaina Coffey, Senior Dietetics Student – Sargent College Despite their many health benefits, beans get a bad reputation – but what if you could receive the health benefits of beans at the same time as enjoying a delicious dessert? With Meal Makeover Mom’s Fudgy Black Bean Brownie and White Bean Blondie recipes, you can do […]

SCTK: Lentils with Roasted Carrots and Beets

By Alaina Coffey, Senior Dietetics Student – Sargent College At this week’s test kitchen we served up a nutritious, flavor-packed meal of lentils with roasted carrots and beets. Lentils have numerous health benefits: they are high in protein and fiber, low in fat, and full of minerals such as iron, copper, phosphorus, folate, and manganese. This […]

SCTK: Carrot Bread

By Alaina Coffey, Senior Dietetics Student, Sargent College Baby carrots may be one of your staple grab-and-go snacks but for this fall recipe we put carrots to use in a new, creative way. We shredded bunches of large carrots in a food processor, producing several loaves of delicious carrot bread. The reviews were positive and carrot […]

SCTK: Oatmeal Breakfast Bars

By Caroline Patrick, Graduate Nutrition Student Good ol’ fashioned oats are always on a shelf in my pantry—right next to thepeanut butter. Oats and peanut butter are a classic combination that I never tire of, throw in a banana and I’m done for. At Wednesday’s Test Kitchen, we mixed things up and made breakfast as […]

SCTK: Indian Chickpea and Sweet Potato Kaftas

By Caroline Patrick, Graduate Nutrition Student We heralded in the Chinese New Year last week with a cross-cultural inspired feast. Indian koftas, sugar cookies, spicy rice noodles, and dumplings were all in abundance. We settled in, drinking tea and munching on Karen’s adorable and delicious whale-shaped sugar cookies, and learned about the traditions of the […]

SCTK: Brown Rice Bowl with Lemongrass, Tofu, and Cashews

By Caroline Patrick, Graduate Nutrition Student Another cold night and another warm meal with excellent company. At this week’s Test Kitchen, we made a delicious rice bowl filled with the cutest baby bok choy. The finished dish was so green and vibrant in stark contrast to the white and 50 shades of grey color scheme […]

Test Kitchen: Honey Ginger Tofu Stir-Fry

By Caroline Booth, Graduate Nutrition Student Last night’s Test Kitchen was a wonder. Karen Jacobs generously held her open ours in spite of BU’s closure for an amazing night of bones and food. Dr. Jonathan Bethard, a BU professor in the Department of Anatomy and Neurobiology gave us an enthralling talk about his career and […]