Tagged: Lunch and Dinner

Easy Vegan Bean Chili

By Sara Munson, Boston University Dietetic Intern Easy Vegan Bean Chili (Serves 8 ) Made for RD, MS, Sarah Butler’s Vegetarian Eating class at Boston University, this vegan chili only takes 30 minutes, as long as you prep your dried beans in advance. It’s a great option for a chilly night or a summertime picnic! […]

Barbecue Pulled Chicken Sandwich

By June Duan, Dietetics Student, Sargent College With warm weather on its way and Marathon Monday coming up, we wanted to get away from  the usual burger vs. veggie burger vs. hot dog debate and offer an option everyone will enjoy.  We had a plethora of whole wheat hamburger buns and needed something new to […]

5-Bean Extreme Chili Recipe

By Kimberly Greene, Dietetic Intern Kimberly Greene Intern Looking to spice things up tonight? This amazing chili recipe won’t disappoint. It uses five different kinds of beans, peppers, corn, and sweet potato, as well as some ingredients that may surprise you. The beans provide a great source of lean protein and fiber, which will help […]

Healthy Cooking On A Budget: Southwestern Penne with Ground Turkey

By Yvonne Morales, Sargent Choice Nutrition Center Dietetic Intern When I think of cooking with ground turkey breast I usually think of chili or turkey burgers. That is usually as far as my repertoire for the uses of ground turkey breast goes. This week I was asked to come up with a recipe for a […]

A Cozy and Colorful Transition to Spring: Confetti Tofu Chili

By Kelli Swensen, Dietetics 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 kindly welcomes the BU community to test new Sargent Choice recipes while we eat, talk and play BananagramsCheck out the Sargent Choice event calendar and […]

A New Twist On A Sargent Choice Classic: Smoky Corn and Black Bean Pizza with Spices

By Julia Brandeis, Dietetics Student, Sargent College Once a month BU’s own Karen Jacobs EdD, OTR/L, CPE, FATOTA hosts the Sargent Choice Test Kitchen-East at the Hillel House Dining Hall on Bay State Road. In addition to featuring Sargent Choice-approved recipes, all foods made are Kosher. All are welcome to come cook, eat, learn, and […]

The Other Meat Alternative: Seitan

By Courtney Lenhart, Sargent Choice Nutrition Center Dietetic Intern I was given the challenge of making seitan for the Vegetarian Nutrition class at FitRec. I was a bit intimidated, as I had never tasted the wheat meat before, but I forged ahead and had some pretty good results. After some research I found that boiled […]

Pantastic Lasagna

By Megan Smith, Sargent Choice Ambassador Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in StuVi 2 Apt. 2302 from 8-11pm. She kindly welcomes the BU community to make and test new Sargent Choice recipes while we eat, talk and play games like Apples to Apples or Bananagrams. Pantastic (fantastic) […]

Magical Beans

By Sara Munson, Boston University Dietetic Intern “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 […]

Is Your Sandwich a Big Mac in Disguise?

Whether you’re packing a picnic to bring to the beach or brown-bagging lunch for work, sandwiches are a lunchtime staple. While a sandwich can be a convenient, healthy option, it can also be chock full of unhealthy ingredients. To help avoid a nutrition downfall, Ashley Packer has some great tips for building a healthy sandwich […]