Best of the Foodweb: Fooducate

July 6, 2011 at 12:01 pm

By Kelli Swensen, Dietetics Student, Sargent College

fooducate

As much as I love looking at mouthwatering pictures of food, I have become obsessed with this week’s food blog. Fooducate was started by Hemi Weingarten, a dad of three toddlers who was tired of trying to decipher food labels and health claims. He immersed himself in learning everything there is to know about food, nutrition, and food marketing strategies. This passion for taking the mystery out of food is the driving force behind Fooducate. The blog is dedicated to helping consumers who want to be healthier make conscious decisions at the grocery store by becoming better informed about food labels and confusing ingredients. The posts are short, concise and extremely interesting, so go and click on one of the links below and begin your fooducation! Fooducate also has a really cool app that is worth checking out!

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

By Sargent Choice Nutrition Center | Posted in Best of the Food Web, Nutrition News | Tagged , , , | Comments (3)

Spice of the Month: Curry

July 4, 2011 at 6:38 pm

By Kelli Swensen, Dietetics Student, Sargent College

Curry Powder

Image Source

A blend of many spices, curry powder is one of the most versatile spices out there. It is made up of at least 10 spices that are traditionally ground fresh each day. A common feature of most curry powder mixtures is that they contain tumeric, which is responsible for curry powder's characteristic yellow color. Curry powder can be used in sauces to give flavor to meat, poultry, seafood, vegetables, or tofu. When cooking with curry powder it's important to remember that a little goes a long way. Pre-mixed curry powder is sold in stores, but if you feel adventurous there are many recipes both online and in cookbooks for making your own.

Herb Snapshot

Taste: Bittersweet, pungent

Tip: Add early in cooking process

Price: $4.99/container

Shelf Life: 6 months

Storage: Curry powder should be stored in a tightly sealed container in a cool, dark and dry place

Amount: 1 tablespoon or to taste

Pairings: Ginger, Vegetables

AVOID: None

CUISINES: Indian, Thai

Try adding this spice to the next time you need a flavor boost. For recipe ideas check out Whole Food's recipe box. Simply type in "curry powder" in the search bar and be ready to drool over their delicious and healthy Indian-inspired recipes.


By Sargent Choice Nutrition Center | Posted in Spice of the Month | Tagged , , , | Comments (0)

Eating Healthy At Your Summer Blockbuster

July 1, 2011 at 12:05 pm

By Kelli Swensen

summer-blockbustersImage Source When I was in middle school, walking to the movie theater every Friday was the cool thing to do. With $10 in our pockets, we’d all buy our student discount tickets, leaving us $4 left over to buy snacks. As part of the tradition, everyone would buy something different to share. There was always a bucket of too-yellow-to-be-real buttered popcorn, a king sized bag of M&M’s, and a large blue raspberry slushie that stained your tongue and lips an electric blue. I was never big on horror movies back then, but little did I know that the snacks I was getting at the theater were scarier than any movie. Like many people, if I’m expected to sit in one place for over 90 minutes, I’m going to want something to snack on. I did some research and provided some recommendations on how to let the film be the only frightening part of going to the movies:

Popcorn

One large, buttered popcorn has over 1,500 calories and more than 100g of fat

Switch: Pop at home. Newman’s Own and Wild Harvest make single serving sizes of popcorn that don’t contain a bunch questionable ingredients and aren't soaking in high-fat butter.

Recommendation: I love sweeter popcorn, so instead of buying buttered popcorn, I microwave white popcorn and sprinkle on some cinnamon and a tiny bit of sugar.

Candy

Unfortunately for us, movie theaters only sell king-sized candy. What does this mean nutritionally? A 3oz bag of peanut M&M’s, for example, has 470 calories and over 42 grams of fat.

Switch: To still get your sweet fix, pack one or two miniature-sized candy bars or hard candy such as a lollipop or a couple of jolly ranchers.

Recommendation: I’m a sucker for dark chocolate, so I always keep one or two dark chocolate Hershey’s kisses in my purse just in case.

Slushie

As delicious as slushies are they are loaded with sugar, and a small contains about 220 calories.

Switch: Do your teeth a favor and bring a bottle of water or a low-sugar beverage with you. Water too bland? Some sweeter options include coconut water, flavored sparkling water, or ice tea.

For Bostonians

If you happen to be going to the theater at Fenway or in the Common check out UFood Grill, a fast food restaurant that has some great portable side menu items:

Fresh Steamed Broccoli
Steamed Veggie Medley
Sweet potato mash

Other Munchable Options to Sneak In

GorpTrail mix (For ideas on making you own check out Eating Well's Gorp recipe)
Fruit slices (Especially in the summer I love bringing a bag of frozen grapes)
Veggie sticks
Low-fat cheese stick with some whole wheat crackers
Rice cakes
Apple slices with a tablespoon of peanut butter

For more ideas check out Sargent Choice’s Smart Snacking 1+2+3 Chart

By Sargent Choice Nutrition Center | Posted in Nutrition News, Uncategorized | Tagged , , , | Comments (7)

CSA Weeks 3 & 4: Some of Our Favorites

June 30, 2011 at 3:49 pm

As you may know, picking up our CSA box from Ward’s Berry Farm at the Boston University Farmer’s Market is one of the most exciting parts of our week here at Sargent Choice. We love finding and sharing new recipes to make with all of these wonderful fruits and vegetables.

Last week we got - strawberries, lettuce, shelled peas, sugar snap peas, snow peas, baby carrots, and swiss chard.
CSA 3

This week is all veggies - more shell peas, lettuce, radishes, baby carrots,  spring onions, tatsoi and fava beans.
CSA 4

Here are some of our favorite recipes this week:

Radish & Herbed Strawberry Salad
Garden Risotto
Sugar Snap Peas and Radish Salad
Pasta Salad with Feta and Snow Peas
Swiss Chard and Mushroom Squares
Tatsoi Stifry
Fava Beans with Garlic
Spring Pea & Shrimp Stirfry

By Sargent Choice Nutrition Center | Posted in Nutrition News | Tagged , , | Comments (0)

Best of the Food Web: Simply Savor

June 29, 2011 at 8:52 am

By Kelli Swensen

Every Wednesday this semester we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”!

"Life is too short to diet! Nurture your body:  Feed it the wholesome, healthy food it deserves, challenge it by staying active, and love it for how beautiful and strong it makes you feel” - Kristen's food philosophy

Simply Savor

Vitamins, minerals, complex carbohydrates, additives, preservatives, the list of what to look for and what to limit in order to eat healthy can seem daunting. Soon-to-be-dietitian Kristen aims to simplify healthy eating in her blog Simply Savor. Kristen shares recipes that use simple ingredients that together pack a real flavor and nutrition punch. Although the recipes are great, her most helpful posts are filed under “Simple Tips” where she provides information on how to make living healthy less confusing and stressful. For many people, especially college students, the main roadblock to eating healthier is simply a lack of information. Kristen's blog is a great resource and should definitely be checked out!

Savor Food (Recipes)

Simple Tips

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

By Sargent Choice Nutrition Center | Posted in Best of the Food Web | Tagged , , , | Comments (2)

Let’s Talk about Food!

June 24, 2011 at 6:52 am

This summer, the Museum of Science invites visitors to celebrate what we eat and why it matters with a first-of-its-kind, riverfront festival joining food, science, and community.

let's talk about food

Let's Talk About Food Festival

When: Saturday, June 25 10am-5pm

Where: Museum of Science. DCR Cambridge Parkway, behind the Royal Sonesta

Cost: Free!

Highlights include "the Endless Table," a 600-feet long table around which festival participants and guests will gather; a "Main Stage and Sub-Zero & Wolf Demo Kitchen," where many of Boston's best chefs will present cooking demonstrations; a gourmet a "Food Truck Food Court" featuring some of the city's most popular food trucks; an "Edible Garden," and hands-on activities, cooking and gardening demonstrations, and food sampling stations. All of Boston's foodie elite will be there: Chef participants include Jody Adams (Rialto), Joanne Chang (Flour and Myers+Chang), Dante de Magistris (Restaurant dante), Charles Draghi (Erbaluce), Mary Dumont (Harvest), Didi Emmons(Take Back the Kitchen), Tiffani Faison (finalist, Season 1 Top Chef), Todd Heberlein (Wilson Farm), Frank McClelland (L'Espalier and Sel de la Terre), and Richard Vellante (Legal Sea Foods).Also joining the festival: Shannon Allen, (host, The Pre Game Meal), Tara Mardigan, (nutritionist for the Boston Red Sox), Sally Sampson, (Chop Chop Magazine), Ellen Ecker Ogden, (author, The Complete Kitchen Garden), Jeff Potter (author, Cooking for Geeks), Gus Rancatore (owner, Toscanini Ice Cream), Jim Wilson (owner/farmer, Wilson Farm), and Eva Sommaripa (owner, Eva's Green Garden).

We hope to see you there!

By Sargent Choice Nutrition Center | Posted in Events | Comments (0)

Best of the Food Web: Serious Eats

June 22, 2011 at 5:44 am

By Elizabeth Jarrard, Dietetics Student, Sargent College

Every Wednesday we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”!

At Sargent Choice we are pretty serious about eating. That's just one of the reasons we love Serious Eats From providing us recipe inspiration, drool-worthy photos, the restaurants to hit (and miss) in New York City, culinary how-tos and all manners of foodie reviews-it never dissapoints. If you haven't gotten Serious about your Eats yet, you're missing out! Start here:

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that's just the beginning! You can also follow them on twitter and like them on facebook if you're even more serious!

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


By Sargent Choice Nutrition Center | Posted in Nutrition News | Tagged , , , | Comments (4)

Ask Sargent Choice: Frozen vs Canned Vegetables

June 17, 2011 at 5:39 am

By Elizabeth Jarrard, Dietetics Student, Sargent College

Question: Canned vegetables, such as corn and peas, have more vitamins and are healthier for you than frozen vegetables. Is that true?

canned-vs.-frozen-veggies

image source

Answer by Taylor Gillis and Jennifer Kong, Nutrition Students, Sargent College

Let’s start by mentioning that vegetables are an important part of a healthy, well-rounded diet.  The new MyPlate.gov advises us to make half of our plate fruits and vegetables.  Vegetables can be purchased fresh, frozen, or canned, which all have pros and cons.  Usually frozen vegetables are flash frozen shortly after they are harvested when their nutrient content is at its peak.  For this reason frozen vegetables are just as nutritious, or possibly more nutritious, than fresh vegetables.  Similarly, canned vegetables are processed shortly after being harvested.  Often times however, canned vegetables contain sodium so look for low sodium options if you decide canned is the way to go.

Frozen and canned vegetables are often less expensive than fresh, and can be a real time saver.  It’s great to have these in your kitchen for the days you don’t have time to pick up fresh vegetables from the market or want to eat something out of season.

Have a question for Sargent Choice? Email us at nfc@bu.edu, tweet it, or post it on Facebook!

By Sargent Choice Nutrition Center | Posted in MythBusters | Tagged , , , , | Comments (7)

CSA Week 2: Introducing Fruits and Vegetables

June 16, 2011 at 1:40 pm

By Ashley Packer, Dietetic Intern, Sargent College

CSA2

This week’s CSA included:

Strawberries, Lettuce, Spring Onions, Arugula, Collard/Mustard greens, Beets, Garlic Scapes, and Dill.

This is our second week receiving our CSA box from Ward’s Berry Farm and Boston University’s Farmers Market and we are having a blast coming up with great recipes ideas to taste all of the wonderful fruits and veggies!

Beets:
Beets are a brightly colored vegetable ranging from deep burgundy to a golden yellow. Even striped beets can be seen from time to time. Although a first look at this root vegetable may have you thinking otherwise, beets are surprisingly sweet. Roasting them only helps to bring out that natural sweetness and makes a delicious summer salad or side dish. This “Beet Salad” includes delicious roasted beets with crunchy walnut nuts and tangy goat cheese to create this perfect simple dish.

Be sure to save the greens from the tops of your beets to include in one of the recipes below with another CSA box ingredient.

Garlic Scapes:
These green tendrils were seen in our CSA box last week as well. Because many may be unfamiliar with garlic scapes, we decided to include a different recipe to try for this week. The blog “Love & Olive Oil” offers up and interesting way to include garlic scapes with the beet greens which were saved. This blogger adapted this “Beet Green and Garlic Scape Bruschetta” recipe after receiving their own CSA box which also included this unusual ingredient.

This is a great way to get the most out of your CSA box; pairing two ingredients together and taking care not to waste anything (even the silly greens from the top of the beets).  These items from your box paired with a couple staple pantry ingredients will serve as a delicious and nutritious appetizer on top of hearty 100% whole grain bread.

Collard/Mustard Greens:
These dark leafy greens are a common southern comfort food, they can be cooked like spinach but often have a much longer cooking time. While southern comfort food may not be the most nutritious, we love that these greens are packed with vitamins and minerals.  Ellie Krieger’s “Short-Cut Collard Greens” offers a lighter version of these greens with the same southern flare. This recipe is sweet, spicy, and savory and sure to please everyone.

Arugula:
This aromatic salad green is often referred to as rocket, roquette, rugula, and/or rucola. Arugula has a peppery flavor and can be used in just about anything – mixed into salads, wilted into pasta dishes, and even on top of pizzas!

We’ve found an interesting “Arugula Pesto” recipe which will add a new twist to some of your favorite dishes. Because this is made with arugula, instead of a traditional basil pesto, it packs a powerful punch of nutrients.

Dill:
This aromatic herb is especially popular in Mediterranean cuisine. It matches well with carrots, cucumbers, seafood, potatoes, and breads. We have found a recipe for a delicious “Tzatziki dip." This dip is light and refreshing for the summertime and is great for dipping veggies and whole grain pita bread or using as a spread on sandwiches. This simple recipe has only five ingredients including cucumbers, non-fat Greek yogurt, garlic, dill, and lemon juice. Easily whipped together and enjoyed at a summer BBQ.

What are some of your favorite CSA ingredients and recipes??

By Sargent Choice Nutrition Center | Posted in Nutrition News | Tagged , , , | Comments (0)

Best of the Food Web: Nutrition To Kitchen

June 15, 2011 at 5:54 am

By Elizabeth Jarrard, Dietetics Student, Sargent College

Every Wednesday we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”!

"So now you told me what kinds of food I should eat, but how can I do that?" It's one of the most challenging, but most important parts of the field of nutrition is translating the science behind the food we eat, to practical tips that everyone can use in their kitchens and daily life. Tram Le RD does this very well her in blog: Nutrition to Kitchen.  Taking a balanced approach to nutrition and food, she loves real food that grows from the earth, like whole grains, fruits and vegetables, rather than pre-packaged meals-in-a-box.  She hopes to show her readers how to make their favorite foods healthier.  Her philosophy is simple and lovely:

"My philosophy on food and keeping a balance of mind, body, and spirit is simple: nurture your body, nurture your soul."

utrition

So head to your kitchen and start cooking!

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


By Sargent Choice Nutrition Center | Posted in Best of the Food Web | Tagged , , , | Comments (0)