Tagged: Lunch and Dinner

A Sargent Choice Summer

By Kelli Swensen, Dietetics Student, Sargent College Congratulations to all BU graduates and happy summer to everyone else! Despite the current rainy weather, summer break is finally here! To celebrate, we’ve compiled a list of summer-worthy Sargent Choice recipes, perfect for a backyard BBQ or a simple get-together. Maybe even impress your parents by making […]

Learn to Cook Vegetarian: It’s Good for your Health and the Environment!

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) […]

Post Marathon Monday BBQ: SC’s Black Bean Burgers

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 […]

Risotto you’ll rave about

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 […]

Karen Jacobs’ Sushi Night

By Bianca Tamburello, Dietetics Student, Sargent College This week we gathered at Karen Jacobs’ SC Test Kitchen for our biannual sushi night! SC Vegetarian Brown Rice Sushi is one of the most beloved SC recipes. It gives us the opportunity to be creative with vegetable combinations, test new ingredients and create personalized dishes. This week […]

A New Spin on an Italian Classic

By Lauren Kennedy, Sargent Choice Nutrition Center Dietetic Intern Boston University’s Registered Dietitian Laura Judd cooked up Tofu Parmingiana during her “Healthy Cooking on a Budget” class last week. This dish is a perfect starter if you’ve never tried tofu before because it incorporates familiar ingredients, flavors and cooking methods. Master this method and you […]


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.” […]

Sargent Choice’s Spin on Lasagna

By Bianca Tamburello, Dietetics Student, Sargent College The dietitians at the SC Nutrition Center have boosted the nutrient content of  traditional lasagna by replacing ricotta cheese with tofu, adding vegetables (zucchini), and switching out white pasta for whole-wheat pasta. The Hunt for Whole-Wheat Pasta Most major grocery stores now carry whole-wheat pasta. However, lasagna noodles […]

Mushrooms in the Limelight: SC Mushroom Burgers with the Works

By Bianca Tamburello, Dietetics Student, Sargent College This dish was made with the Basil Cannellini Spread. Finally, it’s March, which means it is National Nutrition Month! The USDA encourages Americans to “Eat Right with Color” and choose a colorful spectrum of fruits and vegetables. It’s important to consume a variety of fruits and vegetables because […]

Chana Masala and Roti

By Bianca Tamburello, Dietetics Student, Sargent College After 2 weeks of SC Test Kitchen withdrawal, we returned to the test kitchen with Indian flair.  We spiced up Karen Jacob’s kitchen with Sargent Choice’s Chana Masala with Roti. http://shareitfitness.files.wordpress.com/2011/04/beans2.jpg What are Chana Masala and Roti? The word “Roti”  is used to describe bread or any other […]