By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern SC Peanut Butter Flax Seed Rice Krispie Treats This week at Karen Jacob’s final Sargent Choice Test Kitchen of the semester, we made SC’s Peanut Butter Flax Seed Rice Krispie Treats. This recipe is a healthier alternative to the traditional rice Krispy treat recipe, which tastes […]
Eat the Rainbow: Blue and Purple Picture Source Nutrients: Blue and purple produce get their color from a pigment known as anthocyanin. Anthocyanin is also an antioxidant, which has numerous health-protective effects, including boosting the immune system and reducing risk for heart disease and some cancers. Some fruits like blueberries and plums contain carotene, which […]
April 25, 2012 at 11:55 pm
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) […]
April 25, 2012 at 1:18 pm
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 […]
April 20, 2012 at 7:04 pm
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 […]
April 18, 2012 at 8:28 am
By Kelli Swensen, Dietetics Student, Sargent College Eat the Rainbow: Green Image Source Nutrients Green fruits and vegetables are rich in vitamin A, folate, potassium, vitamin K, and calcium; they are also packed with cancer-fighting phytochemicals. Vitamin K is necessary for making proteins that cause your blood to clot when you bleed to stop the […]
April 12, 2012 at 9:03 am
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 […]
April 11, 2012 at 2:42 pm
By Kelli Swensen, Dietetics Student, Sargent College Picture Source Eat the Rainbow: Orange and Yellow Nutrients The first nutrient that usually comes to mind with orange foods is beta carotene. More than just a pigment, beta carotene is an antioxidant that protects skin from sun damage and my have a protective effect against some cancers. […]
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 […]