By Rachel Priebe, Nutritional Sciences 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 invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and enjoy time with friends. After four years […]
By Rachel Priebe, Nutritional Sciences 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 invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games. Greetings and hello […]
by Rachel Priebe, Nutritional Sciences 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 invites the BU community into her home to test new Sargent Choice recipes while we cook, chat have epic board game competitions. This week’s Sargent […]
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 […]
By Kelli Swensen, Dietetics Student, Sargent College This week’s box in pictures: As much as I love zucchini and summer squash, it can get tricky knowing what to do with so much of it. Once you’ve added it to stir fry, pasta, and sandwiches, or stuffed it, what do you do with that little bit […]
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) […]
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 […]
By Kelli Swensen, Dietetics Student, Sargent College “Eat your broccoli” I’m sure many of you heard this command sometime during your childhood. As a kid, broccoli was never associated with something good; rather, it was the fee you had to pay in order to get a cookie after dinner. While some people grow to like […]
By Kelli Swensen, Dietetics Student, Sargent College In a place centered around food, you can bet that the Sargent Choice Nutrition Center is overflowing with recipes and recipe ideas that are just waiting to be tried out and approved. Our own Sarah Butler, RD, challenged AEC Exercise Physiologist Mike Lagomarsine, MS, CSCS, USAW, to make […]