By Kelli Swensen, Dietetics Student, Sargent College The first Tuesday of every month we will be featuring a grain. The posts will include background on the grain, nutritional information, instructions on how to store and cook it, and, of course, one or two healthy recipes for using the grain. Our goal is to help you […]
By Kelli Swensen, Dietetics Student, Sargent College Bringing Back Breakfast: On-The-Go Healthy Breakfast Options Easily the most common excuse I hear from people who don’t eat breakfast is that they don’t have time. While it’s great if you get up early enough to make yourself eggs and toast, most of us set our alarms […]
By Kelli Swensen, Dietetics Student, Sargent College 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”! If you’re not sure whether or not Angie’s […]
By Kelli Swensen, Dietetics Student, Sargent College Bringing Back Breakfast: Not Hungry Excuse For those of you like me who have to eat breakfast first thing after waking up, it can be hard to understand how someone wouldn’t be hungry after sleeping 7 or more hours. While the possible physiological reasoning for not having an […]
By Kelli Swensen, Dietetics Student, Sargent College Bringing Back Breakfast: Choosing healthy breakfast cereals Image Source While breakfasts like omlettes and oatmeal sound great, many of us don’t have the time to cook breakfast in the morning. Instead, we reach for cereal and a carton of milk. Luckily, breakfast cereal can be a healthy way […]
By Kelli Swensen, Dietetics Student, Sargent College While we’re featuring buckwheat in our Grain of the Month series, it is actually a fruit seed and is related to rhubarb. However, because buckwheat is often used in replacement of rice, to make porridge, or ground down to a flour to bake with, we felt the […]
By Briana Caruccio, Graduate Student, 2012 Experience the “Gold of the Incas!” Due to its dense nutritional content and its historic ability to sustain Incan armies, quinoa has been thought of as a sacred grain. Not only is quinoa high in fiber, magnesium, copper, riboflavin, and phosphorous, it is even a complete protein containing all […]
By Kelli Swensen, Dietetics Student, Sargent College Image Source Resolution #2: Become less stressed and more organized Who couldn’t benefit from being less stressed? Now I wish I could tell you there is a miracle food that will get rid of stress all together. Unfortunately, no such food exists, but there are ways to lessen […]
By Kelli Swensen, Dietetics Student, Sargent College The first Tuesday of every month we will be featuring a grain. The posts will include background on the grain, nutritional information, instructions on how to store and cook it, and, of course, one or two healthy recipes for using the grain. Our goal is to help you […]
By Kelli Swensen, Dietetics Student, Sargent College Image Source With over 60 varieties, thyme adds flavor to many different cuisines. You can buy either fresh or dried thyme at your local grocery store. Although both will add a nice depth of flavor to your dish, fresh thyme has a stronger flavor that many people prefer […]