Sarina, Healthy Aggie Intern Chow Down on Chowder It’s fall! The foliage of trees is changing into beautiful colors and the weather is getting chillier. It’s time to get your favorite blanket and get warm. Another way to warm up? Try a sweet potato an d mushroom chowder! It’s easy to make and you couldContinue reading “Sweet Potato and Mushroom Chowder”
Tag Archives: fall dishes
It’s Pumpkin Season Again!
By Haley Adel, UC Davis Nutrition Peer Counselor It’s October so everyone knows what that means…Pumpkin Season! Starbucks has been serving up its assortment of pumpkin spice drinks for weeks, while Trader Joe’s has been lining its shelves with loads of pumpkin-inspired products. To get with the season, we thought we would provide some ofContinue reading “It’s Pumpkin Season Again!”
Nutella Banana Sushi
Ingredients 1 Whole Wheat Tortilla 1 tbsp Nutella 1 Banana Preparation: Lay tortilla on cutting board and layer with Nutella. Place banana on chocolate coating. Roll the wraps as you would a sushi roll or burrito. Cut into 2 cm sections, Enjoy!
Sweet and Sour Japanese Eggplant Bruschetta
Ingredients: 4 Japanese Eggplants Extra Virgin Olive Oil 1 White Onion 4 Tablespoons Honey ½ Cup Vinegar ½ Cup Tomato Sauce 1 Medium Ball of Fresh Mozzarella 1 French Baguette Salt and Pepper to taste Preparation: 1. Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve. 2. In the same skillet cook thinlyContinue reading “Sweet and Sour Japanese Eggplant Bruschetta”
Butternut Squash and Pomegranate Quinoa Salad
Ingredients: 2 Cups Butternut Squash (1/2 inch cubes) 2 Tablespoons Extra Virgin Olive Oil 1 Cup Quinoa (Uncooked) 2 Cups Water 1 Pomegranate Seeds 2 teaspoons Chopped Fresh Sage ¼-1/2 Cup Crumbled Goat Cheese Salt and Pepper to taste Preparation: 1. Preheat oven to 400 F. Spray a baking sheet with olive oil. 2. TossContinue reading “Butternut Squash and Pomegranate Quinoa Salad”
Sweet Spaghetti Squash
Ingredients: 1 Spaghetti Squash 6 Tablespoons of butter 1/4 Cup Brown Sugar 1/2 teaspoon Cinnamon Preparation: 1. Cut squash in half lengthwise. Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish. 2. Bake at 350 degrees for anContinue reading “Sweet Spaghetti Squash”
Spaghetti Squash with Marinara Sauce
Ingredients: 1 Spaghetti Squash 2 Cups Marinara Sauce Salt and Pepper to taste Preparation: 1. Cut squash in half lengthwise. Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish. 2. Bake at 350 degrees for an hourContinue reading “Spaghetti Squash with Marinara Sauce”
Fall Veggie Wrap
Ingredients: 1 Avocado, peeled, pit removed and sliced 1 Tomato, sliced 1 Small Cucumber, sliced 1 Small Red Pepper, cored, de-stemmed and sliced 1 Container of Radish Sprouts Several Leaves of Lettuce (Arugula, Romaine, Red Leaf, etc.) Whole Grain Tortillas or Flat Bread Cream cheese Pesto Preparation: WashContinue reading “Fall Veggie Wrap”
Arugula Basil Salad
Ingredients: 1 Tablespoon Balsamic Vinegar 1 Teaspoon Dijon Mustard 1/2 Teaspoon sugar or honey 1 Tablespoon Extra-virgin Olive Oil 2 Cups Arugula 1 Cup Fresh Basil 1/2 Cup Fresh Parsley 1/2 Cup Shredded Pecorino Romano Cheese (or any other hard cheese) Preparation: In a large bowl, whisk together the vinegar, mustard, sugar/honey, and olive oil.Continue reading “Arugula Basil Salad”
Butternut Squash and Pomegranate Quinoa Salad
Ingredients: 2 Cups Butternut Squash (1/2 inch cubes) 2 Tablespoons Extra Virgin Olive Oil 1 Cup Quinoa (Uncooked) 2 Cups Water 1 Pomegranate Seeds 2 teaspoons Chopped Fresh Sage ¼-1/2 Cup Crumbled Goat Cheese Salt and Pepper to taste Preparation: 1. Preheat oven to 400 F. Spray a baking sheet with olive oil. 2. TossContinue reading “Butternut Squash and Pomegranate Quinoa Salad”
Healthy Aggies at UC Davis 