A Supervisor Guides You Through the CoHo at UC Davis

    By:  Jackie Ahern, Nutrition Peer Counselor, Fitness and Wellness Center, UC Davis Every visit to the Coffee House seems to feel like an obstacle course. Do you wait in a 20 minute line just to wait another 15 for a latte? Should you get a salad? But the pizza line is pretty short…Continue reading “A Supervisor Guides You Through the CoHo at UC Davis”

Mysterious Secret InGredient: What is MSG?

Mysterious Secret InGredient: What is MSG? We have a few notions about MSG. It’s salty. It makes an appearance in Asian cuisine. And it may not be good for us. But what exactly is it? Can we really experience side effects from eating it? And overall, could it actually cause harm so that we canContinue reading “Mysterious Secret InGredient: What is MSG?”

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”