Serving Sizes: a visual guide

By Rebekah Shulman, Dietitian Assistant  When’s the last time you measured out half a cup of ice cream, ate exactly 15 chips, or leveled out two tablespoons of peanut butter? You may be surprised about what a serving of these common foods actually looks like.  While using measuring utensils and counting calories isn’t necessary toContinue reading “Serving Sizes: a visual guide”

Meal Prep Tips

  By Jessica Bonilla,  Dietitian Assistant Meal prepping can be very practical and beneficial, especially when you are in a rush and don’t have time to be cooking every time you go home. By meal prepping you can avoid the temptation of buying fast food or low-nutrient snacks and stop compulsive eating behaviors when you’reContinue reading “Meal Prep Tips”

Does Eating really fix the problem?

Source: OcusFocus/Getty Images By: Vivian Siu, Healthy Aggies Nutrition Intern Why do we eat? Besides the obvious reason that we need fuel to keep us healthy and moving, we eat because food is yummy. There’s a form of happiness that comes from eating a warm, fudgy brownie. Eating is also important during celebrations, reunions, orContinue reading “Does Eating really fix the problem?”

Vitamins for College Students

  Vitamins are a group of organic compounds with regulatory functions. Vitamins cannot be synthesized in sufficient quantities by the body; therefore we must obtain them in adequate amounts from food. There are 13 universally recognized vitamins: 9 water-soluble vitamins and 4 fat-soluble vitamins. Water-soluble vitamins are not stored in body (except Vitamin B12), andContinue reading “Vitamins for College Students”

Sustaining Your New Year’s Resolution

By Jackie Ahern It’s a little over a week into 2018: a perfect time to reflect on the successes and struggles of those pesky New Year’s resolutions we all seem to make. For those of you that have stuck to your goal of going to the gym more often, or eating more leafy greens, congratulations!Continue reading “Sustaining Your New Year’s Resolution”

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”

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”