Friday recipe: blueberry crumble

Colder weather, especially on weekends, turns my culinary inclinations to heartier breakfasts. Sorry to admit that I prefer to indulge my sweet tooth with my cup of coffee, which makes me love this recipe for more than its utter deliciousness: It’s easy to fix, doesn’t require any exotic ingredients (trust me when I say frozen […]

— Barb Boose

Friday recipe: soy protein chili

As temperatures here in Des Moines dip, I think it is time to bust out the dutch oven and cook up some hearty (and healthy) soups. I received this recipe the other week from the fabulous crew in the Wellness Center and even got to sample it while there. It is perfect for those cold […]

— Nicole Branstad

Friday recipe: healthy party egg rolls

I love egg rolls and spring rolls and cinnamon rolls – wait, cross out that last one; there’s enough temptation in the air this season without bringing on the gooey. Egg rolls and spring rolls, on the other hand, can be both relatively healthy and utterly delicious with the right mix of flavorings and prepared […]

— Barb Boose

Friday recipe: roasted cauliflower with sauce

Anyone who thinks the Internet is a death knell for printed cookbooks hasn’t been in a book store lately. Or, actually, on the Internet, where I found T. Susan Chang’s delightful reviewof her top 10 cookbooks for 2012. Chang, who regularly reviews cookbooks for National Public Radio, tagged her picks as “a year of contrarian […]

— Barb Boose

Friday recipe: “rad” stuffed peppers

Can I just say that this week’s recipe has everything to love and nothing to dislike or feel guilty about eating? Its combination of vegetables, lean ground turkey and seasonings to your liking will have your taste buds tingling with pleasure. This recipe came to us courtesy of the American Society of Radiologic Technologists during […]

— Barb Boose

Friday recipe: black bean soup

Last Saturday many Iowans were like solar panels, spending as much time outside as possible to soak up the balmy weather and kind sunshine. Several Iowa towns hit record-hit temperatures on that date. Oh, my, what a difference 24 hours makes. On Sunday, we were all shivering under wind-whipped, rain-splattered skies, grateful that most of […]

— Wellness Center Staff

Friday recipe: bone-building burgers

Did you know: you have the same number of bones in your neck as a giraffe and a mouse? We all have seven neck vertebrae, although of course they vary in size. the human hand has 27 bones; your face has 14. the longest bone in your body is your femur, or thigh bone; it’s […]

— Barb Boose

Friday recipe: Tuscan white bean and kale soup

The DMU wellness program staff are always offering information and incentives to get us to move more, eat more healthfully, reduce stress and have more fun. From the four-week Bone Builders Initiative they launched this week (tomorrow is World Osteoporosis Awareness Day, after all) to new work-out classes and equipment in the wellness center to […]

— Barb Boose

Friday recipe: curry chicken soup and vegetables

Like many people, my friend Cecelia is working to reduce her consumption of carbohydrates while maintaining a tasty diet. She shared this recipe from naturopathic doctor Natasha Turner, author of the book, The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite, and Banish Belly Fat (Rodale, 2012). The phrase “banish […]

— Barb Boose

How do you motivate good behavior?

I had a ton of fun writing in the spring issue of DMU Magazine about the healthy cooking class co-taught in our Wellness Center kitchen by David Spreadbury, Ph.D., chair of biochemistry and nutrition, and Joy Schiller, M.S., CHES, director of DMU’s wellness program (with frequent “guest demonstrations” by other faculty). While the course feels […]

— Barb Boose

Friday recipe: tempeh cheeseburgers

L.V. Anderson, Slate assistant editor who edits its food and drink sections, has some definite ideas about food – often, as the title of Slate’s culture blog Brow Beat’s recipe column implies, “You’re Doing It Wrong,” that we’re preparing it incorrectly. In a recent post she sets us straight on preparing the perfect veggie burger. […]

— Barb Boose