Posts tagged Healthy Cooking

Friday recipe: butternut squash ginger soup

It’s a given in most people’s minds that medical students take courses on biochemistry and nutrition. But according to the American Medical Association, very few medical schools teach students how to apply those lessons in the kitchen. At the same time, levels of obesity among adults and children and rates of largely preventable chronic disease […]

— Barb Boose

Friday recipe: lentil salad

The Academy of Nutrition and Dietetics has proclaimed that March is Nutrition Month, a campaign “designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits,” according to its website. While I think every month should celebrate good nutrition, I’m happy to mark the month by […]

— Barb Boose

Friday recipe: perfectly juicy chicken

Mastering some very basic cooking skills opens doors for dozens of dishes. I recently watched a video blogby “Skinny Chef” Jennifer Iserloh on cooking perfectly juicy chicken breasts, to which some of you will say, “Well, DUH,” while others of you may appreciate as a great go-to recipe when you’re looking for something to cook […]

— Barb Boose

Friday recipe: tofu sesame almond cookies

I had the great pleasure last week of observing a nutrition/healthy cooking class taught in the University’s wellness center kitchen by David Spreadbury, Ph.D., chair of biochemistry and nutrition; Wayne Wilson, Ph.D., associate professor of biochemistry and nutrition; and Joy Schiller, M.S., CHES, wellness program director. This very popular elective lets osteopathic medical students apply […]

— Barb Boose

Friday recipe: chicken-sweet potato stir-fry

I love those relaxing, unscheduled weekends when I can lazily ponder new recipes over my coffee, trek to the store with a long list of sometimes-unusual ingredients and then devote the time to making my selected concoctions. Then there are the weeknights I get home later than I’d wanted to, when everyone’s hungry, the leftovers […]

— Barb Boose

Friday recipe: a sweet for your sweetie

In trying to reduce – or at least control – sugar in my diet, I find it works best to keep a little sweetness on the menu. I’m proud to say I’m at least 12 months’ Krispy Kreme-free; instead, I like to indulge in an occasional piece of Double-Bubble sour apple bubble gum. The sugar-free […]

— Barb Boose

Friday recipe: get mashed

Other than my occasional indulgence in a heap of crispy French fries, I’ve never been a big fan of white potatoes. It isn’t that they aren’t healthy; baked or boiled, they’re a fine source of potassium and fiber. I just find them bland unless they’re fried, covered in ketchup or bathed in butter and sour […]

— Barb Boose

Friday recipe: Moroccan chicken stew

It chagrins me that I missed several of January’s colorful holidays, including those celebrating stellar foods: January 6 is Bean Day; January 19, National Popcorn Day; January 22, National Blonde Brownie Day; and – especially close to my Iowa heart – January 24, Eskimo Pie Patent Day, in honor of schoolteacher/candy store owner Christian Kent […]

— Barb Boose

Friday recipes: comfort food

Winter is a great time for comfort food. But that doesn’t have to mean the heavy, fat-filled stuff you’ll regret eating when it’s time to put your swimsuit on. Think of comfort dishes instead as body-and-soul-nourishing recipes full of flavor, nutrition and tastebud delights. I especially like these recipes, provided by DMU Wellness Director Joy […]

— Barb Boose

Friday recipe: high-protein torte

I love recipes with secret ingredients – components that no one would suspect. I once surprised my workmates with a batch of pork and bean bars that indeed contained an entire can of Van Camp’s but tasted like lusciously moist pumpkin bars (don’t look for the recipe here; those bars definitely don’t fit in the […]

— Barb Boose

Friday recipe: great granola

Much of the oatmeal America eats is manufactured in Cedar Rapids, Iowa, by Quaker Oats, which has declared January – all 31 days – National Oatmeal Month. I’m a granola freak, but I don’t like spending an arm and a leg for the store-bought versions that are typically loaded with fat, sugar and sodium. Fortunately, […]

— Barb Boose

Friday recipe: cauliflower and chickpea curry

Students in DMU’s Conservation and Sustainability Committee are active in encouraging the University and individuals to recycle, walk or bike instead of drive, use less paper and observe “meatless Mondays.”This national campaign is not intended to convince people to become vegetarian; rather, its goals are to help people seek healthier plant-based protein foods that, collectively, […]

— Barb Boose

I hereby resolve…

Jennifer LaRue Huget, the “eat, drink and be healthy” columnist for The Washington Post, recently interviewed some of her past sources for the column about their resolutions for “being healthful through the holiday season and beyond.” While a few are a bit too ambitious for me – such as Doctor’s Detox Diet author Christine Gerbstadt’sgoal […]

— Barb Boose

Friday recipe: a real vegetable (and not pizza)

My teenage kids came home from school recently full of joy over something that made my blood boil: On Nov. 14, Congress released the final version of a spending bill that effectively allows pizza to be considered a vegetable in school lunches. The bill would block a rule proposed by the Obama administration that would […]

— Barb Boose