Train for Life

Tag: Tuft's University Health and Nutrition Letter

  • Foodie Friday

    Healthy Recipe of the Week Asian Noodle Bowl with Spicy Almond Sauce Ingredients 3/4 pound Whole-Wheat Spaghetti  1/2 head of Broccoli (about 3/4 pound) (tops cut into florets, stems peeled and thinly sliced) 2 cups Snow Peas (trimmed) 1 Red Bell Pepper (cut into 1-inch pieces) 1/2 cup Almond Butter (unsalted) 1/4 cup Soy Sauce…

  • Foodie Friday

    Healthy Recipe of the Week A New Year. A New You. A Fresh Start! Let’s start by cleaning out the refrigerator! Italian ‘Clean-the-Fridge’ Vegetarian Chili Ingredients 1 15-ounce can Black Beans 1 15-ounce can Kidney Beans 2 tablespoons Extra Virgin Olive Oil 5 – 6 cups Vegetables (chopped) – Whatever you find in your fridge or…

  • Foodie Friday

    Healthy Recipe of the Week Steel-Cut Porridge Ingredients 2 cups Water 1 1/2 cup Additional Liquid, such as Unsweetened Almond Milk, Coconut Milk, or Soy Milk 1/8 teaspoon Salt 1 cup Steel-Cut Oats 2/3 cup Dried Fruit, such as Raisins, Cranberries, Cherries, or Figs 1 teaspoon Vanilla (*optional) 3/4 teaspoon Ground Cinnamon 2 teaspoon Sweetener…

  • A Non-Turkey Foodie Friday

    Healthy Recipe of the Week Are you stuffed up to your eyeballs and beyond with turkey and all its fixings? Do you need a turkey “detox”? What is another high protein alternative to turkey? Simple Lentil Soup Ingredients 1 tablespoon Vegetable Oil  1 1/2 cups Onion (chopped) (fresh or frozen) 1 cup Carrots (shredded or…

  • Foodie Friday

    Healthy Recipe of the Week Vegetarian Chili with Roasted Squash Ingredients 3 large Acorn or Buttercup Squash 2 teaspoon Canola Oil  1 medium Onion (chopped) 1 medium Red Bell Pepper (chopped and seeded) 3 Garlic Cloves (minced) 2 teaspoon Chili Powder 1 teaspoon Ground Cumin 1 teaspoon Dried Oregano 1.5 cups Vegetable Broth 1 cup…

  • Foodie Friday

    Healthy Recipe of the Week Butternut Squash, Quinoa, and Roasted Vegetables ‘Tis the season of Autumn! Falling leaves, cooler temperatures, and shorter days – What better time to fire up the oven and roast vegetables! Ingredients 1 Beet 1/4 Celery Root 2 Red Onions 1 pound Butternut Squash 4 teaspoon Extra Virgin Olive Oil (divided)…