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Salmon Salad with Fresh Vegetables and Capers

 Salmon Salad with Fresh Vegetables and Capers Serve this delicious salad with whole grain crackers (such as ak-mak) or stuff it into a whole grain pita half with lettuce. Ingredients 6 oz. can or pouch of boneless, skinless salmon, drained 4 Tbsp. light mayonnaise 2 Tbsp. capers, drained 1 Tbsp. relish 1 tsp. Dijon mustard […]

Watermelon Fennel Salad

Watermelon Fennel Salad This weekend we served this salad with Portobello Mushroom “Burgers” and Lemon Kale Salad.  It was the perfect backyard dinner. Ingredients 4 cups of sliced watermelon 1 cup of thinly sliced fennel 1/4 cup thinly sliced red onion 1/4 cup crumbled feta cheese 2 Tbsp. chopped fresh mint Honey-lime dressing: 1 Tbsp. […]

Sesame Soba Noodle Salad with Edamame

Sesame Soba Noodle Salad with Edamame Edamame are young green soy beans that are packed with fibers and plant proteins.  Soba noodles are made from buckwheat, which is a whole grain that is oddly not related to wheat.  In this easy one-pot meal, edamame and soba noodles are combined with carrots, red peppers, and scallions […]

Greenville Saturday Farmer’s Market Recipes

We stopped by the Downtown Greenville Saturday Farmer’s Market this weekend and had a blast!  My kids were pretty mopey at first because they thought that I was dragging them shopping.  Once they tasted the Oatmeal Strawberry Bar from the Swamp Rabbit Cafe and Grocery and washed it down with some Passionfruit Iced Tea from Tealoha […]


  Caponata Deliciously sweet, salty, and crunchy… no, I am not talking about something from a vending machine.  Caponata is Sicilian eggplant-based appetizer that can be served with crusty whole grain baguette slices or whole grain crackers. This version is sweet from golden raisins, salty from capers, and crunchy from pine nuts–yum.  The flavors develop […]

FUEL 2014 Results: Participants Improve Health One Plate at a Time

The results of FUEL 2014 are in!  Our participants experienced many exciting improvements in health outcomes as you will see below. If you are new to this blog, FUEL is a plate-based dietary intervention that encourages participants to conform most meals to the FUEL plate which consists of: 1/2 vegetables and/or fruits 1/4 whole grains […]

Curried Chicken Salad Pita with Grapes and Pecans & Summer Gazpacho

Curried Chicken Salad Pita with Grapes and Pecans & Summer Gazpacho When local corn and tomatoes hit the farmer’s market, I always stock up to make this delicious meal.  Combine chopped chicken with grapes, pecans, scallions, light mayonnaise, plain yogurt, mango chutney, and curry powder.  Stuff into whole grain pita pockets with romaine lettuce.  Serve […]

Roasted Red Pepper Turkey Wraps with Creamy Lemon Asparagus Soup

Roasted Red Pepper Turkey Wraps with Creamy Lemon Asparagus Soup Springtime has arrived and I have been anxiously waiting to make some of my favorite seasonal foods.  First up this week was whole grain turkey wraps with roasted red peppers, sun-dried tomatoes, spinach, and feta.  Served with a creamy asparagus soup with Parmesan and lemon. […]

Strawberry Sorbet

Strawberry Sorbet Strawberry season has arrived!  Our family is bonkers about local strawberries so we usually pick a gallon or two at a local farm every week throughout the month of May.  We add them to cereals and smoothies, dunk some in a little bit of dark chocolate, and make this delicious strawberry sorbet. Start […]

Study Day Recharge April 2014

Students flocked to the Study Day Recharge in the Library last night for healthy refreshments and mini-yoga sessions as they prepared for final exams.  This event is sponsored by the Furman Library, Furman Culinary Club, Furman Department of Health Sciences and Center for Teaching and Learning. The Menu Quinoa with Black Beans, Mango, Lime, and […]