I tend to cringe when I hear nutritional advice to eat less– “reduce your portion size”, “track your calories”, “restrict, restrict, restrict.” No thanks. I am not a bird. And I refuse to eat like one. Obviously, we need to exert a little bit of self-control over some foods. For example, we can enjoy one…Continue Reading Eat More, Not Less
Please join us for our next Culinary Club Workshop: A Taste of Greece. Health Science major Avery Hudson will share some of her favorite Mediterranean recipes from a recent trip to Greece. Students will work at stations to prepare a dish and then we will share a meal together. Date: Sunday, October 19 Time: 4-6…Continue Reading A Taste of Greece Culinary Club Workshop
Mediterranean Pasta with Shrimp Shrimp is sauteed with olive oil, garlic, lemon, spinach, tomatoes, fresh basil,and black olives. Then it is tossed with whole grain pasta and topped with a little bit of feta cheese. This dish is light and flavorful! Serve it with a fruit and yogurt parfait for dessert. Click here for the printable…Continue Reading Mediterranean Pasta with Shrimp
Beginning Monday, September 22, the Furman Fitness Center will offer five new hybrid (mountain / road) bicycles at the Fitness Center desk that can be checked out by faculty, staff, and students at no charge. Helmets and bike locks will also be provided. Users will need to bring a valid Furman ID and complete a consent form…Continue Reading New hybrid bikes available to check out at the PAC
Whole Grain Chicken Fajitas with Zucchini, Corn, and Black Beans Need a crowd pleaser? Try these delicious chicken fajitas. Saute chicken with sliced mushrooms, onions, red, yellow, and green bell pepper slices, cumin, and chili powder. Wrap them up with whole grain tortillas and top with a little bit of shredded cheddar and light sour…Continue Reading Whole Grain Chicken Fajitas with Zucchini, Corn, and Black Beans
Salmon Cakes with Brown Rice Pilaf, Broccoli, and Pineapple I was raised in Maryland, well known for blue crabs and crab cakes. This recipe is reminiscent of my beloved crab cakes but much more affordable. It uses boneless, skinless canned salmon which is readily available in most supermarkets. The moistness comes from fresh whole wheat…Continue Reading Salmon Cakes with Brown Rice Pilaf, Broccoli, and Pineapple
Shrimp Scampi with Whole Grain Linguine This colorful dish is one of my daughter’s favorite dinners. Begin by sauteing red and yellow peppers with mushrooms, onions, and garlic. Add lemon juice, chicken broth, and shrimp and simmer until it is cooked through. The flavorful sauce is thickened with a little bit of cornstarch and tossed…Continue Reading Shrimp Scampi with Whole Grain Linguine
Roasted Vegetable Whole Grain Lasagna Lasagna is the perfect meal to make ahead and then reheat for lunch or quick weeknight dinners. This whole grain version begins with roasted eggplant, zucchini, yellow squash, and onions. Then creamy low-fat ricotta cheese, spinach, and grated Parmesan are layered on top. Serve with a large side salad and…Continue Reading Roasted Vegetable Whole Grain Lasagna
Fish Tacos with Mango Cucumber Salsa Looking for an easy recipe packed with fresh flavors? Try these delicious Fish Tacos with Mango Cucumber Salsa. Saute white fish (such as tilapia, cod, catfish, or flounder) with cumin, chili powder, and a dash of salt. Layer the fish in whole grain tortillas and top with shredded…Continue Reading Fish Tacos with Mango Cucumber Salsa
Whole Grain French Toast with Tropical Fruit Salsa Instead of butter and syrup, try this tasty topping for whole grain French toast. Chop mango, pineapple, and kiwi. You can use fresh mango and pineapple or thawed frozen varieties. Spoon the fruit salsa over the French toast and sprinkle with a little bit of shredded…Continue Reading Whole Grain French Toast with Tropical Fruit Salsa