By Jackie Choffo, Dietetic Intern
The semester is in full swing and you may have already hit a rut with your weekly cooking routine. Good news, there’s an easy way to break free! Casseroles are a convenient way to prepare a weeks’ worth of lunches or dinners in one go. Pretty soon, your 13x9” pan will be your new best friend.
This recipe is jam packed of fall harvest flavors. Wild rice lends it chewy and nutty flavor. It is balanced by the sweet creaminess of the butternut squash. Then the cranberries come in with a tang. Thyme, onion, and black pepper round out the dish with savory flavors. And who could forget the sharp taste of the parmesan cheese to top it all off.
By Isabella Dang, Dietetic Intern
When you have a meal plan, food is literally at your fingertips… seriously those biometric scanners are pretty cool. And with all this food available to us, we can find ourselves pretty overwhelmed! But more options call for more room for creativity. What does that look like? Let’s explore some ways to make your next salads more exciting, your soup more nutritious, and your snack more filling.
Here are some easy hacks you can try at a dining hall near you.
By Lauren Incarnato, Student Nutritionist
The weather has finally cooled down and the real fall weather is here, so break out your sweaters, scarves, and tea! The switch from iced tea/coffee to hot is a big step, but I personally feel like there's no better feeling than a hot cup of tea while doing homework or watching a movie on a cold day. While I love coffee just as much as the next person, tea has such a larger variation of flavor AND provides a variation of health benefits as well. Whether you're having green tea, black tea, or oolong, the health benefits are worth giving up your coffee cup for the day.
By Lauren Incarnato, Student Nutritionist
Did you really think you were going to get through the fall season without a pumpkin spice post? Think again! Fall is here (despite the 80 degree weather), and that means that so is PUMPKIN SPICE. Starbucks has already made it known that their Pumpkin Spice Latte (or more commonly known as PSL) is back, and Dunkin's pumpkin swirl is back for ordering as well. With the trend of pumpkin spice signaling the beginning of fall, I've looked forward to the cinnamon and nutmeg smells just as much as the next person. While we can all admit that the trend is a little overwhelming, it deserves some credit because it is one of the best things about fall.
By Michelle Guarnieri, Dietetic Intern
Cauliflower? In pie? Yes! Baking season is right around the corner, which means the temptation to eat a cookie (or 3) is higher than ever. You’ve heard people suggest giving up these sweet treats during the fall and winter months, but how realistic is that? Some of these comfort foods only come around once a year and are meant to be enjoyed! That being said, what if there was a way to substitute some of that sugar and fat and still end up with a treat that tastes the same but has extra nutrients? There is a way: fruits and vegetables. Check out the healthy baking substitutions below to get started.
By: Rachael May, Student Nutritionist
A staple in my household for years has been pre-made bagged salads. You know, the ones that come with toppings and dressing all packed up and pre-portioned? Yes, those heavenly goodies. My family used to add protein to them (egg, tuna/salmon, chicken, tofu) and eat them as a meal for lunches, or as sides for dinners. As convenient as these guys are, they are not the most environmentally friendly or cost effective. Tired of wasting money and plastic, my mom and I went scavenging through the glorious varieties of bagged salads and found the most common toppings, dressings, and greens to recreate these salads on our own. It’s super easy and all you need is storage containers to keep the toppings fresh! (we used mason jars)
By Kira Bursaw, Dietetic Intern
Let’s say you’ve just moved back to school, stocked your fridge and cupboards to the brim with food, and are ready to turn your kitchen into the next episode of America’s Top Chef. As you’re preheating your skillet and oven, you swing open the spice cabinet door only to realize you’ve made a terrible mistake- you forgot to restock! You turn off your equipment and race to the nearest Spices aisle, but there are so many to choose from. Where do you even start?
Terps With Taste is run by the Student Nutritionist Team with University of Maryland Dining Services. We write content for students, by students. Enjoy!