Chia Oatmeal Breakfast Cookies By Stephanie May, Campus Dining Registered Dietitian Serving Size: 1 cookie Makes: 15 cookies Ingredients 1 1/2 tablespoons chia seeds 1/4 cup unsweetened vanilla almond milk 2 ripe bananas, mashed 3/4 cup old-fashioned oats 1/4 cup sliced almonds 1/4 cup raisins 1 tablespoon creamy nut butter (peanut, almond, cashew, sunflower) 1... Continue Reading →

Guacamole Tomatoes http://ow.ly/SCUMJ

Mediterranean Zucchini http://ow.ly/QkMA9

Calcium and iron are very important for the growth and development of teenage girls! Calcium is found in yogurt, salmon, almonds, and broccoli. Good sources of iron include beans, eggs, green leafy vegetables, fortified cereals, and lean red meat. http://ow.ly/P5yBo

Eggplant "Meatballs" http://ow.ly/PhKIh

Need some basic nutritional guidelines? This short video from Brazil sums it up. http://ow.ly/PhIKu

Morning sickness dragging you down? Try this homemade ginger ale recipe as a natural remedy to soothe your stomach without all that added sugar. http://ow.ly/i/bBSNC

Fermented foods can be easily and safely made at home– Here’s how to ferment safely with properly sanitized jars. http://ow.ly/PhHEr

Make popsicles for a summer time treat, using WIC approved ingredients. Mix 50/50 fruit juice (100%) and water; add some fresh or frozen fruit into a paper or plastic cup. Add popsicle sticks (or plastic spoons), freeze, and enjoy! http://ow.ly/i/bBSCQ

Fettuccine With Ricotta and Spring Vegetables Serve 6 *If you decide to be adventurous and make fresh pasta, take note that fresh pasta cooks more quickly than dried, so add asparagus, carrots and peas to the boiling water and cook for 2 minutes. Add fresh fettuccine and cook until just tender, about 3 minutes longer.... Continue Reading →