Recipes to Stay Healthy Through the Holidays

November 14, 2017

Along with the changing colors of the leaves and the ending of Daylight Saving Time, the temptation of holiday treats defines this time of year. You can balance your favorite food traditions with healthy new ideas found in these recipes from our campus partners Cabarrus Health Alliance,  the Dole Nutrition Institute and NC State Plants for […]

Homemade English Muffins

March 24, 2017

Ingredients: 2 cups milk 3 tablespoons butter 2 1/2 cups whole wheat flour 2 teaspoons instant yeast 1 1/2 teaspoons kosher salt 2 tablespoons sugar 1 egg (each) 1 cup cornmeal, grits, or semolina Preparation: Warm the milk to about 110F, either in the microwave or on the stovetop Melt the butter and allow to […]

Baked Oatmeal with Blueberries

March 21, 2017

Ingredients: 2 cups rolled oats 1/2 cup maple syrup or honey 1 teaspoon baking powder 1/4 – 1/2 teaspoon salt 2 cups milk 1 large egg 2 tablespoons unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 2 cups blueberries, or other berries, fresh or frozen Preparation: Preheat the oven to 375F Butter […]

Pesto Chickpea Salad

September 23, 2016

Ingredients: Chickpeas Pesto Lemon Plain Greek Yogurt Red onion Fresh parsley Directions: 1. Rinse and drain 2 15-ounce cans of chickpeas 2. Combine 1/4 cup pesto with 1/4 cup plain Greek yogurt and 1 freshly-squeezed lemon 3. Chop 1/4 of a red onion and 1/2 of a bunch of fresh parsley. 4. Mix all together. […]

Walnut Pesto

June 17, 2016

Our partners at the N.C. State Plants for Human Health Institute (PHHI) bring you a tasty recipe for walnut pesto, a great spread for soup, veggies, pasta, and whatever your heart desires! Ingredients: 2 cups raw walnuts 1 cup fresh basil 1/2 cup olive oil 1 juiced lemon salt and pepper Preparation: Put everything in […]

Cashew Chipotle Crema

April 15, 2016

Ingredients: 1 1/2 cups raw cashews 1/2 – 3/4 cups of water 1 teaspoon chipotle puree 1 tablespoon lime juice Salt and pepper to taste Preparation: 1. Soak cashews in enough water to cover for 30 minutes. 2. Add cashews and water to blender jar along with chipotle puree, lime juice and a sprinkle of […]


Cauliflower Fried Rice

March 25, 2016

Ingredients: Cauliflower Carrot Peas Onion Egg Soy sauce Garlic Oil Black Pepper Directions: 1. Chop 1 onion, 2 large carrots, mince 2 cloves of garlic and place in large pan with 1 tbsp. oil and cook until soft. 2. Finely chop 1 head of cauliflower (or use food processor to pulse); combine with vegetables. 3. […]

Blueberry & Squash Medley

November 18, 2015

½ cup winter squash, roasted and diced 2 ears of corn 2 pints blueberries, chopped ½ lime, juiced ¼ cup cilantro, chopped 2 tbsp mint, chopped 3 tbsp olive oil 2 tsp sea salt 1 tsp cumin 1 tsp cinnamon *Add up to 1 tsp finely chopped jalapeno pepper, according to personal preference, for heat. […]

Sweet Potato Salad

November 17, 2015

1 large sweet potato, peeled and cut into fine strips 3 carrots, peeled and cut into fine strips 2 apples, cut into fine strips ½ cup of kale, finely chopped ½ lemon, zest and juice of 1 tsp. olive oil 1 tsp. honey 1 tsp. sea salt Combine the strips of sweet potatoes, carrots, apples […]