Recent Recipes


Brown Rice and Black Beans with Sauteed Greens

Recipe by Nutrition Student, Maya Lechowick Ingredients: 2 cups water (or broth) 1/2 ea 16oz can crushed tomatoes 1 tsp salt 1 tsp chili powder 1 tsp garlic powder 1 tsp ground cumin 1 cup uncooked long, grain brown rice 1 ea 16 oz can black beans, drained and rinsed Greens: 2 tbsp extra virgin olive […]

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Polenta with Spiced Tuna & Veggies

Contributing Author: MS Nutrition & Integrative Health student, Reanetta Perkins Ingredients 1 cup dry polenta (or corn meal or grits) 4 cups low sodium vegetable broth (or water) 1 tsp sea salt 2 ea 6 oz cans tuna in water, no salt added 2 tsp extra virgin olive oil + 1 tbsp reserved for later […]

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Superbowl Chili

Looking to cook up something delicious AND healthy for the superbowl? This superbowl chili will be a fan favorite amongst your group while watching the game, or just warming up from winter days! Recipe by Bria Johnson. Print Version Here. Superbowl Chili Ingredients 2 tbsp Extra virgin olive oil 1 medium yellow onion, medium dice […]

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Simple Watercress Salad with Citrus Dressing

Combining culinary skills with knowledge learned through their coursework, students of MUIH’s cooking lab created this heart-healthy and delicious recipe with ingredients fresh from the farmers market. Enjoy as a light lunch or side dinner salad on a warm spring or summer day!

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Lentil Maitake Burgers with Sundried Tomatoes and Thyme

These savory burgers were created by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. Lentils, mushrooms, sundried tomatoes, and walnuts offer a perfect canvas for flavor-rich herbs and spices. Serve warm with a side of her Crunchy Apple Almond Slaw for a healthy and satisfying meal.

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