Recent Recipes


Watermelon Gazpacho

Contributing Author: MS Nutrition & Integrative Health student, Maya Lechowick   Ingredients for the best Watermelon Gazpacho: 1 medium seedless watermelon, cubed 1 medium seedless cucumber, diced 3 ea roma tomatoes, diced (or 1 ea 15oz can diced tomatoes, drained and rinsed) 1 red bell pepper, diced 1 medium red onion, diced 2 garlic cloves, […]

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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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