In the late fall and winter months, seasonal vegetables can seem sparse and uninteresting after riding the coattails of summer’s avocado and tomato bounty. However, many varieties of satiating root vegetables and antioxidant-rich leafy greens are available, which are perfect for the cold winter months. Here is a handy list* of produce that is in
Gluten-Free
Roasted Brussels Sprouts + Toasted Walnuts with Dijon Vinaigrette
Walnuts provide healthy fats that are necessary to support a robust cardiovascular system. They also contain arginine, an amino acid that relaxes blood vessels and prevents build-up in the arteries. In this recipe, they are toasted over low heat to preserve their healthful fats and add a bit of crunch. Brussels sprouts are a nutrient-dense,
Alumni Spotlight + Recipe: Keiko Ichinose
My name is Keiko Ichinose, and I am a Natural Chef. Living in different cities throughout the U.S., traveling abroad, and exploring different cultures, I have always orbited around food. It was the point with which I centered my day. It was what I looked forward to the most. So, when I decided to leave
Alumni Spotlight + Recipe: Maya Harush
My name is Maya and I am a recent graduate of the Natural Chef Training Program. I was born and lived most of my life in Israel until moving to California 7 years ago. In Israel, I worked as an architect in a boutique firm. I was drawn to the artistic elements of architecture and
Fresh Herb Salad with Apples + Spiced Walnuts
Thanksgiving meals can be heavy with a plethora of rich flavors and satiating dishes like candied yams, roasted turkey, and dinner rolls. Adding this salad to your menu will round out the flavors of your meal. The crispness of the green apples, radishes, and scallions paired with the brightness of parsley, cilantro, and thyme meld
Student Spotlight + Recipe: Jessica Coulombe
My name is Jessica, and I am a student in both the Natural Chef and Nutrition Consultant Training Programs at Bauman College. Healthy food has meant many things to me over the years. Growing up in Georgia, it meant fat-free cookies and frozen yogurt. When I was working to lose the excess 30 pounds that I
Chili-Citrus Chicken with Olives + Sweet Potatoes
A simple “one-pot” meal, this dish can easily be scaled up to feed a larger group. The flavors in this recipe are particularly complimentary—with the sweetness of the potatoes, sour brightness of the citrus, depth from the variety of spices, finished with the salty punch of the olives. 5.0 from 1 reviews Save Print Chili-Citrus
Butternut Squash Frittata with Fried Sage
This gluten-free, dairy-free frittata is not only loaded with protein but is also rich in vitamins A and C! The fried sage is the perfect crispy addition, pairing well with the creamy coconut. Enjoy this delicious, vegetarian dish while cozying up this fall. Save Print Butternut Squash Frittata with Fried Sage Author: Bauman College Serves: 8
Cucumber Bites with Thai Peanut + Cultured Sriracha Hummus
This delicious little hors d’oeuvre is the perfect mix of sweet, spicy, and cool with the combination of honey, sriracha, and cucumber. Garnish with a simple cilantro leaf and fancy wedge of rainbow radish to add flair to this unique take on Thai cuisine. Save Print Thai Peanut Hummus Cucumber Bites with Cultured Sriracha Author: Adapted
Student Spotlight + Recipe: Amy Schiefelbein
What is your name and in which program are you enrolled? Amy Schiefelbein, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I grew up in the Bay Area. My travels and hunger for life experience led me to Bauman College. When I travel, I love to eat