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… Read More
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… Read More
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… Read More
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… Read More
Looking for an alternative to hummus for your next dinner party? This Brown Lentil Miso Spread is the perfect umami complement to veggies, crackers, or even sandwiches. Miso is a… Read More
My name is Alana Haldan and I am a Natural Chef student with a passion for vegan, plant-based cooking, fermentation, and raw foods. Before diving into the culinary world, I… Read More
By Nina Johnson, NC, CPT Nina is a recent graduate of Bauman College’s Nutrition Consultant via Distance Learning Training Program, a professional member of National Association of Nutrition Professionals (NANP), and… Read More
An unusual, delicious, and exotic spread that will delight the senses with its savory and sweet notes. Try it on flatbread, crackers, or whole-grain bread, or simply enjoy by the… Read More
At our Open House this month, we’ll be serving up delicious, health-supportive samples of two recipes from our Natural Chef program: Indian-Spiced Socca and Spinach, Mint + Coconut Chutney. Indian-Spiced Socca Socca… Read More