January 27, 2012 - 5:14pm
In the first edition of Green Sprouts' G-Fit series, Erin Carson highlights some comfort food favorites with modifications to make them easy on your figure without losing the taste.

In 20-degree weather, the last thing anyone wants to eat is a cold, tasteless celery stick, no matter how healthy a snack it may be. It’s winter. Time to bulk up, right? It’s not like anyone will notice under your ankle-length, down-stuffed, fur-lined, abominable snowman-resistant jacket.

But, before you resign yourself to a season of warming your hands over pizza boxes and endless orders of Wings, here are a few easy ideas to keep you healthy and warm.

February 24, 2011 - 8:09am
Your guide to making the best dining hall dishes at every meal.

Comfort food takes one of its best forms at dinner tonight with an array of soups to choose from! Try some french onion soup to accompany your mashed potatoes and relax after a long day of classes.

February 23, 2011 - 9:08pm
Take a breather today and make a hearty vegetarian soup.

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!


1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

February 22, 2011 - 8:48pm
Butter beans look a lot like navy beans, but (in my humble opinion) taste loads better.

This week, I was without many fresh vegetables--except for a bag of carrots that had sat in my fridge for at least two weeks. Therefore, I resolved to use four cans of vegetables that had been sitting in my pantry since I stocked up for Snowpocalypse 2011 in this week's soup. Yum. (A spin-off of a recipe I found on the back of Bush's can of butter beans.


1 1/2 cups celery, finely chopped

1 cup carrots, finely chopped

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

4 cups water

January 26, 2011 - 5:07pm
This Chinese-inspired soup is fast and flavorful. The rice noodles thicken the broth before your eyes.

I love making soups, and this one is especially delicious.

This time I used carrots and broccoli, but feel free to use whatever vegetables you have in the fridge. Just make sure you chop everything before you start cooking, or else things will get hectic in the kitchen!

April 24, 2009 - 11:51am
A quick and cheap way to make a warm and healthy dish

This recipe for Broccoli-Cheddar Chowder is low-cost and healthy.

The ingredients came in $4.90 at Wegmans.

Once you make it, a single serving will give you over half of your daily recommendation for Vitamin C.