Recommended Recipes - Healthy Recipe Revamp

  • Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.
  • For Case Western Reserve University in Cleveland, Bon Appétit Management Co. constantly does recipe revamps, as part of its healthy cooking initiative and “stealth” nutrition.
  • At Ball State University, Bill Kimes, general manager for Catering, developed this recipe as an alternative to heavy pasta salads with mayo-based dressings.
  • This recipe was the winning dish in the third annual Ultimate Chef Challenge among the 13 hospitals in the Long Island-LIJ Health System.
  • Cypress-Fairbanks’ Entrée Salads
    While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the summer to expand the options and meet the new guidelines of the Healthy, Hunger-Free Kids Act.
  • Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 
  • Michael Atanasio, manager of food and nutrition at Overlook Medical Center in Summit, N.J., often takes well-known dishes and augments the recipes to make them healthier. One such recipe is the hospital’s Beef Stroganoff. Atanasio removed flour and
  • At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write a menu that is a blend of a young adult tastes and a kiddie menu.
  • A healthy revision to the Texas Veggie Griller Sandwich featured on Lebanon Valley College’s Fusion Street Food Truck.
  • Blueberry Muffins
    Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk.
  • Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal regulations. Next school year, all grains served at lunch must be 100% whole grain rich. The district’s goal is to get to th
  • When Ed Astarita, pastry chef at Iowa State University, recently hosted the corporate chef from the California Raisin Board he wanted to do something that was fun and different than the regular raisin recipes already available. These oatmeal “r
  • Mark D'Abundo, executive chef for Gourmet Dining Services at Kean University in Union, N.J., makes a version of eggplant Parm without cutting out flavor.
  • This recipe was demoed at The Culinary Institute of America’s fourth annual Healthy Flavors, Healthy Kids conference in San Antonio.
  • After several requests from café guests, this dish was created specifically to provide a healthier option for students.
  • Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on campus by putting a healthy twist on popular but traditionally less healthy menu choices. 
  • To create a healthier alternative to a traditional meatloaf, Salvatore Cantalupo, corporate chef for Corporate Image Dining Services in Samford, Conn., decided to make a meatloaf with a Cajun twist. “We have been making an effort to look at all our
  • At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alternative to traditional fried chicken tenders.
  • This dish, created by Chef Victor Calautti at Park Vista Retirement Community, in Youngstown, Ohio, takes a classic dish and makes it healthier three ways.
  • Michael Atanasio, manager of food and nutrition at Overlook Medical Center, says he likes “to challenge people in terms of thought and creativity.” He certainly put his chef, Todd Daigenault, to the test when he asked him to come up with a cak

Pages