At OSU, we’re committed to helping members of our community eat right and eat tasty. We provide recipes for a variety of disease states and cooking videos to help you on your path to a healthier you.

Buckeye Bites

Grilled watermelon with feta, jalapeños and honey

Healthy veggie noodles

heart-healthy seafood paella

Edamame Stir-Fry

Roasted squash soup with chipotle cream

Featured Recipes

Featured Recipes

Apple Flatbread

  • 1 high-fiber flatbread
  • 2 wedges of laughing cow cheese
  • ¾ cup Fuji apples, thinly sliced
  • ¼ cup shredded mozzarella cheeses
  • ¼ cup arugula
  • 2 teaspoons balsamic glaze
  1. Preheat oven to 375ºF and spray baking sheet with cooking spray.
  2. Lay flatbread on baking sheet and spread with cheese wedges, evenly top with apples, arugula and sprinkle with mozzarella cheese.
  3. Bake 10-12 minutes, until the shredded cheese has melted and the flatbread has become golden brown.
  4. Meanwhile, add vinegar to a small non-stick pot and bring to boil. Reduce to a simmer, stir frequently, and cook until thickened, about 2 minutes.
  5. Drizzle vinegar over flatbread, slice evenly into 8 pieces and enjoy!

Strawberry, Pineapple and Orange Breakfast Smoothie

  • ½ cup Frozen strawberries
  • ¼ cup Fresh or frozen pineapple
  • ¼ cup Orange Juice
  • ½ cup Vanilla yogurt *Can substitute yogurt for ½ cup soy milk
  • 1 cup Crushed ice
  • 1 tsp Sugar for flavor
  1. Place all ingredients in a blender and blend on high.
  2. Pour into your favorite glass and top with any berries or fruit you would like
  3. Serve and enjoy!

Skillet Frittata

  • 12 Pasteurized Eggs
  • ½ cup Heavy Cream
  • 2 cups mushrooms, sliced
  • 3 Tbsp Olive or Avocado oil
  • 1 medium sweet onion, sliced
  • 1 cup Roasted Red Peppers (jarred or fresh roasted), sliced or small dice
  • 1 cup fresh greens (spinach, kale)
  • 2 cloves garlic, chopped
  • 2-3 sliced Yukon gold potato
  • ¾ cup Manchego cheese
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Balsamic Glaze (optional)
  1. Clean and prepare vegetables: onion, peppers, mushrooms, fresh greens. Set aside.
  2. Rinse potatoes and dice to desired size.
  3. Whisk together eggs, cream, 1 tsp of salt, and pepper in a bowl and set aside
  4. Using the 1 tbsp oil, heat in pan over medium/high heat until oil starts to appear wavy in pan
  5. Sauté mushrooms for about 30 seconds.
  6. Add onions to mushrooms and cook for about 1 minute.
  7. Add roasted red peppers and sauté an additional 30 or so seconds.
  8. Mix in potatoes and fresh greens. Cook about 4-5 minutes, then add in garlic and salt once onions are translucent
  9. Add in last tablespoon of oil, turn heat to high for 1 minute
  10. Bake in oven at 350° for 10 minutes or until you can insert a fork and it comes out clean

Mexican Street Corn

  • 4 ears fresh corn
  • ¼ cup low fat mayonnaise
  • 2 tsp lemon juice
  • ½ tsp dried oregano
  • ¼ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 2 Tbsp Cojita Cheese, crumbled
  • 2 Tbsp cilantro, minced
  1. Boil or grill corn until cooked through
  2. Remove from water or grill, and trim husks, leaving about 2 inches to form handle
  3. Combine mayonnaise, lemon juice, oregano, chili powder, and cumin
  4. Spread mayo mixture around cooked corn evenly and place corn on plate
  5. Combine Cojita and cilantro. Place on large plate and roll the corn into the cheese mixture, pat the cheese onto the surface of the corn
Nutrition information:

Calories: 140, Fat: 4 g, Carbs: 24 g, Protein: 6 g, Sodium: 230 mg

Chickpea Salad

  • 2 cans chickpeas, drained
  • ½ red onion, diced
  • 1-2 stalks celery, diced
  • 1 Tbsp. lemon juice
  • 1 ½ Tbsp. Dijon mustard
  • ½ cup plain non-fat Greek yogurt
  • ½ cup mayonnaise
  • 1-2 tsp dried dill
  • Salt and pepper to taste
  1. Place chickpeas in a large mixing bowl, lightly mash with potato masher or hands
  2. Add remaining ingredients and blend well
  3. Serve over mixed greens or on wholegrain bread
  4. Makes 8 servings
  5. Each 6 ounce serving contains: 208 calories, 8g protein, 10g fat, 20g carbohydrate,9 g fiber, 700mg sodium

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