About me


My name is Sarah and I am currently a student at the Culinary Institute of Charleston studying Sports and Health Nutrition. I am originally from New Orleans, and my city's dedication to its cuisine helped foster my own love of cooking. I graduated from the College of Charleston in 2008 with a degree in media communication and a degree in studio art (photography was my concentration). I spent a few years after college sort of lost, unsure of what I wanted to do with my life. During that time I began to explore cooking in earnest. It combined my sense of creativity with my aptitude for for science and my love of solving puzzles. I had tended toward more nutritious eating for some time, but did not really bring that to my cooking until after college. Struggling in that post college slump, I moved to my parents new home in Fort Worth, Texas. Just before moving, my mom read an article in the City Paper about Trident's new addition to the CIC program, the Sports and Health Nutrition track. It struck me as interesting, but as I was moving away, I let it go. While in Texas, I began focusing more earnestly on healthy cuisine, and after reading more about the new program, I decided that I wanted to move back to Charleston and enroll. I began in the fall of 2011, and now, one semester down, I know this is where I was meant to be and this field is what I had been searching for. This blog is an outlet for my ideas and findings on healthy cooking and healthy lifestyle. Enjoy!

Thursday, January 19, 2012

Infused Vinegars




Tonight's grocery store tours were great! After learning what some folks like to eat and what they are looking for, I have some new ideas for recipes I will post soon and some fun demos for meetings! One thing I pointed out tonight was using infused vinegar such as balsamic, champagne, and white wine for salad dressing.  Fruit infused vinegar adds a nice crisp flavor to salad with no fat and very little sugar.  Alessi makes some great infused vinegars for a very reasonable price (just $3.75 at Harris Teeter).



Some tasty ideas include:

Fresh spinach salad with raspberry balsamic, 1/2 can tuna fish, crumbled goat cheese and apple slices.

Romaine salad with fig infused balsamic, grilled or boiled shrimp, avocado, and unsalted sunflower seeds.

Fresh spinach salad with pear  balsamic, grilled or baked skinless chicken breast, crumbled blue cheese and cantaloupe chunks.
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