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

Oven Baked zucchini chips

Here is another tasty snack I have recently started making quite frequently. Zucchini has a nice mild flavor and is a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.  

Preheat your oven to 200 degrees. Slice your zucchini thin, about 1/8".


Line a baking sheet with parchment paper.  Drizzle just about a fourth of a teaspoon of olive old onto parchment paper and spread around with paper towel or pastry brush.









Lay zucchini out flat on baking sheet and sprinkle with a salt free lemon pepper blend.  To vary the flavor, add a bit of dried oregano or a pinch of cayenne for some heat.  Its okay to lay them very close as they will shrink up while baking.




Cook for roughly two hours, until slices start browning just slightly and take on a crisp texture.  These are great for snacking or throwing on a salad for an extra crunch!
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