Recipe Categories:
                 Homemade Granola
                     Blueberry Oat Walnut Granola Bars
                     Lowfat Orange Cranberry Bread
                     Mexican-Style Breakfast
                     Chunky Bran Muffins
                     Gingersnap Tarts with Peach Filling
            Dinner and Lunch
                Pistachio-Crusted Salmon
                    Basic Spinach and Lentil Soup
                    Stuffed Chicken Breasts
                    Mushroom, Chard and Gruyere Lasagna
                    Balsamic Herb Grilled Chicken Breast
                    Orzotto con Zucca (Pumpkin Orzo)
                    Apple, Baccon & Cheese Frisee Salad
                    Low Fat Crunchy Chicken Wings
                    Fennel, Pear & Olive Salad
                    Fall Harvest Salad
                    Sea Bass w/Blood Orange & Ginger
                    Seared Tuna with Sesame Crust
                    Pumpkin and Mushroom Risotto
                Vegan Truffle Recipe
                    Oatmeal Chocolate Chip Cookies
                    Lime Square w/Pistachio Graham Crust
                    Beet Root Brownies
                    Cozy Blackberry Pear Cobbler

Vegan and Vegetarian
                    Curried Brown Rice Salad with Tempeh
                    Medditeranean Style Hummus w/Olives
                    Creamless Mushroom Soup
                    Black Bean and Corn Salad
                    Pomegranate, Orange & Jicama Salad
                    Soul-Satisfying Miso Soup
                    Curried Cauliflower Soup
                    Roasted Red Pepper & Walnut Dip
                    Almond Applesauce Bread
                    Clamless England Clam Chowder
                    Veggie Root Fritter w/Lemon Vinaigrette
                    Taro and Pumpkin Tofu Puffs
                    Roasted Veggies w/Chickpeas&Couscous
                    Kale Chips

International Dishes
               Bibimbap- Korean Veggies & Eggs
                   Fish with Spicy Ginger Sesame Sauce
                   Thai Green Curry Stir Fry
                   Indian Boil & Fry Channa-Sauteed Chickpea
                   Carribean Sweet Potato Casserole
                   Pho Bo-Vietnamese Beef Noodle Soup
                   Cuban Mojo Mashed Plantains
                   Japanese Salmon Noodle Soup
                   Grilled Navajo Tacos
                   Gongbao Jiding- Sichuan Chicken&Peanuts
                   Brazilian Acai Berry Smoothee
                  Spicy Tauchu w/Eggplant & Shredded Pork
         Special Diets
             Cranberry Orange Gluten-Free Scones
                    Almond Blueberry Gluten-Free Cookies
                    Cranberry Banana Quinoa Bread (GF)
                    Banana Oatmeal Gluten Free Muffins
                    Spaghetti Squash (GF)
                    Gourmet Wheat-Free Pizza Crust
                    Sugar-Free Mesquite Flour Pancakes (GF)


Recipe Recommendations:

For Breakfast:

It's easy to substitute or omitt fruits and nuts of your choice to make variations on the recipes provided. Many of these can easily be adapted for Vegans or substituted with different flours to become wheat and gluten free. To make low fat alternatives you can use low-fat cream cheese, yogurts and milk when they are called for.

For Dinner and Lunch:

Many of these recipes can also be altered for Vegans and Vegetarians. In the recipes where meats are used as a condiment its simple to replace them with tofu, tempeh, or seitan. For recipes that call for Chicken or Beef broth you can use Vegetable, or you can use soy-based margarine in the place of butter. If you would prefer a meal with meat it's not difficult to take a Vegetarian recipe (like the Spinach and Lentil Soup) and add a meat of your choice, like Ham. Substituting your favorite ingredients for less-than-satisfactory ones allows you to be as creative as you like and you are always guaranteed to enjoy the dish even more. Once again you can substitute low fat dairy options or use olive oil in the place of butter to create lighter meals.


Here are some fun to make, yet still healthy, variations to the typical desert menu. Using whole wheat flour and oatmeal in cookies adds heart healthy fiber. Including lots of fruit in your deserts helps cut back on refined sugars and is a great compliment to a balanced meal.

Vegan and Vegetarian:

Here is a variety of predominantly vegan dishes that can easily be adapted for the vegetarian who would prefer to have cheese and eggs in their meals. Many of the dishes listed under Dinner and Lunch can also be adapted for Vegans and Vegetarians. When baking their are plenty of substitutes for eggs and dairy such as: applesauce, egg substitute powder, flax seed oil, margarine, olive oil, non-dairy milks, non-dairy cheeses, non-dairy whipped cream and even non-dairy cheeses. Vegan baked goods and dishes are nice to included within your daily routine because they are low in saturated fats and cholesterol but can still be quite nutritious and delicious!

International Dishes:

Dishes from around the world are a wonderful way to break up our repetitious diets. Discovering a new vegetable or uncovering that you actually do like a rejected ingredient when it's prepared in a different way can make the culinary experience so much more exciting. Sampling different dishes from around the globe can introduce you to new spices and flavor combinations that you have never dreamed of before and impress your friends and family when you prepare them these exciting new meals.

Special Diets:
This category is not solely intended for those who have wheat and gluten allergies or who are on a diabetic diet. This category is another means for everyone to explore new alternatives and substitutes to the generic ingredients that we use in all of our baking and cooking. From spaghetti squash as a substitute for pasta, agave syrup in the place of refined sugar, or Mesquite flour in the place of wheat flour there are so many exciting and new ways to mix up your old recipes and uncover new and healthier alternatives to the everyday diet

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Student Dietetic Association of San Francisco State University