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Healthy Recipes

Employee Assistance Program
LoGrasso Hall, Room 21
State University of New York at Fredonia
Fredonia, NY 14063
(716) 673-3586


Fall Hours: 

Tues., Thurs.
8:30 am - 5:00 pm

10:30 am - 2:30 pm


Rice, Lentil and Arugula Salad

2c cooked lentils
2c cooked wild rice
1/4 c olive oil
2 cloves garlic
fresh thyme (optional)
juice of 2 lemons
2c arugula
2 tomatoes (diced)
fresh sage (optional)
Blend olive oil, garlic, lemon juice, thyme, and sage.  Pour "dressing"over other ingredients.  Serve warm or chilled. 

Mint Pesto

3 c lightly packed fresh mint
1/4 c. sliced almonds
1/2 c. extra virgin olive oil
coarse salt (to taste)
Blend in food processor. Serve over your choice of meat or pasta. Enjoy!

Green Ginger Apple Smoothie
1 cucumber
1c spinach
1 green apple (cored and chopped)
1 handful parsley
1 thumb of ginger (1")
1-2 c. coconut water or water
Blend and enjoy!

Rasberry Salad
5 c salad greens
1 3/4 c raspberries (in season now)
1/4 c. chopped fresh chives (also in season now)
3 tbsp champagne or white wine vinegar
2 tsp. honey
1/2 teaspoon country style Dijon mustard
1/4 tsp. salt
1/8 tsp freshly ground black pepper
1 tbsp oil (of your choice)
6 tbsp sweet spiced almonds
Combine first 3 ingredients in a bowl.  Combine vinegar and next 4 ingredients in a small bowl.  Gradually add oil, stirring with a whisk.  Drizzle over lettuce mixture and toss gently to coat.  Serve and top with spiced almonds.

Page modified 12/7/15