University at Buffalo Division of Behavioral Medicine

09/02/2026

Recipe of the Week No. 18: Minestrone Soup 🍲

Prepare to have your mind blown by this low-calorie minestrone recipe!

Ingredients:
- 1 (28 oz.) can diced tomatoes
- 1 (32 oz.) container vegetable broth
- 1 (15 oz.) can cannellini (or other white) beans
- 1 (15 oz.) can kidney beans
- 1 (16 oz.) package frozen green beans
- 1 (5 oz.) bag fresh spinach, or 1 (10 oz.) box frozen spinach, thawed

Directions:
1. Add tomatoes to a large pot and heat until simmering.
2. Add broth, cannellini, and kidney beans and again bring to a simmer. Add the green beans and cook until tender. Add spinach and salt and pepper to taste. Stir until spinach is wilted.
3. Enjoy!

Serves: 12
Serving Size: 1 cup
Amount per Serving:
109 Calories
0.4g Fat
4.0g Sugar

08/21/2026

Recipe of the Week No. 17: Aztec Couscous🍛

Did you know that couscous is actually considered pasta, but it is shaped like a grain? See below for your new favorite 'pasta' recipe!

Ingredients:
- 1 cup couscous, dry
- 1 tsp. cumin, ground
- ½ tsp. salt, or to taste
- 1 cup water
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, minced
- 1 jalapeno, minced
- 2 tsp. garlic olive oil
- 5 tbsp. fresh squeezed lime juice

Directions:
1. Combine couscous, cumin, and salt. Pour 1 cup of boiling water over mixture. Cover and let sit for 10 minutes (or follow directions on couscous package).
2. Fluff couscous with a fork and toss in beans, corn, onion, cilantro, and jalapeno.
3. Mix in oil and lime juice to taste.
4. Enjoy!

Serving Size: ½ cup
Serves: 10
Amount per Serving:
124 Calories
1.6g Fat
1.7g Sugar

08/07/2026

Recipe of the Week No. 16: Tomato-Basil Soup 🍅🍲

Looking for a way to use those fresh herbs from your garden? Look no further!

Ingredients:
- 2 tsp. olive oil
- 3 cloves garlic, minced
- 3 cups nonfat, low-sodium chicken broth
- ¾ tsp salt
- 3 (14.5 oz.) cans diced tomatoes, undrained
- 2 cups fresh basil leaves, thinly sliced

Directions:
1. Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly.
2. Stir in the broth, salt, and tomatoes. Bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
3. Place half of soup in a blender; process until smooth. Pour pureed soup into a bowl and repeat procedure with remaining soup. Garnish with basil leaves, if desired. Enjoy!

Serves: 6
Serving Size: 1 cup
Amount per Serving:
81 Calories
2.3g Fat
5.5g Sugar

07/03/2026

UB is recruiting 8-12-year-olds and one parent for a study examining how both parents and children make choices between different rewards. The Snacks & Screen Study for Parents and Kids study involves two 2-hour lab visit to the UB South Campus for you and your child. Children can receive up to $65 and parents can receive up to $65 for their time.

To determine if you are eligible, fill out this survey online today

Snacks & Screens Study in Parents and KidsThe purpose of this study is to learn about how kids and their parents make choices about both snack foods and screen time to see how motivated they are to earn points for these items in a laboratory session. This study involves two laboratory sessions appro...

06/12/2026

Recipe of the Week No.15: 🥗

Planning a summer gathering, picnic, or backyard BBQ? This oil-free salad dressing is the perfect low-calorie addition to your favorite side dish!

Ingredients:
- 2 Tbsp. apple c***r vinegar
- 3/4 Tbsp. apple balsamic vinegar
- 3/4 Tbsp. red w**e vinegar
- 1/2 tsp. dried oregano
- 1/8 tsp. ground mustard
- 1/8 tsp. garlic salt
- 4 grinds cracked black pepper
- 1 (1g) packet artificial sweetener

Directions:
1. Combine all ingredients in an airtight container. Shake before serving. Enjoy!

Serving Size: 1 Tbsp
Serves: 4

06/11/2026

The Behavioral Medicine Lab is recruiting families for an online study to help evaluate modules for an online family-based weight loss program. This is not a treatment, we are looking for feedback to improve the software before release. Families will be compensated up to $150 for evaluating all 8 modules. To see if your family qualifies scan the QR code or click the link: https://app.ryse.wustl.edu/d/u5web4m

06/03/2026

The Division of Behavioral Medicine Lab at the University at Buffalo is recruiting college-aged individuals (18-24) for an exciting new research study on factors that influence choice for physical activity.

Your involvement will help us better understand how to promote healthy exercise habits in those who would like to lead a more active lifestyle.

Study Details:
• 𝗛𝗼𝘄 𝗹𝗼𝗻𝗴 𝗶𝘀 𝘁𝗵𝗲 𝘀𝘁𝘂𝗱𝘆? The study requires one visit to the lab, which will last about 2 hours.
• 𝗪𝗵𝗮𝘁 𝘄𝗶𝗹𝗹 𝗜 𝗯𝗲 𝗮𝘀𝗸𝗲𝗱 𝘁𝗼 𝗱𝗼? During the study visit you will be asked to fill out some questionnaires and provide details about a few positive life events. You will also be asked to choose between spending time on your preferred physical or sedentary activity.
• 𝗪𝗶𝗹𝗹 𝗜 𝗯𝗲 𝗰𝗼𝗺𝗽𝗲𝗻𝘀𝗮𝘁𝗲𝗱 𝗳𝗼𝗿 𝗺𝘆 𝘁𝗶𝗺𝗲? Yes, you will be eligible to receive up to $32 for your participation in the study.

𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻: Study visits will take place at the University at Buffalo on South Campus.

If you are interested in participating or would like more information about the study, you can reach us by:
• 𝗣𝗵𝗼𝗻𝗲: (716) 829-5791
• 𝗘𝗺𝗮𝗶𝗹: [email protected]
• 𝗘𝗹𝗶𝗴𝗶𝗯𝗶𝗹𝗶𝘁𝘆 𝗦𝘂𝗿𝘃𝗲𝘆: Click the link below to answer a few questions to see if you qualify for the study. A member of the research team will follow up regarding your eligibility.

https://redcap.link/FFFstudy

Thank you for considering participating in this important research!

06/02/2026

UB is recruiting 8-12-year-olds and one parent for a study examining how both parents and children make choices between different rewards.

The Snacks & Screen Study for Parents and Kids study involves two 2-hour lab visit to the UB South Campus for you and your child. Children can receive up to $65 and parents can receive up to $65 for their time.

To determine if you are eligible, fill out this survey online today

Snacks & Screens Study in Parents and KidsThe purpose of this study is to learn about how kids and their parents make choices about both snack foods and screen time to see how motivated they are to earn points for these items in a laboratory session. This study involves two laboratory sessions appro...

05/29/2026

Recipe of the Week No. 14: Blueberry-Orange Parfait 🫐🍊

This breakfast parfait is a sweet and healthy way to start your day!

Ingredients:
- 1/2 tsp. grated orange rind
- 1 3/4 cup nonfat plain yogurt (Stonyfield®)
- 2 cups fresh blueberries
- 2 large oranges, peeled and cut into sections
- 2 tsp. wheat germ, optional

Directions:
1. Mix orange rind and yogurt until well blended. Place 1/4 cup of blueberries at the bottom of 4 glasses. Top with 2 1/2 Tbsp. of yogurt mixture, followed by 1/4 cup of oranges. Repeat layering with the rest of the fruit and yogurt.
2. Sprinkle 1/2 tsp. wheat germ on each parfait and serve. Enjoy!

Serves: 4
Serving Size: 1 parfait
(Note: 1 parfait is roughly 1 cup fruit and ½ cup yogurt)

Amount per Serving:
123 Calories
0.4g Fat
19.9g Sugar

05/21/2026

Recipe of the Week No. 13: Zucchini and Quinoa Salad 🥗🧡

Prepare for the harvest of fresh summer squash with this fresh new recipe!

Ingredients:
-1 cup uncooked quinoa
-2 cups water
-2 tsp. garam masala or curry powder
-1 lb. zucchini, halved lengthwise, quartered then cut into 1-inch pieces
-1/4 cup fat free chicken broth
-1 (15 oz.) can low sodium garbanzo beans, drained and rinsed
-1 clove garlic, crushed
-3 Tbsp. lemon juice
-1 Tbsp. extra virgin olive oil
-1/4 cup freshly chopped cilantro

Directions:
1. Rinse quinoa. Place in 2-quart saucepan with 2 cups of water. Bring to a boil, then cover and simmer for 10 minutes or until water is absorbed and quinoa is fluffy. Allow to cool.
2. Sprinkle zucchini with garam masala or curry powder and toss. Sauté for 5 minutes in a medium skillet coated with cooking spray. Allow to cool.
3. Combine garbanzo beans, garlic and lemon juice in a small bowl.
4. In a large bowl combine quinoa, zucchini and beans. Drizzle with extra virgin olive oil and broth. Add chopped cilantro and toss well. Serve at room temperature. Enjoy!

Serves: 8