University at Buffalo Division of Behavioral Medicine

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 cider vinegar
- 3/4 Tbsp. apple balsamic vinegar
- 3/4 Tbsp. red wine 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

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

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!

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 for Parents and kids Eligibility Screener 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...

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

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

Recipe of the Week No. 12: Crunchy Veggie Wraps 🌯🥬

Looking for a refreshing and nutritious new meal? These crunchy veggie wraps are the perfect addition to your weekly lunchtime rotation!

Ingredients:
- 4 low-fat or nonfat flour tortillas
- 1 red or green bell pepper, cut into strips
- 1 cup romaine lettuce, shredded
- 1/4 cup nonfat feta cheese, optional
- 1/4 cup red onions, sliced
- 1/2 cup salsa
- 1/3 cup carrots, grated
- 1 red tomato, diced
- 1/2 cucumber, sliced
- 1 cup alfalfa sprouts

Directions:
1. Spread 2 tbsp. salsa on each tortilla. Layer desired amount of vegetables and cheese on each.
2. Roll up tortilla and cut in half to serve. Enjoy!

Serves: 4
Serving Size: 1 wrap

Amount per Serving:
139 Calories
2.3g Fat
5.7g Sugar

Recipe of the Week No. 11: Creamy Butter Nut Squash Risotto🧡🍽️

Craving some warm, comfort food during these rainy spring days? This creamy butter nut squash risotto is a quick and easy meal to enjoy while we await the summer months!

Ingredients:
- 1 cup uncooked Arborio rice or other medium-grain rice
- 1 tsp. olive oil
- 2 1/2 cups nonfat, low-sodium chicken broth
- 1 cup water
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1, 12 oz. package frozen pureed butternut squash
- 3 Tbsp. grated low-fat parmesan cheese
- Thyme sprigs (optional)

Directions:
1. Coat rice with oil and place in a 1 1/2 quart microwave-safe dish. Microwave, uncovered, on HIGH for 3 minutes*.
2. Add broth and 1 cup water to rice mixture; microwave*, uncovered on HIGH for 9 minutes. Stir well and microwave for an additional 6 minutes on HIGH. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While rice stands, heat squash in microwave on HIGH for 2 minutes or until warm. Add squash, salt, pepper and cheese to rice and mix well. Garnish with thyme sprigs and serve.
4. Enjoy!

*Note: You can cook items using conventional methods.

Serving Size: 1 cup
Serves: 5

Recipe of the Week No. 10: Watermelon Salad 🍉💛🌸

Looking for a refreshing springtime treat? This watermelon feta salad is the perfect dish to enjoy while you soak up the sunshine!

Ingredients:
- 1/2 cup red onion, chopped
- 3 Tbsp. fresh lime juice (about 2 limes)
- 4 cups watermelon, cubed and seeded
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup pitted Kalamata olives halved
- 1/4 cup fresh mint, finely chopped
- 1/2 cup (2 oz.) feta cheese, crumbled

Directions:
1. In a medium bowl, combine juice, watermelon, onion, olives, parsley, and mint. Cover and chill for 1 hour. Sprinkle with cheese.
2. Enjoy!

Serves: 8
Serving Size: ½ cup

Recipe of the Week No. 9: Frozen Yogurt Fruit Pops 🍓🍌🍦

Looking for a way to cool down as the weather starts to warm up? These strawberry banana pops will be great for spring and summer!

Ingredients:
-1 8oz container of low-fat plain yogurt
-1 banana
-1 cup of strawberries
-1/2 cup non-fat milk
-1 tsp vanilla extract

Directions:
1. Mix all ingredients in a blender until fruit is well blended
2. Pour into paper cups and cover with plastic wrap
3. Poke a hole in the top of the plastic with a popsicle stick so it is in the center of the cup
4. Place in freezer until yogurt is frozen
5. Peel away paper cup to reveal the yogurt popsicle
6. Enjoy!