Meet Your Nutrition Educators
Sarah Castro and Sarah Rearick
Sarah Rearick (right) was born a Texas native and attends Texas Tech University as a Nutrition major with an emphasis on pre-professional health and a Chemistry minor. Sarah is the President of Tech Habitat, the Texas Tech University student chapter of Habitat for Humanity and is a member of TTU Pre-Pharmacy Club and plays rugby for Texas Tech Womens’ Rugby Club. On the weekends Sarah can be found working at CVS as she completes her pharmacy internship as she hopes to attend pharmacy school once she graduates with her bachelors degree.
Sarah Castro (left) graduated from the University of Massachusetts Amherst with a Bachelor of Arts in Health and Sustainable Food Systems. She currently runs a small cottage bakery and pop-up street food kitchen, focused on organic, natural, healthy foods that are based on traditional recipes, but with a modern, creative twist. (Sarita’s Organic Tortillas & Small World Oven)
Recipe Spotlight: Buffalo Chickpea Quesadilla
Have you received Chickpeas or Garbonzo Beans in your food box, but don’t know how to use them? By following this simple and delicious recipe, now you can!
- First make the buffalo sauce by mixing the 2 tablespoons olive oil, the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until are completely incorporated.
- Then make the Chickpea Filling. Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
- Heat the 2 teaspoons olive oil in a large skillet over medium heat and add the diced onion. Cook for 4 minutes or until softened, then add the garlic and cook for an additional 1 minute.
- To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally, then turn off the heat. Mix in the sliced scallions and stir to combine. Wipe out the skillet so you can reuse it for making the quesadillas or keep the oil to absorb into the tortillas.
- Assemble the quesadillas. Spread an even layer of the Mexican Cheese onto one of the eight tortillas. Arrange about 1/2 cup of the Buffalo Chickpea Filling on top. Place another tortilla on top to cover. Cook the quesadillas for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned.
Did you know that SPFB provides nutrition classes? Through a partnership with the SNAP program, our nutrition educators provide cooking demonstrations, food budget classes, diabetic management classes and tasting demonstrations for adult clients as well as attending GRUB classes and our Kids Cafe sites. Nutrition education provides opportunities for families to learn how to cook healthy meals, manage diabetes/other health concerns, and also reduce health risks associated with poor nutrition.
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Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992.
Submit your completed form or letter to USDA by:
- Mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410
- Fax: (202) 690-7442
- Email: [email protected].
The South Plains Food Bank is an equal opportunity provider and employer.