Meet Your Nutrition Educators
Sarah Rearick and Whitney Newman
Sarah Rearick (right): 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 Women’s Rugby Club. On the weekends Sarah can be found visiting family and friends. After she graduates, she plans to attend the University of Houston at Clear Lake to obtain her MBA/MHA and enter a career in Healthcare Administration.
Whitney Newman (left): Whitney Newman was born and raised in West Texas and is currently attending Texas Tech University as a Nutritional Sciences and Dietetics major. Whitney also serves on the executive committee of the Tech Student Dietetic Association as Civics Coordinator where she organizes volunteer work for the members across the community. In her spare time, Whitney can be found spending time with her friends and family typically doing something outdoors. After she graduates, she plans to go forth with a dietetic internship and complete her masters in Nutritional Sciences to become a Registered Dietitian to continue to serve the people of Lubbock.
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.
Helpful Links
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