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Vandy's Cooking: A Light Summer Fare

Recipes by Emily Suttle, RD, LDN - Campus Dining Dietician


Caprese Salad

2 medium sized tomatoes (diced or pre-diced)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Ball of fresh mozzarella

Fresh basil (optional)


Kale Chips

Bunch of Kale (or bag)

1 tablespoon of oil (avocado substitute)

1-2 teaspoon garlic powder

Fresh ground pepper

Sprinkle of red pepper flakes

Addition spices to taste (onion powder, paprika)

*pre-heat to 425 degrees


Flourless Chocolate Almond Butter Cookies

1 cup almond butter (use sunflower butter to make nut free

1 teaspoon oil (or avocado)

1/3 cup brown sugar

1 teaspoon vanilla extract

2 eggs, slightly beaten

1/3 cup cacao powder or unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

*pre-heat oven to 350 degrees


If you would like to cook along with us, please have all of your ingredients pre-portioned and ready to combine.  We encourage you to stay physically active and to choose nutritious food whenever possible.  For more recipes, follow on Instagram at Vandy Campus Dining and like on Facebook at Vanderbilt Campus Dining.

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