The Harvest Table Culinary Group Health and Wellness Program partners with the Office of Wellbeing and Campus Recreation to educate students, faculty and staff on general wellness topics with a focus on nutrition. Programming will be informative while aiming to inspire individuals to make balanced lifestyle choices. The education is designed to promote all aspects of health while encouraging its recipients to eat with purpose.
Madison Fishler, MPH, RD, LDN | Harvest Table Culinary Group and Deacon Dining Health and Wellness Manager
Learn more about each recipe below!
- 1 pouch dragon fruit
- 1 cup strawberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- 1 cup water
- 1 cup ice (only add this if you are using FRESH fruit)
Place liquid in blender. Slowly add fruit and blend (add more liquid as needed-consistency should be thick). If using fresh fruit add ice now. Once blended place mixture into freezer safe dish with lid and freeze for 30 minutes. Remove mixture and scrape with fork. Place mixture back in freezer until time to serve.
Pineapple Mango with Protein Powder
- 1 cup pineapple (frozen or fresh)
- 1 cup mango (frozen or fresh)
- 1 cup juice or water
- **Optional protein powder (I used pea protein and I do not recommend)**
- 1 cup of ice (only add this if you are using FRESH fruit)
Place liquid in blender. Slowly add fruit and blend (add more liquid as needed-consistency should be thick). If using fresh fruit add ice now. If using protein powder add now and blend well. Once blended place mixture into freezer safe dish with lid and freeze for 30 minutes. Remove mixture and scrape with fork. Place mixture back in freezer until time to serve.
1 Can Black Beans
1 Can Kidney Beans
1 Can Pinto Beans
1 Can Corn
2 Cans dived tomatoes with chilis
2 Diced Field Roast Chorizo (optional)
Add all together and cook in crock pot OR cook on stove until heated throughout.
Cook any rice you have according to its’ instructions. When there is 5 minutes left in cooking process add Tbsp Dried Cilantro (or ¼ cup fresh chopped), ¼ cup lime juice, 1 tsp salt, 1 ½ dried garlic
Drain Juice from 1 cup of chili and serve on top of the cilantro lime rice. Add avocado if desired!
- Heat 1 cup of chili
- Warm 1 tortilla in oven on 300 until warm and slightly toasted (around 5 minutes)
- Cook 1-2 eggs over medium (or your preference)
- Put tortilla on plate, place chili on top of tortilla and top with eggs
- Additional Toppings if Desired: cilantro, avocado, sliced jalapeno or sour cream/plain Greek yogurt
Personal Pan Breakfast Pizza
- Start with Naan or Pita Bread
- Spread a thin coat of cream cheese
- Next add Scrambled Eggs (Add some veggies in for an extra dose of nutrition)
- Finally top with shredded cheese and toast until warmed
Peanut Butter Banana Sushi
- Take 1 tortilla
- Spread Peanut Butter
- Add sliced bananas
- Drizzle with honey
- Roll tightly
- Cut into slices and serve
Frozen Yogurt and Berry Bark
- Line a baking sheet with wax paper or tin foil and cover with vanilla Greek yogurt and spread it around to an even thickness.
- Top with berries. And add nuts seeds to taste (optional)
- Freeze for 2 to 3 hours, or until firm.
- Cut into pieces and serve.
- Keep in the freezer.
2 apples, grated
2 cups old-fashioned rolled oats
1 3/4 cups unsweetened almond milk
1 3/4 cups full-fat plain kefir or yogurt
1/2 cup unsweetened raisins
1/2 cup unsweetened apple juice
1/2 cup chopped raw walnuts
4 tsp fresh lemon juice
1 tsp ground cinnamon
1/8 tsp ground nutmeg
raw honey or stevia, to taste (optional)
Optional toppings: additional walnuts, chopped apples, bee pollen
Directions: Prepare oats the night before: In a large bowl, mix all ingredients
except honey and optional toppings. Cover, refrigerate overnight. (serves 6)
4 small baked sweet potatoes
2-3 tbsp pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp ground allspice & nutmeg
1/8 tsp ground cardamom
13.5 oz full-fat coconut milk
1 1/2 cups yogurt of your choice
2 cups rolled oats
3/4 cup raw unsalted pecans
1/4 cup raw unsalted pumpkin seeds
1/4 cup hemp hearts
2 tbsp pure maple syrup
1 tsp ground cinnamon
1/2 cup chopped pitted Medjool dates
1. Preheat oven to 375°F and line a medium or large baking sheet with
2. Prepare topping: In a large bowl, add all topping ingredients except
dates and combine until oats and seeds are completely coated in syrup.
Spread on baking sheet and bake for 10 to 12 minutes, or until mixture
is toasted and slightly brown. Set aside to cool on baking sheet and then
place in an airtight container.
3. Meanwhile, prepare puree. To a food processor, add potatoes (including
skin), 2 to 3 tbsp maple syrup, 1 tsp cinnamon, vanilla, allspice, nutmeg
and cardamom. Puree until completely smooth.
4. Remove half of puree and set aside. To food processor, add coconut milk
and process until completely mixed. Remove from processor and set aside.
5. In 6 12-oz Mason jars, layer parfaits in the following order:
¼ cup sweet potato puree, ½ cup coconut-potato mixture and ¼ cup yogurt.
Seal and refrigerate until ready to eat. Top with ½ cup of topping before serving.
Drizzle with additional maple syrup (if using).
1/3 cup dried unsweetened apricots
2 cups pitted dates
1 cup old-fashioned rolled oats
3 tbsp natural almond butter
1/4 cup unsweetened shredded coconut
1. Place apricots in a heat-proof bowl and cover with boiling water.
Let stand 5 minutes. Drain and finely chop.
2. In a food processor, process dates and apricots for 2 to 3 minutes,
stopping to scrape down sides of bowl as necessary. Add oats and almond
butter and pulse 4 to 5 times to combine. Form into 1inch balls (about
1½ tsp mixture per ball). Place coconut in a small plate. Roll each
ball in coconut. Store in an airtight container at room temperature for
3 days; refrigerate or freeze for longer-term storage.
1/2 cup baby spinach
1/2 banana, frozen
1/2 cup blueberries, frozen
1/2 cup strawberries, frozen
1/2 cup vanilla soy milk
1 tsp chia seeds
Put all ingredients in a blender and process until smooth.
Pour into glasses and serve.
1 small butternut squash (peeled, & cut into cubes)
1/4 cup each sea salt, black pepper, ground cinnamon
1 beet, peeled & shredded
1/2 cup quinoa, rinsed
6 tbsp balsamic vinegar
1/4 cup whole-grain mustard
2 tbsp pure maple syrup
1/4 cups chopped unsalted walnuts
1 1/2 cups pomegranate arils
2 oz crumbled goat cheese
6 cups packed chopped kale
Directions (makes 4 servings)
1. Preheat oven to 400ºF. Arrange squash on a large rimmed
baking sheet. Mist with cooking spray, sprinkle with salt, pepper
and cinnamon; toss to coat. Roast for 40 to 45 minutes, turning
halfway, until tender. Cool to room temperature.
2. Meanwhile, in a small saucepan, bring 1 cup water to a boil.
Add beet and quinoa. Cover, reduce heat to a simmer and cook
for 15 minutes, until liquid is absorbed. Remove from heat and
let stand, covered, for 5 minutes, before fluffing with a fork.
Cool to room temperature.
3. Prepare dressing: In a small bowl, whisk together vinegar,
mustard and maple syrup. Divide evenly among jars, about 3 tbsp
per jar. Divide squash, quinoa mixture, walnuts, pomegranate arils,
cheese and kale among jars. Cover jars and refrigerate until ready
to serve, up to 5 days. When ready to serve, shake in jar to distribute
dressing or transfer to a bowl and toss.
Sorbet (we used peach)
Kombucha (we used berry flavored)
Greek yogurt whipped topping
- Scoop sorbet into glasses
- Pour kombucha on top
- Top with greek yogurt whipped topping
Greek Yogurt Whipped Topping
1 cup whole fat or 2% plain greek yogurt
1/4 cup whipping cream (or coconut cream)
2 tbsp. maple syrup
1/2 tsp vanilla extract
Pinch of salt *optional
- Mix all ingredients in a stand mixer or in a bowl using a hand mixer
- Mix on low for about 20 seconds, until the liquid cream begins to mix into the yogurt
- Slowly increase power to high on mixer
- After about 2 minutes of mixing, reduce speed and shut off mixer
- Use a spatula to give the yogurt a quick mix
- Continue mixing for another 2-3 minutes or until peaks form (peaks will not be super stiff, but will stand up)
Meet our host
MADISON FISHLER, MPH, RD, LDN
Harvest Table Culinary Group &
Deacon Dining Health and Wellness Manager
Madison is a North Carolina native who is originally from Chapel Hill. She attended California Polytechnic State University in San Luis Obispo where she obtained her Bachelor’s Degree in Nutrition. From California, she moved to Ann Arbor, Michigan to obtain her Master’s in Public Health in Nutritional Sciences from the University of Michigan.
Madison believes that balanced choices should be easy and that nourishment is fundamental. She loves working with Deacon Dining and Harvest Table Culinary Group because she can collaborate with her team to provide our students with nourishing and culinary driven experiences. She embraces and promotes a multi-faceted approach to living a healthy lifestyle.
All throughout the year, you will see Madison engaging students by providing tabling events including Gold Apron across Wake Forest’s campus. If you see her in the dining hall, feel free to say hello and introduce yourself!
- Dining venue tours to familiarize individuals or groups with the various dining opportunities.
- Guidance navigating dining hall menu options for any students particularly those with dietary allergies or preferences.
- Student engagement through various on-campus events including Gold Apron. Currently, due to COVID-19, there will be minimal in-person events with most of the engagement occurring on Instagram.
- On-campus partnerships for health and wellness events – please contact if interested.
- Subscribe to Madison’s newsletter, The Deacon Dish