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Blogs

From food and healthy recipes to fitness exercises and research studies, the AHWC blog offers expert health and wellness advice.

Ricotta Hot Cakes with Berry Syrup

This week, the Culinary Medicine team is here to share a recipe for Ricotta Hot Cakes with Berry Syrup, perfect for mornings with family! Ingredients (Serves 8): 1 cup low-fat ricotta cheese 1⁄3 cup low-fat cottage cheese 3⁄4 cup 2% milk 4 eggs, separated 1 cup whole wheat flour 1 3⁄4 tsp. baking powder 1⁄8…

Lemon, Asparagus and Pea Risotto

This week, the Culinary Medicine team is here to share a recipe for Lemon, Asparagus and Pea Risotto. Ingredients (Serves 6): 5 cups broth of your choice (vegetable or chicken work best) 1 Parmesan rind Herbs of choice; basil, parsley stalks, chives (whatever you have) 4 Tbsp. olive oil 2 Tbsp. butter 1 clove garlic,…

Thai Chicken Lettuce Wraps

This week, the Culinary Medicine team is pleased to share a recipe for these delicious and crisp Thai Chicken Lettuce Wraps. Ingredients (Serves 6): 1 tsp. sesame oil 2 Tbsp. oyster sauce (or hoisin sauce) 1 Tbsp. low sodium soy sauce 1 Tbsp. cornstarch 1⁄2 jalapeno, chopped 1 egg, beaten 2 Tbsp. olive oil 8…

Vegetarian Feijoada

This week, the Culinary Medicine team is pleased to share this tasty Brazilian-inspired, Vegetarian Feijoada. Ingredients (Serves 4): 1 cup uncooked Brown Rice (prepare as instructed on the package) 1 Tbsp. cooking oil 1 stalk of celery, small diced 1 small onion, small diced 1 bell pepper, small diced 1⁄4 tsp. sea salt 2 cloves…

Apple Spice Blender Muffins (Vegan and Gluten Free)

This week, the Culinary Medicine team welcomes special guest Skylar Weir, a nutrition graduate student, to share this recipe for vegan and gluten free Apple Spice Blender Muffins! Ingredients (Serves 12): 2 Tbsp. flax meal 6 Tbsp. water 1 1⁄2 cup unsweetened applesauce 1⁄2 cup non-dairy milk 1⁄2 cup maple syrup 1⁄3 cup raisins (or…

Creamy Rotisserie Chicken Salad

This week, the Culinary Medicine team is here to share a recipe for a Creamy Rotisserie Chicken Salad. Ingredients (Serves 4) 1⁄2 rotisserie chicken, shredded and finely chopped, approximately 2 cups* 2 Tbsp. low-fat mayonnaise 1⁄3 cup plain low-fat yogurt 1 red bell pepper, diced 3 ribs celery, finely chopped (If unavailable, substitute 3⁄4 cup…

Staff Spotlight: Anita and Taylor

March is National Nutrition Month, and what better way to celebrate than to get to know two of our registered dietitians (RDs)! We caught up with Anita Bancroft and Taylor Larosee to learn about their roles, nutrition programs at AHWC and more. What are your primary responsibilities as an AHWC community programs RD? Anita Bancroft…

Roasted Tofu with Easy Peanut Sauce

This week, the Culinary Medicine team is here to share a recipe for a vegetarian Roasted Tofu with Easy Peanut Sauce. Roasted Tofu with Easy Peanut Sauce Ingredients (Serves 4) Roasted Tofu: 1 block (14 oz.) extra firm tofu, drained and pressed 1 Tbsp. olive oil 1 Tbsp. low-sodium soy sauce or tamari 1 tsp.…

Vegetarian Cassoulet

This week, the Culinary Medicine team is here to share a recipe for a hearty Vegetarian Cassoulet. Vegetarian Cassoulet Ingredients (Serves 6) 3 medium leeks (white and pale green parts only) 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces 3 celery ribs, cut into 1-inch-wide pieces 4 garlic cloves, chopped 3 Tbsp. olive…

Superhero Muffins

  This week, the Culinary Medicine team is here to share a recipe for Superhero Muffins that are perfect to kick off your morning or re-energize you throughout the day. Superhero Muffins Ingredients (Serves 12) 2 cups almond flour 1 cup old-fashioned oats 2 tsp. ground cinnamon 1⁄2 tsp. ground nutmeg 1 tsp. baking soda…

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Fitness Center: 303-724-WELL (9355)
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