Enjoy the latest in nutrition research and science based on studies at the CU Anschutz Health and Wellness Center. Our staff of Registered Dietitians have worked together to craft delicious recipes to help you achieve your health and wellness goals.
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…
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.…
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…
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…
After a brief hiatus, the Culinary Medicine team is back with a recipe for Ribollita! Ribollita Ingredients (Serves 4-6) 1 large onion, diced 3 medium carrots, sliced into 1/2 inch rounds 2 celery stocks, chopped 8 cloves of garlic, flattened 2 bunches of Lacinato kale, de-stemmed and ripped into 2-inch pieces 1 – 28 ounce…
This week, the Culinary Medicine team has a recipe for Salvadoran Pupusas! Salvadoran Pupusas Ingredients (Serves 4) 1 1⁄2 Tbsp. plus 2 Tbsp. vegetable oil, divided 1⁄4 medium white onion, diced small 5 oz. or 1⁄3 (15 oz.) can Central American red beans or red kidney beans, no salt added, drained and rinsed 1⁄4 tsp.…
This week, the Culinary Medicine team has a recipe for beet-filled Borscht! Borscht Ingredients (Serves 4) 4 medium beets, washed and quartered 1 carrot, chopped 1 parsnip, chopped 1 leek, chopped 1 onion, chopped 3 bay leaves 1⁄2 tsp. allspice 1⁄2 cup lemon juice 6 cups vegetable or chicken stock 2 Tbsp. low fat yogurt Preparation…
The Culinary Medicine team has a recipe for Stuffed Acorn Squash with Sausage and Kale that is perfect for chilly evenings at home! Stuffed Acorn Squash with Sausage and Kale Ingredients (Serves 4) 2 acorn squash, cut in half and seeds removed 2 tsp. olive oil 1 tsp. paprika 1/8 tsp. kosher salt 1/8 tsp. pepper 1 +…
The Culinary Medicine team has a recipe for this South American-inspired Vegetarian Locro! Vegetarian Locro Ingredients (Serves 6) 2 Tbsp. olive oil 1 medium yellow onion, peeled and finely chopped 1 red bell pepper, cut into strips 2 garlic cloves, peeled and crushed 2 Tbsp. tomato sauce ½ tsp. dried oregano 1 bay leaf ½…
The Culinary Medicine team has a recipe for a filling and festive Butternut Squash Black Bean Chili, perfect for cozy autumn nights! Butternut Squash Black Bean Chili Ingredients (Serves 4) 1⁄2 medium butternut squash, seeded, peeled and 1” dice 1⁄2 large yellow onion, chopped 1⁄2 red bell pepper, chopped 2 cloves garlic, crushed 1 Tbsp.…
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