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Nutrition

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.

Vegetarian Pozole Verde

The Culinary Medicine team has a recipe for a warm Vegetarian Pozole Verde with a bit of a kick! Vegetarian Pozole Verde Ingredients (Serves 6) 4 Poblano peppers, cut into 2” chunks 1 jalapeno or serrano (based on your spice tolerance) 10 to 12 tomatillos, husks removed and halved 1 white onion, cut into quarters…

Fish Fillets en Papillote

The Culinary Medicine team has a recipe for Fish Fillets en Papillote, a tasty fish baked in a pouch of parchment paper! Fish Fillets en Papillote Ingredients (Serves 2) ½ lemon ½ zucchini, peeled and trimmed ½ carrot (about 2 ounces), trimmed ½  shallot (about 3/4 ounce), peeled and thinly sliced 1.5 Tbsp. extra-virgin olive…

Start a Healthy Halloween Trend!

With the “season of eating” just around the corner, now is a great time to establish a healthy Halloween trend with your family! Help your kids learn the benefits of moderation. Halloween is a great time to learn about and practice moderation, especially since Halloween kicks off the “season of eating,” with Thanksgiving and Christmas…

Cinnamon Pumpkin Overnight Oats

The Culinary Medicine team has a recipe for Cinnamon Pumpkin Overnight Oats that’s perfect for crisp fall mornings! Cinnamon Pumpkin Overnight Oats Ingredients (Serves 1) ½ cup old fashioned oats, uncooked 2 Tbsp. 2% milk ⅓ cup plain yogurt, traditional or Greek ½ cup pumpkin puree, canned or fresh 1 tsp. maple syrup, or to…

Pumpkin Black Bean Soup

It’s finally autumn and the Culinary Medicine team has a new recipe for a hearty Pumpkin Black Bean Soup to share! Pumpkin Black Bean Soup Ingredients (Serves 6) 1 small onion, diced 1 cup vegetable broth, divided (more if needed to keep pan from burning) 2 tsp. chili powder 1 tsp. curry powder 1 tsp.…

Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes

This week, the Culinary Medicine team presents a recipe for Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes! Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes Ingredients (Serves 2) 1 cup uncooked pearled farro 2 Tbsp. minced red onion 1/4 cup minced sun-dried tomatoes 1/4 cup fresh grated feta 2/3 cup finely chopped cucumber, seeds…

Harira: A Moroccan, Vegetarian Soup

This week, the Culinary Medicine team presents a recipe for Moroccan-inspired, vegetarian Harira! Harira Ingredients (Serves 4) 2 Tbsp. olive oil ½ large onion, diced (about 1 cup) 2 rib celery, diced (about 1 cup) 2 medium carrots, peeled and cut in rounds ¼ tsp. ground turmeric ½ tsp. ground cumin ½ tsp. harissa or…

Kimchee Fried Rice with Baked Tofu

This week, the Culinary Medicine team presents a recipe for Kimchee Fried Rice with Baked Tofu! Kimchee Fried Rice with Baked Tofu Ingredients (Serves 2) 1 Tbsp. unsalted butter ½ small onion, medium dice 1 cup roughly chopped kimchi (6 ounces) 2 Tbsp. kimchi juice, or to taste 2 cups cooked, cooled rice (preferably brown…

Rotisserie Chicken Thai Coconut Soup

This week, the Culinary Medicine team presents a recipe for a Thai-inspired Rotisserie Chicken Coconut Soup! Rotisserie Chicken Thai Coconut Soup Ingredients (Serves 8) 1 Tbsp. olive oil 1 Tbsp. finely grated peeled fresh ginger (about a 1-inch piece of ginger) 3 cloves garlic, minced 3 Tbsp. Thai red curry paste 6 cups (48 oz.) low-sodium chicken or vegetable broth 1 (13.5 oz.)…

Quick and Tasty Chana Masala

This week, the Culinary Medicine team presents a recipe for Quick and Tasty Chana Masala! Chana Masala Ingredients (Serves 2) 1 cup cooked brown rice 1 Tbsp. olive oil 1⁄2 medium yellow onion, chopped 1 medium serrano or jalapeño pepper, minced (remove ribs and seeds to tame the spice level) 1⁄4 tsp. salt, to taste…

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