From food and healthy recipes to fitness exercises and research studies, the AHWC blog offers expert health and wellness advice.
Ingredients (serves four): 1⁄2 tsp. salt 1⁄2 tsp. pepper 1⁄2 tsp. garlic powder 1⁄2 tsp. chipotle pepper powder (or less depending on your spice preference) 1 lb. salmon- skin removed 2 Tbsp. olive oil 3⁄4 cup low-fat or fat-free Greek yogurt 1⁄2 cup fresh cilantro leaves 1 lime for zest and juice 8 corn tortillas…
Salad Ingredients (serves two): 1⁄2 cup white potatoes, scrubbed 1⁄2 cup fresh green beans, trimmed 2 cups salad greens, baby greens, or larger greens, torn into bite-sized pieces 1 small (5 oz.) can tuna, drained 1 medium-hard-boiled egg, peeled and quartered 4 Tbsp. pitted black olives, such as kalamata 4-6 cherry tomatoes, cut in half…
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…
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,…
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…
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…
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…
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…
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…
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