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Recipes

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

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…

Ribollita

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…

Salvadoran Pupusas

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.…

Borscht

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…

Stuffed Acorn Squash with Sausage and Kale

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 +…

Vegetarian Locro

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…

Butternut Squash Black Bean Chili

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.…

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…

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