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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.

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…

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…

Air Fryer Falafel

This week, the Culinary Medicine team presents a recipe for crispy Air Fryer Falafel! Air Fryer Falafel Ingredients (Serves 4) 2 garlic cloves, diced 1 cup dried chickpeas ½ small onion ½ cup parsley, chopped ¼ cup cilantro, chopped 1 tsp ground coriander 1 tsp ground cumin ¾ tsp sea salt 1 tsp black pepper…

Leafy Green Pesto Pasta

This week, the Culinary Medicine team presents a hearty and flavorful recipe perfect for pasta lovers – Leafy Green Pesto Pasta! Leafy Green Pesto Pasta Ingredients (Serves 4) Pesto 1/2 cup toasted pine nuts (could alternatively use walnuts, almonds, or pistachios) 2 Tbsp. lemon juice 1 small garlic clove 1/4 tsp. sea salt Freshly ground…

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