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Tag Archives: vegetarian

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

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.…

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…

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.)…

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