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.

Seared Scallops with Jalapeno Creamed Corn

Ingredients (serves four): Jalapeno Creamed Corn 1 Tbsp. unsalted butter 2 cloves garlic, chopped 2 cups corn kernels, fresh or canned 1 jalapeno, seeded and chopped 1 tsp. paprika Salt and pepper, to taste 1⁄4 cup half and half or non-dairy milk Scallop 2 Tbsp. olive oil 1 Tbsp. lemon juice Salt and pepper, to…

Chipotle Salmon Tacos with Cilantro Lime Crema

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…

Nicoise Salad

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…

Ricotta Hot Cakes with Berry Syrup

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…

Lemon, Asparagus and Pea Risotto

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,…

Thai Chicken Lettuce Wraps

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…

Vegetarian Feijoada

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…

Apple Spice Blender Muffins (Vegan and Gluten Free)

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…

Creamy Rotisserie Chicken Salad

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…

Staff Spotlight: Anita and Taylor

March is National Nutrition Month, and what better way to celebrate than to get to know two of our registered dietitians (RDs)! We caught up with Anita Bancroft and Taylor Larosee to learn about their roles, nutrition programs at AHWC and more. What are your primary responsibilities as an AHWC community programs RD? Anita Bancroft…

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Fitness Center: 303-724-WELL (9355)
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