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84 items found for ""

  • Burgers with Bean-ifits! | cureativenutrition

    Back Burgers with Bean-ifits! INGREDIENTS: 1 can black beans - drained and rinsed 2/3 cup finely diced onions 2 tablespoon ketchup 1 tablespoon yellow mustard, or dijon mustard 1 teaspoon garlic powder 2 teaspoons cumin 1/3 cup plain quick oats DIRECTIONS: 1. Preheat oven to 400 degrees F. Grease or line a cookie sheet with parchment paper. ​ 2. In a medium-sized bowl, mash the black beans until almost pureed, but keeping some texture. ​ 3. Stir in condiments and spices until well combined. ​ 4. Fold in the oats using a spatula. The mixture should be moist and almost fluffy. ​ 5. Divide the mixture into 4 equal parts and form into thin patties. ​ 6. Bake for 7 minutes and then carefully flip patties over, bake for another 7 minutes, or until crusty. *Patties can keep for up to 5 days in the refrigerator. Reheating may dry them out slightly.

  • Mustard-Glazed Chicken | cureativenutrition

    Back Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale INGREDIENTS: 1 chicken breast (boneless, skinless) 1 small apple – cut into wedges 1/3 small onion – cut into wedges 2 kale leaves, stems removed and torn into bite-sized pieces Sea salt 1 lemon – zested and juiced Black pepper For the mustard glaze 1/3 cup Dijon mustard (we added a little stone ground mustard for texture as well) 3 tablespoons softened butter (left out at room temp, not melted) 1 tablespoon sugar-free maple syrup ½ tablespoon Worcestershire sauce 2 small garlic cloves minced DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with tinfoil (for easy clean up). Toss apple wedges with lemon zest and just enough of the lemon juice to coat. Arrange apple and onion wedges on the baking sheet and season with black pepper. Beat together all mustard glaze ingredients until thick and well combined. Coat the bottom of the chicken breast with the glaze and then place right on top of the apples and onions. Coat the remaining sides of the chicken with the mustard glaze. Place in the oven and bake for 45 minutes, or until chicken is cooked through and glaze begins to brown and bubble. While the chicken bakes, heat a dry pan to medium-high heat. Rinse kale and add to pan on stovetop. Occasionally toss until leaves begin to brown and wilt. After kale has reached your desired texture, season with sea salt and set aside while you wait for the chicken.

  • Pork Rind Parmesan-Encrusted Nuggets | cureativenutrition

    Back Pork Rind Parmesan-Encrusted Nuggets ​ INGREDIENTS: 1 large, raw chicken breast, cut into ½ cubes 1 cup ground/crushed pork rinds (we used an all-natural salt and pepper flavored, see picture) ½ cup finely grated parmesan cheese 1 whole egg, scrambled 1 tablespoon deli mustard (check to make sure it is sugar-free) DIRECTIONS: Preheat oven to 400 degrees F. Combine finely crushed pork rinds and parmesan cheese in a bowl and mix to evenly combine. Scramble the egg with the mustard in a separate bowl. Grease a baking sheet with olive oil (we use spray olive oil to evenly coat). Dip each raw chicken nugget in the mustard/egg mixture and transfer to pork rinds to bread. Gently toss in the dry mixture to evenly coat the chicken. Repeat for each chicken nugget and place of the baking sheet at least ½ inch from the other. Spray the tops of the nuggets with olive oil and place in oven. Bake for 25 minutes. At the 10-15 minute marker, remove tray from oven and flip nuggets over to evenly brown on both sides. Enjoy with ranch or a condiment of your choice (we chose guacamole)!

  • Warm Peach Cobbler Soufflés | cureativenutrition

    Back Warm Peach Cobbler Soufflés ​ INGREDIENTS: 1 cup ricotta 2/4 cup cooked oatmeal (prepared with milk) 2 large eggs 1 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 peach, pitted and diced Greek yogurt + honey + cinnamon sugar for garnish DIRECTIONS: 1. Preheat oven to 350F. ​ 2. In a blender, combine ricotta, cooked oatmeal and lemon juice - blend until smooth. Add one egg at a time, blending between each addition. ​ 3. Pour mixture into a bowl and mix in baking soda, vanilla and cinnamon. ​ 4. Pour mixture evenly throughout a muffin tin (filling each cup a little more than halfway full), if you think it will not take up the whole muffin tin, start with just the inside cups. ​ 5. Top the batter in each cup with a handful of diced peach. ​ 6. Bake for about 20 minutes, or until set and the tops are golden (the peaches should disappear into the batter). ​ 7. Whip together honey and Greek yogurt, top each soufflé with a dollop of the yogurt and garnish with additional honey, lemon zest and cinnamon sugar.

  • Cureative | Cureative Nutrition | United States

    The Center for Disordered Eating Therapy Intuitive Eating | Eating Disorder Recovery 912-547-7282 Client Portal Login © 2015 by Cureative Nutrition

  • Pumpkin Spiced Whipped Ricotta | cureativenutrition

    Back Pumpkin Spiced Whipped Ricotta INGREDIENTS: 1/2 cup whole milk ricotta 1 teaspoon pumpkin pie spice (or more to taste) 1 teaspoon vanilla 1 teaspoon maple syrup (can choose sugar-free) ​ DIRECTIONS 1. Combine all ingredients in a small mixing bowl and whisk until well combined. Enjoy warm or chilled.

  • Breakfast & Brunch | cureativenutrition

    Back Parsnip & Asparagus Herb Frittata See Recipe Spiced Carrot Cake Pancakes See Recipe Warm Peach Cobbler Soufflés See Recipe Baked Berry Oatmeal See Recipe Lemon Blueberry Baked Ricotta See Recipe Pumpkin Spiced Whipped Ricotta See Recipe Creamy, Dreamy Mango Coconut Overnight Oats See Recipe Ricotta + Pesto + Over-Easy Egg on Toast See Recipe The Perfect "Hard Boiled Egg" See Recipe

  • Culinary Therapy | cureativenutrition

    About: Culinary Therapy ​ We offer education and assistance to help each client learn the skill set behind preparing the necessary foods for their wellness journey. This includes learning common cooking methods that preserve the nutrient content of food and composing balanced meals that fit each individual nutrition profile. This is about teaching you what it means to eat healthy on a daily basis and how to sustain healthy weight management in your own kitchen while enjoying the taste and flavor of your food . ​ ​ ​ Culinary Experiences ​ We offer hands on culinary experiences for education and entertainment! Book a small cooking demo for an intimate party, a team building experience, or a family bonding activity! ​ ​ ​

  • SHOP | cureativenutrition

    Recovery Enrichment Resources Cureative Nutrition + Recovery Cove is now offering a selection of products to enrich your recovery journey. Recovery is not a linear journey. There will be emotional waves that consume you and inhibit your ability to choose rational thoughts and actions. Browse the curated selection of products that can offer you a pause and opportunity to ground and reframe your emotions. You will see a deeper scope of services, as well as products specifically chosen to help you reset your emotions through intimate sensory experiences. Please fill out the form at the bottom of the page if you are interested in purchasing a service or product and our team will be in touch! The Shop Candle $35 Scent: A curated scent blend to ground and reframe your emotions. Light for ambiance, or meditative practices. Oil Blend $15 Scent: A curated scent blend to ground and reframe your emotions. Diffuse/apply for ambiance, or meditative practices. Mantra Art $15 Choose from a selection of empowering mantras to reference when rational thoughts are fleeting. Decorate spaces or keep in a journal/binder for meditative practices. Curated Skin Care $65 Scent: Through a partnership with Nourish, we are able to offer this curated line of organic skin care products. Use as a daily regimen for healthy skin, or as a cleansing practice using the sensory engagement to ground and reframe emotions. Recovery Tracker - Journal $30 A guided daily journal experience to make space for rational thoughts and to build awareness around triggers and behaviors. Online yoga/meditation class $45 Through a partnership with Meg Shuba Yoga, you can purchase one-time guided yoga/meditative practice content curated for a recovery journey Curated Supplements $45 Moon Juice - Magnesi-OM to support relaxation, sleep and constipation. Add 1 teaspoon to water in the evenings. Culinary Therapy Session $100 A hands-on cooking experience to build culinary skills and gain appreciation and rational understanding of foods in a supportive environment. Quarterly Subscription Box $150 $150 every 3 months for a curated box of the items listed in this shop, along with other enrichment add-ins such as activities for grounding meditative practices, distraction tools, education resources to boost rational thought and motivational and inspirational content. Place your order: A team member will be in touch to process your order shortly! First Name Last Name Email Detailed description of which products and/or services with the quntity: Phone Shipping Address Send Order recieved!

  • Shrimp with High Protein Peanut Sauce | cureativenutrition

    Back Shrimp with High Protein Peanut Sauce ​ INGREDIENTS: Shrimp – precooked or uncooked, any desired size Broccoli, cut into small florets Water for steaming Salt to taste For the Peanut Sauce: 2 tablespoons no-sugar added peanut butter 1/3 cup plain Greek yogurt (we used 2% Sage) 1 tablespoon sesame oil 1 tablespoon rice vinegar ½ tablespoon fresh lime juice 1 tablespoon freshly grated ginger DIRECTIONS: If you are using uncooked shrimp, bring a pot of water to boil. Once boiling, add shrimp and boil just until their color changes to pink/red. Add water to a separate pot and bring to medium-high. Add broccoli florets to steam once the water is boiling. When they are bright green and tender, remove from stove and drain (it does not take long at all). Mix all ingredients for peanut sauce together and blend in food processor or blender until smooth. Adjust flavorings to taste. Serve as a dipping sauce for the shrimp and or/broccoli (you can choose to mix all together).

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