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84 items found for ""

  • 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.

  • Spiced Pumpkin & Oat Chocolate Chip Cook | cureativenutrition

    Back Spiced Pumpkin & Oat Chocolate Chip Cookies INGREDIENTS: 3/4 cup pumpkin puree 1 large egg 1/2 stick butter, completely softened/room temperature 1 tablespoon vanilla 1/4 cup coconut sugar 2 tablespoons honey 1 cup oats 1/2 cup whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 cup chocolate chips DIRECTIONS: 1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicon SilPat. ​ 2. Cream together butter, pumpkin, egg, honey, and vanilla in an electric mixer on high speed until smooth. 3. Decrease speed to slow and add in whole-wheat flour, 1/4 cup at a time. ​ 4. Add in baking soda, baking powder and cinnamon at same low speed. ​ 5. Use a rubber spatula to scrape down the sides of the bowl to evenly incorporate. ​ 6. Add oats 1/4 cup at a time then add in chocolate chips. ​ 7. Using a large dinner spoon, portion out ball shaped piles on baking sheet. Smash down as best you can. ​ 8. Bake for 21 minutes. Remove and allow to cool on wire rack for at least 1 hour.

  • Drinks | cureativenutrition

    Back Homemade Cacao Almond Milk See Recipe

  • Snacks & Sides | cureativenutrition

    Back Minty Apple & Cucumber Salad See Recipe Herb Parmesan Jalapeno Crisps See Recipe Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese See Recipe Festive Cheese Ball See Recipe Honey, Lavender & Orange Stovetop Popcorn See Recipe Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto See Recipe Lemon Chia Granola Bars See Recipe Low-Carb Protein Fudge ​ See Recipe Sweet Potato Wedges with Hummus See Recipe Glamoured-Up Grapefruits See Recipe Simple Braised Kale with Apples & Almonds See Recipe Guacamole Deviled Eggs See Recipe

  • Minty Apple & Cucumber Salad | cureativenutrition

    Back Minty Apple & Cucumber Salad Recipe featured in the Intuitive Cooking and Eating Summit ​ INGREDIENTS: 1 cucumber 1 large green apple 1 handfuls fresh mint Pinch of sea salt Juice from 1 lemon, or to taste DIRECTIONS: 1. Fancy peel the cucumber and apple and chop into 1/2-inch cubes ​ 2. Massage the cucumbers and apple with the sea salt ​ 3. Finely chiffonade the mint and toss into the mix (cut the mint how you would like to eat it, for example, I want my mint chopped finely so I do not get big leaves in my mouth when I take a bite). ​ 4. Massage the mint into the mixture gently for 1 minute ​ 5. Add lemon juice and toss to incorporate ​ 6. Serve garnished with a few whole fresh mint leaves (We garnished ours with pomegranate seeds too!) **The best result for this salad would be to make ahead of time and let it marinate for an hour.

  • Baked Coconut Shrimp | cureativenutrition

    Back Baked Coconut Shrimp with Mango Pineapple Salsa Serves 2-3 INGREDIENTS: for the shrimp 2 egg whites, whipped until very frothy, but not to the point where peaks begin to form 4 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cup unsweetened shredded coconut 1 pound raw shrimp, peeled, deveined and patted dry ​ INGREDIENTS: for the mango pineapple salsa 1 ripe mango, diced 1/2 of a small-medium cucumber, skin left on, diced 1 medium jalapeno, seeded and finely diced 2 large green onions, thinly sliced from green end all the way to white end 1/2 cup diced pineapple 2 pinches salt and pepper 4 tablespoons fresh squeezed lime juice 1/3 cup cilantro leaves, chopped DIRECTIONS: for the shrimp 1. Preheat oven to 400 degrees and prepare 2 baking sheets with parchment paper sprayed with nonstick cooking spray. ​ 2. Line up 3 separate bowls (one with a mixture of cornstarch salt and pepper, one with egg whites and one with coconut). ​ 3. Working with one shrimp at a time, dredge it in cornstarch, shake off any excess cornstarch before dredging shrimp in egg whites. Finally, dredge shrimp in coconut and generously coat. After coating, lay each shrimp on the baking tray. 4. Bake until coconut is golden brown/toasted - about 15-20 minutes (depending on the size of the shrimp and the amount of coconut). If some of the coconut is browning faster in certain spots, rotate the pans around in the oven. ​ 5. Remove from oven and cool on a wire rack before serving. ​ DIRECTIONS: for the manga pineapple salsa 1. Mix all ingredients in a large mixing bowl until evenly incorporated. Serve in a bowl, chilled or at room temperature, along side the shrimp. ​ **Another variation: add black beans and avocado to salsa!

  • 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! ​ ​ ​

  • Cucumber Rollups | cureativenutrition

    Back Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto INGREDIENTS: ​ For the pesto: 1/2 cup whole, raw almonds, soaked in filtered water for at least 4 hours and drained 3 tablespoons grated parmesan cheese 1 garlic clove, minced 1/2 sprig rosemary, minced 1 bunch basil leaves 3 tablespoons olive oil, plus more for desired consistency 1 pinch ground black pepper and 1 pinch salt For the rollups: 2 ounces cream cheese, thinly sliced 1 red pepper, roasted and thinly sliced -----> Almond pesto (see above), or any pesto will work 2 medium-large cucumbers, peeled Toothpicks DIRECTIONS: ​ For the pesto: 1. Combine all ingredients in a food processor or blender and blend until desired consistency is achieved. If the blender is having trouble processing it, you may need to add more olive oil. For the rollups: 1. Using a vegetable peeler, peel the skin off the cucumbers. Then peel the cucumber flesh into long thick strips. Stop peeling when you start to see the seeds. Save middle part of the cucumber with seeds for a snack later. Place strips in between two paper towels and press to remove excess moisture. ​ 2. Arrange strips so that they are overlapping each other slightly to make a wide roll, about 4 strips wide (see picture). Layer the cream cheese, roasted red pepper and pesto. Using a knife, fold the rollup over once over the filling, then using your hands tuck the ends under the filling and roll tightly. Secure with a toothpick and transfer to a plate.

  • Fajita Chicken Stuffed Sweet Potatoes | cureativenutrition

    Back Fajita Chicken Stuffed Sweet Potatoes ​ INGREDIENTS: 1 very small sweet potato, rinsed and tightly wrapped in tin foil. 1 chicken cutlet (or breast if making a bigger quantity) Mild salsa (about ½ - ¾ cup) 1 green bell pepper, quartered and julienned (thinly sliced) 1 bunch scallions/green onions, thinly sliced (discard the root end) 1 tablespoon olive oil 1 tablespoon shredded cheese of choice Lime wedges for extra flavor DIRECTIONS: Preheat oven to 375 degrees F. Bake the sweet potato until cooked through and tender throughout, approximately 40 minutes. Prepare a baking dish with the chicken cutlet smothered in salsa. Bake for approximately 20 minutes or until cooked through, but still moist. While the sweet potato and chicken are cooking, heat olive oil in a sauté pan over medium-high heat. Sauté the bell pepper until slightly browned and tender, stirring/tossing occasionally. Add the onion and stir to combine. Turn off heat and let rest in the pan until the chicken is ready. When chicken is ready, remove from the oven and shred using two forks. Add additional salsa and stir to combine. Remove sweet potato from oven and slice in half length-wise. Layer the peppers and onions and the chicken on top of the halved sweet potato. Top with cheese and return to the oven to melt.

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