Thursday, March 24th – Module 1: Introduction to Culinary Medicine
Recipes:
Traditional Meat Sauce (Spaghetti 1)
Meat & Vegetable Spaghetti Sauce (Spaghetti 2)
Meat & Lentil Spaghetti Sauce (Spaghetti 3)
Vegetarian Lentil Spaghetti Sauce (Spaghetti 4)
Salad with Red Wine Vinaigrette
Handouts:
Mediterranean Diet Chart
Make Your Own Dressing
How To Make Stock
Knife Skills 101
Friday, March 25th – Module 33: Systematic Approaches to Obesity
Recipes:
Parmesan Crusted Fish
Grilled Vegetables
Simple Lemon & Parsely Quinoa
Pan-Roasted Chicken & Vegetables
Vietnamese Cabbage & Chicken Salad
Southwest Quinoa & Sweet Potato Stew
Spring Salad with Green Goddess Dressing
White Bean Shakshuka w Chimichurri Sauce
Chimichurri Sauce
Creole Roasted Chickpeas
Berry Green Meal Replacement Shake
Blueberry Coffee Cake Meal Replacement Shake
Vanilla Latte Meal Replacement Shake
Chocolate Mint Meal Replacement Shake
Handouts:
Mindful Eating
Energy Density vs. Nutrient Density
Saturday, March 26th – Module 16: Anti-Inflammatory Diet
Recipes:
Spinach & Feta Frittata Cups
Nutty Blueberry Baked Oatmeal
Green Wave Smoothie
One-Pot Bean Chili
Loaded Baked Sweet Potatoes
Buffalo Broccoli Bites
Hidden Black Bean Brownies
Apricot Almond Bites
Simple Oven Roasted Salmon
Chimichurri Sauce
Quinoa Salad with Dried Fruit and Nuts
Handouts:
Antioxidants
