Culinary Nutrition Studio

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Culinary Nutrition Studio Our mission to help empower dietitians and healthcare professionals to integrate a food first approa

Cheers to a New Year!
31/12/2024

Cheers to a New Year!

Got a shiny new kitchen gadget over the holidays—maybe an Instant Pot, Air Fryer, or Sous Vide? Before you feel overwhel...
30/12/2024

Got a shiny new kitchen gadget over the holidays—maybe an Instant Pot, Air Fryer, or Sous Vide? Before you feel overwhelmed, here are a few quick tips:

1️⃣ Keep it simple: Look for recipes with short ingredient lists. No need for 25 different items when you can create something amazing with what you already have.

2️⃣ Go for speed: Life’s busy, but these appliances are made to save time. Seek out quick, hassle-free meals to make weeknights a breeze.

3️⃣ Stay on budget: Affordable doesn't mean unhealthy! You can whip up delicious, nutritious meals without breaking the bank or resorting to heavily processed ingredients.

Time to make the most of your new kitchen toys! 🎉

Think beyond those classic sandwich cookies—this coconut dessert is a game-changer! Eggless, vegan-friendly, and incredi...
26/12/2024

Think beyond those classic sandwich cookies—this coconut dessert is a game-changer! Eggless, vegan-friendly, and incredibly simple to whip up.

Here’s what you'll need:

Aqua faba (make sure to measure it after it reaches a meringue-like consistency)
Unsweetened shredded coconut
All-purpose flour
Salt
Sugar (your choice: granulated, maple, or coconut sugar all work beautifully)
Vanilla extract
Get ready for a treat that’s as easy as it is delicious!
ow to Make

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a bowl, whip aqua faba with a whisk or with an electric hand mixer until it reaches a meringue-like consistency.
In a separate bowl, add coconut, flour, salt, sugar, and vanilla. Add whipped aqua faba and fold in gently.
Form balls out of rounded teaspoonfuls and drop onto prepared baking sheet. Bake for 15 minutes until golden brown.
Cool completely before eating.

👀Find more simple recipes by going to my bio !

Helping bridge the gap between nutrition knowledge and cooking skills is exactly why we created this course!
25/12/2024

Helping bridge the gap between nutrition knowledge and cooking skills is exactly why we created this course!

We know Q1 planning is in full swing, and if courses and CEUs are on your radar, we've got you covered! From stand-alone...
24/12/2024

We know Q1 planning is in full swing, and if courses and CEUs are on your radar, we've got you covered! From stand-alone courses to our Culinary Certification Programs, there’s something for everyone.

Curious to learn more? Send us a message or visit https://buff.ly/3jJL1KR to check it out!

New to cast iron skillets or new to re-season an old one? Here's exactly how to do it!
23/12/2024

New to cast iron skillets or new to re-season an old one? Here's exactly how to do it!

This Creamy Spaghetti Squash Tetrazzini puts a delicious twist on a classic, using winter squash to pack in extra nutrit...
19/12/2024

This Creamy Spaghetti Squash Tetrazzini puts a delicious twist on a classic, using winter squash to pack in extra nutrition while delivering all the creamy, savory goodness you love.

What You Need:👇
1 spaghetti squash (medium size, about 4 lbs.)
4 tablespoon olive oil, divided
1 lbs. boneless, skinless chicken breast, cut into cubes
salt and pepper
1 medium onion
4 cloves garlic, minced
2 stalks celery, diced
8 ounces button mushrooms, sliced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ cup low-fat Greek yogurt
1 cup shredded cheddar cheese
How to Make:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut spaghetti squash in half, remove and discard seeds, and place flesh side down on the baking pan. Roast for 30-40 minutes or until fork tender.
Season chicken with salt and pepper. Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Brown chicken and cooked through until 165 degrees F. (Might need to do this step in batches. Do not overcrowd the pan.) Remove from pan and set aside.
Heat remaining 2 tablespoons olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic and cook until fragrant, about an additional minute.
Add celery, mushrooms, basil, oregano, and parsley. Cook for about 10 minutes or until mushrooms are tender.
When squash is cool enough to handle, scoop out the flesh of the squash with a fork to create spaghetti like strands. (If squash is very watery, press with a paper towel to remove as much water as possible)
Return chicken back to the pan along with the spaghetti squash. Stir in the Greek yogurt and cheddar cheese and continue to cook until cheese melts.

➡️Find more simple recipes by going to my bio !

Seeing our student's success and confidence is exactly why we do what we do!
18/12/2024

Seeing our student's success and confidence is exactly why we do what we do!

Becoming culinary certified? Easier than you think.  Our program isn’t just about CEUs—it’s about giving you the tools t...
17/12/2024

Becoming culinary certified? Easier than you think. Our program isn’t just about CEUs—it’s about giving you the tools to help patients focus on what they can eat, not what they can't. Whether you're a seasoned pro or just starting out, you'll learn something new, and we've made sure every lesson is fun, engaging, and totally digestible. Ready to get started? Grab our free course catalog here: https://buff.ly/3jJL1KR!

Cut both ends off of the pomegranate. Follow the direction of the veins, cutting straight down without cutting into the ...
16/12/2024

Cut both ends off of the pomegranate.
Follow the direction of the veins, cutting straight down without cutting into the seeds.
Submerge it into water and begin peeling the seeds away from the skin.

When you remove the seeds underwater, the seeds sink to the bottom and the pith floats to the top.

Not to mention you don't have to worry about staining your clothes or your cutting board!

These ginger molasses cookies are super chewy, packed with holiday flavors, and so easy to make! They are perfect for a ...
12/12/2024

These ginger molasses cookies are super chewy, packed with holiday flavors, and so easy to make! They are perfect for a cookie exchange party, holiday dessert table, or as an edible gift.

Ingredients Needed:
2 cups whole wheat flour or whole wheat pastry flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 teaspoons ground ginger
½ cup brown sugar
6 tablespoons coconut oil or room temperature unsalted butter
6 tablespoons molasses
1 egg
3 tablespoons granulated sugar

How to Make

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In a medium bowl, mix together flour, baking soda, salt, cinnamon, allspice, and ginger.
In a separate bowl, mix together sugar, oil, molasses, and egg.
Pour the dry ingredients into the wet ingredients and mix together gently.
Roll the dough into 1-inch balls and then roll each in sugar.
Flatten balls slightly on baking sheet, then bake in oven for 8 to 10 minutes. Cookies should look “crinkly.” If the center is darker than the edges, they are still raw in the middle and should be baked an additional 1-2 minutes.
Let cookies cool and transfer to airtight container up to 4 days.

👀Find more simple recipes by going to my bio !

11/12/2024

Kitchen world = rocked! 🎉 Love hearing how our courses bring the magic right from lesson one.

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