84 items found for ""
- Ricotta and Parmesan Turkey Meatloaf | cureativenutrition
Back Ricotta and Parmesan Turkey Meatloaf INGREDIENTS: 1 pound 99% lean ground turkey breast 1 cup part skim ricotta cheese 2 eggs 1/3 cup finely grated parmesan cheese, plus more for topping 1 teaspoon pepper 1.5 teaspoon garlic powder DIRECTIONS: Preheat oven to 375 degrees F. Prepare a loaf pan with greased parchment paper. In a large mixing bowl, combine turkey, ricotta, 1/3 cup parmesan cheese, eggs, pepper and garlic powder. Mix until well combined. Transfer mixture to loaf pan and smooth out to evenly distribute. Bake for 35 minutes then remove from oven, switch oven to broil, top meatloaf with remaining parmesan cheese (just enough to evenly dust the top), return the meatloaf to the top rack of the oven and broil until cheese on top is golden brown (keep an eye on it). Transfer from the loaf pan to a plate, slice and enjoy!
- Lunch and Dinner | cureativenutrition
Back Cureative's Crab Cakes See Recipe Classic Chicken Pot Pie See Recipe Salmon Mac & Cheese See Recipe Chickpea "Meatballs" See Recipe Vegetarian Mexican Stuffed Peppers See Recipe Baked Lobster with Mango and Avocado Arugula Salad See Recipe Ricotta and Parmesan Turkey Meatloaf See Recipe Zesty Meatballs with Lemon Cauliflower Rice See Recipe Lemon Butter Salmon with Creamy Eggplant See Recipe Balsamic Bison and Brussels See Recipe Cheesy Artichoke and Meatball Bake See Recipe Mock Chicken Salad See Recipe Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds See Recipe Herb Cauliflower "Bread" Grilled Cheese See Recipe Hemp-Encrusted Salmon Cakes See Recipe Pork Rind Parmesan-Encrusted Nuggets See Recipe Pesto Riced Cauliflower with Grilled Shrimp See Recipe Waffle Iron Eggplant Parmesan with Italian Herb Chicken See Recipe One Pot Chicken Sausage with Kale and White Beans See Recipe Fajita Chicken Stuffed Sweet Potatoes See Recipe Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale See Recipe Burgers with Bean-ifits! See Recipe Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce See Recipe Baked Coconut Shrimp with Mango Pineapple Salsa See Recipe Georgia Peach and Shrimp Salad See Recipe Goat Cheese, Spinach and Basil Stuffed Chicken See Recipe Portobello Tuna Melt See Recipe Re-stuffed Southwestern Avocados See Recipe High Protein Chicken Curry See Recipe High Protein Crab Stew See Recipe Shrimp with High Protein Peanut Sauce See Recipe
- Lemon Vanilla Cashew Cream | cureativenutrition
Back Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!
- 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.
- Zesty Meatballs with Lemon Cauliflower R | cureativenutrition
Back Zesty Meatballs with Lemon Cauliflower Rice INGREDIENTS: For the meatballs: 1-pound lean ground beef ¼ cup finely grated Parmesan cheese 1 teaspoon dried oregano 2 cloves garlic, minced zest from 1 large lemon 1 egg salt and pepper to taste, about 1 large pinch each For the lemon cauliflower rice: 1 ½ cup cauliflower rice 1 tablespoon olive oil 1 zucchini, small-medium chop ¾ cup quartered cherry tomatoes Salt and pepper to taste Juice from ½ lemon 5 large basil leaves, thinly sliced DIRECTIONS: Mix all meatball ingredients together until well combined. Form meatballs to desired size. Heat 1 tablespoon olive oil in sauté pan over medium-high heat. Cook meatballs, rotating occasionally until brown all around and cooked through. Transfer to a covered bowl and set aside. Rinse and dry sauté pan. Heat another tablespoon of olive oil. Add the zucchini and allow it to brown, stirring occasionally. Once the zucchini is tender and browned, add the cauliflower rice and salt and pepper to taste. Sautee until the vegetable mixture has absorbed all oil. Remove from heat. Stir in the lemon juice, cherry tomatoes and basil. Plate the lemon cauliflower rice with the meatballs on top and garnish with additional basil.
- Lemon Blueberry Baked Ricotta | cureativenutrition
Back Lemon Blueberry Baked Ricotta INGREDIENTS: 30 ounces ricotta 3 large eggs, beaten 1 teaspoon vanilla 5 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 3 tablespoons honey 1 cup blueberries 1 tablespoon sugar for blueberries DIRECTIONS: 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish. Preheat the oven to 400F. 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir. 3. Pour the mixture into a square casserole dish, or into individual ramekins. 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add blueberries to the top. 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and the ricotta is puffed up. **This breakfast dish can be enjoyed at any temperature - we prefer warm!
- Salmon Mac & Cheese | cureativenutrition
Back Salmon Mac & Cheese Serves 2 INGREDIENTS: For the baked Salmon: 1 5 to 8 ounce salmon fillet 1 tablespoon Dijon mustard For the mac & cheese: 1 very small sweet potato - baked and mashed (about 3/4 cup worth) 1 cup brown rice pasta (or any desired pasta) - prepared as package suggests 2 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon yellow mustard 1 cup shredded swiss cheese + 3 tablespoons 1/2 teaspoon black pepper, or to taste 1/3 teaspoon smoked paprika, or to taste 2 handfuls arugula DIRECTIONS: 1. Prepare salmon. Preheat oven to 350 degrees F. Rinse salmon fillet and pat dry. Place salmon on baking sheet (lined with tinfoil for easy clean up) skin side down. Rub 1 tablespoon Dijon mustard on salmon and evenly coat. Bake for approx. 20 minutes, or until desired consistency is reached. remove from oven and peel salmon away from skin. Cut salmon into 1/2 inch chunks. 2. While salmon is cooking, prepare noodles as directed on package. After they are finished, drain and return to the pot they were cooked in. Add butter, mashed sweet potato, 1 cup shredded cheese, spices, Dijon mustard, yellow mustard and arugula. Stir to combine. Add salmon chunks and stir to evenly incorporate. 3. Transfer mixture to a baking dish. Top with remaining 3 tablespoons of Swiss cheese and transfer to top rack of oven. Bake at 350 until cheese on top begins to brown. Remove and serve! *Can be stored in the refrigerated and reheated in the microwave.
- Menu Design + Nutrition Data | cureativenutrition
Home About About Chloe Meet our Team Offerings SHOP Contact Search Let our expert team of graphics specialists and dietitians create a menu with the perfect synergy of design and nutritional information to attract your customers and help them feel confident in their food decisions! Example below: About: Menu Design
- Lemon Chia Granola Bars | cureativenutrition
Back Lemon Chia Granola Bars INGREDIENTS: 1/2 cup honey (or brown rice syrup) 1/2 cup almond butter 1 teaspoon vanilla 1/3 cup dried blueberries (or raisins) 1/3 cup almond, chopped 2 cups rolled oats 2 tablespoons chia seeds Zest from 1 large lemon DIRECTIONS: 1. Combine honey and almond butter in a small sauce pan over low-medium heat and warm, stirring frequently, until evenly combined. Transfer to mixing bowl. 2. Add the remaining ingredients and fold until evenly combined. 3. Transfer to a ceramic or glass baking dish. You can line any dish with parchment paper. Using your hands, press and smooth out the mixture to form into the dish. 4. Cover and refrigerate for a few hours. Take out and cut bars into desired sizes.
- Offerings | cureativenutrition
Home About About Chloe Meet our Team Offerings SHOP Contact Search Let's get ! Client Testimonials Dietitian Access What We Offer: click to learn more Personalized Nutrition Counseling Culinary Therapy Speaking Engagements Corporate Nutrition & Wellness Menu Design + Nutrition Data INDEPENDENT DISTRIBUTOR Contact Us!