Nutrition Therapies  - Integrative Clinical Nutrition and Cooking for Health Conditions
Sample Menus:
Roasted Carrot and Beet Soup
& Stuffed Portabella Mushrooms

Herb Crusted Chicken with wasabi mashed Sweet Potatoes
& Apple Watercress Salad
Polenta Pizza
& Spinach Salad with Orange and Mint

Lentil and Apricot Soup
& Edamame and Olive Salad
Squash, Kale, and Leek Fritatta
& High Enzyme Salad
Quinoa Salad with Bell Peppers
& Pea and Basil Soup
Cheese and Spinach Souffle
& Wheat berry Salad
Baked Salmon with Blueberry Sage Sauce
& Avocado and Caprese Salad

Coconut and Macadamia Nut Crusted Mahi Mahi with a citrus shallot sauce with Asparagus Gremolata
& Musclun Salad with Radishes and Blood Oranges

Lentil and Turkey Sausage Soup
& Mediterranean Salad

All ingredients are organic and most meats and fish will be purchased at Whole Foods or the Vitamin Cottage. Foods that have a high ANDI score will be used whenever possible. ANDI scoring is a method for evaluating the nutrient density of foods. An emphasis on preparing  "nutrient dense" meals is the cornerstone of Nutrition Therapies.
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