the cutting board - "learn to cook for your health condition"
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 The Cutting Board.
 
 
 
 
 
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