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Speak to a Rosewood Specialist

Speak to a Rosewood Specialist

Pleasing The Eating Disorder Food Palate

On the menu for dinner tonight, we have a classic Baked Italian Panko-Breaded Chicken Parmesan with homemade Marinara served over Whole Wheat Penne with a side of Slow Roasted Rosemary Eggplant and Red Onion.  We need a gluten free version of pasta, however, I prefer a baked polenta and a gluten free cornmeal breaded chicken. 

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Balance in the Box: Two Fun Bento Ideas

School time is coming and I am loving the trendy Bento Box rage; the perfectly portioned, creative, fun way to pack and serve lunch — and they’re not just for kids. The Japanese bento box dates back to the sixteenth century but today we find the boxes packed with adorable food shaped into Hello Kitty,

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Marinated Pork Chops with Pineapple Salsa

Ingredients Pineapples are in season and it’s time to light the grill!! Marinade: 1/4 teaspoon lime zest 2 limes, juiced 1 tablespoon honey 1 small shallot, chopped 1 jalapeno, chopped and seeds removed 1 garlic clove, chopped 1/2 cup olive oil Salt Pineapple Salsa: 1/2 pineapple, diced and cored, juices reserved 1 tomato, diced 1/2

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Raspberry Fruit Leather

Raspberry Fruit Leather Raspberries are delicious, delicate treats that are packed full of antioxidants, which are important molecules that inhibit cell aging and deterioration. These raspberry fruit leathers are a great way to satisfy your sweet-tooth while eating something that’s good for you. Who doesn’t love that winning combination? Ingredients 5 cups raspberries 1/3 cup

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Chocolate Fig Bites

Who doesn’t like something dipped in chocolate? The little hit of sea salt is the perfect contrast to the sweetness. Ingredients 3 cups (14 oz) dried Mission figs, coarsely chopped 2 Tablespoons unsalted creamy almond butter 2 Tablespoons water 1 cup dark chocolate chips 2 teaspoons vegetable oil ¾ teaspoons flaky sea salt (optional) Directions

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Holiday Recipes from Rosewood

Our gift to you this holiday is four fantastic holiday recipes from a soon-to-be released cookbook created by Chef Rachel and Director of Nutrition Services Megan Kniskern. Enjoy this sneak preview and these recipes! About the Cookbook It is important to have a trusted resource, like Rosewood, for wholesome food that nourishes our bodies and

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Mini Pumpkin Bread

This month’s recipe is perfect for the upcoming holidays. It makes a great gift or a tasty snack for a cozy day at home. Ingredients Nonstick vegetable oil spray cups raw pumpkin seeds 3 ½ cups unbleached all purpose flour 2 teaspoons baking powder teaspoons baking soda 1 ½ teaspoons salt 1 ½ teaspoons ground

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Open-Faced Autumn Sandwhich

Autumn is in full swing. Celebrate the flavors of the season with this delicious toasted sandwich. Ingredients 3 whole wheat ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread 2 tablespoons olive oil 6 tablespoons apple butter 4 tablespoons Dijon mustard 1 1/4 pounds Black Forest ham, thinly sliced (you can sub thinly sliced

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Strawberry-Almond Feta Salad

It’s strawberry season! This salad is perfect for a light lunch served with whole wheat pita bread or a great addition to a picnic. Ingredients ½ c slivered almonds 1 clove garlic ½ t honey ½ t Dijon mustard 2 T raspberry vinegar (can sub and use all balsamic vinegar) 1 T balsamic vinegar 1

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Pumpkin Pie Almond and Seeds Snack Mix

This is a delicious snack that’s bound to satisfy all your Fall flavor cravings! INGREDIENTS 2 cups raw almonds 3 tsp cinnamon 3 tsp pumpkin pie spice 4 tbs honey 1 tsp vanilla Pinch of salt 1 ½ c pumpkin seeds, roasted and salted ½ c unsweetened coconut flakes ½ c dried cranberries ½ c

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Grace Melrose, BS, RDN

Nutrition Director

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Amelia Davis, MD
Medical Director
Rosewood Arizona-California
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