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At Clementine Pinecrest, our clients and Oliver-Pyatt Centers’ team members celebrated the First Annual Pajama Jam Jamboree, making jam with mangoes from the backyard and Clementine juice. All the clients and staff wore pjs and made jam while listening to music, and gifted the jam jars to parents and staff!

Clementine Mango Jam

Clementine Mango Jam

Ingredients
1 – 2 mangos
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon fresh squeezed orange juice

Directions
Place all ingredients in a small pot over high heat. Stir until the mixture thickens and begins to gel. Place in decorative mason jars as a gift or spread on your favorite toast, crackers, or english muffin.

For more information about Oliver-Pyatt Centers and newly expanded Clementine adolescent treatment program please call 866.511.HEAL (4325), visit our websitesubscribe to our blog, and connect with us on Facebook, LinkedIn, Twitter, and Instagram

Posted in Recipes

Springtime Dessert

Posted on April 16, 2015 by StayConnected

It is officially spring, although temperatures feel more akin to summer time in Miami. To celebrate the beginning of this season and the accompanying outdoor gatherings, BBQs, and friendly get-togethers we wanted to share one of our favorite spring time desserts.

Springtime Desserts

Rhubarb Crumble

Crumble Ingredients:
1 cup flour
1/3 cup oats
3/4 cup sugar
Pinch of salt
6 tablespoons butter (melted)
1/2 cup chopped hazelnuts

Filling Ingredients:
2 pounds chopped rhubarb
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt

Directions:
Combine flour, oats, sugar and a pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

Recipe found here.

For more information about Oliver-Pyatt Centers please call 866.511.HEAL (4325), visit our websitesubscribe to our blog, and connect with us on Facebook, LinkedIn, Twitter, and Instagram

Posted in Recipes

We appreciate an easy to create weekday staple meal, particularly one that warms the body and soul during these chilly, winter nights. Shared by Social Media and Marketing Manager Greer Findura, MS, this chicken curry recipe can be made ahead and stored for quick preparation throughout the week. Pair with a serving of rice for a complete entree. We are always looking for new meal and snack ideas; if you have any favorite recipes you would like to share with us, please send them to stayconnected@www.oliverpyattcenters.com

greeropc

Chicken Curry with Vegetables

Ingredients
2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Directions
Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

For more information about Oliver-Pyatt Centers please call 866.511.HEAL (4325), visit our websitesubscribe to our blog, and connect with us on Facebook, LinkedIn, Twitter, and Instagram

Recipe courtesy of Food Network.

Posted in Recipes

Recipe: Maple Salmon

Posted on December 18, 2014 by StayConnected
A recipe shared by Nutritionist Malorie Sweeney, MS, RD, LD/N that can be served as the perfect weekday dinner staple, paired with a side of potato and asparagus. Send us your favorite recipes here if you would like to share them with our readers. 
 
malorie 
 
Maple Salmon
 
Ingredients
-1/4 cup maple syrup
-2 tablespoons soy sauce
-1 clove garlic, minced
-1/4 teaspoon garlic salt
-1/8 teaspoon black pepper
-1 pound salmon
 
Directions
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F.
4. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
 
 
For more information about Oliver-Pyatt Centers, newly introduced Embrace a binge eating recovery program and Clementine a residential program exclusively for adolescents girls, please call 866.511.HEAL (4325), visit our websitesubscribe to our blog, and connect with us on Facebook, LinkedIn, Twitter, and Instagram
 
Posted in Recipes

A recipe shared by Nutritionist Jacqueline Stone, MS, RD, LD/N that can act as the perfect refreshing side, paired with a serving of potato or rice, to a meal of chicken or fish. Since the weather in Miami stays warm all season long, this flavorful and refreshing side is perfect throughout the year. Send us your favorite recipes here if you would like to share them with our readers. 

jstone

 

Watermelon Feta Salad
Prep: 20 min
Yield: 6 servings

Ingredients:
1 whole seedless watermelon
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 Tbsps. of freshly chopped mint leaves
4 ounces crumbled feta cheese
Salt
Pepper

Directions:
Cut the flesh from the melon into bite size pieces (you can also use a scooper to scoop out bite size pieces). Combine the salt, pepper, and vinegar in a small bowl and whisk until the salt dissolves. In the same bowl, add in the olive oil and chopped up mint leaves and whisk slowly. Taste the mixture and adjust the seasoning as needed.

In a lager bowl, coming the melon and feta cheese together. Pour the dressing mixture over the melon and feta and toss gently until everything is evenly coated.

You may serve the salad as is or add the refreshing mixture atop a bed of you favorite leafy greens. Eat and enjoy!

 

For more information about Oliver-Pyatt Centers, newly introduced Embrace a binge eating recovery program and Clementine a residential program exclusively for adolescents girls, please call 866.511.HEAL (4325), visit our websitesubscribe to our blog, and connect with us on Facebook, LinkedIn, Twitter, and Instagram

Posted in Recipes

We are excited to share another featured recipe from nutritionist Malorie Sweeney, MS, RD, LD/N. We hope you enjoy and don’t forget to keep sending us your favorite recipes here if you would like to share them with our readers.

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[yumprint-recipe id=’2′]For more information about Oliver-Pyatt Centers, please subscribe to our blogvisit our website, and connect with us on FacebookLinkedInTwitter, and Instagram

Posted in Recipes, Series

We are excited to share another featured recipe from nutritionist Malorie Sweeney, MS, RD, LD/N. We hope you enjoy and don’t forget to keep sending us your favorite recipes here if you would like to share them with our readers. 

 featuredrecipemeatballs.jpg
[yumprint-recipe id=’1′]
Posted in Recipes, Series

We are excited to introduce you to our nourishment team and to share some of their favorite recipes. Our first recipe comes from Casa Verde nutritionist Jacqueline Stone, MS, RD, LD/N just in time for a Cinco de Mayo celebration. We hope you enjoy and make sure to send us your favorite recipes here if you would like to share them with our readers. 

cincodemayoopc.jpg

Total Time: 30 minutes (prep: 10 minutes + cooking: 20 minutes)
Yield: 4 serving

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast (can also use ground turkey or ground meat)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 can black beans, drained
  • 1 cup medium heat taco sauce or 1can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas, available in dairy aisle of market
  • 2 1/2 cups shredded Cheddar or pepper jack
  • 2 scallions, finely chopped

 

Directions

  • Preheat the oven to 425 degrees F.
  • Preheat large skillet over medium high heat eat and add 2 tbsp. extra-virgin olive oil.
  • Add chicken, chili powder, cumin, and red onions. Brown the meat for 5 minutes and add taco sauce with stewed or fire roasted tomatoes. Toss in the black beans and corn. Heat the mixture for 2-3 minutes and season with a pinch of salt.
  • Coat a shallow baking dish with 1 tbsp. olive oil. Cut spinach tortillas in half for layering. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12-15 minutes until cheese is brown and bubbly.
  • Top with scallions, guacamole, corn, and diced tomatoes. Enjoy the lasagna as is, or with a side of tortilla chips.

 

Posted in Recipes, Series

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