WELLNESS RESOURCES
Healthy Recipes and Cooking
Eat Well, Be Well
Eating nutritious, balanced meals is a key part of the healing that takes place within your body, and the Well of Life Center has always made it a priority to help you expand and improve your healthy cooking skills and techniques. Our goal is to make it as easy and enjoyable as possible for you as you work to keep yourself and your family healthy.
Looking for a delicious, nutritious recipe? Check out these great Well of Life Approved recipes, as well as some staff favorites!
Beet, Orange, and Apple Salad
Kale and Avocado Salad
Lime Chicken Picante
Easy Beef Soup
Cinnamon Honey Well-Nola
Banana Ice Cream
Jerk Chicken with Mango Salsa
Sweet Potato Salad
Mango Banana Custard
Featured Recipe
Stuffed Zucchini Boats
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup millet or quinoa, rinsed
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon salt
- A few dashes fresh black pepper
- 15 ounce can organic whole tomatoes, drained with juices reserved
- ½ cup vegetable broth or water
- 4 medium zucchini, ends trimmed
- ½ cup Kalamata olives, pitted and chopped (optional)
- ¼ cup capers
- Chopped fresh parsley for garnish
Directions:
Preheat oven to 425°.
Heat 1 tablespoon olive oil in a large sauté pan over medium heat.
Add onions and peppers; sweat for about 8 minutes or until softened.
Add the zucchini and cherry tomatoes and sweat for another 2- 3 minutes. Remove from heat. Set aside.
Whisk eggs in a large mixing bowl; season with salt and pepper and whisk to thoroughly mix.
Stir in basil, marjoram, and Parmesan.
Place a large ovenproof sauté pan over medium heat; melt butter. Add the egg mixture and cook until the bottom is set; then transfer to hot oven and cook until set all the way, 5 to 10 minutes. Place the pan under a broiler for a few moments, if necessary, to firm the top. Remove and let cool before serving.
Serve at room temperature, topping with sautéed veggie mixture just before serving.
Serves 8
Well of Life Cookbooks
If you would like a larger selection of delicious recipes, check out our selection of Cynthia Hofmann-Coale’s own cookbooks at any of our office locations. Available titles include:
Cooking for the Seasons: Fall/Winter
Our Fall and Winter cookbook provides recipes full of seasonal ingredients appropriate for the Fall and Winter months, such as White Bean and Roasted Garlic Soup, Turkey Breast Stuffed with Wild Mushrooms, Pumpkin Chocolate Chip Cookies, and Hot Cocoa.
Cooking for the Seasons: Spring/Summer
Our Spring and Summer cookbook offers seasonal recipes that will prepare you for barbeques, picnics, and lazy summer days. Enjoy recipes such as Papaya Carrot Salad, Caribbean Jerk Chicken, Blueberry Peach Buckle, and Mango Banana Custard.
Cooking for the Holidays
Our Holiday cookbook is the perfect tool for any holiday host or party-goer, with delicious recipes for appetizers, snacks, entrees, and desserts that are sure to please everyone.
Cooking Classes: Volume 1
Our Cooking Classes cookbook is a collection of our favorite recipes from our past cooking classes, including selections from Summer Soups and Salads, Apples Galore, A Taste of Fall, and more!
Cooking for Health: Parasites
Our Parasites cookbook is full of tasty recipes that can introduce variety and flavor to anyone on the parasite diet.
Each of our Well of Life cookbooks costs $24.95, and is available for purchase at any Well of Life front desk!