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Author Archives: Melissa Shatney

Homemade Chicken Stock

Homemade Chicken Stock

Homemade Chicken Stock

Ingredients

  • 3 pounds bony chicken pieces (wings, backs and/or necks)
  • 3 stalks celery with leaves, chopped
  • 2 unpeeled carrots, chopped
  • 1 large unpeeled onion, chopped
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 2 cloves unpeeled garlic, halved
  • 1 teaspoon dried thyme, sage or basil, crushed
  • ½ to 1 teaspoon salt
  • ½ teaspoon whole black peppercorns or ¼ teaspoon ground pepper
  • 6 cups cold water

Directions

  1. If using wings, cut each wing at joints to make three pieces. Place chicken pieces in a 6-quart pot. Add celery, carrots, onion, parsley, bay leaves, garlic, thyme, salt and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2½ hours. Remove chicken pieces from pot.
  2. Line a colander with two layers of 100%-cotton cheesecloth; set in a large bowl. Pour stock into colander, straining stock into the bowl. Discard vegetables and seasonings. If desired, clarify stock (see Tip).
  3. If using the stock while hot, skim off fat. (Or, chill stock for 6 hours; lift off fat.) If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones; reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers; seal. Chill up to 3 days or freeze up to 6 months before using.
Spinach & Egg Sweet Potato Toast

Spinach & Egg Sweet Potato Toast

Spinach & Egg Sweet Potato Toast Ingredients 1 large slice sweet potato ( ¼ inch thick) ⅓ cup cooked spinach 1 large egg, fried or poached ½ teaspoon sliced fresh chives ½ teaspoon hot sauce Directions Toast sweet potato in a toaster or toaster oven until just cooked through and starting to brown, 12 to…Continue Reading

Tarragon Scallops

Tarragon Scallops

Tarragon Scallops with Asparagus Ingredients 1¼ pounds fresh or frozen sea scallops 1 cup water 1 pound asparagus spears, trimmed 2 medium lemons ½ teaspoon ground pepper ¼ teaspoon salt 1 tablespoon extra virgin olive oil 3 tablespoons vegetable oil spread 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Directions Thaw scallops, if…Continue Reading

Mushroom & Thyme Beef Tenderloin

Mushroom & Thyme Beef Tenderloin

Mushroom & Thyme Roasted Beef Tenderloin Ingredients 1 cup mushroom broth 1 ( ¾ ounce) package dried porcini mushrooms ¼ cup dry red wine 2 tablespoons chopped fresh thyme, divided 1½ teaspoons salt, divided 1 teaspoon Dijon mustard ¾ teaspoon ground pepper, divided 1 (2½ to 3 pound) beef tenderloin roast 1½ pounds carrots, halved…Continue Reading

Vegan French-Fried Onions

Vegan French-Fried Onions

Vegan French-Fried Onions Ingredients 1 medium onion, halved and sliced 1 cup plain unsweetened almond milk or other nondairy milk ⅓ cup all-purpose flour ¼ teaspoon ground pepper ¼ teaspoon salt Olive oil cooking spray Directions Preheat oven to 400°F. Combine onions and almond milk in a medium bowl. Let stand for 15 minutes. Drain…Continue Reading

Tomato Sauce Eggs with Chickpeas and Spinach

Tomato Sauce Eggs with Chickpeas and Spinach

Tomato Sauce Eggs with Chickpeas and Spinach Ingredients 2 tablespoons extra-virgin olive oil 4 cups baby spinach, chopped (about 5 ounces) 4 cloves garlic, sliced 2 cups canned crushed tomatoes 1 (15 ounce) can no-salt-added chickpeas, rinsed ¼ cup heavy cream ½ teaspoon salt 4 large eggs 1 tablespoon chopped fresh thyme ½ teaspoon ground…Continue Reading

Roasted Honeynut Squash

Roasted Honeynut Squash

Roasted Honeynut Squash Ingredients 2 medium honeynut squash, halved lengthwise and seeded 4 teaspoons butter ¼ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon ground cinnamon 4 teaspoons maple syrup (optional) Directions Preheat oven to 425°F. Place 1 teaspoon butter in the cavity of each squash half. Sprinkle with salt, pepper and cinnamon. Place on…Continue Reading

Lemon & Dill Chicken

Lemon & Dill Chicken

Lemon & Dill Chicken Ingredients 4 boneless, skinless chicken breasts, (1-1¼ pounds) Salt & freshly ground pepper, to taste 3 teaspoons extra-virgin olive oil, divided ¼ cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, divided 1 tablespoon lemon juice Directions Season chicken…Continue Reading

Minted Tangerine Sorbet

Minted Tangerine Sorbet

Minted Tangerine Sorbet Ingredients 2¾ cups water ¼ cup sugar 1½ cups lightly packed fresh mint leaves ½ (12 ounce) can frozen tangerine juice-blend concentrate, thawed ( ¾ cup) 1 teaspoon finely shredded lemon peel Mint leaves (optional)  Directions In a small saucepan, combine water and sugar. Cook and stir until sugar is dissolved. Remove…Continue Reading

Chicken Soup with Passatelli

Chicken Soup with Passatelli

Chicken Soup with Passatelli Ingredients 8 cups Homemade Chicken Broth or reduced-sodium chicken broth 2 large carrots, chopped 1 stalk celery, chopped 2 cloves garlic, peeled and crushed 1 teaspoon salt 1½ cups fresh breadcrumbs ⅔ cup grated Parmesan cheese, plus extra for sprinkling 1 teaspoon freshly grated nutmeg 2 large eggs 1 cup chopped…Continue Reading

From The Blog

Introducing……

Introducing……

As you know, we at Aim To Be Well have been wanting a name for our “Little Orange Dude”. We have had some really great names come through our page. There were a few that really caught my attention but the one that stuck out the most was…..Amos Wellbe. I was going to take a…

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