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Author Archives: Melissa Shatney

Candy Corn Ice Pops

Candy Corn Ice Pops

Candy Corn Ice Pops Ingredients 1 cup coconut milk (from a 15 oz. can) 5 drops liquid stevia, to taste (plain or vanilla) 1 cup frozen pineapple 1 cup frozen peaches 1/2 cup orange juice or water Cooking Directions Sweeten coconut milk to taste with a few drops of stevia. Fill about 1/3 of the ice pop molds or small…Continue Reading

Jack o’ Lantern Fruit Cup

Jack o’ Lantern Fruit Cup

Jack o’ Lantern Fruit Cup Ingredients: 3 Medium Navel Oranges 1 cup Mixed Fruit Directions: Slice off the tops of the oranges. Using a spoon, scoop out the pulp of the oranges. Cut out faces on each orange to resemble a Jack O Lantern. Fill each orange with mixed fruit and serveContinue Reading

Saurebraten

Saurebraten

Saurebraten Ingredients Marinade 2 cups dry red wine, such as pinot noir 1 cup red-wine vinegar 2 cups water 1 medium onion, finely chopped 2 tablespoons pickling spice 2 teaspoons whole black peppercorns 4 sprigs fresh thyme Roast 1 4-pound boneless beef roast, such as rump roast or chuck roast, trimmed 1 teaspoon ground ginger…Continue Reading

Kielbasa & Swiss Casserole

Kielbasa & Swiss Casserole

Kielbasa & Swiss Casserole Ingredients 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded 2 large eggs, beaten 1 cup refrigerated sauerkraut, squeezed dry and chopped 1 cup fresh rye breadcrumbs, preferably seeded rye ½ cup chopped turkey kielbasa (3 ounces) 1 bunch scallions, sliced, white and green parts separated ¼ teaspoon ground pepper…Continue Reading

Okra Fry

Okra Fry

Okra Fry Ingredients 2 tablespoons safflower oil or grapeseed oil ½ teaspoon black or brown mustard seeds ½ teaspoon cumin seeds 8 -10 fresh curry leaves (optional) 1 large onion, thinly sliced 1¼ pounds okra, trimmed and sliced ½ inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed 2 teaspoons…Continue Reading

Borscht with Beef

Borscht with Beef

Borscht with Beef Ingredients 4 teaspoons canola oil, divided 8 ounces sirloin or flank steak, trimmed, cut into ½-inch cubes 8 ounces mushrooms, sliced 4 medium beets (about 1 pound), peeled and shredded 1½ cups shredded cabbage 1 cup shredded carrots 1 cup finely chopped onion 1 cup finely chopped celery ½ cup red wine…Continue Reading

Vegan Cauliflower Wings

Vegan Cauliflower Wings

Vegan Cauliflower Wings Ingredients 1 small head cauliflower Cauliflower Wings 1/2 cup all purpose gluten free flour 1/2 cup unsweetened almond milk 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes  1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) Sauce 4…Continue Reading

Mango Fruit Leather

Mango Fruit Leather

Mango Fruit Leather Ingredients 3 large ripe mangoes, peeled and flesh cut away from the pit ½ cup water 1 teaspoon lemon juice Directions Preheat oven to 200°F. Line a large rimmed baking sheet with a nonstick baking mat. Puree mangoes, water and lemon juice in a blender until smooth. Pour into a medium saucepan…Continue Reading

Homemade Hot Sauce

Homemade Hot Sauce

Homemade Hot Sauce Ingredients 2 tablespoons extra-virgin olive oil 1 cup diced onion 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced 2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip) 4 cloves garlic, minced 1 pound tomatoes, diced (about 3 cups) 1 cup distilled white…Continue Reading

Quinoa Crusted Chicken Parm

Quinoa Crusted Chicken Parm

Quinoa Crusted Chicken Parm Ingredients 2 (8 ounce) boneless, skinless chicken breasts ¼ teaspoon salt ¼ teaspoon pepper 1 large egg 2 cups cooked quinoa ¾ teaspoon Italian seasoning ½ teaspoon garlic powder 2 tablespoons extra-virgin olive oil, divided 1 cup low-sodium marinara sauce ½ cup shredded mozzarella cheese ¼ cup grated Parmesan cheese ½…Continue Reading

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