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Author Archives: Melissa Shatney

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

Roasted Tomato & Vegetable Soup

Roasted Tomato & Vegetable Soup

Roasted Tomato & Vegetable Soup Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 stalk celery, sliced 1 medium carrot, chopped 1 teaspoon bottled minced garlic (2 cloves) 3 (14.5 ounce) cans reduced-sodium chicken broth 2 cups cubed peeled butternut squash 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14- ½-ounce can diced…Continue Reading

Smokey Steak Salad with Arugula & Oranges

Smokey Steak Salad with Arugula & Oranges

Smokey Steak Salad with Arugula and Oranges Ingredients 8 ounces flank steak ½ teaspoon kosher salt, divided ½ teaspoon ground pepper, divided 3 teaspoons extra-virgin olive oil, divided 4 navel oranges 1½ tablespoons white-wine vinegar 1½ teaspoons honey 1 clove garlic, minced 1 teaspoon Dijon mustard ½ teaspoon smoked paprika ½ teaspoon chopped fresh rosemary…Continue Reading

Shrimp Scampi

Shrimp Scampi

Shrimp Scampi 2 tablespoons olive oil, plus extra, if needed 1½ pounds (680 g) large shrimp, peeled, deveined and patted dry Salt and pepper to taste ( ⅛ tsp. each) 3 garlic cloves, minced Large pinch of crushed red pepper flakes ½ cup (120 ml) dry white wine 4 tablespoons (55 g) unsalted butter, cut…Continue Reading

Berry-Banana Cauliflower Smoothie

Berry-Banana Cauliflower Smoothie

Berry-Banana Cauliflower Smoothie Ingredients 1 cup frozen riced cauliflower ½ cup frozen mixed berries 1 cup sliced frozen banana 2 cups unsweetened plain almond milk 2 teaspoons maple syrup Directions Place cauliflower, berries, banana, almond milk and maple syrup in a blender; blend until smooth, 3 to 4 minutes.Continue Reading

Tomato Dolma with Roasted Eggplant

Tomato Dolma with Roasted Eggplant

Tomato Dolma with Roasted Eggplant Ingredients 1 large eggplant 12 medium tomatoes (4-5 pounds) 2 tablespoons extra-virgin olive oil 1¼ teaspoons salt, divided ½ teaspoon ground pepper, divided 1 pound lean ground beef 1 medium onion, grated 2 cloves garlic, finely chopped 3 tablespoons bulgur, preferably fine  1 teaspoon ground cumin ¼ cup chopped fresh…Continue Reading

Salmon & Sweet Potato Bowl

Salmon & Sweet Potato Bowl

Salmon & Sweet Potato Bowl Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon harissa ¼ teaspoon salt 1 large sweet potato, cut into 1-inch pieces (about 1 pound) 1 8-ounce salmon fillet (preferably wild), skin removed and cut in half 2 cups baby spinach 1 cup warm cooked farro Directions Preheat oven to 425°F. Coat…Continue Reading

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