Wellness Spot

08/12/2022

Crispy Baked Walleye
Ingredients
2 eggs

1 tablespoon water

⅓ cup dry bread crumbs

⅓ cup instant mashed potato flakes

⅓ cup grated Parmesan cheese

1 teaspoon seasoned salt

4 (4 ounce) fillets walleye

Directions
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Beat eggs and water together in a bowl until smooth; set aside. Combine bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with seasoned salt until evenly mixed. Dip walleye fillets into beaten egg, then press into bread crumb mixture. Place onto the prepared baking sheet.

Bake in the preheated oven until fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

06/12/2022

Easy Sweet Potato Casserole
Ingredients
6 large sweet potatoes, peeled and cut into chunks

1 cup white sugar

½ cup brown sugar

2 tablespoons ground cinnamon

1 tablespoon butter, softened

1 cup miniature marshmallows, or as needed

Directions
Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.

Preheat the oven to 375 degrees F (190 degrees C). Grease a deep casserole dish.

Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir in both sugars, cinnamon, and butter until well combined, then transfer to the prepared casserole dish. Cover with a layer of miniature marshmallows.

Bake in the preheated oven until marshmallows are browned, about 30 minutes.

05/12/2022

Habits that drain your energy 😯

02/12/2022

Health Tip Day! 💚

Avocados may have various health benefits, including improved digestion, a lower risk of depression, and cancer prevention. 🥑😋

23/11/2022

16/11/2022

Healthy Tips For you

14/11/2022

Tempeh & Broccoli Rabe Orecchiette

Ingredients
1 lb. broccoli rabe, ends trimmed
12 oz. orecchiette
3 tbsp. extra-virgin olive oil, plus more for serving
8 oz. tempeh, cut into 1/2" pieces
Kosher salt
Freshly ground black pepper
Red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lemon
Vegan parmesan, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a large pot of boiling salted water, add broccoli rabe. Blanch for 3 minutes or until broccoli rabe is bright green and tender. Remove with a slotted spoon or tongs and place in a colander to drain, pressing on it with paper towels to help release excess water. Transfer to a cutting board and chop into bite-size pieces.
Step 2
Return water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
Step 3
In a large skillet over medium heat, heat oil. Add tempeh and cook until golden and crispy, 6 to 8 minutes. Towards the end when it is all mostly golden, break it up with a wooden spoon to create some smaller pieces and make it more crumbly. Remove from skillet and set aside on a plate to keep warm.
Step 4
Return skillet over medium heat, adding more oil if needed. Add garlic and cook until fragrant, 1 minute. Add broccoli rabe and cook 1 minute more. Season with salt, pepper, and a large pinch of red pepper flakes. Add pasta along with ½ cup reserved pasta water and lemon juice, tossing to combine. Return cooked tempeh to skillet and cook until warmed back through. Add more pasta water as needed to thin out sauce and coat pasta. Season with salt and pepper to taste.
Step 5
Serve with grated parmesan and a drizzle of oil.

10/11/2022

Focus is the thinking skill that allows people to begin a task without procrastination and then maintain their attention and effort until the task is complete. Focus helps people pay attention in the midst of distractions and setbacks and to sustain the effort and energy needed to reach a goal.

08/11/2022

Vegan Minestrone Soup
IngredientsIngredient Checklist

5 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

1 cup cubed whole-grain rustic bread

1 cup chopped leek, white and light green parts only, rinsed well

1 cup chopped carrots

3 cups low-sodium vegetable broth

3 cups water

¾ teaspoon kosher salt

1 cup ditalini pasta or other small pasta

10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced

1 (15 ounce) can no-salt-added cannellini beans, rinsed

3 cups fresh baby kale or chopped kale

1 cup frozen peas, thawed

½ teaspoon ground pepper
DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.

Step 2
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.

05/11/2022

✨