Staff Wellness Recipes

I wanted to do a quick follow-up blog by doing some recipe sharing. With the holidays in the forefront of our minds, recipes hold not only food stains, but also inspiration and tradition. Share recipes this holiday season and try new ones! Here are recipes from Central’s latest Staff Wellness Cooking Workshop Series:

Roasted Veggies

  • 1 medium winter squash (butternut, acorn, delicata), peeled, seeded, and cut into 1 inch chunks
  • 6 med-large carrots, scrubbed or peeled, root and stem trimmed, cut crosswise in two, cut lengthwise in quarters or half
  • 4 medium beets, scrubbed or peeled, root and stem trimmed, cut in half root to stem, cut into 4-6 wedges
  • 2 medium onions, cut in half from root to stem, peeled, root trimmed, and cut into 8 or 12 wedges with root part intact
  • 4 large garlic cloves, either smashed, peeled and left whole, or roughly chopped
  • 4 T. olive oil
  • 2 T. red wine vinegar
  • 2 t. salt
  • 1/2 t. fresh ground pepper
  1. Preheat oven to 400
  2. Prep two roasting pans or jelly roll pans (sheet pan with sides) with parchment paper on the bottom
  3. Split the squash, carrots, beets, and onions (and garlic if whole) into a pile on each parchment-lined pan.
  4. Drizzle 2 T. of olive oil, 1 T. vinegar and sprinkle 1 t. salt and 1/4 t. pepper over each pile, mix everything with clean hands. Spread into single layer on pan.
  5. Roast for 30 min, stirring once halfway at 15 min.
  6. Add garlic (if chopped), stir, and roast another 5-10 minutes until vegetables are tender with caramelized edges.
  7. Taste for seasoning and adjust.
  8. Let sit for 5 min before serving. Excellent at room temp.


  1. Use any kind of root or storage vegetable you want: potatoes, sweet potatoes, parsnips, turnips, winter radishes, fennel, celery root, cabbage.
  2. You can just roast cabbage, onions, and garlic, with sesame oil, rice wine vinegar, and toasted sesame seeds.


Holiday Dips

Roasted Red Pepper & White Bean Dip

  • 1 15-ounce can of white cannellini or navy beans, drained and rinsed
  • 1 small jar roasted red peppers, or about 1 cup, drained
  • 3 ounces cream cheese, softened (silken tofu is a good vegetarian substitute)
  • 1 clove garlic, minced
  • Juice from half a lemon
  • Salt and pepper to taste
  • Sprinkle of chives or other fresh herb for serving (optional)

Puree everything in a food processor or blender until smooth.

Garlicky Beet Spread with Yogurt and Horseradish

  • 2 medium beets, scrubbed and trimmed
  • 2 tablespoons extra-virgin olive oil, more for beets
  • 1/2 cup nuts (we like roasted hazelnuts and walnuts)
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt. more to taste
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice, more to taste
  • 2 teaspoons chopped dill (optional)
  • 1 ½ teaspoons prepared horseradish (optional)

To roast beets, heat oven to 375 degrees. Coat beets lightly with oil and wrap the beets in aluminum foil. Place on a baking sheet and roast in the oven until thoroughly cooked, 60-90 minutes (they should be pierced easily with a fork). Let cool, then peel.

Using a food processor or blender, grind nuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed.


Kale and Chickpea Spread

  • 5 kale leaves, stems removed and leaves torn into small pieces
  • 1 clove garlic, crushed or minced
  • 1/2 lemon
  • Half a 15-oz can of chickpeas, drained
  • 1-2 tablespoons olive oil
  • Pinch of salt
  • 1 teaspoon fresh herb, chopped  (we like parsley, thyme, and basil best!)

Squeeze the lemon juice into the mortar bowl, food processor or blender. Add some of the chickpeas, olive oil, soy sauce and garlic. Start mashing the chickpeas with the pestle, slowly adding more chickpeas as you mash. Add herbs and kale and stir to combine.

Overnight Oats Base

  • ½ cup dry oats of your preference (rolled, quick, steel cut)
  • ½ cup milk or milk alternative (can also substitute yogurt for milk)
  • ¼ cup fruit (fresh, frozen, or dried)
  • 1-2 Tbs. your favorite nuts/seeds
  • Cinnamon to taste

Optional: honey, maple syrup, nutbutter, etc.!

Ideas for options to add: chia seeds, flax seeds, almonds, pumpkin seeds, hemp seed meal, chocolate chips, coconut, raisins, dried fruit, other spices

Be bold, be creative, make it your own!

Put all ingredients in a mason jar or container with a lid and shake or stir.  Put in your refrigerator overnight, and enjoy for breakfast the next morning! You do not need to cook the oats, they will still be a bit chewy, but “soaking” them the night before with the milk softens them some.



–Enjoy together and share!

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