Wake Team’s Go-To Recipes
Here at Wake, you can be sure to find our staff at any given time talking about either one of two topics: dogs or food. We are so passionate about both but today we are going to focus on food! Some of us love to be in the kitchen and others? Not so much. The thing we all have in common is that we love to eat! We also love to practice self-care and we believe cooking for yourself is one of the most nourishing acts of self-love you can do. There is something about a home-cooked meal that warms the soul from the inside out.
So, we asked our staff for some of their favorite go-to recipes that are quick, simple, and delicious. We want to share these recipes with you and show how you don’t have to spend hours in the kitchen to prepare yummy food.
No-Knead Bread from Taylor
Our beloved front desk staff, Taylor (Guest Experience Training Manager) loves her go-to recipe called “No-Knead Bread” from the blog, Pinch of Yum. Click the link for the recipe.
Taylor says, “I took a picture of the first loaf I made about 5 years ago. It always feels good to succeed at something immediately and this recipe makes it pretty fail-proof.”
She also says, “I am a terrible baker because I can’t follow recipes to save my life but somehow this is the one that always makes a tasty loaf for me!”
Gluten-Free Vegetarian Tacos from Lisa
Our senior massage therapist, Lisa (Director of Team Experience) shares with us her favorite recipe for tacos that is also super healthy and tasty.
Here is what Lisa says about her favorite go-to recipe: “We do Taco Tuesday every Tuesday after doing a Tabata workout. We call it Taco Tabata Tuesday. It’s great because we get a workout in then we reward ourselves with yummy tacos. It is also easy because dinner is already decided and done after we work out.”
- Cassava flour tortillas
- Sautéed garbanzo beans
- Follow Your Heart dairy-free cheese
- Fresh Spinach
- Nancy’s Sour Cream
Serve with a side of kale salad: kale massaged with olive oil and lemon juice, manchego cheese, currants, and pumpkin seeds.
Quick Mac And Cheese from Ingrid
Ingrid (massage therapist) loves a good mac and cheese. This recipe is so quick you may never make boxed mac and cheese again!
- Make a simple roux by melting a 2 tablespoons of butter with about 2 tablespoons of flour in a large saucepan.
- Stir together for about a minute then add 2 cups of cold milk.
- Stir with a whisk to break up any lumps.
- Continue to stir over medium heat until the mixture thickens then add a few cups of grated sharp cheddar cheese.
- Add about a pound of cooked orecchiette pasta and stir in so the cheese mixture coats each piece of pasta.
Ingrid likes to add a bit of sriracha for some heat!
Spaghetti Squash with Roasted Tomatoes from Jen
Jen (Team Experience Lead), shares her favorite go-to recipe for the summer, Spaghetti Squash with Roasted Tomatoes.
Here is what Jen says about her summer fave. “ I love this recipe because it’s simple and has all the flavors of summer. Basil, roasted tomatoes, garlic, and olive oil are one of my favorite combos and with this recipe, you don’t have to spend hours at the stove making a tomato sauce. This does the trick in half the time. This is a great alternative to regular spaghetti if you are cutting down on carbs. You can pair this dish with a simple grilled chicken or some steamed broccoli with lemon zest.”
1 Spaghetti Squash
1 pint of cherry or grape tomatoes
3 cloves of garlic, chopped
A few sprigs of fresh thyme chopped
Extra virgin olive oil
Salt and pepper to taste
A few leaves of chopped fresh basil (about a ¼ cup of chopped fresh basil)
Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Place both halves face down in a baking dish and add a little water at the bottom. Roast at 375 degrees for about a half hour or until squash has softened.
While squash is roasting, cut tomatoes in half. Toss with some olive oil, thyme, garlic, salt, and pepper. Place tomatoes on a baking sheet and put in the oven about 10 minutes after you put the squash in. Roast the tomatoes until they are a bit wrinkly and garlic is fragrant. Be careful not to over roast.
Once squash is done, let cool a bit to handle. With a fork scrape the meat of the squash downward and it will form “spaghetti” strands. Place in large bowl and combine with the roasted tomato mixture. Add basil and parsley and a bit more of salt and pepper to taste. Drizzle with some more olive oil. This is heaven!
Please share with us if you try any of these recipes and what you think of them! Also, we would love to hear from you and if you have any quick go-to recipes that make you feel like a rock star in the kitchen! Here is to nourishing yourself with food from the heart.