Last Chance Summer Recipes From The MediLodge Whole Person Wellness Program

We have one last chance to get in some summer recipes before autumn starts this weekend, even though it feels like it is already here.  The MediLodge Whole Person Wellness Program would like to share some recipes we found over at the AARP website.


This simple breakfast plays up the sweetness of a popular summer fruit with an accent of honey.  If you thought you couldn’t grill your breakfast, this recipe will change your mind.


  • 4 peaches
  • 1/2 cup honey
  • 2 cups Greek-style yogurt
  • 1 sprig of rosemary
  • grapeseed, canola or other neutral-flavored oil


  1. Prepare the grill and heat to medium.
  2. Cut the peaches in half and pit them.  If desired, cut the peaches into quarters.  They do not need to be peeled.  Brush the cut sides of the peaches with oil.  Carefully place the peach pieces onto the hot grate and grill, turning once, until grill marks show and the peaches are tender but not falling apart, 2 to 3 minutes per side.
  3. While the peaches are grilling, place the rosemary sprig and the honey into a microwavable bowl and heat for about 1 minute, or place the honey and rosemary into a small pot on  the stove and warm over medium-low  heat for about 3 minutes.  The honey should be runny and warm.
  4. To serve, put 1/4 cup yogurt in each of 4 cups or bowls, then top with several peach slices (warm or at room temperature), another 1/4 cup yogurt and the remaining peaches.  Drizzle with the rosemary honey.  Serves 4.


Grilled cheese sandwiches are delectable when topped with tomatoes sauteed in olive oil.  This technique not only makes them taste better but also reaps the most health benefits.  Studies have shown that cooked tomatoes have more healthful antioxidants than raw ones.


  • 1 medium tomato, cut into 1/4 inch thick slices
  • 3 ounces Gouda
  • 4 slices whole wheat bread
  • 1 table spoon extra-virgin olive oil


  1. In a large saute pan over medium-high heat, add the oil and swirl to coat.  When the oil is hot, add the tomato slices and season with salt and pepper.  Cook until softened, 1 to 2 minutes per side.  Transfer the tomatoes to a plate.
  2. Brush the bread on both sides with the oil.  Set 2 or 3 tomato slices onto 2 of the bread slices. Grate gouda over the tomatoes and top with the remaining bread.
  3. Wipe out the saute pan and place it over medium-high heat.   When the pan is hot, add the sandwiches; cook until the bread is golden brown, about 2 to 3 minutes.  Turn the sandwiches over and grill to brown on the other side, another 2 to 3 minutes.  Serve immediately.


This is so easy to put together – a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice all wrapped up in a foil parcel.  You can use a whole fillet of salmon and treat it exactly the same way;  just cook it twice as long.  It will look very dramatic when you open up the foil parcel at the table.


  • 2 salmon fillets (4 ounces each), skin on, scales and bones removed
  • 2 handfuls of green beans
  • sea salt and freshly ground black pepper
  • 1 lemon
  • 2 heaping tablespoons of green pesto
  • olive oil, as needed


  1. Preheat oven to 400 degrees
  2. Trim the beans by cutting off the stalk ends but leaving on the wispy tips.
  3. Halve the lemon.
  4. Take a yard of aluminum foil and fold it in half, bringing the narrow sides together to make 2 layers.  Put a handful of green beans in the middle of the folded aluminum foil.  Lay a salmon fillet, skin side down, across the beans and spoon a heaping tablespoon of green pesto on top.  Drizzle with olive oil, squeeze the juice from one of the lemon halves over all and season with salt and pepper.  Pull the foil edges together and scrunch them up to seal the parcel.  Repeat these steps to make your second parcel, and place both onto a sheet pan.
  5. Put the sheet pan in to the hot oven and cook the parcels for 15 minutes.  Remove the pan from the oven and let it stand for 1 minute before carefully unwrapping and checking that the salmon is cooked through.
  6. Either serve the parcels on plates as they are or carefully unwrap them before serving.


Put a handful of toasted pine nuts, 1/2 clove of garlic, 3 handfuls of basil, a pinch of sea salt, a pinch of pepper, a handful of greshly grated Parmesan cheese and some olive oil into a food processor.  Process, adding more oil as needed until the pesto has an oozy consistency.

These recipes were taken from

The goal of the MediLodge Whole Person Wellness Program is to recognize the unique individuality of everyone.  This approach to wellness is an active process in which everyone is encouraged to make choices towards personal growth in seven dimensions of wellness: physical, social, emotional, spiritual, intellectual, occupational/vocational and financial.  Most workplace wellness programs focus entirely on physical health.  With a whole person wellness approach, the physical needs will not be downplayed, but will be held in equal importance as the dimensions that involve mind and spirit.  In whole person wellness a high priority is placed on prevention, individual involvement and the responsibility we each have for achieving optimal wellness of body, mind and spirit.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: