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Recipes for success

Successful recovery incorporates the concepts of variety, moderation and flexibility. It involves meeting exchanges, eating well-balanced meals and consuming a variety of foods. Below, you will find a few of our favorite recipes from The Renfrew Cookbook.

Edamame Hummus Ingredients
  • 2 cups of cooked Edamame Beans
  • 2 teaspoons of garlic
  • 1/4 cup fresh cilantro
  • 1/4 cup lemon juice
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground ginger
  • 1/4 cup olive oil
  • 1/2 cup warm water
  • Salt and pepper (to taste) Directions

    1. Bring two quarts of water to a boil.
    2. Add pre-shelled uncooked edamame beans and 1/4 cup of salt .
    3. Reduce heat and simmer for 6 minutes; drain beans set aside.
    4. Clean and pick cilantro leaves, place leaves in food processor with two medium sized garlic cloves and the two cups of cooked edamame beans; process till mixed (texture will be thick).
    5. Add lemon juice, olive oil, and process slowly, add water till hummus like consistency.
    6. Add cumin, ginger, salt and pepper.

    Grilled Lemon Thyme Potato Salad Ingredients
    • 1 two pound bag mixed marble potatoes, purple, red bliss and Yukon (unpeeled)
    • 1 sweet potato (peeled)
    • 1/4 cup vegetable oil
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried thyme (seasoning mixture)
    • 4 lemons
    • 3 tablespoons olive oil (to sauté lemons)
    • 1 tablespoon fresh thyme
    • 1/2 cup olive oil
    • 2 tablespoons honey
    • 1 tablespoon rice wine vinegar
    • Salt and pepper (to taste) Directions

      1. Preheat oven to 400 degrees and dice potatoes.
      2. In a large bowl coat diced potatoes in vegetable oil with salt, pepper and dried thyme.
      3. Place potatoes flat on cookie sheets and put in the oven.
      4. Roast for approx. 45 min or until browned and done. Remove from oven and allow to cool.
      5. Slice top and bottoms off four lemons cut in half horizontally into eight thick rounds.
      6. Heat sauté pan add three tablespoons of olive oil till hot.
      7. Gently place lemon rounds in oil and sear till browned, flip and brown both sides. Remove from heat and place on paper towel to drain and cool.
      8. Clean fresh Thyme and remove from stems. Chop thyme well.
      9. Place a strainer over a large bowl and squeeze lemons. Juice should look brownish.
      10. Add thyme, whisk in honey, slowly add and whisk olive oil and rice wine vinegar.
      11. Salt and pepper to taste.
      12. Place Potatoes in separate bowl and pour in vinaigrette, toss gently.

      Pineapple Black Bean Salsa Ingredients
      • 1 10 ounce can black beans
      • 1 1/2 cups diced fresh pineapple
      • 1/2 small red onion
      • 1 red pepper
      • 1/2 bunch cilantro
      • 2 cloves of garlic
      • 1/2 cup rice wine vinegar
      • 1 teaspoon cumin
      • 1 lemon, juiced
      • Directions

        1. Open 1 10 oz can of black beans pour into strainer and rinse thoroughly. Place beans in large bowl and set aside.
        2. Cut bottom and top off of fresh pineapple, stand pineapple up on flat base and carefully cut skin off of pineapple. Slice pineapple into two wide rectangles and two narrow rectangles by cutting around the core. Dice into small pieces.
        3. Measure approx 1 1/2 cups of cut pineapple and place it in the bowl with black beans.
        4. Dice red pepper and red onion and add to bowl.
        5. Mince 2 garlic cloves and add to bowl of ingredients.
        6. Rinse and pat dry cilantro, pick off leaves and chop well, add to the mixture.
        7. Cut 1 lemon in half and juice into bowl of ingredients.
        8. Add 1 teaspoon cumin and 1/2 cup rice wine vinegar to the bowl.
        9. Mix well and add salt and pepper to taste.

        Peach Salsa Ingredients
        • 1 small can peaches drained and diced
        • 1/4 red onion small diced
        • 1 small green pepper small diced
        • 6 grape tomatoes sliced
        • 1 teaspoon minced garlic
        • 1 tablespoon chopped cilantro
        • 1/4 cup rice wine vinegar
        • 1 teaspoon cumin
        • Salt and pepper to taste

        1. In a medium bowl mix all ingredients well and let chill for 2 hours.

Orange Sage Chicken Ingredients
  • 1/2 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon dried sage leaves
  • 2 tablespoons chopped fresh chives
  • 1 cut-up whole chicken (3-3 1/2 pounds), skin removed, if desired
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup apple juice

1. Heat gas or grill. In 1 quart saucepan, mix marmalade, vinegar, oil and sage. Cook over low heat about 1 minute, stirring occasionally, until well blended. Stir in chives. Reserve 1/3 cup of marmalade mixture for serving.
2. Sprinkle chicken with garlic salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 30 minutes longer, turning occasionally and brushing 2 or 3 times with marmalade mixture, until juice of chicken is clear when thickest pieces are cut to bone (at least 165 degrees f).
3. Serve chicken with reserved marmalade mixture.

Sandwich Wrap
(Lettuce, Onion, Vegetable, Egg Salad)
  • 8 hard-boiled eggs
  • 4 teaspoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoon fresh chives, finely chopped
  • Salt and pepper
  • 4 pieces whole-wheat wrap bread
  • 1 red bell pepper, cut into strips
  • 12 thin slices red onion
  • 8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

1. Dice 4 whole eggs and 4 egg whites and put into a small bowl.
2. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency.
3. Stir in chives and season with salt and pepper.
4. Place wrap bread on a plate and spread the egg salad in the middle.
5. Top with the peppers, onion slices and the lettuce.
6. Fold into a wrap sandwich.

Caesar Salad Dressing Ingredients
  • 1 cup mayonnaise
  • 1 large egg
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 3 garlic cloves, minced very fine
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon parsley, freeze-dried and crushed

1. In a medium bowl mix all ingredients well and let chill for 2 hours.
2. Whisk for 1 minute.
3. Cover and refrigerate for a minimum of 2 hours (overnight is best).

Tuna Salad Vinaigrette Ingredients
  • 4 regular size cans of tuna, drained well
  • 1/2 large red onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • Handful of fresh parsley, chopped

1. Combine all ingredients and mix well. Let sit in fridge for 2 hours.

Baked Ziti Ingredients
  • 1 pound dry ziti pasta
  • 8 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups tomato sauce

1. Preheat an oven to 350°F. Fill a large pot with lightly salted water and bring to a boil.
2. Stir in the ziti, and return to a boil.
3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
4. In a large bowl stir the pasta, spaghetti sauce, 1 cup of mozzarella, and ricotta cheese.
5. Transfer the mixture into a large baking dish, and top with the remainder of the mozzarella cheese.
6. Bake in the preheated oven until the sauce is bubbly and the cheese is melted, about 15 minutes.

Apple crisp Ingredients
  • 6 apples peeled, cored, and sliced
  • 1 cup water
  • 1 (18.25 ounce) package white cake mix
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted

1. Preheat oven to 350 degrees f (175 degrees c). Lightly grease a 9x13 inch baking dish.
2. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
3. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter until ingredients are thoroughly mixed; mixture will be crumbly. Sprinkle mixture over apples.
4. Bake in preheated oven for 50-55 minutes.

If you are interested in purchasing a Renfrew Center cookbook, please click here.