Cook to Be Well
Cook to Be Well is an independently woman owned and operated, fresh prepped, plant-based food source, located inside our studio lobby. Cook to Be Well’s menu changes daily, reflecting the season and availability from local farms. Below is a sample of the Cook to Be Well menu. The composition stays the same, but the ingredients and flavors change.
Buddha Bowls
A big round bowl for a happy belly!
Buddha bowls are plant-based meals consisting of portions of several different preparations.
Our bowls begin with a whole grain, bean, legume or starchy vegetable, like quinoa, chickpeas, lentils or sweet potatoes. We add two more vegetables and greens (because we’re always needing ways to get more of these!) and bring it all together with a great sauce.
Big Salads
Fills you up! Never boring!
Cook to be Well salads are designed to be enjoyed as a full entree. We 💚Salad and think they should have vibrant flavors, be loaded with nutrients and keep you full! We create combinations that include leafy greens, lots of veggies and a hearty whole grain, bean or starchy vegetable component, all complimented by a killer dressing.
Soups
Seasonal, sometimes taste indulgent, always light on your digestion
We have a few tricks up our sleeves for making soups that feel rich and comforting while being easy on your digestion and deeply nourishing. We make our own flavorful broths and always feature vegetables at the height of their season.
Sides
Littles bites, just enough to hit the spot
We prepare an assortment of side items that have become regular go-to quick bites. Healthy in a hurry? We’ve got your back. Chickpea salad with grapes and creamy miso dressing, legit hummus, golden milk overnight oats or whatever strikes our farm market fancy!
A little bit sweet
It’s all good
We love bite sized bits of joy, sweetened with wholesome ingredients like dates, bananas and maple. Sometimes gluten-free and sometimes baked with heirloom spelt, we choose our ingredients carefully, so you can enjoy with no guilt…it’s ALL good!
About Chef Jenna Baker
A professionally trained Chef from The Culinary Institute of America, Jenna Baker helps health-conscious people experience the joy and physical benefits of cooking and eating plant-based foods.
She employs a practical and non-judgmental approach to teach people how to shop for, organize, prepare and serve mouth-watering meals built around fresh whole foods and free from processed ingredients. Chef Baker combines her culinary knowledge of “ingredient intelligence” with practical daily strategies for time-starved families giving home cooks the confidence they are looking for and the skills they need to “Cook to be Well”!
Jenna has a unique and diverse background in fine dining, combined with nutrition studies, and is passionate about being a revolutionary thinker in our food culture to shift food service businesses to meet the health needs of our communities.
All content courtesy of Jenna Baker and cooktobewell.com
