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Kailin Kenney

Focusing a career in wellness came hand in hand with my time as a dancer and athlete. Massage helped me gain balance in recovering from high intensity workouts and performances. When I discovered this harmony, I found a deeper connection with my dance, as well as an eagerness to share this knowledge, compassion and support with others. Witnessing the transformation, progress, and happiness people receive from massage has been the greatest gift. I am a graduate of Suffolk University and East West.
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Recipe of the Month: February

MINI HEART-SHAPED SUPREME PIZZAS

AREN’T THESE THE CUTEST LITTLE PIZZAS E-V-E-R?

Ingredients:

1 PKG HOMEMADE OR STORE BOUGHT PIZZA DOUGH

1 TBSP OLIVE OIL

1/2 LB GROUND CHICKEN SAUSAGE

1/3 CUP DICED GREEN PEPPER

1/3 CUP DICED SHALLOT

1/2 CUP BABY BELLA MUSHROOMS

1 CUP SHREDDED SMOKED MOZZARELLA CHEESE

1/2 CUP FAVORITE PIZZA SAUCE

FRESH BASIL, FOR GARNISH

SALT AND PEPPER TO TASTE

Directions:

PREHEAT AN OVEN TO 400 DEGREES. DUST YOUR COUNTER TOP.

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Recipe of the Month: January

Goat Cheese & Spinach Potato Crust Quiche

This creamy, grain-free quiche is packed full of veggies and flavor. Savory goat cheese and chives make this a perfect brunch entrée, and when paired with a salad it becomes a complete meal!
     

What you'll need:

  • 2 medium russet potatoes
  • 1⁄8 cup plus 3 tablespoons extra-virgin olive oil
  • Sea salt
  • 4 large eggs plus 2 eggs separated, yolks from whites
  • 1 cup unsweetened almond.
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