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March 3, 2015

Retreat Recipes from NYC Retreat 2015

One of the best parts of our Reboot Your Life Retreats is the food!  We enjoyed warming, healing dishes at our New York City Retreat last week.  See below for recipes so you can enjoy them too!


Lemon Chicken Tagine

Prep time: 40 minutes for 4 people

Utensil: one casserole type pan that can go on your top stove burner


4 Chicken Thighs

350 g onions

220 g preserved olives (we used green ones)

1 preserved lemon

3 garlic cloves

1 tsp ginger

1 tsp turmeric

6 tbsp olive oil

1 pinch pure saffron

1/2 bunch parsley

1/2 bunch cilantro

1/2 cup water



  1. Peel and mince the onions. Peel and crush the garlic 2. in a bowl, mix the garlic, onions, diced lemon, ginger, saffron, turmeric and olive oil. Add the chicken thighs and coat with the mixture.
  2. Place the content in the Tagine or casserole pan, place on the burner and add 1/2 cup water. Simmer for 30 minutes.
  3. Add the olives, a few strips of preserved lemon and parsley to garnish. Serve hot over rice or couscous.


Zaalouk eggplant with cumin

Preparation: 25 min – for 4 people

Cooking utensils: grill, pan


350 g eggplant

250 g tomatoes

1 tsp paprika

1 tsp cumin



  1. Clean the vegetables. Peel the tomatoes and dice.
  2. Grill the whole eggplant over the fire for 15 minutes. Turning them regularly. Peel eggplant and rice. (Or slice it and grill the slices under the broiler)
  3. Place diced tomatoes and eggplant in the pan. Add the cumin, paprika, garlic, salt and olive oil. Cook for 10 minutes
  4. Serve cold or slightly warm, garnished with chopped parsley.

note: To peel the eggplant easily, place in plastic bag after grilling.


Roasted Veggie Lasagna

Tomato Sauce:

tomatoes (used canned diced, puree plus some whole)

2 green pepper diced

1 large sweet onion diced

6 cloves of garlic

1 bag of fresh spinach

Sauté pepper & onion in olive oil.  Add tomato, garlic and spinach.  Simmer for hours until thick.

Reheat sauce next day before using in lasagna.


Roast veggies separately in 350 degree oven with light olive oil, sea salt & pepper:  sweet onion, red or yellow peppers, broccoli,  zucchini, butternut squash (&/or whatever else sounds good)

In salted water, Boil sheets of fresh lasagna for approx. 3 min (batches of 5 or so – depending on how large sheets are). Should be al dente.

Layer in deep pan:

1)      Sauce

2)      Pasta

3)      Fresh spinach

4)      Roasted veggies

5)      Loosely crumbled slices of mozzarella cheese (I use NO ricotta)

6)      Repeat….

Sprinkle freshly grated Parmesan/Romano on top.

Cover foil lightly  and bake a 350 for 30-40 min or so.  Uncover and bake for 15-20 min or so until bubbly and browned.  Don’t overcook.

This is always best after it sits a day and is reheated.

May 3, 2013

Retreat Recipes from Brooklyn Reunion 2013

We were thrilled to gather in Brooklyn with an enthusiastic group of former retreat participants!  Here are recipes for the delicious food we enjoyed…


We suggest seasoning the chicken with salt a day in advance. Makes 6 servings.

3 ¾ pounds bone-in chicken pieces, preferably dark meat

2 ½ tsp. kosher salt, divided

½ tsp. ground black pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves garlic

4 sprigs thyme

3 bay leaves

2 Tbsp. finely chopped parsley


  1. Preheat oven to 300 degrees. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes.  Transfer to a plate and repeat with remaining chicken.
  2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.



Makes 6 servings

4 medium beets (about 1 pound)

Kosher salt

1 head cauliflower, cut into bite-size florets (about 6 cups)

2 large leeks, white and light green parts only, thickly sliced (about 3 cups)

½ cup extra-virgin olive oil

1/3 cup chopped flat-leaf parsley

2 Tbsp. brined capers, drained and roughly chopped

2 Tbsp. finely chopped cornichons (French gherkins)

1 tsp. finely grated lemon zest

¼ tsp. ground black pepper

1 clove garlic, finely minced


  1. Preheat oven to 350 degrees. Arrange beets in a baking dish and add water to reach a depth of ½ inch. Cover dish with foil and bake until beets are tender, and 1 ½ hours. When cooled, peel and slice into wedges.
  2. Meanwhile, bring a large pot of generously salted water to a boil. Add cauliflower and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat process with leeks.
  3. In a medium bowl, stir together oil, parsley, capers, cornichons, zest, ¾ tsp. salt, pepper, and garlic to make a salsa verde.
  4. Arrange beets on a large serving platter and drizzle 3 Tbsp. salsa verde on top. Toss cauliflower and leeks with 6 Tbsp. salsa verde and scatter over beets, then drizzle remaining salsa verde over top. Serve at room temperature.



 Makes 6 servings

1/3 cup pine nuts

1 ½ Tbsp. extra-virgin olive oil

2 yellow onions (about ¾ pound total), cut into thin wedges

2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped

1 Tbsp. fresh lemon juice

½ tsp. crushed red pepper flakes

¾ tsp. kosher salt


  1. Heat a large, deep skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, 3 to 4 minutes; set aside.
  2. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brownand tender, 12 to 14 minutes. Add kale, lemon juice, and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes.
  3. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.




Makes 6 servings

Kosher salt

2 pounds small red potatoes

4 Tbsp. butter, cut into small cubes

2 Tbsp. finely chopped flat-leaf parsley

¼ tsp. ground black pepper


  1. Bring a large pot of salted water to a boil, add potatoes, and return water to a boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
  2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
  3. In a large skillet, bring ½ cup water to a boil over medium-high heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. Continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender, about 2 minutes more.
  4. Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.

(All recipes can be found in the April 2013 edition of O Magazine)