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Online Programs

Well on the Web is an extension of the programs available in the Wellspring Centres across the country, enabling those who live far from a physical centres, or those not well enough to leave their homes, with access to Wellspring’s special brand of care and support.

Virtual Nourish Cooking Night

Come join us on Friday, June 25th on Zoom for our first interactive Wellspring cooking presentation with Lil Krawchuck. The recipes and supplies that Lil will be using are below so feel free to pick up the supplies yourself to cook along or just join in to watch along and learn some new healthy recipes!

If you have any questions, don’t hesitate to call us at 780-758-4433 or email info@wellspringedmonton.ca

From Lil:

“Welcome members. It has been a long time since we have been able to meet face to face. I will be demonstrating the preparation of three different flatbreads, and you and your family can cook along with me, and prepare dinner together. I’m sending out the recipes, shopping list for ingredients, and also a list for the equipment you need for the preparation of which ever flatbread you choose to make. We will be using store bought flatbreads for this demonstration, and I bought mine at Superstore.”

The recipes are below. You can download a printable pdf: Mushroom Pesto Flatbread.

Mushroom Pesto Flatbread


  • 1  store bought flatbread
  •  2-3 Tablespoons basil pesto
  • 1/2 cup chopped fresh mushrooms
  • 1- 1/2 sauteed red onion,( depending on size)
  • 1/3 cup Swiss cheese (you could use mozzarella instead)
  • 1/4 cup chopped fresh flat leaf parsley


  1. Spread flatbreads with pesto.
  2. Top with sauteed red onion, and fresh mushrooms, shredded cheese, and  chopped fresh flat-leafed parsley.
  3. Place flatbreads on to a baking pan lined with either foil or parchment paper
  4. Bake at 400°F until crust is golden about 10-12 minutes.
  5. To serve cool for 5 minutes and cut into portions.
Shopping List:
Basil pesto
Red onions
Fresh mushrooms
Swiss or mozzarella cheese
Fresh flat leaf parsley
Baking sheet lined with foil or parchment paper.
Small bowl for pesto sauce.
Cooking tablespoon for spreading pesto
Small sautee pan for sauteeing onions.
Wooden spoon for stirring
Cutting board and knife to chop mushrooms
Containers for grated cheese
Damp cloth for wiping work space.
Oven gloves
Sharp knife to cut flatbreads.
Serving plates
Measures: 1/2 Cup, 1/3 Cup, 1 Tablespoon

Chicken and Bell Pepper Flatbread

  • 1 store bought flatbread
  • 1/4 cup marinara sauce
  • 1 cooked chicken breast cooked and shredded ( if you choose this flatbread make sure you have the chicken cooked and cooled ahead of time)
  • 1/2 orange bell pepper, sliced into bite-sized strips
  • 1/3 cup grated Parmesan cheese
  • Fresh oregano
  1. Place flatbreads on lined baking sheet.
  2. Spread flatbreads with marinara sauce, then top with cooked chicken pieces, bite sized pieces of orange bell pepper, grated Parmesan cheese, and fresh oregano leaves.
  3. Bake at 400°F for 10-12 minutes or until crust is golden brown.
  4. Allow to cool for about 5-10 minutes, cut in portions and serve.
Shopping list:
Store bought flatbreads
Marinara sauce
Chicken breasts
Orange bell pepper
Grated Parmesan cheese
Fresh oregano
The amount you purchase will depend the number of flatbreads you require for your family. The recipe above is for one flat bread.
Baking pan lined with foil or parchment paper
Small container for marinara sauce
Cooking spoon or small spatula to spread sauce
Knife and cutting board for cutting peppers and chicken
Fork if you would rather shred chicken
Container for Parmesan cheese
Damp cloth to wipe up work area
Oven gloves 
Sharp knife for cutting flatbreads
Serving plates.
Measures: 1 Cup, 1/4 Cup, 1/3 Cup

Berry Stone Fruits and Ricotta Flatbreads

This recipe makes 4 flatbreads, so adjust the amounts to suit your needs.
  • 4 store bought flatbreads
  • 1-15 ounce carton ricotta cheese
  • 1 teaspoon lemon zest
  • 4 nectarines, peaches, plums or apricots, pitted and cut into thin wedges.
  • 4 cups of berries, raspberries , blueberries, or black berries
  • 1/2 teaspoon fresh thyme
  • drizzle of olive oil
  • drizzle of honey
  1. Line baking pan with foil or parchment paper.
  2. In a medium bowl, combine the ricotta ,lemon zest ,and snipped thyme.
  3. Spread the filling over the flatbreads.
  4. Top with the fruits.
  5. Drizzle with a bit of olive oil. Transfer flatbreads to the prepared baking sheets.
  6. Bake 400°F for 12-15 minutes or until the crust is golden brown.
  7. Once baked top with extra thyme sprigs, and drizzle with honey.
  8. Allow to cool for about 5 minutes and then cut into serving sized portions.
  9. Place on plates and enjoy!
Shopping List:
Ricotta cheese
Nectarines or other stone fruits
Fresh blueberries, raspberries or blackberries
Fresh thyme
Olive oil
Baking sheet covered with foil or parchment
Medium sized bowl
Lemon zester
Rubber scrapper
Cooking Tablespoon
Teaspoon measure
Cutting board, and paring knife for stone fruits
Dinner sized plate to place prepared fruits on
Damp cloth to wipe off work space
Oven gloves
Sharp knife for cutting flatbreads
Serving plates
Kitchen Scissors
Container with Olive Oil
Container with Honey
Measures: 4 Cup


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