Quinoa Tabbouleh This recipe is incredibly versatile. You can add different ingredients to fit your tastes: chickpeas, grilled chicken or tofu, feta, or olives. I love this as a healthy lunch recipe, side dish, or stand alone salad. And the best part, it travels great! Serves 6, about 1 cup 1 cup quinoa 2 cups … Read more
This was a recent cooking class recipe but I thought the timing was right to post in on my website. Strawberries are in season now and what a perfect time to try a new recipe with them! The dressing for the salad is AMAZING and you’ll love how easy and quick it is to put … Read more
This is a recipe many will be excited to see posted. This again was from my first cooking class but instantly became a BIG hit. Black beans in a brownie, this can’t possibly taste good. Oh but they are amazing. I have made these for numerous cooking demos, parties, and handed out recipes to clients. … Read more
The first class I did was around football season so these were an excellent addition to any game food spread. So yummy and different take on potato skins. Healthy too! Serving size 4 quarters or 2 halves, serves 4 Ingredients 4 russet potatoes 1/2 tsp. salt Oil for brushing (olive oil, avocado, or canola) Directions … Read more
This was one of the first recipes I did for the first cooking class. I love these because you get your carbohydrate, protein, and fiber all in one neat little package, love that! They are tasty, easy to make, and are portable. Something crunchy is definitely a work day winner for dealing with little stresses, … Read more
