Cooking Class October 1, 2017
Today’s menu was Appitizer Foods for football season! How can we make better choices when we go to parties and still stay on our meal plans? By learning healthy options and trying different combinations and adding Veggies!!! We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.
Gluten Free Homemade Pizza
Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese. Bake at 425 in convection oven about 8 mins
Amiee’s Gluten Free pizza cooked in Convection Oven
Rutabaga Chips
Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.
New veggies to Try:
Jicima
Rutabaga
Purple Carrots
Rainbow Radishes
New Chips to try:
Sea Salt Farmhouse
BlackCorn
Sweet Carrot Dip
Gluten Free, Refined Sugar Free
Happily serves 2
ALL ORGANIC INGREDIENTS
1 Large carrot
1/4-1/2 cup yellow sweet onion
2 garlic cloves
1/2 tsp ginger powder or 1 piece fresh ginger
1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
2 TBSP Coconut Cream
Handful of Cilantro
Himalayan Sea Salt and Pepper to taste.
Blend all together in a food processor until smooth.
You can garnish with Cilantro or switch up recipe by adding basil instead.
Carrot Hummus
Gluten Free, Vegetarian
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Carrots
2 Cups Butter bean or chickpeas
1/4-1/2 cup yellow sweet onion
2 garlic cloves
2 TBSP Avocado Oil
Handful of Cilantro
1/2 TBSP Himalayan Sea Salt
Pepper to taste.
Blend all together in a food processor until smooth.
Switch up recipe by adding sweet Purple basil instead of Cilantro.