You even get a friendly reminder call the day before to confirm that you'll be attending. And it's FREE. And if the class is "full" (I say "full", because people always sign up, say they're coming and then don't come) your name is simply put on the waiting list and then voila! Did I mention that it's FREE??
My last class, entitled "Fall Into Healthy Holiday Cooking" featured some fall favorites with new and delicious twists. The following is a dinner menu that can be mixed, matched, and adapted for your holiday (or any day) meal preparations.
I try to take pictures of all of the finished food, but I don't make it sometimes.
I talk too much and take too long and people are hungry for the FREE samples, so I'm lucky if I get one picture in.
Lucky for YOU, I test all of my recipes at home before sharing them. I formulate and test. A dietitian calculates the nutritional info. Together we come up with the best tasting, most nutritional recipes known to man (ok, maybe not, but I'm allowed to say this here. This is my blog).
This last class, there were technical difficulties, and I didn't get to finish everything. A first, I think. I had butternut squash risotto on the menu and all I was able to do was roast the squash. So...not pretty cadmium-colored rice today.
But! Today's recipes are available to download at the bottom of this post. And if you're a Best Health member who has had the opportunity to come to one of my classes and are visiting, Welcome!
First, we have fall fruit compote. The picture was not that great. I post crappy pics like a champ, but not today. To see what it looks like, you can click here.
Before I forget, I got some of those Debbie Meyer green vegetable bags. Dude. They're awesome. I've had these apples and pears in this bag for six weeks and they're fine. Just fine. I did an experiment and I put some potatoes and onions that were on the verge in one and they still rotted, just more slowly. So, only put fresh produce in these.
Next up, creamy spinach. You need to try this spinach. Substitute Swiss chard, kale or escarole, if you like. Three little wedges of Laughing Cow cheese make this vitamin-rich plant decadent and filling. It surprised me, the tastiness of this recipe. I'm not sure why my food surprises me when it tastes good, but after I'm on the Food Network, that will all change...I'm sure...
Last is mustard & sage crusted pork tenderloin. I love mustard and sage together. I put it in my gravy, put it on my chicken, mix it together and make a spread for my turkey and brie sandwiches, shake it up in powdered form in a bag for flavored pretzels...it's something I do a lot. And it is so delicious. And now you can do it, too. I urge you to do it. Try it and then come back here and tell me that I was right.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.