New CHIP Classes Starting in Oct.

Just a reminder about the new CHIP Class's that are starting in October.
They will run from October 3- November 17.
As always the first week will be Monday - Thursday. There after they will run Tuesday and Thursday evenings.

Alumni we would love to have you back, Remember you can come for $99.00.

See you in October if not before.

Mac and Cheese

Are you hungry for a real comfort food?

I have been wanting to try this recipe for some time. When I saw broccoli in my frig, screaming to be used, I decided this was the day.

Ingredients:

• 1 lb WW elbow macaroni cooked according to directions-I used 1/2 lb


• 3 cups broccoli florets-I doubled the broccoli


• 1/4 cup Earth Balance


• 1/3 cup flour of choice


• 3 cups of soy, or rice milk-unflavored


• 1/2 cup Nutritional Yeast


• 2 Tablespoons tomato paste


• 2 teaspoons sea salt-I used about 1 1/2-desperately needs some salt


• 1 teaspoon garlic powder


• I also added 1 teaspoon onion powder and freshly ground black pepper


• 1 Tablespoon lemon juice


• 1 Tablespoon Agave Nectar

Directions:

1. Cook macaroni according to pkg directions. add broccoli for about 3-4 minutes.


2. Make a roux with the Earth Balance and flour.


3. Add milk of choice. I used my immersion blender to mix this. Went very quickly.


4. Add yeast, paste,salt garlic and onion powder. Continue to thicken.


5. Add lemon juice and agave and pepper to taste.


6. Add drained broccoli and macaroni.


7. Serve immediately


8. I added some low sodium pickle relish which gave it a great boost.

Enjoy!!!

Kale Slaw

Isn't this pretty!!!! Also tastes really great.

I had kale in my frig for a few days and needed to use it up. Also had all the other ingredients, which was great. I change several amounts in this recipe. If you have never tried kale give this a try, I think you will like it a lot.

This makes a really large recipe. Great for company. This can be used for the main dish or of course for a salad.

Ingredients:

1 bunch lacinato Dinosaur kale, thick stems removed and leaves thinly sliced

4 cups shredded red cabbage

4 oranges,peeled and segmented

1 small red onion, sliced thin

1/2 cups sesame seeds

Sauce:

1/4 cup Dijon Mustard

1/4 cup balsamic vinegar

1/4 cup orange concentrate, undiluted-the recipe called for juice, but I like more orange flavor.

freshly ground black pepper

Directions:

Mix all of the ingredients together

Whisk together sauce

Pour over kale mixture

Serve immediately or refrigerate up to two days

Enjoy!!!

Cucumber Dill Salad

This is so quick and easy and really very refreshing.

Ingredients:

Slice a few cucumbers-I remove the peel as the cucumbers where quite large. On the small cucumbers I would leave the peel on.

Red onion sliced-I didn't have a red onion in the house.

Fresh dill chopped fine.

Freshly ground black pepper.

Dressing:

a couple scoops of sour cream of choice

Apple Cider Vinegar with mother in.

Sweetener of choice.

Mix and pour over cucumbers.

Refrigerate for at least one hour before eating.

Enjoy!

Recipes

Hi I am still here.

I made a few new recipes this week but was not pleased with the results. It is so very frustrating as they came from vegan cookbooks that are quite popular. I ended up doctoring them up and they ended up being just ok. Guess what I have been eating all week??? Can't throw food away!! That is one of the big reasons I have this blog is to put on recipes that I have tried or made up and that have turned out so that you can enjoy the results .

Oh well, there is always another day to try a new recipe!!

Hope your doing well.

Also been busy coming up with recipes for my cooking class, on Tuesday September 20.The recipes will not be on my blog, Sorry, you have to come to the class to get them.