Culinary Nutrition Expert Program – Week 5

BeansandCabbage

This week introduced me to the world of colour in food. I’ve always been a big proponent of eating colourful foods but this week made me want to use every colour of the rainbow every time I cook. It just looks so pretty when you have colourful bowls and colourful foods.

QuinoaPrep

This week’s recipe theme was Macrobiotic Basics. We made: Roasted Almond Quinoa Salad and Chia Pumpkin Muffins. Both of these recipes were absolutely delicious! The quinoa was deliciously sweet and savoury all at the same time. I will make this again for sure.

ColourfulQuinoa

The Chia Pumpkin muffins were my first foray into gluten-free baking and let me just say they were a winner. It’s funny, when I first took them out of the oven I wasn’t sure how I felt about them. However, after they cooled I was eating them by the handful (I made them timbit size). The husband ended up eating the rest. He agreed they were delicious. I am learning so much everyday and I’m so glad I signed up for this course.

Want to make delicious meals like the ones above? Check out the Culinary Nutrition Expert Program offered by Meghan Telpner. A perfect complement to the traditional holistic and natural nutrition programs.  #CNEprogram

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