Culinary Nutrition Expert Program – Week 9

BalsamicVeggies

Home Stretch!

I can’t believe I have been at this for over 2 months now. I can’t even put into words all that I’ve learned up ’til now but I hope to do some good reflecting in the coming weeks and months and turn all of this gobledy goop into tangible easy information.

We tackled Mediterranean Fare and Oh my goodness was it amazing. I enjoyed everything immensely. This was by far my favourite week for recipes. On tap for this week: Balsamic Grilled Veggie Pasta, Lemon Basil Pesto and Easy Street Pizza. I’ve been eating the grilled balsamic veggies since I made them. I put that sh#t on everything… I actually do!

Balsamic Grilled Veggie Pasta

This tasted like something you would find at a restaurant. I love balsamic vinegar and sundried tomatoes. It was honestly the perfect combination of flavours. This is definitely going to become a staple in my diet.

BalsamicPasta

Easy Street Pizza

I LOVE PIZZA! There is no way around it, I can’t get enough pizza. This was a great option to a regular cheese laden, dough heavy pizza. I made my own buckwheat tortilla crust which served well for this vegetable rich pizza. The husband was not having it when he first saw it. I told him that he at least had to try it before he declared war on the healthified pizza. Once he did, he said it was really good but that I couldn’t call it a pizza. So for all of my fabulous everyday readers, apparently this is not comparable to a pizza but it is a delicious flatbread delight that anyone will enjoy.

EasyStreetPizza

Healthy food in a flash! 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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Culinary Nutrition Expert Program – Week 8

WalnutCrust

Did you know?

Omega-3s are a great way to boost brain power! Walnuts are a great source of alpha-linolenic acid which is converted to Omega 3 fatty acids in the body.

This week’s recipes were entire grain-free! I am learning so much. I always considered myself experimental in the kitchen but nothing has tested me like these recipes have. Almost every week I create something that is so far out of my comfort zone I don’t even know what I’m tasting. We made Almond Veggie Burgers and a Delicious Apple Tart.

Almond Veggie Burger

I actually enjoyed the taste of these. They didn’t taste like almonds at all. For my carnivorous friends, this is not going to replace your meat burger but if you have an open mind I think you’ll be surprised by the wonderful savoury taste these have.

AlmondVeggieBurger

Apple Tart

The apple tart was great. The sauce and apples with the dried cranberries were amazing. I love desserts and this was no exception. I think I spread the crust too thin because it crumbled when I lifted a slice from the pan. I noticed that my CNE counterparts didn’t seem to have the same issue so I can only deduce it was my culinary error. Oh well, it was still fabulous!

AppleTart

Like what you see? 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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Culinary Nutrition Expert Program – Week 7

GingerChipCookies

Short and sweet this week. I am going crazy between the lack of sleep I’m experiencing and the assignments slowly threatening to bury me alive!

This week’s recipe theme was Indian Spice. Recipes included: Yellow Split Pea Dahl, Yogi Tea, Ginger Chip Cookies. The yogi tea was reminiscent of a beautifully spiced chai tea and the ginger chip cookies were a fun take on a chocolate chip cookie.

I’m currently working on my assignment for this week… a workshop proposal. It’s my favourite assignment yet. I love putting together tasks that are actually going to come to fruition. I’m using the dietary theme I chose (ADHD) and doing a workshop for parents and teachers about foods that boost brain power; it’s going to be great!

GingerChipCookiesFinal

Delicious gluten-free cookies? 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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Culinary Nutrition Expert Program – Week 6

CitrusTempehProcess

Asian Inspiration Week!

Subsequently, this is also the week that I tried Tempeh for the first time.

What is Tempeh?

Tempeh is made from soybeans that have been fermented with a culture so they form a solid brick of plant-based protein.

Time for the honesty hat. I was quite skeptical of the tempeh from the onset. The look in the package did little to excite me or tempt my tastebuds. However, when I was frying it in the pan it started to smell delicious and I got really excited to try it. When I tried it… it was an instant no go! I am actually kind of sad about it. I wanted to like it, I really did but nothing about it was working for me. Maybe I’ll try it again but I’ll have to build up the courage first.

This week’s recipes included: Citrus Tempeh, Sweet Potato Arame Salad and Nori Rolls (with no rice).

Citrus Tempeh

CitrusTempeh

Sweet Potato Arame Salad (I used Wakame)

SweetPotatoArame

Nori Rolls

NoRiceSushi

The nori rolls were my absolute favourite. They took a little time to make look pretty but the taste was worth it. I love sushi so this rice-less version was a great paleo option.

Want to learn more? 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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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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