1 Cup Ice
1/2 Cup Coffee (chilled)
2 Tsp Agave
1/2 Cup Almond Milk
3 Tbs Almonds Unsalted
2 Tsp Unsweetened Cocoa Powder
Banana 1.5 (freeze it night before)
(Thank you Patty for taking excellent notes to share)
2 tsp Agave Nectar
1/4 cup Rolled Oats
1 tbs Ground Flax Seed
1/2 cup Blueberries
1/4 cup Cactus Pear
1/2 cup Plain Unsweetened Greek Yogurt
1/2 cup Soy Milk
(Thank you Patty for taking excellent notes to share)
Chef Chris first took a whole chicken and showed us different uses for all of the different parts of the chicken as he was getting to the breast to make our lunch entree with. Once again with honesty - ripping apart a bird frightens me but it was really cool to see that you could get a whole chicken and use it for so many different recipes.
6 Peaches Diced, Tree Ripe
2 Tbsp. All Purpose Flour
2 Tbsp. Corn Starch
2 Tbsp. Granulated Sugar
2 Tbsp. Brown Sugar
1/2 Orange Zest & Juice
1/2 oz. Grand Marnier
1. Combine all ingredients together and set aside until ready to use
Part 1:
1/2 Cup All Purpose Flour
2oz Granulated Sugar
2oz Brown Sugar
2oz Butter
Part 2:
3oz Granulated Sugar
3oz Brown Sugar
1 1/4 cup Oats
1 cup Shredded Coconut
1 cup Pecan Pieces
2oz Butter, Melted
1. Combine 1st part of ingredients in a robo coupe. Mix until mixture is crumbly and butter is in small pieces
2. In a separate bowl, combine second half of ingredients except butter.
3. Add the mixture to the first bowl
4. Slowly Pour in butter mixing crisp in between addition
5. Spread on a full sheet tray line with parchment
6. Bake at 325F for 10-12 minutes (or until golden brown)
Thank you again to the team at Cigna and Napa Rose for hosting this event. This experience truly reiterated the fact that cooking healthy doesn't take a lot of time and is possible even with a busy schedule.