Healthy Hacks
Class 5 advanced prep

We are so excited to cook with you next week and to talk about the impact of food on health and menopause! Our class will focus on Gluten.  We’ll be cooking Quinoa Taco Salad and Carrot Cake Reimagined.  You may want to choose one of the recipes to make in class and save one for later.

To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:

Preheat the oven to 425 

Ensure that you have all of the ingredients listed for the recipe

Ensure that you have all the equipment needed on the equipment list

• Measure and prepare your ingredients in advance 

• This is a VERY important step to make things run as smoothly as possible.  Here is a link to a nice video explaining how to prepare your space before cooking: 

  • Simple video (1 min) here: https://www.youtube.com/watch?v=ll2QRgNAdzc

• If you want to get a headstart you can view this video on basic knife skills, some of which we will go over in class.

  • https://stellaculinary.com/cooking-videos/culinary-knife-skills
    

Equipment - List

Chef’s knife
Cutting board
Measuring spoons
Liquid measuring cup
Dry measuring cups
8-inch baking dish
Aluminum foil
Strainer
2 medium bowls
Standing mixer or hand beaters
Rubber spatula
Small bowl 
Small whisk
Rimmed baking sheet
Medium saucepan
Large bowl

Ingredients - List

Produce:

• 2 scallions

• 1 head escarole or romaine lettuce

• Small bunch cilantro

• 8 ounces cherry or grape tomatoes

• 1 avocado 

• 1 onion

• 1 lime

• 2 large carrots or 1.5 cups shredded carrots

Pantry: 

• Extra-virgin olive oil 

• Kosher salt (alternative - sea salt or iodized salt) and cracked black pepper

• 3 6-inch corn tortillas

• 2 teaspoons tomato paste

• Canned chipotles

• Ground cumin

• 1 cup low sodium chicken stock, vegetable stock or water

• 1 15-ounce can black beans

• ½ cup confectioners sugar

• Vanilla

• ⅔ cup light brown sugar

• Neutral vegetable oil

• 1 20-ounce can crushed pineapple (in its own juice)

• Ground cloves

• Ground nutmeg

• Ground cinnamon

• Baking soda 

• Baking powder

• ½ cup oat flour

• ¾ cup gluten free flour (King Arthur or Cup for Cup)

Other:

• 2 large eggs

• ⅓  cup nonfat Greek yogurt

• 4 ounces reduced fat Philadelphia cream cream (please don’t substitute store brands)

• 2 ounces Queso Fresco or Feta Cheese

To do ahead:

• Measure all ingredients and prepare your work surface as described in the video : https://www.youtube.com/watch?v=ll2QRgNAdzc

For the Salad - have all the ingredients measured and prepped. 

For the Cake - all the ingredients measured and prepped.