This February was so fun for me. It was rejuvenating to be back with friends and cook’n! I was honored to be asked to host a Valentine Cooking Class in a private home. How refreshing to connect with like-minded folks searching for healthy alternatives for this special day of the year.
I always love sharing my recipes and seeing how people create something new in the process. This crew was making one of my favorite recipes adapted from my Orange Dreamsicle Pie recipe. We made them with lemon this time and cooked them in cupcake holders for individual servings. These cooks created the best gluten-free gram cracker crust! These Lemon Drops are just delicious.
This team created my version of the peanut butter cup called Dark Chocolate Sunflower Truffles. It’s perfect for those that don’t eat nuts. You can also use any nut butter to create this creamy natural sweetie. These cooks used almond butter and oh were they delicious.
What would our Valentine’s Gluten-free Cooking class be without Mug Cakes? Now I like to throw in a new recipe in each cooking class to see how it turns out. I’ve made several different kinds of mug cakes at home and always had to fiddle with the ingredients. These two cooks were the first tasters and with a little help from my friends plus a few trials at home, by George we got it! They are definitely worth a try, Lavender Raspberry Mug Cake and Spiced Pumpkin Mug Cake!
If you’re not afraid to get your hands into the nitty-gritty of cooking than this recipe is for you.
Oh yeah babe, Apricot Orange Ginger Bites! Bring on the sweet and nutritious. These little bites are bursts of power, especially when you add your pea powder protein. Grab a couple in the morning for breakfast or for an afternoon snack. They will carry you through the day!
At this station, we created what I call Little Chunks (or dark chocolate covered cranberry and almonds). I grew up eating Chunky candy bars and this recipe had to be discovered. It’s perfect with a cup of your favorite tea or mid-day coffee. All of the delicious treats we made this weekend can be stored and frozen to help keep temptation away! Take one or two out in the morning and stash them in your lunch for an afternoon natural snack and you’re on your way through the rest of the day feeling good about natural sugar and low carbs!
Thanks for checking out this month’s Cook’n Coach Newsletter and I’m excited to see where next month takes me! Until then, remember to create something new each day, try cooking!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
This class was SO fun! I really love the Lemon Drops and can’t wait to make it! Thanks for teaching us!