Get yo Greek on ! *missy Elliot voice* Greek tabbouleh salad and a simple cucumber salad with a home made Greek vinaigrette. These sides are going with a build your own gyro 🥙 All I can say is YUMMMM !
Hope your #humpday is treating you well despite the nasty weather!
We have 3 spots left for our
Intro to Veganism class this Sunday, January 20.
Please join us for the first adult class of 2019!
This “Introductory to Veganism” class is designed to provide you with the knowledge while you take the first steps to a transition into Veganism 🌱
In this class we offer;
Nutrition info session with take home info
2 recipes demonstrated by Chef Holly
2 recipes in print for take home
A light lunch and some healthy conversation!
During this session we will provide you with valuable information that will help make your first experience cooking vegan enjoyable, leaving you confident and prepared to create on your own!
This class is designed to introduce YOU to Veganism at any capacity!
Whether you are going vegan immediately, wish to transition or would like to add more plant based meals to your routine, we’ve got you covered!
The class is $65 plus tax, registration must be via email to [email protected] A 50% deposit must be sent via etransfer or in person.
Deadline to sign up is Jan 18!
✨Recipe: Homemade salted vanilla whipped cream
1 cup (200 grams) heavy whipping cream
4 tsp (20 grams) granulated sugar
1/2 tsp (2 grams) @nielsenmassey vanilla bean paste
A pinch of kosher salt -
By hand: place all your ingredients in a bowl and whisk vigorously for 2-3 min (you’ll need to channel your hulk strength for this task)
If using your stand mixer: place all your ingredients in a bowl and whisk on low speed until frothy. Increase the speed gradually until your cream has reached fluffy soft peaks! ~
enjoy on your favorite desserts for a sweet and salty treat
We love this rosy colored strawberry kiwi apple blend from @teaguys. Light, refreshing & sweet with 🍯.
2 5719 hours ago
Exact 10 jaar geleden werd ik Ladychef of the year 2009 🙋🏼♀️
Ben daar nog ontzettend dankbaar voor, zoveel nieuwe kansen gekregen, zotte dingen mogen doen en mega veel super grave mensen ontmoet, de essentiële basis is het zelfde gebleven, creëren van gerechten, voor klanten, vrienden, kijkers, lezers, mijn gezin, jullie ! Dankbaar dat ik kan zeggen’ I love my Job’, ik haal er zowel rust als energie uit, dan zit het goed zeker :-) Ja samen genieten van lekker eten, dat is het toch ze 💯
Papa, je hebt dit ni mogen mee maken, maar deze titel is en blijft voor jou ⭐️❤️
#10yearschallenge 10 kilos more, more life and work experience, bigger nose, bigger “I don’t give a fuck”, total assertiveness, removed a huge mole from my chin, visiting 15 different countries on two continents, speaking 2 extra languages, divorce, raising 3 healthy teenagers alone, working on my own account, having amazing friends but very far, love found me, I still have a loving parents, creating cookinglady, ladychef, swimming in the cold sea the whole year round, more gray hair, fighting depression, migraine, loneliness, home sick, emigration is still hard on me, #tenyearschallenge#10yearschallenge#ladychef#cookinglady#40yearsold vs #30yearsold #2009 #2019
Had some fun in the kitchen last week with @i_am_af and @thesydneys! We’re thinking of getting a lunch series started. We cook, chat about our careers and being women in a complex and competitive LA landscape. What do you think? Suggestions welcome in the comments!
Happy Monday all! Chef and I are kicking off this week strong with #MealPrepMonday! If you find yourself in need of meals being delivered, DM me for more details! •
Coconut Chicken Curry | Seared Hangar | Miso Pork Soba Noodles | Indian Stirfry Vegetables •
4 1626:34 PM Oct 15, 2018
Zucchini falafel, chili marinated veggies, avocado