I have been trying to prepare our meals in a healthier way recently.
Not totally up for the challenge of changing so many of my recipes, and not quite sure where to begin, I met with my friend, Rebecca Lwin who is a certified nutritionist from the states.
Rebecca and I had met quite a few years back when she was giving a talk on how to eat healthier at Palms Country Club. I learned of different ways to snack all the way back then and used much of what she told me to take care of my family in a healthier way.
Well, I have definitely kicked it up to an even healthier notch with Rebecca’s help.
Nino isn’t complaining for a lack of flavor.
He is eating smaller meals more times in the day.
And I dare say, he might even be happy with the little breakfast and lunch trays I have been serving him for the past week.
So, when Rebecca mentioned her healthy cooking class last week, I confirmed my attendance right away.
Check out all the deliciously healthy treats we made together:
Our Strawberry Pineapple Smoothies were made even yummier from the fresh delivery of Baguio Strawberries. (THANKS ISABEL!)
This Pineapple Salsa is great on top of grilled fish or chicken. We snacked on it with some toasted whole wheat pita. But seriously I could mix this in with anything.
When making salsa of any kind, fresh ingredients truly are the key. This was a new take on salsa for me. My fresh salsas have included mangoes, avocados, and even peaches if they are in season and I get lucky at the fruit wholesaler.
Classic Banana Bread is made healthier by removing butter and adding coconut oil. We also substituted eggs for ground flax which high in Omega-3 fatty acids. Adding fresh chopped apples also contributes to a different texture which I really enjoyed.
Topping the banana bread with an almond chocolate sauce/frosting made me feel like I was indulging in a sinful treat, but of course, since this was a healthy cooking class, no sins were committed. hehehehe.
These FIVE ingredient Sweet Potato Pancakes are my new favorite. I love making pancakes. Nino loves homemade pancakes and we make them often in our home. Sunday brunch almost always includes a french toast, a waffle, or a pancake of some sort. Since these kinds of carbohydrates need to be eliminated from our home, this sweet potato pancake is the perfect kind of complex carbohydrate replacement.
They are much softer than the average pancake, so even a little more fragile, but that doesn’t hinder any of the flavor.
In fact, when topped with the Maple Cashew Cream that Rebecca whipped up with the help of her handy dandy Vitamix, I wasn’t quite sure if this was a snack, a brunch dish, or a dessert.
YES. It was that good.
The last dish we made together was actually one I have made before for the family. Chia Pudding is a fabulous snack. I have served this to the kids and Nino mid afternoon, but I love it most when I start my day with a small bowl topped with fruits and raw honey. Throw in some almonds for some crunch and I am a happy camper.
I liked that Rebecca added some oats to the pudding, and that her crunch came from these yummy coconut chips I have been enjoying from Real Food over in Molito. Seriously, I realize how many different possibilities there are by just spending some time with someone new in the kitchen.
If I was looking for some kitchen inspiration, I definitely found it. I’m already looking forward to Rebecca’s next healthy cooking classes.
- 1 1/2 c strawberries (fresh or frozen)
- 1 1/2 c fresh papaya (frozen)
- 1/2 c coconut water (fresh buko juice)
- 1/2 c light coconut milk
- 1/4 c fresh orange juice
- 1T calamansi or lime juice
- 1T Agave nectar or few drops of liquid stevia (optional
- Fresh Strawberries to garnish
- Blend all ingredients in your Vitamix.
- Garnish with fresh Strawberry.
- Serve immediately,