So what did I do last night?
I taught a cooking class at Whole Foods. I attempted to post here on my blog that my cooking class was coming up, but every time I sat down to write a post about it, I got more and more nervous. Then time raced by as it always does and it came and went. I think it went really well. All the people loved the food we made, asked for seconds, and one person told me it was the best cooking class she has ever attended! This absolutely made my day!
Gina and Wendy, who both work at our local Whole Foods, have been asking me for a while to teach a cooking class. I attend many different classes and I cook every day in my home kitchen. But cooking for other people is a whole other game. Plus, you have to hold a microphone, while sauteing your onions, YIKES!
I was lucky enough to have two helpers during my hour long cooking presentation. My little girl and my husband. They were both amazing assistants and I could not have done it without them. Wendy did an amazing job setting up all my ingredients and reassuring me that I would do a good job.
I have not posted enough recipes on my blog lately so here are the 4 recipes I made last night. The class was a part of the Engine 2 Diet 28 day challenge group. My class was called “How do I live without Refined or Extracted Oils?”
Here is the calendar on the wall of Whole Foods. It was really official!
My class loved the recipes I made and I hope you will too.
Steel Cut Oats for Breakfast:
I prefer making the oatmeal in my rice cooker. Use the porridge setting and set it up the night before if you have a timer on your machine. You can also put the ingredients into your crock pot and cook it at low for 3.5 hours.
1 1/4 cups of steel cut oats
3 cups of water
Once your steel cut oats are ready, you need to add some toppings. These are our favorites!
If fresh organic fruit is not available, buy frozen, it works perfectly when you add it to your hot oatmeal!