A little over a week ago I taught my last Cook to Thrive! Survivorship cooking class for 2019. It’s part of our programs at Cancer Services, the non-profit I work for. Cook to Thrive! was a series of 4 classes that I taught once a month since August. It was a lot of work, but so worth it!
If you missed the recipes from some of my past classes, you can check them out here:
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More Salad in a Jar Recipes! Thai Chicken Salad, Greek Chickpea Salad and Pesto Salad!
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Taco Salad in a Jar Recipe!
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Greek Chickpea Salad in a Jar Recipe!
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Pesto Salad in a Jar Recipe!
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Make Ahead Breakfast: Chocolate Chia Pudding Recipe
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Make Ahead Breakfast Sandwiches
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Recipes from Yesterdays Cooking Class!
Sorry for those of you waiting for the Instant Pot recipes… we’re still working to get them all up on the website!
This month’s Holiday class I taught was one of my favorites because almost all of the recipes are my tried and true favorites and things that I love to have on my holiday menu. I couldn’t wait to teach them to my class participants.
The Chai Tea Latte and Instant Pot Turkey Breast were both new recipes found by my Dietetic Tech intern, Lori Jackson. We tweaked them some to work for us and to our tastes and both were really well received.
Without further ado, here is the run down of all the recipes we demonstrated. I hope you try at least one of them for your holiday meal. I promise they are delicious!!
DIY Chai Tea Latte Mix with No Added Sugar!
Holiday Recipe: Healthified Spinach Dip!
Save Oven Space and Cook Your Turkey Breast in an Instant Pot!
Holiday Recipes: Citrus Ginger Cranberry Sauce
Best Kale Salad Ever! Recipe and Video!
Garlic & Chives Mashed Potatoes – Delicious Even With Skin On!
Chocolate Peanut Butter No Bake Pie
Happy Holidays to all! I hope this season is full of joy, laughter and time with your favorite people and pets!
– Julie
