BLISSFULL NUTRITION is a business about food. It is about learning about foods that intimidate you, gaining confidence, preparing delicious, beautiful food and sharing them with your family and friends.

Get some of your friends together and have a cooking class party! Choose a menu that will suit you and your friends!


Peanut Butter and Quinoa Cookies with Chocolate Chips

Peanut Butter and Quinoa Cookies with Chocolate Chips

These chewy cookies were adapted from my favorite dessert cookbook,
Moosewood Restaurant Book of Desserts.

I have never made anything in this cookbook that was not devoured and LOVED!

Preheat the oven to 350, line baking sheets with parchment paper or lightly oil the pans.

1 cup peanut butter
1/2 cup butter, at room temperature
1 1/2 cups brown sugar, slightly packed
1/2 cup unsweetened applesauce
2 eggs
2 tsp pure vanilla extract
2 cups unbleached white flour
1 cup quinoa flakes
1/2 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 cup 60% dark chocolate chips chips

In a food processor, cream the peanut butter, butter, and brown sugar until well blended and light in color. Add the applesauce, scraping the sides of the bowl. Beat in the eggs one at a time. Add vanilla.

Using a whisk, blend flour, salt, baking soda and powder together. Gently blend dry ingredients into the wet. Fold in the chocolate chips.

Roll the balls into 2" balls, 2 inches apart from another, or drop teaspoons full onto the cookie sheet. However you form them, they will be chewy and delicious!

Bake for 12 minutes, or until golden brown.

Makes 48 cookies!



Sauteed Kale with Beets

Sauteed Kale with Beets

serves as a side for 2, double it and eat it for breakfast!

2 Tbsp olive oil
1/4 sweet onion, cut into 1/2 inch pieces
4 garlic cloves, minced
2 beets, scrubbed, trimmed, steamed and cut into 1 inch pieces
1 Bunch kale, de-stemmed and chopped coarsely
1 Tbsp tamari
2 Tbsp apple cider vinegar
kosher sea salt to taste
fresh ground black pepper to taste

Saute onion and garlic with olive oil over medium heat. Add kale when onion and garlic have softened and are translucent. Add beets, and tamari, vinegar and salt and pepper. Stir to combine. Taste and adjust for tastebuds.

This dish can use any greens you have available. Including: beet greens, chard, turnip greens, rabe, or collards.