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!


Pesto Pasta with Swiss Chard and Sausage

This dish was inspired by my last visit to Portland, to play music and visit friends. Thanks Caroline, Reeb and Caleb!

1 12oz package of brown rice spiral veggie pasta
salt for water

2-3 chicken sausages, cooked and cut into 1/2 inch rounds
1 bunch swiss chard, washed and chopped (including stems)
1/2 cup pesto
parmesan cheese
1/2 lemon, juiced

Boil water with salt according to package directions. Cook until desired consistency. When the pasta is just about finished add the swiss chard to the pot. Stir and let cook for 2-3 minutes. Drain pasta and greens and return to pot. Add pesto, and season to taste with salt, pepper, parmesan cheese and lemon juice. Add sausage, stir. Eat.



Split Pea Soup with Bacon, Vegetables and Herbs

Here is a recipe that has been adapted from my new favorite cookbook, The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre. I have enjoyed all of the recipes that I have made so far and have a long list of ones that I will make soon.

Serves 6-8

2 cups split peas, rinsed and drained
5 1/2 cups water
3 bay leaves

6 slices bacon, stacked and cut into 1/2 inch pieces
1 onion, diced
5 clove of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 medium yellow bell pepper, diced
1 Tbsp dried thyme
1 tsp dried rosemary, ground...(make sure you do this, it it so good)
1 tsp sea salt
2 1/2 cups vegetable stock
1/4 cup fresh basil, chopped
1/2 cup fresh flat leaf parsley, chopped
1 Tbsp lemon juice
black pepper to taste

Put peas in a pot with water and bay leaves. Cover and simmer on med-low heat for 45 minutes. Stir occasionally. Add more water if needed.

In a large skillet, cook the bacon until cooked, but not cripsy. Add the onion and the garlic, cook until soft, about 4 minutes. Add the carrots, celery and bell pepper, cook for 1 minute and then add dried thyme, rosemary and sea salt. Saute for 3-5 minutes more.

Add vegetables to the cooked peas. Add vegetable stock, stir well and simmer at med- low until vegetables are tender. Add the fresh basil, parsley, lemon juice and pepper.