What's Cooking?

Whole Food Kitchen

A dear friend signed up to take this online whole foods course a month or two ago and included me as her friend on this journey. She said, "Kim, February is a great time of year to get some fresh inspiration in the kitchen, new wholesome recipe ideas and learn about many tools and supports to transform your kitchen and meals into a healthy and delicious experience." At the time I thought, "Sure. Why not? I'll try it." She was right. I wasn't aware until this week how the mid-winter, what should I cook?... I want to eat healthy....thoughts had been nagging subconsciously in the back of my mind. This course is just what I need. Thanks BethMarie!

I'm at the very beginning of the 3 month long course and I am super inspired! It does not have to be a time consuming project and right now that is a good thing. I'm finding that I can take the information shared and run with it or be selective in what I try and how much I'm involved.

Yesterday I tried three new recipes and all were delicious and simple to make. Want to see?

-Sesame Ginger Spinach Noodle Salad
-Honey Miso Baked Tofu


-Raspberry Oat Bars

We sure ate good last night! The minced cilantro, spinach and carrot gave the Sesame Ginger Noodles a great texture and lots of healthy vitamins, nutrients and fiber. The Raspberry Oat Bars were a fun new experiment on how to healthfully satisfy my sweet tooth. The recipe called for Sucanat but I tried using coconut palm sugar instead.  This sweetener is from the nectar of coconut palm blossoms. It's organic, nutritious and is a low glycemic index sweetener. I've found my alternative to the evil white stuff.

Check out the Whole Food Kitchen's creator's blog Beauty That Moves. I've just begun looking at it but it seems to be full or beautiful photographs, inspirations and has links to various workshops Heather teaches about nutrition.

I think I'll go eat some lunch now. 

I hope you have a healthy, happy weekend!