September Cooking Class Recipes

Thursday’s cooking class, although petite was fabulous and we greatly appreciated all who attended. The theme of the evening was eggs, so without further banter here are some of the recipes:

Veggie Frittata

What’s in It:

  • 1 lb spinach leaves, chopped
  • 1 tbsp coconut ghee
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 tbsp coconut milk
  • 1/3 cup grated Parmesan cheese
  • Broccoli
  • Mushrooms
  • 3 oz goat cheese

 How to make it: Preheat oven to 400°F. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Sprinkle with salt and pepper. Set aside. Sauté onions, asparagus and mushrooms in coconut ghee in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.

Egg Drop Soup

What’s in It:

  • 6 cups chicken broth
  • 1 tbsp soy sauce
  • 1/2 tsp Splenda
  • 2 eggs, lightly beaten
  • 2 chopped green onions
  • 2 cups fresh spinach

 How to make it: Bring broth, soy sauce, and Splenda to a boil; reduce to a simmer. Slowly stir in egg. Remove from heat and let stand for 1 minute. Stir in the onions. Chop or shred the spinach and place in the bottom of 4 soup bowls. Ladle soup over the spinach to serve.

Strawberry Salsa and Eggs

What’s in It:

  • 3 eggs
  • 1/2 cup diced sweet onion
  • 1 diced jalapeno
  • 1/4 cup chopped cilantro
  • 1 tbsp chopped chive
  • 1 tbsp ginger
  • Juice of 1 lime
  • 1 cup diced strawberries

How to make it: Toss all of the ingredients together except for the eggs. Cook eggs like usual over a medium/high heat with a little sea salt. Plate and layer salsa on top.

Deviled Eggs

What’s in It:

  • 6 eggs
  • 1 tsp mustard
  • 1 tbsp mayo
  • 1/2 tsp curry powder
  • 1 tbsp vinegar
  • 2 tbsp EVOO

 How to make it: Hard boil eggs and remove shells. Remove the eggs, cut in half, and scoop out yolks. Add mustard, mayo, curry, vinegar, and olive oil to the yolk. Mix until smooth. Salt and pepper to taste. Use a bag to pipe yolk into the white void. Sprinkle with rosemary for garnish.

Feta and Sausage Baked Egg

What’s in It:

  • 1 tbsp coconut ghee
  • 1 small onion, diced
  • 2 cloves chopped garlic
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 cup feta
  • 2 eggs
  • 2 oz. sausage, cooked and crumbled
  • 2 diced tomatoes

How to make it: Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about a minute. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes. Remove from heat and mix in the feta and sausage. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes. Yummy as a dip served with either celery or almond flour bread!

Scotch Egg

What’s in It:

  • 6 hard-boiled eggs, well chilled
  • 1 lb sausage
  • 1/2 cup coconut flour (dusting)
  • 1-2 eggs, beaten
  • 3/4 cup almond flour, and chopped almonds
  • Coconut oil for frying

How to make it: Peel eggs; divide sausage into 6 portions. Roll each egg in coconut flour then press and shape a portion of the sausage around each egg. Dip sausage-wrapped eggs into beaten egg and roll in almond mix. Heat oil to 350˚F. Cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around for best results) or until sausage is cooked and browned. Note: keep the layer of sausage thin, so that it can cook all the way without burning the outside too crispy.

Pumpkin Bowl Eggs

What’s in It:

  • Small baking pumpkins
  • 2 eggs
  • Cinnamon and nutmeg
  • Butter


How to make it: Cut tops off the pumpkins and scoop out the seeds. Pre-heat oven to 350 degrees. Oil the inside and edges of the pumpkin with a little melted ghee. Place in a glass pan and pour 3 cups water around the bottom. Bake for 45-60 minutes. Remove and crack eggs into the center. Season with cinnamon and nutmeg (maybe even some rosemary), place a dollop of butter, place back in the oven until the eggs are cooked. When eating scrape the sides and bottoms to get bits of pumpkin with each spoonful. Pumpkin bowls are also great for serving soups, they’re festive and fun for the fall, while also adding a rustic/homey feel to any meal!

Egg Salad Endive Dippers

What’s in It

  • 6 eggs
  • 1/4 cup mayo
  • 1 tspDijonmustard
  • 1/2 tsp yellow mustard
  • 1/2 lemon, juiced
    • 1/4 cup chopped green onion
    • 4 oz. bacon, crumbled
    • Endive leaves
    • Chipotle pepper

 How to make it: Boil eggs, let cool and then peel. Stir mayo, mustard, lemon juice and green onions in a bowl. Chop in eggs. Season with salt, pepper and chipotle. Fold in bacon. Dish onto endive leaves to eat.


What’s in It:

  • 1 cup cauliflower rice
  • 3/4 cup mozzarella
  • 3 egg whites
  • Oregano
  • 1/4 cup mozzarella
  • 2-3 tbsp EVOO
  • Tomato sauce

How to make it: Preheat oven to 400. Microwave cauliflower for 2-3 minutes. Add mozzarella and egg whites. Season accordingly.  Pat into a greased pan. Place in oven until the top is slightly browned remove. Brush with olive oil and sprinkle with a little bit more mozzarella. Place back in the oven until the cheese is melted. Slice and serve with tomato sauce.

Chai Cookies

What’s in It:

  • 1 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup agave
  • 3/4 cup coconut oil
  • 2 eggs
  • 1 tbsp vanilla
  • 1/4 cup Splenda
  • 2 teabags black chai tea steeped in 1/2 cup boiling water, cooled

 How to make it: Preheat oven to 350. Mix the dry ingredients (except Splenda)  in a bowl. In a different bowl combine the agave, oil, chai tea, eggs, vanilla, and Splenda. Blend the wet and dry bowls together. Drop by spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. Cool and serve.

Caramel Apple Protein Muffin

What’s in It:

  • 1/3 cup sifted coconut flour      
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 6 eggs
  • 1/3 cup agave
  • 1/3 cup almond or macadamia oil
  • 1 tbsp vanilla extract
  • 1 cup diced Granny Smith Apple
  • 1 tbsp sugar-free caramel coffee syrup
  • 2 scoops vanilla protein

 How to make it: In a bowl mix flour, protein, salt, and baking soda. In a separate bowl, combine eggs, agave, caramel, oil and vanilla with a hand blender. Mix the two bowls and continue with the hand-blender. Fold in apples. Dish into greased muffin tins. Bake at 350 for 20-25 minutes.

Brownie Pops

What’s in It:

  • Jar almond butter
  • 2 eggs
  • 1 cup agave
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • Melted raw cacao
  • Chopped nuts or a chopped Oh Yeah! bar

 How to make it:  Blend almond butter, eggs, agave and vanilla. Next mix in cocoa, salt and baking soda. Pour into a greased pan. Bake for 30 minutes at 325. Let cool completely. Crumble and then form into balls or place into molds. Freeze these for several hours. Insert lollipop sticks into each. Dip in completely in chocolate and sprinkle with either the nuts or Oh Yeah!. Place in Styrofoam while you complete the rest.

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2 Responses to September Cooking Class Recipes

  1. Pingback: Mouth-watering First Class Recipes

  2. Pingback: Freezer Meals | Body Change Wellness – Indiana

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