Food|Healthy eating|Lifestyle

Sharpening My Cooking Skills at the Discovery Healthy Food Studio

Lucky, is a girl who wins not one …. but two cooking experiences at the Discovery Healthy Food Studio in Sandton.  As a fit foodie, the opportunity to sharpen my cooking skills is the experience that dreams are made off.  Exaggerate much, I here you are ask but we will come back to this shortly.

The first time I won was during the #RuleYourHealth campaign collaboration between ever so gorgeous Babalwa Mabona and Discovery Health.  I won an experience for two to attend the “All About Chicken” cooking class.

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Date Night

The second time, I won a cooking experience for 3 friends and I with Whirlpool during their Heritage Day campaign.  When asked what my fav heritage dish was, I responded with a “Bunny Chow”.  Yip, it’s my absolute fav and let me just add that I do make a mean bunny chow.

Back to my Discovery experiences.  On both occasions at the Healthy Food Studio, we arrived at the extraordinary Discovery Health building and made our way up.  A warm welcome and then we got to watch the sunset while people sipped on wine and I had a cuppa java.  There were some delicious snacks to munch on while we mingled.

 

 

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Girls Night out with Whirlpool

 

After a quick introductory, we were dressed in chef hats and aprons.  We moved to the exquisitely designed and equipped kitchen that it fitted with appliances from Kitchenaid, Smeg and Whirlpool.  All the food is supplied by Woolworths.  Let’s just say that the experience at the Discovery Healthy Food Studio is an all-encompassing one.

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I’m a huge Whirlpool fan and love the opportunity to cook with their state of the art appliances.  I’m still waiting for the opportunity to use the Whirlpool JetChef which I have heard such amazing things about.

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Whirlpool JetChef

We took our places at our cooking stations and the qualified chefs then commenced with the themed classes.  The classes at skills based and you will definitely leave having learnt new skills.  The more experienced cooks in the room will hone their already impressive cooking skills.  It’s a team effort from all in attendance and a great opportunity to meet like-minded individuals.  The recipes utilised on the night are also emailed to you at a later stage so that you can put your new-found skills to the test when you cook your favourite dishes from the night.

Once all is said and done, everyone (except the chefs and staff) make their way to the dining room to eat dinner together.  Sampling the dishes cooked on the night, is a fantastic way to end the experience, which also helps everyone determine their favourite dishes of the night.  The cooking class is a wonderful experience irrespective of whether it is Date Night, Girls Night Out or Flying Solo kinda opportunity.  It’s the opportunity to learn new skills, improve existing skills while socialising and meeting new people.

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Fit Like Mummy – The Self-proclaimed Queen of Meal

Im a home cook who cooks 3 meals a day despite being a working mom by day and blogger by night.  Food is my passion and cooking for others is my way of expressing my love.  The kitchen is indeed my happy place and if I can spend my days teaching people how to meal prep and cook healthy but delicious food, then I will be living my best life to the fullest extent. I’ve changed my life and improved my health by making small but sustainable changes and so can you.  Until my dream (which I mentioned in my opening statements) becomes a reality, cooking classes like these and my live Sunday meal preps on Instagram will have to do.  So, meet me on the gram every Sunday afternoon when I meal prep like a boss.

 

 

 

 

Food

Ally Cat Wellness’s Chocolate Tart

Ally Cat Wellness's Chocolate Tart
Cassava Chocolate Tart
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For crust
  1. 2 cups of Health Riot's Cassava Flour
  2. 4 tbsp xylitol
  3. 2 tsbp cocoa powder
  4. pinch of salt
  5. 1/2 cup butter
  6. 1 egg
  7. 220ml coffee
For the filling
  1. 450ml coconut cream
  2. 150ml almond milk
  3. 100g Sally-Ann Creed's milk chocolate
  4. 3 tsbp cocoa powder
  5. 2 tbsp xylitol
  6. 4 eggs
For the crust
  1. Combine the dry ingredients and rub in the butter until you achieve bread-crumb consistency.
  2. Whisk the egg well and mix it in.
  3. Now add the coffee (a few tablespoons at a time) until the dough is in a nice ball.
  4. You do not want it to be too dry or too wet.
  5. Work the dough a little and roll it out on a sheet of baking paper or a floured counter top.
  6. Line a tart tin with the pastry.
For the filling
  1. For the filling, bring the coconut cream and almond milk to the boil.
  2. Add the cocoa powder, xylitol and chocolate, and cook until all is melted and mixed
  3. Remove from the heat and allow to cool for 5 minutes. Do not be too hasty to move on to the next step or you will scramble the eggs!
  4. Whisk the eggs well and mix into the chocolate cream.
  5. Pour the filling into the lined tart tin and pop it in the oven.
  6. 180 degrees for approximately 30 minutes should do the trick but keep and eye on it.
Notes
  1. You are looking for just set with a slight wobble.
FIT LIKE MUMMY https://fitlikemummy.com/
Food

Thai Green Curry

Thai Green Curry

  • Servings: 4-6
  • Difficulty: medium
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Ingredients

For the paste

  • 20 green chillies
  • 3 tbsp chopped lemongrass
  • 3-4 lime leaves
  • 10 tsp chopped coriander stems
  • 1 tsp chopped fresh turmeric
  • 2 tbsp chopped shallots
  • 2 tbsp chopped garlic
  • 1 tsp shrimp paste
  • Salt

 NOTE : Or use the Blue Elephant Thai Green Curry Meal Kit or 4 tbsp Thai Green                               Curry Paste) For the curry

  • Coconut oil
  • 2 fresh green chillies (finely sliced lengthwise)
  • 3 fresh red chillies (finely sliced lengthwise)
  • 1 tin coconut cream
  • 1-2 tsp fish sauce
  • ½ tsp coconut sugar
  • 1 tbsp Fresh ginger and garlic
  • 1 whole chicken (chopped into pieces)
  • 300g broccoli and courgettes mix chopped into chunks
  • Handful of Thai lime leaves

Directions

For the Paste

  1. Add all the ingredients into a food processor and blend together.

NOTE: Using a mortar and pestle will however produce better results.

  1. Work with one ingredient at a time before adding the next.
  2. Add some rough salt and 2 tablespoons of coconut oil to aid the process.
  3. Work through all ingredients until one properly combined paste results

For the Curry

  1. Cut the chicken into pieces then set aside.
  2. Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
  3. Add the fresh chillies, ginger and garlic.  Cook for 1 to 2 minutes then add the chicken pieces and fry for approximately 10 minutes, or until just chicken starts to brown.
  4. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and add the Thai lime leaves. Turn the heat up and bring to the boil, then simmer until slightly reduced.
  6. Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  7. Add the fish sauce and coconut sugar to taste and bring back to the boil, then stir in the lime leaves, red chilli and basil leaves.
  8. Season carefully to taste with sea salt and freshly ground black pepper.
  9. Serve with jasmine rice and garnish with lime wedges and dhania (coriander).


Food

Cheesy Bacon Cassava Muffins

Cheesy Bacon Cassava Muffins

  • Servings: 12 normal size muffins
  • Difficulty: easy
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Ingredients

  • 1 pack of diced bacon
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1 tub chunky cottage cheese
  • 1 cup cassava flour @health_riot
  • 1 tsp baking powder
  • 200ml coconut milk
  • 1/2 tsp chilli powder (paprika)
  • 2 tsp coconut sugar
  • 2 tsp fresh herbs

Directions

  1. Preheat oven
  2. Airfry or bake bacon bits until done
  3. Combine all the ingredients in a bowl until property mixed
  4. Add the bacon and give a quick mix
  5. Spoon into cupcake/muffin tins
  6. Pop into the oven and bake for approximately 20 to 24 minutes

Food

Homemade Garlic Hummus

Homemade Hummus

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 tin drained canned chickpeas (liquid reserved)
  • 1/2 cup tahini
  • 1/2 cup extra-virgin olive oil (reserve some oil for drizzling)
  • 3-4 cloves garlic, peeled (you may want to use less
  • Black pepper to taste (freshly ground)
  • 1 tablespoon ground paprika (and a a little for garnish)
  • Juice of 1 lemon
  • Salt
  • Chopped fresh parsley leaves for garnish

Directions

  1. Pop all your ingredients into a nutribullet / foodprocessor.
  2. Flip the switch and and let it do its thing.
  3. Add the reserved chickpea liquid as needed to produce a smooth texture.
  4. Serve, drizzled with the olive oil and pinch of paprika and parsley.


Food

Chicken Bunny Chow

Chicken Bunny Chow

  • Servings: 4
  • Difficulty: medium
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Ingredients

  • 1 whole chicken pieces cut into smaller portions
  • 2 teaspoon ginger and garlic
  • 2 green chillies
  • 2 medium-sized onions sliced fine
  • 4 medium potatoes cut into quartered
  • 4 rosa tomatoes
  • 1 tablespoon garamasala
  • 2 teaspoon tumeric
  • 1 tablespoon breyani mix
  • 2-3 tablespoon Chicken curry masala or chilli powder of choice (depends on how hot you prefer your food)
  • salt to taste
  • 10 curry leaves (optional)
  • 1 bunch fresh dhania (coriander)
  • 2 tablespoons coconut oil
  • 500ml water
  • chicken stock (250ml water)

Directions

  1. Add coconut oil to a heated pot.
  2. Add the onions and chillis and cook until translucent.
  3. Add the breyani mix to the pot and allow to cook (be careful not to burn).
  4. The ginger and garlic can now be added.  Mix for a minute or two.
  5. Lower the heat and add the spices.  Mix well and be careful not to burn.  Add water and mix again.
  6. After the spices have been combined, add the chopped tomatoes to the mixture.
  7. The chicken pieces can be added to the pot.  Allow to cook on high until chicken is almost done.
  8. Add the potatoes, salt and chicken stock. Cover and allow to cook on medium heat for 25-30 minutes.
  9. Dish into hollowed out freshly baked white bread, garnish with dhania and serve


Food

Thai Prawn Stir-fry

Thai Prawn Stir-fry

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 500g raw, peeled prawns
  • 2 red chillis, cut into rings
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander
  • 1 small purple cabbage, cut into shreds
  • 1 tbsp coconut sugar
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 2 – 3 tbsp coconut flakes ( garnish)
  • lime wedges (garnish)
  • 3cm piece ginger, finely sliced
  • spring onions, finely sliced
  • 100g bean sprouts
  • 1 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp Thai spice

Directions

  1. Shell the prawns and set aside in a bowl.  Don’t forget to remove the poop shoot.
  2. Blitz chilli, garlic, coriander, coconut sugar and thai spice in a spice grinder.  Add half of the lime juice and the fish sauce, then pour this over the prawns.
  3. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the cabbage and fry for 1 min, until starts to soften.
  4. Add bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce into a serving dish.
  5. Heat the remaining oil in the wok and add the prawns.  Toss for 1-2 mins until they turn pink, add the marinade and stir.
  6. Combine the veg and prawns
  7. Sprinkle with coconut flakes and coriander
  8. Serve with lime wedges.


Food

Chicken & Cashew with Baby Pak Choi

Chicken & Cashews with Baby Pak Choi

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 chicken breasts, cut in bite-sized pieces
  • 1 cup chicken stock or water
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 6 cloves garlic, finely chopped
  • 1 tbsp coconut oil
  • 4 baby pak choi, quartered
  • 5 green onions, chopped, green and white parts separated
  • 1 cup cashews
  • 1 red bell pepper
  • 1 green pepper
  • 2 red chillies (cut into rings)

Directions

  1. The sauce: in a small bowl whisk the stock with the oyster and hoisin sauces, then the garlic. Set aside.
  2. Heat the oil in a large skillet or a wok over medium-high heat.
  3. Add the chicken and cook until golden brown. When cooked place in a bowl and set aside.
  4. Add the pak choi, white part of green onions and peppers to the same skillet; cook until the stem of the pak choi and peppers are crisp-tender, about 3 minutes.
  5. Return cooked chicken to skillet along with the sauce, the green onion tops, red chillie and the cashews.
  6. Cook until sauce thickens, and everything is heated through, about 2 minutes.
  7. Serve with rice or noodles
  8. Sprinkle chopped cashews, fresh red chilli, coconut and dhania on the top (optional)


Food

Chocolate Bark

  • Servings: 1 sheet
  • Difficulty: easy
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Ingredients

  • 200g dark chocolate
  • 2 teaspoons coconut oil
  • 2 tablespoons butter
  • 1/4 cup nuts, roasted and chopped (almonds, macadamia, cashews)
  • 1/4 seeds (pumpkin, chia, sunflower seeds)
  • 1-2 tablespoons coconut flakes

Directions

  1. Line a baking tray with baking paper or a silicon mat.
  2. Break chocolate into pieces
  3. In a double boiler, add chocolate pieces, coconut oil and butter. Allow to melt mixing slowly.
  4. Pour chocolate into the baking tray and even out.
  5. Sprinkle the chopped nuts and seeds over the chocolate.
  6. Pop the tray into the freezer to set.
  7. When set break into pieces and serve.
  8. Store in the fridge as it will melt quickly


Food

Cranberry & Chia Seed Power Balls

Cranberry & Chia Seed Power Balls

  • Servings: 20-25
  • Difficulty: easy
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Ingredients

  • 3 cups oatmeal (dry)
  • 1/2 cup natural peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 40g chopped dried cranberries
  • 3 tablespoons chia seeds
  • 1 teaspoon cinnamon

Directions

  1. Melt the peanut butter and honey in a pot on a low heat.
  2. Once completed melted mix well
  3. Add the remaining ingredients and combine
  4. Roll into balls and store in an airtight container in the fridge