Healthy Options Cooking Class


This evening, October 9, 2012 I will be cooking and talking about “Healthy Options” at Independent Health’s Healthy Options Cooking Class at D’Avolio Kitchen.

Our Menu:

Quesadillas  Wheat tortillas filled with apples and red onions flavored with D’Avolio Black Current Balsamic Vinegar, black beans and Fontina cheese. These are served with a seasoned Greek yogurt dipping sauce.

Roasted Chicken Snack Strips  Boneless, skinless chicken breasts rubbed with D’Avolio Milanese Gremolata Extra Virgin Olive Oil and seasoned with Basik’s Hunter Blend seasoning available at D’Avolio.  

Orzo  Tiny rice shaped pasta with roasted grape tomatoes and garlic seasoned with Olio Fresca Herb Mix, available at D’Avolio’s and D’Avolio Arbequina Extra Virgin Olive Oil.

Peaches  Ordinary canned peaches made extraordinary with seasoned mascarpone cheese and a drizzle of D’Avolio 18 Year Traditional Balsamic Vinegar. For an extra kick we sprinkle just a pinch of Vanilla Bean salt.

The recipes will be posted tomorrow and can be found in the IHA tab on the right.

Have a yummy day!


Peaches in Espresso Balsamic Vinegar Yogurt Jars

In each jar:

1 peach, diced cooked with espresso balsamic vinegar until heated through.

1/2 cup Greek yogurt with 1 1/2 tsp chia, 1/4 tsp vanilla and 1 tsp local honey

1/4 cup chopped toasted almonds

Have a yummy week!


Yesterday’s Fruit Salad…Today’s Lunch!

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1 – 2 Cup Container Greek Yogurt
6 – Teaspoons Chia
3-4 Cups Fruit Salad Chopped
2 Tablespoons Local Honey
1/2 Teaspoon Vanilla
3/4 Cup Walnuts, toasted

In yogurt container add Chia seeds and blend; divide among 4 Mason Jars (pint size). In medium mixing bowl add chopped fruit, honey and vanilla. Gently stir and divide among jars. Add chopped walnuts on top of fruit and cover tightly with lid.

Have a yummy day!