Healthy Holiday Baking & Entertaining Class is here!!

Our Healthy Holiday Baking & Entertaining Class starts November 7th!

Our 3 Week Healthy Holiday Baking and Entertaining Class will be held on Zoom at Noon (and on Demand) starting on November 28th with Robbie and Ann Marie

The class will inspire you and help with getting ready for the Holidays! We will provide you with some delicious and healthy recipes where your friends and family will love.  We will  show you how to make them and give you tips on how to keep it healthy, low stress and fun.  In addition we will share our favorite tips on Entertaining for the holidays.

Sign up for class below, you won’t want to miss it!!!!  The Holidays are coming, make it the best one yet by eating healthy and delicious meals!

• 1 medium yellow onion
• 1 medium carrot
• 1 medium celery stalk
• 3 cloves garlic
• 1  small bunch flat-leaf kale (about 8 ounces)
• 3  (about 15-ounce) can white beans, such as cannellini or great northern
• 2 tablespoons olive oil
• 2 teaspoons  smoked paprika
• 1 3/4 teaspoons  kosher salt, plus more as needed
• 1/4 teaspoon  red pepper flakes
• 1 (32-ounce) carton low-sodium vegetable broth (about 4 cups)
• 1 teaspoon  apple cider vinegar

How to Make Creamy White Bean and Kale Soup

• Sauté vegetables and aromatics. Like many soup bases, you’ll start by cooking a mix of onion, carrot, and celery until softened, then stir in garlic, smoked paprika, salt, and red pepper flakes.
• Add broth and boil. Once fragrant, add vegetable broth and bring to a boil.
• Simmer. Reduce the heat to maintain a simmer and cook for about 10 minutes to allow the flavors to meld.
• Purée. Transfer about half of the soup (broth, beans, and vegetables) to a regular or high-speed blender and purée until smooth. Return the purée to the pot. I don’t recommend an immersion blender because it doesn’t yield as smooth of a texture and, in a very short time, can purée too many of the beans and vegetables.
• Add kale and continue to simmer. Add the chopped kale and simmer just until tender and vibrant green.
• Stir in vinegar. Adding just a little bit of acid once the soup is off the heat brightens the flavor and prevents it from tasting flat.
• Enjoy. Taste and season with additional salt, if necessary. Ladle into bowls and prepare for serious coziness.

INSTRUCTIONS

1. Prepare the following, adding each to the same bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium celery stalk (about 1/3 cup).
2. Mince 3 garlic cloves. Remove and discard the center ribs from 1 small bunch kale; coarsely chop the leaves (about 5 cups). Drain and rinse 3 (about 15-ounce) cans white beans.
3. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, 2 teaspoons smoked paprika, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes. Stir to combine and cook until fragrant, about 30 seconds.
4. Add the beans and stir to combine. Add 1 (32-ounce) carton low-sodium vegetable broth. Bring to a boil over medium high heat. Reduce the heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
5. Ladle about half of the soup into a blender. Blend, starting at low speed and gradually increasing to high speed until smooth, 30 seconds to 1 minute. Return to the pot. Bring to a simmer. Add the kale and cook until tender and vibrant green, 3 to 5 minutes.
6. Remove from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as desired.

Robbie & Ann Marie
So whether you eat or drink or whatever you do, do it all for the glory of God
1 Corinthians 10:31