Last Wednesday, my friend Ariel and I hosted my inaugural Healthy Cooking Club series – and I must say, it was a hit!   Fun drinks, a cooking lesson, a tasty dinner, and some amazing ladies is the perfect recipe for a great night.


In deciding what we should make, I wanted it to be something that you could easily throw together on a weeknight, but also incorporate the concept of cook once, eat twice (or three or four times!).  I went with a simple first course of Arugula, Pear and Avocado Salad.  We then prepared Beets & Quinoa with Fresh Mint & Goat Cheese, as well as Green Split Pea Veggie Burgers.  Recipes coming to the blog soon 🙂


But the ultimate treat was the Cabernet Sorbet with Freshly Whipped Coconut Cream.  So decadent that you wouldn’t believe it could be made in under five minutes and with ingredients that you could eat for breakfast (ok, maybe not the Cabernet).   This is all you need to do:


Combine in a high speed blender – 2 cups of frozen organic berries, 1/2 frozen banana, 1/2 cup organic sugar, and a 1/2 cup of Cabernet (or wine of choice).  Blend on high until well combined.  Serve with whipped coconut cream.  (I’ve tried many failed attempts at whipping coconut cream, but the linked post has by-far been the most helpful)

If you are local to Lexington, please check out my Healthy Cooking Club!

You gather your friends, I’ll gather your menu…and together, we’ll have an amazingly fun {healthy} night!



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