Healthy Three Course Dinner {Guest Post}


{If you like my blog, would you please take a moment and nominate me athttp://www.womenshealthmag.com/features/blogcontest – If you’re entering the contest too, let me know and I’ll vote for you as well!}

Today’s guest post comes to you from Kristina from Spabettie

Hi everyone – I’m Kristina from spabettie, where I blog about gluten free and sometimes vegan cooking, and life with Jason and our dachshund Basil.

I love this blog, and enjoy reading about Lauren and Rod. Lauren is stylish and fun, and I always think we’d be friends in real life if we lived in the same city. I was thrilled and honored when Lauren asked if I’d guest post for her!

The day after our Valentines dinner out, I made a multiple course dinner at home. It was so fun cooking, serving and eating in courses that we’ve done it since then. If you plan ahead, the actual work between courses can be minimal.

I created a three course dinner for Lauren:

first course -

asparagus pepper bisque

splash olive oil
3 stalks celery, chopped
2 handfuls fresh spinach
1 pound fresh asparagus, chopped
2 cups juice from bell peppers (4-5 peppers)*
2 tablespoons earth balance (butter)
1 cup almond milk
1 tablespoon flour (gluten free ap)
sea salt, to taste

*sub vegetable broth if preferred

Sauté celery, asparagus and spinach in olive oil. Add pepper juice and simmer until asparagus is tender. Transfer to blender (in batches if necessary) and puree until smooth. Return to pot to keep warm.

Meanwhile, in a small pan, melt 2 tablespoons earth balance. Add flour, blend and brown. Add almond milk, stir until creamy. Add to blended soup and combine.

Garnish with asparagus tips when serving.

second course -

protein lettuce wraps

serves two

4 romaine leaves
5 crimini mushrooms, sliced
10 green beans
4 small red potatoes, cubed
1 garlic clove, diced
2 servings rice (1 1/2 cooked cups)
1 cup pinto beans, puréed
sea salt, to taste

Cook rice per directions. Meanwhile, sauté mushrooms, green beans and potatoes. In a food processor, purée beans and garlic. Transfer to small pot on stove to warm.

Assemble: spread bean purée over romaine leaf. Top with rice, then with sautéed mushroom, bean and potato mixture. Salt to taste and enjoy!

third course -

cacao truffles

1/2 cup raw cashews, soaked
1/4 cup maple syrup
1/4 cup cocoa powder
1 tablespoon vanilla paste
1 tablespoon coconut butter
2 tablespoons cacao nibs

Pulse cashews in food processor until fine – add maples syrup and process until creamy. Add cocoa powder, vanilla paste and coconut butter and process until creamy. Cool in refrigerator until firm – roll into 3/4 inch balls and coat with cacao nibs. Plate and serve with caramel sauce:

caramel sauce

1 teaspoon lucuma powder
1 teaspoon maple syrup

Blend together until lucuma is dissolved.

Drizzle over cacao truffles.

enjoy!

Thank you again for letting me guest post, Lauren! Cheers!


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7 Responses »

  1. Wow—this is a beautiful meal! I can see myself making every single thing here.
    Thanks for sharing it—amazing pics :)

  2. What a meal, Kristina! I would feel sooo loved if you made that for me! :-)

    Thanks for sharing spabettie with us, Lauren.

    Shirley
    Shirley @ gfe recently posted..Suite of Sweets—Free For All Cooking with Coffee Cake

  3. Awesome meal (as always)!! And now I look forward to checking out Lauren’s blog!
    Heather (Where’s the Beach) recently posted..Last Long Run &amp Day at the Track

  4. love spabetties recipes! Her aspargus bisque is awesome!!
    lindsay recently posted..Challenge Complete

  5. Yum! Each of these look fantastic, but if I had to pick one I’d go for the protein wraps. I was reading the ingredients and could taste it all coming together… ugh, now I’m hungry again! Great work, Kristina!
    Leanne @ Healthful Pursuit recently posted..Food for thought- Know yourself to love yourself

  6. Yum! All 3 courses look delicious!
    Fit Chick Britt recently posted..Friday Favorites- My Favorite Races

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