Cooking with the Little Locavore

Cooking with Friends

November has been so busy for me, but even when I travel, I try and make some time to cook!

Thanks to my friends in different cities for letting me into their kitchens! 

IMG_20171201_195010684.jpg
IMG_20171201_193855659.jpg
IMG_20171201_195410812.jpg
Pantry Pasta-One of my go-to fav recipes!

Pantry Pasta-One of my go-to fav recipes!

I also made a baked Parmesan Chicken in White Wine Sauce.

I also made a baked Parmesan Chicken in White Wine Sauce.

Ned Bell x Chef's Plate

Lucky to call Chef Ned Bell one of my friends and food mentors! 
He is the head Chef at the Vancouver Aquarium and as well works with Ocean Wise.

Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise executive chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally created. His love of sport, travel and adventure have taken him around the world, creating memorable experiences and cooking up a storm along the way.

With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices. -OCEAN WISE

 

This month Chef Ned partnered to create a dish for Chef's Plate!

Of course I had to order it and create it at home myself!

The dish is an Ocean Wise Shrimp Linguini. Chef's plate delivers all the ingredients and instructions, and all you have to do is follow along!

 

IMG_20171024_152432448.jpg
IMG_20171024_164838971.jpg

Healthy Beet Soup

CL_b_34UsAApiH_.jpg

https://www.youtube.com/watch?v=-nxCUvItCe4 You can check out the video for this recipe above on my YOUTUBE channel, and please don't forget to LIKE & SUBSCRIBE!

Ingredients:

  • 2 Cups Beets (peeled & diced)
  • 1 Cup Red Potatoes (peeled & diced)
  • 1 Cup of Cauliflower Florets
  • 1 Medium Yellow Onion
  • 3 Cloves of Garlic
  • 1 Tablespoon of Olive Oil +
  • 1 Ltr of Chicken Broth
  • Salt & Pepper to taste

Local Cooking Class @Whole Foods!

LL_WholeFoodsClass.jpg

I am super excited that I was invited by Whole Foods Market to teach my first cooking class! My class is for kids/teens like me ages 12-16, and I am going to focus on using LOCAL ingredients in the dishes that we are making!

The class is just $15 and all of the proceeds will go to the Whole Kids Foundation!

Details below:

little locavore tabloid-02-02