Hello there! If you reading my blog for the first time, then welcome! If not, then you already know I love finding new ways to eat healthy including trying out new recipes and finding as many healthy restaurants as possible. So when I was invited to join a healthy meal blogger cooking class at Cook & Go, you know I was excited!
If you have not heard of Cook & Go before it is a really cool concept for a cooking class. Basically you choose a menu that you want to make, you attend class and learn how to prepare the meal, you prepare everything there and then you take the meal home with you. It’s awesome because 1.) you are learning how to cook with fresh ingredients, 2.) you can meet some cool cooking mates, and 3.) you can eat your meal in the comfort of your own home while watching your favorite TV show! Classes start as low as $39 (which is really amazing for a cooking class!).
Each meal at Cook & Go is individually portioned so you don’t have to worry about leftovers or wasting food. I also find this incredibly useful if you cook for yourself because most recipes feed four people so this will actually teach you what portions you need for one. However, if you are a duo—no worries! You can get a second portion for an additional $20 or you can pay an additional $20 for that person to come with you! So if you randomly meet someone on the subway and you think “Hey, they’ve got potential” invite them for dinner at Cook & Go.
I walked into the Cook & Go kitchen located in Chelsea and was immediately excited to see some of my favorite bloggers: Kimberly from Manifest Yourself and Abby from Abby’s Road to Amazingness. I love seeing blogger friends!
Plus I met some amazing new blogger friends including Carly from Fine Fit Day (She is actually from the Blue Mountains in Australia same as the Hubs! What a small world!!) and Brigitt from Cook with B.
On the menu for the evening:
– Chickpea burgers with tahini sauce
– Green juice smoothie
– Raspberry Filled Shortbread Sandwich
(scroll to the bottom for recipes)
After arriving and greeting everyone, we started prepping our shortbread sandwiches. Our chef, Christina, reminded us that even though desserts are not always considered “healthy”, indulging in moderation is ok. Plus, we each made one small sandwich so automatic portion control. Yay!
The atmosphere of the class was incredibly fun and festive! The wine probably helped a little! Christina was so funny and upbeat but also great at educating us on what we were making, the ingredients and a little bit of history about our dishes. When we moved on to arguably my favorite creation of the evening, the tahini sauce, Christina gave me some great suggestions on how I can use tahini at home. Very useful since I had just bought a huge jar of tahini and never used it before!
You guys, this sauce is amazing and you must try making it because it is so easy! Yogurt, tahini, lemon juice, salt & pepper and parsley.
Everything tasted amazing! I loved the chickpea burgers so much I definitely want to make them again.
I was surprised to learn that we could make a green juice smoothie with an immersion blender! I always see these great juice recipes on other blogs but have huge reservations about buying a juicer (my reservations are actually bigger than the storage in my apartment!). The immersion blender was really easy to use. The only drawback is that you actually have to chop everything up before you blend it but on the bright side you don’t have to clean out a juicer, which I here is a huge pain!
I really had a great time at Cook & Go and it was proof that cooking can be really easy AND healthy!
If you want to check it out, I have a special discount code for you! Just click on over to the Cook & Go website and enter BLOG14 at checkout to get a 15% discount off your first class! Don’t forget to tell me all about what you made!
Readers, what do you think of the concept of Cook & Go? Have you ever cooked with tahini before? Do you own an immersion blender?
- 1 tomato
- 1/2 red onion
- 5 oz chickpeas
- 1 scallion
- 1/2 an egg
- 1/4 oz flour
- 1/4 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1 Greek yogurt
- 1/4 oz of tahini
- 1/2 a lemon
- 1 sprig of parsley
- salt & pepper to taste
- 1 pita
- bunch of greens
- 1. Slice scallions into small slices.
- 2. Cut tomatoes into thin round slices and julienne red onion. Set aside.
- 3. Prepare chickpea burgers by placing chickpeas , scallions, eggs, flour, oregano, cumin and salt in a food processor. Pulse until mixture is coarse and holds when pressed together. Form a patty.
- 4. Bake chickpea burgers in 400 degree oven for 10-15 minutes.
- 5. Prepare tahini sauce by combining yogurt, tahini, lemon juice, salt and pepper in a bowl.
- 6. Prepare pita by stuffing tomato, onions, greens and burger. Top with tahini sauce.
- 1/2 a green apple
- 2 oz of baby spinach
- 1/2 carrot
- 1/4 oz ginger
- 1. Chop apple & carrot into small pieces.
- 2. Grate ginger.
- 3. Add carrot, apple & ginger to a bowl and blend with an immersion blender. Add 2 oz of water to the smoothie and continue to blend.
- 4. Add baby spinach and blend an additional 30 seconds or until smooth.
- 1 oz butter
- 2 oz of flour
- 1/2 oz raspberry jam
- 1/2 oz sugar
- 1/4 teaspoon vanilla
- 1. Preheat over to 350 degrees.
- 2. In a bowl mix sugar and butter until light and fluffy.
- 3. Add vanilla and mix until combined.
- 4. Add flour and mix until dough comes together.
- 5. Divide dough into two equal portions. Press one half of dough into bottom of prepared pan until even.
- 6. Spread with jam filling.
- 7. On a lightly floured surface, roll second half of dough out and cut into a circle.
- 8. Transfer to pan and place on top of filing. Gently press down on edge of dough to seal.
- 9. Bake until golden, about 15-20 minutes.
- 10. Let cookie rest in pan for 15 minutes, then transfer to a cooling rack.