I am very likely doing a taco bar for Super Bowl Sunday because it’s easy and everyone loves tacos. Plus, I always put out lots of options for everyone who is gluten-free, dairy-free, Whole30, paleo, vegan, vegetarian, cleansing, or just suffering from PMS. A taco bar is a way to not only cover all your bases but also to get everyone to make their own food so you can sit back with a cocktail and watch all the commercials.Continue reading
I am finishing up this month’s menu this week and then I will have the recipes available through my online classes. I have had a small technical hiccup, but I think it should be worked out soon! Super Bowl Sunday is next weekend and it’s not too soon to buy your avocados LOL! Buy them rock hard and allow them to ripen on the countertop where no one will molest them and cause them to bruise. Once they achieve the desired give, stick them in the fridge until it’s time tomato guacamole! Here’s your dinner planner for the week:Continue reading
Happy weekend, friends! Now that all of our favorite football teams are out of the playoffs, Sundays are just not as fun. 🙁 In other news, I am very excited to be speaking on Sunday, February 25th at the IACP conference in NYC. My panel is about how to start a cooking class business. It is a weekend full of great tours and panel discussions. See this link for more info and if you were interested in attending, you can get $40 off a conference pass by using this discount code: SPEAKER40
Here’s your dinner planner for the week:Continue reading
If you are not vegan, do not panic and think that I have abandoned all animal products. I have always limited animal consumption and still do. But since hubs became vegan, I have played around with new vegan recipes and taught some in cooking classes. And you know what? People love them! Their families love them! Like this vegan mushroom “Bolognese” sauce — huge hit this fall in my classes and with the hubs. After posting it on Instagram, too many people asked for the recipe and I definitely wanted to oblige because this is a good one!
In case you missed my last post, Clean Eating Magazine is re-launching the Batch Cooking 101 Course I developed for them. It’s a 6 or 7 week program, depending on if you eat animal protein, and it starts on January 15th. For my readers and students, they have given me a discount code to offer you which is PSALZMAN50 for $50 Off. Click here for more information. In other news, I just filmed my cooking class today where I taught the January menu and I will be sharing how to sign up for my monthly online cooking classes. These are separate from the Clean Eating course. More info coming soon!!
In the meantime, let’s get organized now for the week ahead so we have time to devote to other things! Here’s your dinner planner for the week:Continue reading
Happy Friday! It’s time for a new Five Friday Favorites, but first some administrative business to discuss! First off, I am thoroughly enjoying seeing so many of you jump on this pantry/freezer cleanout challenge. I did this last year, but not in a formal way. And this year I took the same approach. I just mentioned on Instagram that I wasn’t going grocery shopping, but instead I was going to use what I had in the pantry and freezer. It has been very satisfying and even more satisfying has been seeing so many of you feel great about doing the same in your kitchens! Yay for us!
Next, Clean Eating Magazine has decided to re-launch the Batch Cooking 101 online course I developed for them last fall! Very exciting! It’s a 6 or 7 week program, depending on if you eat animal protein, and it starts on January 15th. For my readers and students, they have given me a discount code to offer you which is PSALZMAN50 for $50 Off. Click here for more information.
Speaking of online cooking classes, I am going to be offering the classes I teach every month online as well. I was going to launch them this week, but I decided to wait until the Clean Eating course began to avoid confusion. I teach the same menu 4 days a week for an entire month at private homes in Los Angeles and since I can’t add more days to the week, I decided to film one of my classes and offer them online. More information will be coming very soon. But if you haven’t been able to get into one of my classes or you don’t live in the area and you’ve wanted to learn from me in the kitchen, this is it! There will be a private Facebook page coming which will offer daily support as well as regular FB Lives to offer real-time interaction. I will be filming this month’s class within the next few days and then I’ll be ready to put it out there. I am super excited!!
Ok, onto the faves! Here are some things I have been into lately:Continue reading
After I posted this banana-chocolate oatmeal on my Instagram stories last week, I asked out loud, “should I post this or not?” Silly question! I knew lots of you would want the recipe. Not that this is much of a recipe. I threw it together one day and then proceeded to make it virtually everyday for 2 weeks, I was so obsessed. To be fair, I did change up the toppings almost every time. But I am like this — I become addicted to a flavor, an ingredient, a dish and then I am happy eating it every day. Someone told me that highly successful people wear the same type of outfit every day. Why? Because it frees up their brains to think about other things and not waste time on what to wear. There are benefits to repeating recipes!!Continue reading
Every year at this time, I spend some time organizing my pantry and freezer. Whereas many people might be throwing out bags of food, my goal is to use as much of what I have as possible as quickly as possible. My new year’s challenge for myself is to try to use what I have and don’t go grocery shopping unless it’s really necessary (i.e. when I run completely out of fruits and vegetables – including frozen.) This forces me to be a little creative, to waste less, to realize that what I have is enough, to get back in the habit of planning my meals around what we have first, rather than what I’m in the mood for. Some really delicious and satisfying meals have come from this challenge, but nothing as satisfying as throwing away empty bags and cartons because I finished off what was in them!
Here’s your dinner planner for the week:
Meatless Monday: Cauliflower fritters and green salad with cooked lentils, white beans, shredded carrots, walnuts, avocado and everyday salad dressing #2
Tuesday: Thai coconut chicken soup (we are totally satisfied with a big bowl of soup for dinner, but if my son or my husband needs a little something more, I’ll make a salad or some avocado toast.)
Wednesday: Kibbeh kebabs with lavosh, tzatziki sauce and fall tabbouleh
Thursday: Kale and Soba salad with miso ginger almond dressing (I might add some roasted shrimp or tofu) from The Crunchy Radish
Friday: Italian wedding soup
Saturday Lunch: chickpea “tuna salad” served with butter lettuce leaves, sprouts and avocado
Sunday: Mexican millet casserole from my cookbook and Mexican chopped salad
Here’s what you can prep ahead if you need to:
Sunday
Wash greens and herbs
Make chicken or vegetable stock
Cook beans, if not using canned
Make salad dressings
Steam cauliflower for fritters
Shred carrots (you can use your food processor shredding disc attachment to make this job easier and quicker! See this video for a how-to)
Make quinoa
Make millet
Make lentils
Tuesday
Kebab meat mixture can be made today and refrigerated until tomorrow night
Make tzatziki sauce
Prep all ingredients for fall tabbouleh (with the exception of the apple) and refrigerate
Thursday
Prep the meatballs for the soup and refrigerate until tomorrow
Here’s alink to my previous dinner planners.
If you like my recipes, you’ll LOVE my new cookbook! If you have cooked from my book and you are enjoying it, it would mean so much to me if you would write a review on amazon. 🙂 If you make anything from the website or the book, please tag me on Instagram @pamelasalzman. I love seeing all your creations! xoxo
