Recipe: Winter Squash and Mushroom Risotto

Post by Olivia Blodgett, Registered Dietitian

This is another recipe from my favorite cooking class we used to offer, Autumn Harvest. We served this risotto alongside the roast chicken and veggies. We added some parmesan cheese in at the end but I have included the vegan version with cashew cream, as well. Honestly, the recipe is still nice and creamy without either addition. The long, slow process of cooking and stirring the arborio rice with the hot broth releases starches that contribute to a very super creamy, savory and comforting final product. If you have never made risotto before, don’t be intimdated! It’s actually quite simple and not that labor intense. It just requires a little bit of patience but I find the stirring and waiting process very meditative. Enjoy!

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Recipe: Simple Roast Chicken (and the yummiest veggies ever!)

Post by Olivia Blodgett, Registered Dietitian

Nothing screams fall like a chicken roasting in the oven! While this recipe is so simple, roasting a chicken is a pretty important cooking skill to know. Once you have done it a few times you will no longer have to reference a recipe and will be able to throw a chicken in the oven no problem.

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Recipe: Apple Muffins

Post by Olivia Blodgett, Registered Dietitian

Lately, I have been doing a lot of baking for my daughter and since she is only one, I want to avoid adding any added sugars to the foods that she eats. I have been playing with blending up raisins in water in place of liquid sweeteners and have found that the result is perfect! There’s still some sweetness but I feel better about giving her the whole fruit, which includes the fiber and also some trace minerals, like iron instead of simple sugars like honey or cane sugar. I thought these muffins turned out delightfully and will be making them on repeat throughout the fall and winter. Enjoy!

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Recipe: Pizza Dough

Post by Olivia Blodgett, Registered Dietitian

It’s time to give away another one of our secret cooking class recipes! Our recipe for pizza dough is so simple but it’s SO good and it’s just not fair to keep it to myself. Our pizza class was always hectic, hot (the fire alarm never failed to go off several times during class) but super fun and so delicious. This is one of those recipes that I find myself referencing often at home. Making your own pizza dough is well worth the minimal effort it takes and is such a fun thing to do with dinner guests. I’m looking forward to a pizza party myself, tonight!

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Recipe: Vegan Mexican Fudge

Post by Olivia Blodgett, Registered Dietitian

One of my new personal chef clients just requested desserts and I couldn’t be more thrilled. Making vegan desserts is really fun and they always turn out so satisfying. I made this recipe for them this past week, which was one that we made for Nourish’s 5 year anniversary party. Enjoy!

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