Week 6: Learn to Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley

The final session nourishing the desert...Tuesday, April 30th.

We spent six weeks together learning how to shop and create healthy, simple delicious meals -- OUTSIDE of the Box!

For the final session I whipped up: Smokey Black Bean Dip with fresh Baked Tortilla Chips and Kale Chips (not shown) -- they gobbled them up too fast. ;) And, Nikki an eager class participant followed my Cashew Energy Bars recipe and brought a few in for us to enjoy! Now, that's OUTSIDE of the Box.

A blog post wrapping up the entire program forthcoming...But for now here's photos from week 6. 

 

Outside of the Box Finals at Clark College

Day Two: Grub time!

I was invited by my mentor and friend, Veronica to host a food presentation for her Health 100: Food and Your Health students' final. The students have been discussing and learning about food and health all quarter and using my cookbook.  My final visit was an OUTSIDE of the Box, delicious way to wrap up the course.

On the menu: 
Hummus with Crudités
Cashew Energy Bars
Santa Fe Chicken Wraps with Fresh Salsa

I really enjoyed my time with the students. It was super-duper fun being among all the youthful energy. After each class, I always ask the students if they can and will make the recipes at home. The consensus among the students was that the recipe ideas I shared with them were totally doable and they would indeed try them. So, with that said -- they are officially OUTSIDE of the Box.

Doing what I love, loving what I do!

Day Two/Thursday, March 21:

Food is Fuel

A student helps with Santa Fe Chicken Salad

Assembly line for Santa Fe Chicken Wraps

 

Michael gives a thumbs up for the Cashew Energy Bars 

Hummus time

Day One/Tuesday, March 19:

Lecturing with my mentor -- super duper cool!

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I lectured for 11 classes and four programs at Clark College during Winter quarter 2013.  I made lots of connections with the students, staff and faculty. Thanks to the Health department for having me and extra-thanks to: Veronica Brock, Kristen Myklebust, Erin Staples, Kristin Woitte, Garet Struder, and Steve Demassa.

What's Happening in March

Sometimes, I just have to pause and say thank you. First and foremost to God for all His Gifts and Blessings. Next, I'm grateful, thankful, and appreciative for everyone who supports and encourages me. I love what I do (Speaking, cooking, blogging) and I wouldn't be able to do it without the support of my loved ones and folks from the community. Thank you!

February was fantastic but also had traces of being a little frantic.  I spoke more times than I ever spoke in one month in February 2013 -- including  nine lectures at Clark College some were even back-to-back.  Phew.
 
I've made quite a few new connections over the past few months, which leads to lots of new opportunities. I'm really excited about the connection I've made with The Fruit Valley Foundation (FVF). And, super-stoked that FVF has engaged me to do a FREE six-week program for the community of Fruit Valley -- Learn how to Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley.  The program will offer fresh, healthy OUTSIDE of the Box ideas and recipes to anyone who lives, works, or plays in the Fruit Valley neighborhood. The program begins on Tuesday, March 19th, 4-5:30 p.m. See flyer for all the details.
 

Another new venue -- Lacamas Sport & Swim has asked me to do a Healthy Food Presentation for their SilverSneakers group. I'll be there Friday, March 15th, 12 - 1 p.m. *For Lacamas Sport & Swim members ONLY 

On March 19th and 21st I'll be back on campus at Clark College hosting a cooking demo for their Health 100: Food and Your Health finals.

Here's a list of all my events for the month of March:

Sunday, March 10th
2:00 - 3:30 p.m. 


Outside of the Box: Salads with Whole Grains

Join me as I show you how to create healthy salads using whole grains.

• Classes are F-R-E-E
• Class size is limited to about 20
• Please call store to sign up for class and reserve your seat

Chuck's Produce & Street Market
13215 SE Mill Plain Blvd. 
Vancouver
360.597.2700

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Friday, March 15th

12- 1 p.m.

Healthy Living Presentation for SilverSneakers

Lacamas Sport & Swim
2050 NW 38th Ave
Camas
360.834.8506
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Sunday, March 17th
2:00 - 3:30 p.m. 


Outside of the Box for the Young 'Uns

Kids nine and older can learn simple, healthy snacks. Hard-cooked eggs just in time for Easter, Granola Parfaits (granola made from scratch), and Brown Bag Popcorn with healthy add-ins.

• Classes are F-R-E-E
• Class size is limited to about 15
• Please call store to sign up for class and reserve your child's seat

Chuck's Produce & Street Market
13215 SE Mill Plain Blvd. 
Vancouver
360.597.2700

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Tuesday, March 19th
Thursday, March 21st


Clark College Health 100: "Food and Your Health" guest lecturer
*Closed to the public
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Tuesday, March 19th

Tuesday, March 26th


4-5:30 p.m.

Learn to Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley


A FREE six-week program that offers fresh, healthy OUTSIDE of the Box ideas and recipes to anyone who lives, works, or plays in the Fruit Valley neighborhood.

Brought to you by The Fruit Valley Foundation.

Fruit Valley Elementary School (Family Resource Center)
3410 NW Fruit Valley Rd.
Vancouver, WA 98660

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Wednesday, March 27th

6-7:30 p.m.

"5 or 50" Women's Sustainable Weight Loss & Healthy Lifestyle Group
No matter if you have "5 or 50" pounds to lose. It's time to start seeing yourself as beautiful, strong, capable and look beyond physical attributes. I'll facilitate the meeting and share my tips for staying motivated. This will be a safe, inspiring environment to share and grow.

• Motivation and tips for healthy, sustainable weight loss
• Recipe sharing
• Self-love and affirmation

Cascade Park Community Library
600 NE 136th Ave.
Vancouver
360.256.7782

That's it and that's all. I hope to see you here, there, and everywhere. Let the March Madness begin!

An OUTSIDE of the Box thank you

Oh, how time flies when you're having fun! It's hard to believe that only a year ago I authored my first convenient little cookbook, Bringing Cooking Back. As I type, the press is rolling for more copies of my latest cookbook -- Shop, Cook, Eat: Outside of the Box.  The books will hit the shelves of Clark College Bookstore, Friday, December 7th for winter quarter 2013. This will mark the second quarter that my cookbook is a required text for Health 100: Food and Your Health students. Yay!

Thank you Clark College for believing in me to author the cookbook and your continued support. For those of you, yeah you, who bought the cookbook and embraced the OUTSIDE of the Box movement -- thank you, thank you, thank you. The last few months have been delicious fun and I'm looking forward to many more!

Home Ec

I love what I do! Sharing my passion for food and cooking with the community. The last couple of weeks, I've been relishing the time I shared with the Clark College Health 100: "Food and Your Health" students. Oh, what delicious fun we had! The students have been using my cookbook -- Shop, Cook, Eat: Outside of the Box for the past several weeks and their time spent with me was to help them step further OUTSIDE of the Box.

As much as I enjoyed our time together, it dawned on me and sadden me to realize that most of these young adults have never cooked.  Yet alone shopped in the grocery store.

I'm a child of the 70s. Probably the last generation before fast food and TV dinners replaced good home cooked meals. I grew up with a mother and grandmother who cooked and grocery shopped religiously. So I got to see first hand how it was done. Thank you mama and grandmama. As a reinforcement to what they taught me, I also took a Home Ec class in 7th grade. What ever happened to Home Ec classes? Have they been replaced with computer technology classes? I wonder.

I have fond memories of my time in the Home Ec classroom. There was a kitchenette were we practiced all sorts of basic cooking skills. Making chocolate chip cookies was always a sweet delight. There was a living space with a sewing machine and sewing items. I wasn't crazy about this area, but I did learn the very basics: how to stitch, sew on buttons, etc.

I wanna know...What happened to teaching our kids the very basic life skills (cooking, sewing, cleaning) at home? Is grocery shopping for real food a thing of the past? Is cooking from scratch a lost art? And, why did Home Ec get phased out of the curriculum?

For me cooking is an everyday essential skill. Instead of just pondering the questions, I'm doing what I can to help us return to the very basics. I'm on a mission to Bring Cooking Back and help folks step OUTSIDE of the prepared food Box!  The responsibility should not fall on only our school systems or on the shoulders of lil ol' me, but really starts at home.

Northwest Personal Training: Steps OUTSIDE of the Box

It's always a fun time when Northwest Personal Training (NWPT) hosts an event. Last night, was delicious fun and I just so happened to be the hostess. It was a great honor and pleasure to be invited to share my story, my love for good real food, and passion for health, fitness, and life with NWPT clients.

The cool thing about doing what I do, is no matter the audience I mostly always reach them with new information, inspiration, encouragement. The NWPT folks last night would prove no different. Sometimes it could be a tidbit:  Kale can be frozen. A new found kitchen gadget. Fresh lemon juice adds a bright flavor without any calories to a number of dishes.

The more events I host I realize my concept of being OUTSIDE of the Box is simply a reminder to folks. A reminder of how simple it is to prepare real food.  A reminder that Shopping, Cooking, Eating OUTSIDE of the Box allows us to not only take control of our health and our lives, but it gives us freedom. Somewhere along the way, somehow we got BOXED in, and lost our freedom and creativity.  It's darn cool to show folks how simple it is to step OUTSIDE of the Box.  It's even cooler to end the evening with a hug from a lady who you met only a couple of hours ago.

NWPT you are more than a training studio, and I'm proud to be a part of the NWPT family. An extra-special thanks to Kristin for organizing everything and Cindy for being my personal assistant. You two are AWESOME.

NWPT is officially OUTSIDE of the Box.

Clark College: Steps OUTSIDE of the Box

What delicious fun we had on Friday! 50 Clark College "Food and Your Health" students and me -- Shopping, Cooking, and Eating. 

I've hosted many of cooking classes at Chuck's, but none quite as special as these two. It was a great honor to instruct these eager, young students. I loved seeing their light bulbs come on.

We started the store tour in the beautiful produce department:
- I discussed the different types of greens (Kale, Swiss Chard, Greens, Spinach, etc.)
- The countless varieties of apples -- we live in the Apple State after all                 
- Potatoes (aren't bad it's all the stuff we put on them)                                        
- Shallots versus onions
- The slight difference between sweet potatoes and yams
- Advising them to say no to convenient bagged lettuce, carrots, and bottled citrus juice
and opt for the fresh varieties

Bonus:  The produce gals gave the students samples (Kiwi berries, Hidden Rose Apples, and Sprouted Almonds).

Next, we quickly toured the dairy, meat, bread, and deli sections. Our tour ended in the bulk section -- Discovering how we could buy a little or a lot of honey, grind our own nut butters, and what dishes we could create with the endless grains, beans, nuts, and spices.

Then back to the classroom for the real fun. I loved seeing the students look on in awe as I pulsed and processed the dates to make the Cashew Whole Food Energy Bars. "Yes, it's that simple," I said. Watching Kate swing her crossed leg back and forth in sheer delight as she enjoyed the freshly roasted Brussels Sprouts. Naomi and Kate going back to scoop up the last few Kale Chips. The look of anticipation as I layered The Mexican Rice Bowl (my version of Chipotle's burrito in a bowl) with all the goods and finishing it with a fresh squeeze of lime. Bam! As Emeril would say.

At the beginning of each class, I told the students, "You can do this. I'm confident". I also gave them a few things I wanted them to take away from their time with me:

1. Everything in a prepared food box can be made from scratch using whole, natural ingredients.
2. How simple and fun it is to cook.
3. We don't have to eat OUTSIDE of the Box all the time, but most of the time.

The sweetest reward: By the end of each class ALL 50 students said they could do it (cook at home) and promised they would.

Thanks to Clark College for believing in me to author the cookbook and Kristen Myklebust for allowing her students to take it a step further under my instruction.
 
Chuck's Produce & Street Market -- Thank you so much for graciously opening your doors to the students. An extra-special thanks to Angee Murray for getting us on the schedule and for everything else.    

I'm looking forward to making more delicious memories and helping 50 more Clark College "Food and Your Health" students step OUTSIDE of the box, next Friday, November 16. Until then...here's some photos from the first classes.

Class #1

Class #2

Recipe Wednesday: Kale Chips

Snacking can be good for you -- as long as your smart about it. Our bodies need to refuel every few hours. This week's recipe is from the Snacks section. By baking your own kale chips at home you take the guesswork out of reading packaged labels. What's more... these thin, crispy chips are simple to make and delicious! Go ahead make a batch. You'll be so happy you did!

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.

KALE CHIPS

Kale chips rule! 

PREP TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
SERVES 2 - 4

Ingredients 

1 bunch kale
1 tablespoon olive oil
Kosher salt to taste


Directions

Preheat oven to 350 degrees. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or use a clean dry dishtowel. Lay chips on a rimmed baking sheet and toss with the olive oil and salt. Bake until the edges brown a bit but are not burnt, 20 - 25 minutes.

Recipe Wednesday: Cool Fruit Soup

Cool Fruit Soup

With pit fruit in peak season and in the midst of hot summer days, this week's recipe from the Soup & Salad section is sure to please.  

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.

COOL FRUIT SOUP

A cool and healthy way to enjoy fruit.

PREP TIME: 5 MINUTES
TOTAL TIME: 45 MINUTES
SERVES 4-6

Ingredients

1 cup peaches, peeled, pitted, and sliced
1 cup nectarines, peeled, pitted, and sliced
1 cup apricots, peeled, pitted, and sliced
1/3 cup water
2 tablespoons non-fat plain yogurt
½ teaspoon ground cinnamon

Directions

Place all ingredients excluding water in a food processor or blender, puree until smooth. Adjust the thickness with more or less water. Refrigerate for at least 1 hour to allow the flavors to meld. Pour the soup into chilled soup bowls. Serve immediately.

Clark College: Outside of the Box

Several months ago, Veronica Brock, health instructor from Clark College contacted me asking about ways to incorporate recipes ideas into the curriculum. Our little phone conversation has led to me authoring my second cookbook. 

I am proud and honored to announce Shop, Cook, Eat: Outside of the Box was written for the Health and Physical Education department of Clark College. Beginning Fall quarter 2012, Shop, Cook, Eat: Outside of the Box will be a REQUIRED textbook for ALL students enrolled in Health 100: "Food and Your Health".  The books will hit the shelves Monday, August 27th at the Clark College Bookstore.

Clark College Penguins get ready! It's time for you to -- Shop, Cook, Eat: Outside of the Box.

More about Shop, Cook, Eat Outside of the Box:

• 60 simple, delicious, healthy recipes
• A grocery shopping and planning section
• Convenient size for easy travel, 8.5 x 5.5
• Coil bound -- lays flat for easier reference
• 135 color pages
• Foreword by Sherri McMillan, Owner of NW Personal Training

Outside of the Box recipes:

• Go Green Drink
• Zucchini & Mushroom Tacos
• Santa Fe Chicken Wraps
• Roasted Peppers
• Wheat Berry Spinach Salad
• Open-Faced Egg Tomato Sandwich
• Cool Fruit Soup
• Greek Quinoa Bowl
• Frozen Chocolate Dipped Banana Bites   

Recipe Wednesday: Greek Quinoa Bowl

Greek goodness in a bowl

Woo hoo! On August 27th my second cookbook will hit the shelves. I'd rather not celebrate alone, so for the month of August together let's celebrate the release of Shop, Cook, Eat: Outside of the Box. Every Wednesday this month I'll feature a recipe from the book. 

This week's recipe from the Make It Fast section, Greek Quinoa Bowl -- perfect for summertime. It's light, fresh, and bursting with Greek flavor.

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.

GREEK QUINOA BOWL

Greek goodness in a bowl.

PREP TIME: 5 MINUTES 

TOTAL TIME: 25 MINUTES 

SERVES 4

Ingredients

2 cups quinoa, cooked

1 red onion, diced

1 cup cherry or grape tomatoes, halved
½ cup Kalamata olives, halved

½ cup artichoke hearts, chopped

½ cup feta cheese, crumbled
Kosher salt to taste

Freshly ground black pepper to taste

Lemon Vinaigrette 

¼ cup freshly squeezed lemon juice (2 lemons)

½ cup extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions

 

In a large bowl, gently toss the quinoa together with the ingredients. Add

salt and pepper to taste.

For vinaigrette: In salad dressing shaker bottle add lemon juice, olive oil, salt, and pepper. Shake until ingredients are mixed. Or whisk ingredients together in bowl.

For bowls: Divide quinoa mixture evenly among individual bowls. Drizzle with lemon vinaigrette. Serve.

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More about Quinoa (from the Grains section of the cookbook):  Often referred to as the supergrain, quinoa (KEEN-wah) is high in fiber and is a plant-based source of protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. This superfood is classified as a whole grain and is naturally gluten-free. Quinoa is a tiny grain that cooks up like rice and has a mild, nutty flavor and a light, fluffy texture similar to couscous. You can find it next to other grains in the grocery store or market.