Health 100: Food And Your Health -- Winter 2016

I was back on campus at Clark College yesterday. This marks the fourth academic year my cookbook has been used in the curriculum.

It's crazy that I am paid to do something that I absolutely love to do! And to have the students appreciate and be inspired is the real reward. As always, it was great to be working with my mentor, Veronica.

Two classes. 60 + students are officially OUTSIDE of the box!

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My Mentor, Veronica

Back to Basics: Vegetable Stock

There’s nothing more comforting than a warm bowl of homemade soup especially when made with homemade stock. It’s simple to make and the ingredients are inexpensive to buy. Best of all, you can make large quantities, freeze it and have it ready for use it in soups, beans, sauces, or for any dish that you want to add more flavor to. Here’s my recipe for vegetable stock.

VEGETABLE STOCK 

PREP TIME: 5 MINUTES TOTAL TIME: 45 MINUTES MAKES:  8 CUPS

Ingredients

4 carrots, unpeeled, quartered

1 large onion, unpeeled, quartered

1 large leek, sliced

2 potatoes, unpeeled, halved

2 celery stalks with leaves, roughly chopped

3 garlic cloves

20 sprigs flat-leaf parsley with stems

Kosher salt

A few black peppercorns

Directions

Rinse all of the vegetables. Then combine all ingredients in a stockpot with 12 cups of water. Simmer gently uncovered for 30 - 40 minutes until the vegetables are tender. Strain the entire contents of the pot through a colander and discard the solids. Let cool before refrigerating or freezing.

Refrigerate for up to 5 days or freeze for up to 6 months.

Originally printed in “Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley.”  Chrisetta Mosley © 2012 

Food Chronicles 2014

After a tumultuous start to my year...it didn't keep me from sharing my passion for food with YOU. Thanks for inviting me into your homes, offices, schools, etc. Here's a look back at some of the deliciousness of 2014! I'm looking forward to making more food memories in 2015.

Chrisetta Mosley © 2014
Culinary Goddess

Health 100: Food and Your Health -- Fall '14

I'm so blessed to have an employer, FamilyCare Health Plans that embraces my passion and doesn't see it as a threat! They want me to continue doing what I love! I have the best of both worlds.

2 days, 3 lectures, 100 students

There's so many reasons I love visiting campus and sharing my passion for food and health with students. High on that is when they want to take a photo with me or have me sign their cookbooks. Priceless.

A part of the Family!

So proud to be a part of the family!

I've been self-employed, out and about in the community; sharing my passion for food and health for the past six years. In August, I accepted a full-time position with an awesome, growing, local health plan. I knew if I ever returned to work for an organization it would have to be at a place where their values lined up with mine. I found that place -- FamilyCare Health Plans. They've been proving themselves over and over. Today, I was featured in the October Employee Newsletter. You can read more, here >>>


NEW EMPLOYEE SPOTLIGHT

Chrisetta Mosley—touching lives in and outside of FamilyCare
Chrisetta Mosley joins our Navigation Services team on the front lines of
member navigation, fulfilling members’ every need, from changing PCPs to
inputting referrals and authorizations. Chrisetta’s first foray into healthcare, however, was back in the ‘90s, when she held several roles at Providence Health & Services here in Portland.

After years in the Seattle marketing scene, Chrisetta has returned to
Portland, and has since made a splash as a budding cookbook author. Her
journey to local fame began with a realization. “I’ve been overweight my
entire life...There comes a time when you just can’t do [it] anymore.” From
then on, her mission was clear: to regain control of her life. Through hard
work and determination, Chrisetta lost 170 pounds and recorded her weight loss journey on a blog: Farewell Fatso! But Chrisetta thought, “I can do more than this...maybe there is something else [I am] meant to do.”
Chrisetta’s passion for cooking had her creating and photographing
healthful dishes at home. The pictures on her blog created a buzz at her
local gym, and she was soon compiling the dishes into her first cookbook, Bringing Cooking Back.

The success of her cookbook caught the attention of a professor at Clark College in Vancouver, WA, where Chrisetta was also teaching cooking classes at a local food market. Chrisetta was asked to develop a second cookbook, strictly for students at Clark College. This is now the third year that Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley has been a required textbook for Clark’s health students. Chrisetta has been touching lives in and around Portland, and we’re happy she’s here continuing the
mission at FamilyCare. Please welcome Chrisetta Mosley to the family.

*NEW EMPLOYEE MEET-AND-GREET CONTEST
The 5th person to introduce him/herself to Chrisetta Mosley will receive a free casual day. Chrisetta will write names on a Meet-and-Greet Contest sheet and present it to Communications once all ten slots are filled. The winner will be notified via email. Chrisetta is on the 13th floor. Let’s give her a warm welcome!

Taste of Summer: Green Bean & Potato Salad

Green beans are in season here in Oregon and Washington. To celebrate their arrival, I made a Green Bean & Potato Salad with a tangy Balsamic Vinaigrette.

Recipe from Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley

Ingredients

Salad

1 1/2 pounds small red potatoes
1 pound fresh green beans, trimmed
1 small red onion, diced
1/4 cup fresh basil, chopped

Balsamic Vinaigrette

1/2 cup Extra-Virgin Olive Oil
1/2 cup Balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of Worcestershire sauce
1 garlic clove, minced

Directions 

Arrange potatoes in steamer basket over boiling water; cover and steam for 20 minutes until tender. Place in large serving bowl. Arrange beans in steamer basket over boiling water, cover and steam 10 or until tender, but still a bit crisp. Try not to overcook.

Meanwhile, make vinaigrette. Combine all ingredients in a salad shaker bottle or covered jar and shake vigorously.

Cut potatoes in half, add beans, onion, and basil. Drizzle with balsamic vinaigrette and gently combine. Serve immediately or cover and chill. 

 

Health 104: Weight and Your Health -- Spring 2014

That's it and that's all. After yesterday's Health 104: Weight and Your Health lecture...For the 2013-14 school year I OFFICIALLY helped about 400 Clark College students, step OUTSIDE of the prepared food Box!

I'd like to thank the professors (Veronica, Kristen, Erin) who invited me to their classrooms, the Health and Physical Education department, and all the students for embracing my ideas -- you all inspire me.

I have the coolest "job" ever! I'm already looking forward to the 2014-15 school year!

Health 100: Food and Your Health--Spring 2014, Day 2

Two days, four classes, and 120 Clark College students are OFFICIALLY Outside of the Box! Clark College is by far my favorite place to visit. Today, I was in East Vancouver at the Columbia Tech Center campus. I absolutely love talking to and with the students and showing them how simple it is to make food OUTSIDE of the Box! So much fun, delicious fun! I have the coolest "job" ever!
 
On the menu: Fruit Seed Wheat Berry Bowl and Quinoa Spinach Salad. 

I Get Around: 2013 in Review

The places I've been. The people I've seen in 2013, I get around: Clark College, Portland State University, Cascade Park Community Library, Camas Public Library, Camas & Washougal on a Diet, LaCamas  Swim & Sport, KBOO Radio, POIC, Chuck's Produce & Street Market, and The Fruit Valley Foundation.

As 2013 comes to an end, I'm reflecting on another amazing year. I've been busy, busy, busy. Here, there, everywhere. I'm so grateful that I am able to do all things that I love and share my gifts with you.

First, I have to say thank you to God for his Grace and Mercy. All Glory and Honor to Him.  I'm highly favored and blessed.

Next, my immediate circle for your unwavering support and belief. Y'all hold me down! Or should I say lift me up? I love each and every one of you. Thank ya. Thank ya. Thank ya.

An extra special thanks to the Clark College Health Department (my favorite venue!) for their continued support and giving me a platform to reach students. Oh yeah, and for using "Shop, Cook, Eat: Outside of the Box" for the second year! 

To everyone who has embraced and supported my ideas, THANK YOU! To all of my clients, THANK YOU. To everyone who has bought a copy of my cookbook, THANK YOU! To those of you who have attended my events, THANK YOU!  And, to all of my Facebook and blog followers, THANK YOU! 

I am the luckiest girl in the world -- I love what I do!

2013 in pictures:

2013: Food Chronicles

I've been cooking up a storm this past year: in my kitchen, your kitchen, any available
kitchen. Whether I was whipping up recipes from my cookbook, "Shop, Cook, Eat: Outside of the Box" or catering your event -- it's my great pleasure sharing my passion for food with you. Thanks to everyone who invited me into their homes, classrooms, offices, etc., I appreciate you.


Here's a look-see at some of my culinary creations.

 

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