Lunch Club #8, Fall 2017

Our last Lunch Club of 2017.  We walked, we stretched, we cooked, we ate, we got certificates.  Here’s what we made: Pita Pizzas We each made our own pizza, with the cheese and toppings we like. Yonanas Sundaes with Raspberry Sauce and Chocolate Topping The Yonanas machine turns frozen bananas and other fruit into soft-serve…

Lunch Club #7, Fall 2017

This has been a spectacular Fall.  We started Lunch Club with another walk in the sunshine. Then we made this for lunch: Mexican Lasagna Cranberry-Cornmeal Muffins (our recipe needs tweaking, so I’ll post it when I have it perfected) Cooking together Eating together

Lunch Club #6, Fall 2017

This week we made an old favourite, Grilled Cheese Sandwiches.  We each made our own, with any extras we like, then we put them in the oven so they’d all be ready at the same time. Dessert was Pecan-stuffed, Chocolate-dipped Dates. We dipped some in dark chocolate, and some in milk chocolate. Cooking together

Lunch Club #5, Fall 2017

ANOTHER beautiful Fall day, so we started Lunch Club with a walk.     Then we got our hairnets & aprons on and made this lunch: Chicken Fajitas   We made gluten-free & vegetarian versions too. ANZAC Cookies   Cooking together    

Lunch Club #4, Fall 2017

It’s almost Halloween, so we played spooky music and made this lunch: TVP Sloppy Joes and Oven-baked Sweet Potato Fries (because they’re orange) TVP (textured vegetable protein) is a great plant-based substitute for ground beef.  It’s inexpensive, no-fat, high-fibre, gluten-free, and will keep for a long time in your cupboard, ready to be turned into…

Lunch Club #3, Fall 2017

Another gorgeous fall day here in Halifax, so we started Lunch Club with a walk.   We tried a new recipe for Stovetop Mac’n’cheese which uses a 3-ingredient microwaved cheese sauce. Dessert was Flourless Chocolate Cupcakes with Raspberry Sauce. Cooking together Eating together

Lunch Club #2, Fall 2017

It was another lovely fall day, so we had a walk before we aproned-up to make this hearty fall lunch: We used both haddock and cod to make Fish Fingers.  We served them with mashed potatoes and Coleslaw with Creamy Lemon Dill Dressing Dessert was Dark Chocolate Blueberry Clusters, made with Nova Scotia blueberries, of course!…