Three-Course Meal Courtesy of Haute Pan Toronto

Let's face it, who has the time and energy nowadays to prep and cook a meal once coming home from a long day? Many of us don't. Opting for take-out or attending late business dinners have sadly become the norm. With that being said, there is a solution and culinary expert, chef Adrian Forte and holistic nutritionist, Jennifer Lau of Fit Squad are willing to show us the way. For instance, last month, a group of ladies (who, much like myself) were invited to an intimate three-course cooking class and meal tasting event entitled, Haute Pan, which caters towards ladies who are influencers; movers and shakers in the city. The Fit Squad duo demonstrated how to prepare quick, healthy and delicious meals from appetizers, entrees and desserts, while gaining valuable nutritional advice. 

Upon attendance, the ladies were treated to specialty cocktails, a goodie table with various gourmet popcorn flavours,  a makeup bar courtesy of Da Lish Cosmeticsa tarot card reading session, Fit Squad gift bags filled with health and wellness goodies, and a customized pen and notepad for jotting cooking tips while chef Adrian Forte kindly prepared (step-by-step) the dishes in front of us so we could learn how to easily replicate the dishes from the comfort of our homes.

On the Designer Dish Demo Menu, the ladies were introduced to the Tiger Shrimp ceviche with red beet hummus for the appetizer, Jerk marinated chicken cutlet on rice noodles and eatable flowers for the entrée, and organic Chocolate & Chickpea Brownies for dessert. These three simple and heathy meal options make for an ideal holiday party. *wink wink*

Tiger Shrimp ceviche with red beet hummus

 Tiger Shrimp Ceviche

Yield: 6

Ingredients:

·       1  cup Tiger shrimp (raw , peeled, deveined)
·       2 fresh lemons (Juiced)
·       3 fesh limes (Juiced)
·       1 bunch cilantro (Chopped)
·       1 Medium red onion (diced)
·       2 teaspoon kosher salt

Method:

·       Remove the shells of the shrimp, and rinse 
·       With a meat cleaver or chef’s knife, chop each shrimp into quarter of and inch pieces
·       In a large A nonreactive bowl or pan—stainless-steel, enamel-coated or glass
·       Add diced onions, chopped shrimp and chopped cilantro
·       Add ½ cup of citrus (juiced lime & lemons)
·       Add 2 teaspoon kosher salt
·       Mix well, refrigerate and marinate for no longer than 60 minutes 

Red beet hummus

Yield: 1 liter

Ingredients:

·       5 medium sized red beets (sliced)
·       3 tsp. salt
·       1 tsp. cracked pepper
·       1 tbsp. brown sugar
·       2.5 cups chickpeas
·       ¼ cup coconut oil,
·       3 cloves garlic

Once complete, spread the hummus mixture on your choice of corn or rice based chip, or tostadas. Spread the hummus mixture on your preference of chip, add a spoonful of ceviche and top with micro greens to garnish and serve. *Tada!*

Method:

·       In the blender, add 2.5 cups chickpeas, 5 medium red beets, 3 teaspoon salt, 1 tablespoon cracked pepper, 3 cloves garlic
·       Add all the ingredients in vitamix or blender and pulse while pouring in ¼ coconut oil, add 1 tablespoon brown sugar
·       Mixture is finished once it is lump free and smooth

Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

Chocolate & Chickpea Brownie

Yield: 30

 Ingredients:

·       1 ½ cup Almond flour
·       ½ cup brown sugar
·       2 large eggs
·       5 cup Garbanzo beans (Chickpeas)
·       1/2 cup coconut oil
·       1 cup unsweetened melted chocolate
·       1 cup shredded almonds

Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

Method:

·       In a large bowl add 1 1 ½ cup almond flour, ½ cup brown sugar and whisk together
·       In blender or vitamix blend 5 cups of garbanzo bean, ¼ of coconut oil and puree until smooth
·       Add pureed garbanzo beans to flour and sugar blend, then add 2 large eggs and whisk aggressively mix
·       Add 1 cup of melted (raw) unsweetened melted chocolate and mix aggressively until smooth and lump free
·       In a parchment lined baking pan pour brownie batter in and bake for 15 minutes at 350Fo
·       Remove brownies from the oven and drizzle ½ cup of melted unsweetened chocolate
·       Add 180g of shredded almonds 
·       Cool before serving

Entrée: Jerk marinated chicken cutlet on rice noodles, whole eggs, hoisin-jerk sauce, shredded purple cabbage, bean sprouts, & eatable flowers. Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

Entrée: Jerk marinated chicken cutlet on rice noodles, whole eggs, hoisin-jerk sauce, shredded purple cabbage, bean sprouts, & eatable flowers.
Photos courtesy of: Nathalia Allen – AMillionMinds.ca (@amillionminds)

For more information on Fit Squad’s personal training services, nutritional consultation; meal plans, food delivery, healthy catering and future Haute Pan events, please visit FitSquad.ca.