Last week, something incredible happened…. I had my very first cooking demo! This was a wonderful opportunity set up by some amazing friends, Yolanda and Marissa. Both ladies had done a personalized cooking class with me and they graciously asked if I would come to their work to do a cooking demo. I was so honored that they asked me!
Easy, healthy and delicious
For the menu, I wanted to come up with some easy and healthy recipes that didn’t require fancy tools or long cooking times. Since we’re in the height of the BBQ season, I wanted to share some easy sides that could be brought to any BBQ, plus one healthy yet indulgent dessert: Avocado Corn salsa, Sweet Potato Salad and Vanilla Protein Ice Cream.
The Avocado Corn salsa is one of my family’s favorite sides. It is a totally versatile recipe and can be used as a dip or as a topping for everything from tacos to hot dogs (yes, I said it, HOT DOGS!). It’s also versatile in the sense that you can add your favorite ingredients to it. Maybe you like really spicy food, so you could add some diced jalapenos or even habaneros to the salsa. Or maybe you want to add some sweetness with diced pineapple or mango. I’ve even added some finely chopped kale to the salsa. The possibilities are endless!
The Sweet Potato salad was a dish I came up with when I wanted a twist on the typical white potato salad. Sweet potatoes are a complex carbohydrate, meaning that the body converts it to blood sugar more slowly. And that means that you don’t get the blood sugar crash after you eat it! There is also a top secret special ingredient in the salad: celery seed. Celery seed is a spice that gives so much flavor to the dish. It actually tastes a little bit like a peppery celery and makes you want to eat another spoonful to figure out what the flavor is!
Who doesn’t like ice cream?! Especially if you can make it a little healthier! This super simple dessert is always a crowd pleaser because it is not only creamy, it also has extra protein in it. You can serve it with berries for a burst of summery color and flavor. I posted this protein ice cream recipe on the blog before if you want to check it out.
The Big Day
The executive chef, Chef Daniel, helped me to organize the ingredients and set up the space for the cooking demo. He couldn’t have been a more helpful host! Chef Daniel was completely understanding and even helped to prep the ingredients while I was doing the talking during the cooking demo. He was so selfless and caring and made me feel completely at ease for the event. Thank you, Chef Daniel!
I was so thrilled with the turn out for the event! Everyone really jumped right in and helped make the recipes, which I love! The best part was when everyone got to try the food and went back for seconds! Or thirds! I even heard some people say that the recipes were so easy! That is really music to my ears! I can’t wait to do more cooking demos and share more easy and healthy recipes.
I honestly could not have done this event without Chef Daniel, Yolanda and Marissa. They were integral to making this dream a reality and I cannot thank them enough! Yolanda also captured these photos from the event and Marissa did a bunch of Insta-stories too! It’s moments like these that make you feel really thankful for the amazing people in your life.
To keep sharing the love, I am sharing the recipe for the Avocado Corn Salsa that we made during the cooking demo. This is such an easy recipe and a fun twist on the typical guacamole. One of my favorite ways to have this dish is to grill the corn cobs to get a slightly charred edge to the kernels. This charred flavor pairs so nicely with the sweet freshness of the corn and the creaminess of the avocado.
I hope you give this recipe a try! It will be a hit at your next BBQ or even your next meal at home. If you do make the recipe, take a photo and tag me on Instagram at @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!
- 2 large ripe avocados
- 2 ears of corn shucked
- ¼ cup fresh cilantro roughly chopped
- 1 lime
- 1 tsp ancho chile powder optional
- 1 tsp garlic powder
- Salt and Pepper to taste
Clean the ears of corn and steam till cooked. Allow to cool, then cut kernels off the corn.
Halve the avocados, remove the seed, and carefully score the avocado flesh in a crosshatch design. Ensure you do not cut through the avocado skin and cut your hand!
Scoop out the avocado flesh with a spoon and place in a large bowl.
To the same bowl, add in the corn, cilantro, juice of 1 lime, ancho chile powder (if using), garlic powder. Stir gently together till well combined.
Taste and season with salt and pepper as desired.
Tips: Serve this as a dip with crudite or chips, or as a topping for tacos, burgers or even, hot dogs!
Instead of steaming the corn, charring the corn on the grill is another great way to add flavor and depth to the dish.
Store any leftovers in an airtight container in the fridge, for up to 1 week.