Benefits of a Personal Chef
–More Time for you and your Baby!
The importance of having time to spend with your newborn is crucial for bonding with your child. Having Kelly, a personal chef, prepare delicious, energy promoting meals, for both you and your partner enables you to spend the precious time needed with your newborn. With your own personal chef, you won’t have to spend time shopping finding parking in busy grocery stores, thinking of healthy food to prepare, and cleaning up after that! Kelly will prepare everything you need for optimal energy and you’d never know she was in the kitchen!
More and more people are being diagnosed with food allergies or health concerns, making food preparation for families stressful. With so much conflicting information, and confusing food labels, cooking for someone with a special diet can be very time consuming. Kelly can create a meal plan that is personally developed for people with food intolerances such as gluten, dairy, yeast, and sugar. There are many advantages to having a personal chef during challenging postpartum period.
Prices starting from $40 an hour a minimum of 4 hours including grocery shopping.
An Initial consultation determining menu plan, allergies and accessing your kitchen. $80
Featured Recipe
Thai noodles with chili and lemon grass dressing
This salad is healthy, simple but tasty, it can be served warm or chilled.
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9-oz packed of rice medium noodles |
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1 1/4 cups of asparagus, trimmed |
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1 1/2 cups snow peas |
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2 carrots, finely sliced |
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1 red chili pepper, seeded and finely sliced |
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3 spring onions, finely sliced |
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1/2 cup cashews, chopped |
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1 teaspoon of grated fresh ginger |
Dressing:
1 stick lemon grass, finely chopped
handful of cilantro, roughly chopped
1 red chili pepper seeded and finely chopped
1 tablespoon of dark sesame oil
2 tablespoons of extra virgin olive oil
1 tablespoon of tamari sauce
juice of 1 lime
** Instructions
Bring a large saucepan of water to a boil and cook the noodles for 10 minutes. Drain then rinse them in cold running water. Set aside.
To make the dressing in a small food processor add the lemon grass, cilantro, chili, sesame, olive oil, tamari, ginger and lime.
In a wok add 1 tablespoon of sesame oil, lightly saute the carrots for 5 min, then add the asparagus for 2 min and snow peas last for 1 min.
In a large bowl combine the noodles, dressing and vegetables. Garnish with spring onions and red chili (optional).