There is something so satisfying about a dish that combines sweet and savory. It may be because I can’t make up my mind which is more desirable. In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.
It’s official – I am now a certified Natural Chef. Last night was our final day at Bauman College as we turned in our reports (27 pages!) and contemplated evaluations (hence my delay with this post.) It was a comprehensive program which offered an array of skills and recipe applications focusing on the Eating 4 Health model – fresh, whole foods in their most natural state (you know the kind…it’s what you read about here;-)
By popular demand, here is the cake you have requested – just in time for the holidays! OK…but first, please indulge me with some exciting news about the origin of this recipe.
Four years ago I graduated from Bauman College as a Nutrition Educator (how am I doing so far?) It has been a fascinating and educational journey to date. And while I love sharing every healthful morsel I can summon, my passion begins in the kitchen (well, I suppose is starts in the ground…) as I endeavor to design delectable dishes (say three times fast) with what nature offers us in its purest form. Click to continue »
