Blog Archives

April 19th, 2019

4/19/2019

Hey Everybody!

Sorry for the delay in posting this recipe....

I got super busy with the holidays and catering prep. How did you all spend the long weekend (and maybe the end of Spring Break for some?!)

I had a few private catering events and was able to do some shopping for our upcoming trip to Greece!

I was in the kitchen at the end of last week and was putting together these bento boxes that I regularly do for clients. I have had a lot of requests for the energy bites recipe so here it is!

8 pitted dates (soaked in hot water for 1 hour)
1/2 c dried blueberries (not dehydrated)
1/4c chopped walnuts
3T alkaline water
2T chia seeds
1 pack collagen powder
1 scoop vanilla protien powder of choice

Soak dates in hot water for 1 hour. In mixing bowl combine water, chia seeds, collagen powder and protien powder and stir until well incorporated. Drain dates. In food processor pulse together dates, blueberries and walnuts until ball forms. Add in liquid ingredients and pulse until combined. Pour into parchment lined baking dish and refridgerate 30 min. Once firmed, cut into 1" bite size cubes and enjoy.

Refridgerate for 10 days or Freeze for 30 days in airtight container

Best Eating,
Chef Hannah

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April 12th, 2019

4/12/2019

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This recipe is vegan but can be adapted to vegetarian.

3t ground flax seeds stired together with 2t water, set aside
1c fine almond flour
2T extra virgin olive oil
2T garlic herb seasoning
8oz cashew "mozzarella" style cheese
4oz kite hill cream cheese

In mixing bowl combine first four ingredients and stir well to combine.
Heat cheeses in small pot until well incorporated.
Add cheeses to flour mixture and knead until combined. With wet hands press out on parchment lined baking sheet into 1inch layer. Press finger holes all over surface of dough. Bake at 375 for 10-12 min until golden. Drizzle with olive oil and sprinkle with coarse sea salt. Tear apart and enjoy!

Best Eating,
Chef Hannah

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(Personal) Chef Life

4/8/2019

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After I've received your client intake form, which allows me to know your likes and dislikes. I will send you a menu for approval. On your weekly "cook date" I will shop for all the things necessary to cook up your meals (go ahead and let me know if there are any other things I can get for you while I am shopping)

I'll purchase fresh, local organic ingredients to make the tastiest meals for you to have ready on the table in under 15 minutes

Do you have a fur baby who would make a great taste tester for me? This guy loves when I show up with healthy, nourishing snacks for his approval! Anything from crispy salmon skin to roasted butternut squash. Everything I offer is nourishing, good for their coat and overall health. *No fur babies but actual human children? I love to have sous chefs in the kitchen with me! I am happy to allow them to mix, taste and critique what we're making. (P.S. its proven when young children are involved in what they eat they are more adapt to try new things).
https://www.nbcnews.com/better/health/what-makes-kids-picky-eaters-what-helps-them-get-over-ncna846386

All Mised out with vidalia onion, celery stalk, shredded carrots, and celriac. Ready to make a grain free high protein minestrone soup.

You'll be left with a sparkling clean kitchen, a fully stocked fridge and non of the fuss, prep or frustration of "what's for dinner?" Fresh ready to heat and eat meals are at your fingertips to enjoy with the suggested accompaniments or for you to mix and match as your taste buds desire.

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April 05th, 2019

4/5/2019

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Good Day Charlotteans,

My name is Hannah Riley. I am an Arizona native who transplanted to North Carolina in 2012. I have been a personal chef for 19 years. I knew I wanted to cook at an early age. I had my first internship at a local bakery cafe when I was 14. I quickly learned that baking was not the cukinary path for me. Making the orders and talking to customers in the cafe however was what made me love the opportunity and decide to apply for a job there once I was able to. I moved in and out of kitchens over the years but started catering as a senior in high school. My first consistent gig was providing breakfast and lunch for the City of Mesa council members. I catered their annual christmas party later that year. Next thing I knew I was relocating to Seattle, WA to be a live in personal chef for a gaming developer. I was able to travel abroad, study various ethnic cuisines, cooking styles and gain knowledge to further my skills. In 2012 my son was born and we learned he has celiac. That is when my cooking focused on preparring food for people with restriced diets. Since then I have cooked for professional athletes, musicians and actors who's needs all require a specific dietary footprint in their everyday lives. I love creating meals that satisfy a wide range of tastes and preferences. I look forward to working with you for whatever your meal needs are. Stay tuned for recipes, tips, what ingredients I like to buy and use, and more!

Best Eating,
Chef Hannah

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