So Friday night, I took my final health coaching exam… and it’s official!
I’m officially a certified health coach! I’ll be setting some things up over the next couple of months to get online coaching up and running (stay tuned!) so that’s exciting! My program focused specifically on children and families, and I loved how practical the program was. We really learned a lot of easy-to-apply strategies, particularly for families who might not know where to begin. I also liked that the program focused on moderation, real ingredients, and strategies and would be easy to implement. I’m excited for the opportunities ahead!
Happy to have my exam, homework, and studying out of the way, Alex and I decided to do a little celebrating on Saturday night. Since we had plenty of time on our hands, we decided to tackle a slightly more difficult recipe. I actually can’t find the original recipe that we used as an outline, (there are tons of good ones online like this one and this one) but I do remember what we ended up using, since the ingredients were fairly simple. There is probably some irony to celebrating health coaching certification, by making one of the least healthy recipes I’ve posted on here… but let’s just call that balance. Besides, this recipe is too delicious not to share!
- 6 small potatoes (or you could use 2 large russet potatoes)
- 3 egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 cup flour
- 3 tbsp olive oil
- 1/4 tsp oregano
- pinch red pepper flakes
- Extra Parmesan for topping
So this recipe is a little more complicated than most of my recipes, but let me break it down into a few simple steps.
- Preheat the oven to 425. Wash and scrub the potatoes. Bake for 45 minutes or until very soft.
- Once cooked, remove the skins and grate using a large cheese grater, into a large bowl.
- Make a hole in the center of the potatoes and add the egg yolks, Parmesan, salt, pepper, and garlic powder.
- Combine those ingredients with your hands. Then add in half the flour and combine, then add in the other half. Combine it with your hands, stopping once you get a semi-sticky dough.
- Dust a large cutting board with plenty of flour, and roll out the gnocchi into long strands, about 1/2″ thick
- Cut the pieces into 1 inch long pieces, and dust with extra flour.
- Bring a large pot of water to a boil. Dump in the gnocchi and let it boil until the gnocchi floats to the top. Scoop it out with a slotted spoon.
- Toss the gnocchi with the olive oil, oregano, red pepper, and Parmesan. Serve!
We had ours with giant salads, in an attempt to balance out the meal. This recipe made enough for about 4 people, so we had leftovers for the next day. I absolutely loved how this came out, especially considering we’d never tried anything like this before.