Meet Jen Klainberg, Wellness Coach, Chef and Cooking Instructor (and my longtime, foodie friend!):
Jenny Klainberg, Culinary Nutrition Consultant, creatively integrates cooking techniques with healthy habits, teaching people to cook more healthfully, and with delicious results. She’s a chef, caterer, cooking teacher, holistic health coach, event planner, mom, and friend.
Jenny is a self-taught chef and has worked for close to 20 years in professional catering kitchens, learning techniques to hone the skills needed to cook for large groups. Over the years, she’s worked in several different capacities in the catering business – helping to plan weddings and mitzvah celebrations, cooking for dinner parties, working as a personal chef for families, designing table settings – and everything in between.
In this interview, Jen and I dish on cleansing the body in springtime, eating seasonally, learning to cook, staying healthy through the holidays and so much more!
Here’s a sneak peak… Jen’s recipe for Pan Seared Carrots (a perfect holiday side dish!):
Pan Seared Carrots
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground coriander
¼ tsp. ground cumin
¼ tsp. smoked paprika
1 pound extra-large Organic carrots, peeled and sliced in half lengthwise
2 tbsp. Organic coconut oil
2 tbsp. Organic unsalted butter
1 tbsp. flat leaf parsley, coarsely chopped
- Preheat the oven to 425 degrees. Combine the salt, pepper, coriander, cumin and paprika in a small bowl. Rub the carrots with the spice mixture, reserving ¾ tsp. in the bowl.
- Heat oil in a large ovenproof heavy skillet, preferably cast iron, over medium high heat. Add the carrots cut side down and sear until crisp and browned, about 5-6 minutes. Flip carrots and transfer the pan to the oven. Roast until tender when pierced with a knife and nicely browned on the outside, about 20-25 minutes.
- Transfer the skillet back to the stovetop over medium heat. Add the butter and the reserved spice mixture. When the butter is melted, baste the carrots with spiced butter for about 3 minutes.
- Transfer the carrots to a serving platter, drizzle with any remaining spiced butter mixture and squeeze the lemon over it. Sprinkle with parsley and sea salt. Serve immediately.
To learn more about Jen and check out her fabulous blog and recipes, go to www.jenuinefoods.com. You may also connect with Jen on social media:
Facebook: Jenuine Foods
I hope that you enjoy listening as much as I enjoyed chatting with Jen!
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