Healthy Cooking Class at Fred Meyer Stadium Community Room | Portland, Oregon | Recipes Included

Photography by Cambrae
Apr 7, 2020
3 min read

Updated: Dec 13, 2025

Food As Medicine

Crispy Chickpea Bowls and DIY Mocktails

I have been so excited to be chosen from all of the Portland event photographers to work with Fred Meyer Stadium Community Rooms in helping to capture this fun Healthy Cooking Class at Fred Meyer Stadium Community Room.

The cooking class, titled "Food As Medicine", focused on portion sizes and how to build a proper and balanced plate for optimal nutrition. We made Crispy Chickpea Bowls with Harissa-Baked Feta and two DIY Mocktails, Strawberry Nettle Iced Tea, and Palomas. See all the recipes below.

The class was taught by Kelly McLauchlan Stone of Second Nature Wellness. Kelly's wellness company provides customized programming for teams and executives. With the primary goal being to provide education and resources to guide individuals to expertly manage stress, sleep, and food choices for vitality in and outside of the office.

A woman smiles in a kitchen with ingredients like chickpeas and cucumbers on the counter. By Portland Photographer Photography by Cambrae

Crispy Chickpea Bowls with Harissa-Baked Feta

Recipe by Chef Giuseppe of Plated | Serves 4

Ingredients

1 1/3 cup red quinoa

1 English cucumber

1/2 ounce basil

1/2 ounce mint

1/2 cup Nicoise olives

2 cans chickpeas

Olive oil

Kosher salt

Black pepper

2 teaspoons ground cumin

1/2 pint grape tomatoes

12 ounces feta cheese

3 tablespoons harissa paste

2 tablespoons Champagne vinegar

Jar, spice bottle, and feta cheese packets beside a recipe card for chickpea bowls. Two books titled "Food As Medicine Everyday" on the right. By Portland Photographer Photography by Cambrae

Instructions

1. Preheat over to 425 degrees Fahrenheit. In a small pot, combine quinoa, 2 2/3 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve.

Strawberries and utensils on counter; nearby, bowls of grapefruit and oranges, basil leaves, and a vanilla extract bottle. By Portland Photographer Photography by Cambrae

2. Rinse all produce. Halve cucumber lengthwise, then cut crosswise into 1/4-inch half-moons. Roughly chop basil and mint leaves, discarding stems. Roughly chop olives. Drain and rinse chickpeas. Line a baking sheet with foil.

A woman instructs a class in a modern kitchen setting. Attentive adults sit at tables. The atmosphere is engaging and focused. By Portland Photographer Photography by Cambrae

3. On one half of baking sheet, toss chickpeas with cumin and mash slightly with a fork or potato masher. Drizzle over olive oil and season with 1/4 teaspoon salt and pepper as desired. On the other half of the baking sheet, toss tomatoes with 2 teaspoons olive oil and pepper as desired. Roast until chickpeas are crispy and tomatoes are softened, 10-12 minutes.

Person slicing cucumber in a kitchen while a group watches a cooking demonstration. Modern kitchen with orange walls and stainless steel appliances. By Portland Photographer Photography by Cambrae

4. While chickpeas and tomatoes roast, place feta block in baking dish, then rub all over with harissa paste. Bake alongside chickpeas and tomtoes until rick red and slightly browned 7-10 minutes.

Two people in green aprons smile while preparing food on a counter with bowls and a plant. A pot of quinoa cooks on a stove. By Portland Photographer Photography by Cambrae

5. While feta bakes, in a large bowl, whisk together Champagne vinegar, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper as desired. Once roasted, add tomatoes to bowl with vinaigrette, mash with a fork or potatoe masher to release their juices, then whisk to combine. Add cucumber and olives and toss to combine.

People in a kitchen preparing food, cutting vegetables, and placing a dish in the oven. Bright lighting and casual atmosphere. By Portland Photographer Photography by Cambrae

6. Divide quinoa between serving bowls, then spoon over crispy chickpeas and cucumber and olive salad. Crumble over harissa-baked feta, garnish with basil and mint, and enjoy!

Glass bowl with cucumber salad and spoon on the left. Baked cheese in a glass dish on the right, with chickpeas in the background. By Portland Photographer Photography by Cambrae

Now for DIY Mocktails

Though if it were me, I think some vodka would go great in either of these delicious drink recipes!

Strawberry Nettle Iced Tea

Recipe by Kelly McLauchlan Stone of Second Nature Wellness | Serves 6

Ingredients

1 1/2 cups sliced strawberries 1/4 tsp pure vanilla extract 6 cups water

2 Tbsp dried nettle leaf

Instructions

1. Combine the strawberry slices, vanilla, and the water in a medium saucepan. Bring to

a boil. Reduce heat to low, cover, and simmer for 15 minutes. 2. Remove from heat and stir in the dried nettle leaf . Let steep for 10 minutes. 3. Strain through cheesecloth or a fine mesh sieve. 4. Let cool , then refrigerate until cold. Serve with ice.

Woman in striped apron pours pink grapefruit drink into glasses on a counter; garnished with an orange slice, surrounded by jugs. By Portland Photographer Photography by Cambrae

Paloma Mocktail

Recipe by Kelly McLauchlan Stone of Second Nature Wellness | Serves 12

Ingredients

12 grapefruit, juiced (or 96 oz. grapefruit juice, not from concentrate) 6 blood orange, juiced (or 24 oz. orange juice, not from concentrate) 3/4 cup fresh lime juice 24 oz. club soda 12 sprigs fresh thyme or mint kosher salt ice

Instructions

1. Salt rim of the glass. 2. Pour grapefruit juice, orange juice, lime juice, and club soda into a glass. 3. Add as much ice as desired. 4. Add thyme. 5. Garnish with a grapefruit slice.

Now sit, relax, and enjoy!!!!

Cook Class Location: Fred Meyer Stadium Community Rooms

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