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CCN Team: Meet Kim!

CCN Team: Meet Kim!

Oct 8th 2020

We are so excited to officially announce our newest CCN team member, Kim Cairns! 

Here is a little bit about Kim and her background in her own words:

I was born and raised in Gresham, Oregon. I grew up playing softball and competed all over the country and eventually earned a scholarship to the University of New Mexico. In college I met my now husband (Troy) who was also a collegiate athlete and eventually played for the Cincinnati Reds Organization. After he retired from baseball, we moved back to Oregon to settle down. I returned back to school but this time for my Master’s in Teaching from Concordia University in Portland. Upon completion of my Master’s program, I interviewed for Summit Learning Charter and was offered the job as the Health and PE teacher for the middle and high school program. Over the course of 13 years at Summit I also took on roles teaching a HS Leadership class and becoming the Community Coordinator. Through my experience as a health teacher working with kids I became very passionate about cooking and nutrition. I often would lead cooking classes for our students by utilizing the amazing kitchen at New Season’s Market in Happy Valley. When I had my own children (Dawson, 6 years old) and (Cruz, 3 years old) I started becoming even more fascinated by food. From nursing, to baby led weaning, to eventually (now) feeding what feels like 2 grown teenagers. 

A few years ago I started an Instagram page and blog called @Mytwogentlemen that focuses primarily on cooking with my boys. Many of my posts included kid friendly meals, ways to get your own kids in the kitchen, and how I balance my own nutrition as a full-time working mom. Through social media I connected with Cara.

I started doing small projects for CCN, such as a recipe or food picture here and there, and then eventually landed a spot on her fabulous team. It truly has been a dream job for me. Connecting my passion of cooking and being able to help other people in the process. 

Needless to say, we are THRILLED to have Kim on our team! And chances are, you've probably already had quite a few of her amazing recipes in our 2020 challenges so far. Most recently, she was one of the main contributors to our Kid Friendly Cookbook we released this Fall. 

Kim's favorite recipe from the book is this peanut butter and jelly mug cake! (And yes, she not only makes delicious food but takes beautiful photos of it as well!) 

Peanut Butter & Jelly Mug Cake 

Serves 1

For the mug cake-

1 egg, mixed

2 Tablespoons unsweetened nut milk

2 Tablespoons almond flour

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon vanilla

1 Tablespoon coconut oil

1 Tablespoon peanut butter

1 Tablespoon pure maple syrup

In a 12-ounce mug, mix all the ingredients together until smooth. Microwave for 1- 1 ½ minutes. Cooking time may vary a bit depending on the strength of your microwave so watch closely the first time. Remove from the microwave and top mixed berry chia jam.

Mixed Berry Chia Jam

Yields ½ cup

1 cup fresh or frozen mixed berries

1 Tablespoons chia seeds

½ Tablespoon freshly-squeezed lemon juice

½- 1 Tablespoon honey or maple syrup (depending how sweet your berries are)

Heat fruit in a small saucepan over medium-high heat, stirring occasionally, until it is heated through and begins to break down and bubble. Use a spoon or potato masher to mash the fruit to your desired consistency. Stir in the chia seeds, honey and lemon juice until combined. Remove from heat and let cool for 5 minutes. (The jam will thicken considerably as it cools.) Give the jam one final good stir. Serve 1 Tablespoon on top of mug cake. Store remaining jam in the refrigerator in an airtight container for up to a week.