Clinton Township Newsletter

1 0 F e b r u a r y 2 0 2 1 W W W . C L I N T O N T W P N E W S L E T T E R . C O M H a p p y f e b r u a r y ! f r o m N e x t S t e p C o l l e g e a d v i S i n g We are halfway done with the school year! Have you spent time thinking about your interests and passions and how you can turn them into a career? Do you understand how college is organized, what majors are available and what you should expect from a college that fits you best? Have you reviewed your PSAT's right and wrong answers, have you taken a full length diagnostic ACT exam? Have you had a discussion with your parents regarding financing your education? Have you signed up for CollegeBoard's opportunity scholarships? If you are one of my comprehensive clients, the answer is, "Yes!" Many of these conversations begin sophomore year (if not well before!). I am welcoming the CLASS of 2023 starting February 1! You can sign up for a consult on my website or call Nicole today: 908.642.8509. Based on my 25 years plus in education, the best time to begin work with a college advisor is well BEFORE Thanksgiving of junior year. I offer a comprehensive plan package and work with your student and family on everything from testing, brainstorming for essays, finding best-fit schools, applications, appealing financial award letters, and more! I keep parents and students on track so they don't miss any financial form or application deadlines and motivated students can be done with most of the application process BEFORE senior year begins. I work with the student holistically. Part expert, part cheerleader, I offer assistance and opinions from start to end. Sign up for a consult today. You can book directly online at: www.NextStepAdvising.com or call me, Nicole Smith, M.Ed. at: 908.642.8509. d e C a d e n t f l o u r l e S S C H o C o l a t e C a k e This super indulgent, gluten-free and vegan chocolate cake is sure to surprise your sweetheart this Valentine's Day, especially since the ingredients are super clean. Ingredients • 1/2 cup cocoa powder • 1/2 cup coconut sugar • 2 cups mashed butternut squash that we make in-house (but you can substitute a can of pumpkin or butternut squash) • 1 cup maple syrup • 2 tsp vanilla • 1/2 tsp Himalayan salt • 1 cup 100% dark chocolate chips • 1 cup coconut oil 1. Preheat oven to 375F. 2. Line an 8 in. springform pan with parchment and grease and place on baking sheet. 3. Add cocoa powder, coconut sugar, butternut squash (or substitute), maple syrup, vanilla, and salt in a large bowl. 4. Melt chocolate chips and coconut oil in a saucepan on low, stirring until smooth. Add melted chocolate to the large bowl of ingredient and whisk until well combined. Pour batter in pan and smooth with spatula. Bake for 60 minutes. 5. Allow cake to cool and remove from springform, wrap in plastic wrap and place in fridge overnight. 6. Garnish as you please, maybe with chocolate coconut cream, vegan whipped topped, berry purée, or even peanut butter coconut cream. The secret is out, this is the chocolate cake that we serve at The Clean Plate Kitchen – enjoy! This recipe was created by Nourish to Heal, a sister brand to The Clean Plate Kitchen. Owner and dietitian, Nicole Piazza, MS, RD, has more recipes and wellness advice available on social media @nourishtoheal. Feel Good Food at Home is now open! Clean, organic, locally sourced meals prepared with intention to heat, eat, and enjoy at home. We are excited about this new offering! Follow us on social media @ feelgoodfoodathome and text to join our email listing for more information and updates. Call us at: 908.200.7610 or visit: www.FeelGoodFoodAtHome.com today! Thank you for your support and allowing us to nourish you with fresh and ready to heat, Feel Good Food.

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