Free or cheap Adult activities and Date Nights

 SUMMER SEASON- 

Summer Big Band swing Dancing at the Gallivan center in SLC

-ALL YEAR LONG-

1. the Weber county Library has craft/art classes- 
2nd and 4th tuesdays Weber county library or look here

2. Occasionally perry egyptian theatre Ogden

3. The Monarch on FB Ogden - 
   A. they have rotating traveling art exhibits, where artists bring their creations to show off. 
   B. Also they have a ton (20ish) creative small studios where artists come to create and sell their goods (paintings, pottery
   C. One time there was a thrift market
   D. Theres a Workshop for creating your own wineglass and creating resin jewelry
   E. Locals Rock the Monarch- The also have a Van Music Series- where they bring a 1980's old school van inside the bldg and have random bands play in and around the van (definitely recommend going to)

4. Karaoke- Free Thursday nights at Funk and Dive Bar,

5. Kaysville Theatre-  Movies Mondays $1, Matinees $4, Tues - Sat  $5
 M-Th @ 630, Saturdays 1 & 330pm

doors open at 6, show starts @ 630, matinee doors open at 12:30, show starts at 1

6. The Lighthouse Bar- Ogden, there is open mic nights and karaoke (mon & thurs)  too
MONDAY @ 7 PM
"Strangers" live podcast by Paddy Teglia featuring Special Guests that have helped make Ogden, UT what it is today.
WEDNESDAY @ 7PM
Vinyl Night hosted by Paddy Teglia. Spinning all of Your favorite records. That's right, Your Records! 
FRIDAY Live Music Starts @ 9 PM, $5 cover charge
SATURDAY Live Music Starts @ 9 PM, $5 cover charge

7. Kamikazes - Ogden, House Of Rock- Live music and open mic nights

8. Gandy Dancer Mercantile on Facebook-  Ogden, 801-605-3384
Live Music Series! Free, family friendly concerts every Thursday, Friday, & Saturday 6-8 p.m.

9. Neptune Skating Ogden
Mon 3-6pm $5 and 6-10 $20 per family,
Tues 6-8pm, and 8-10pm $1
Wed 3-6pm $5 and 6-9pm $5
Thurs closed
Fri 1-6pm $10 and 6pm-12am $10
Sat- 11am-6pm $10 and 6pm-12am $10, ladies 18 and older free after 9pm

10. Green Haus Art Co

11. Hot springs 
     A. Meadow Hot springs 2.5 hours  south of SLC
     B. Red Hill Hot Springs, 3 hours south of SLC, by Richefield
     C.Bear River Hot springs-  and also this website (aka Riverdale Resort) 
2 hours north of SLC, preston, ID, prices begin at $10 per person
     D. Maple Grove Hot Springs- $18 per adult, 2 hours 20 min north of SLC
     E, Downata Hot Springs $12 per person, 1 hour 54 min north of SLC
     F. Crystal Cove Hot Springs- $18 per person or wed night family night (6 ppl) $36-$42

12. Comedy Sports- Provo $10 per person, 7:30 or 9:30 show
13. Dry Bar Comedy Provo, $25 per person
14. Improv Broadway, Provo $10, every fri and sat 7:30
15. BYU Divine Comedy Campus Show, Provo, $5

16. Keys On Main- Dueling pianos bar In SLC, fri or sat 7-830pm or 9pm-12am

17. Hopkins Brewery- 1048 E 2100 S, SALT LAKE CITY, UT 84106 (385) 528-3275- Jazz performances wed (a trio and open mic night) and thursday nights (a band).

FEBRUARY Valentines-

Thanksgiving point- Lehi- Dinner and Dance $80 per person

Many Ideas for Valentines in SLC- cooking class, bingo, comedian,

Eden Frozen Hearts Ball- Live Music $20 per person, refreshments Instagram

Ogden Eccles Community Center Dance- $90 per couple, Live Music, dinner and Dance

The Madison in Ogden Valentines Dance- $65 for two, street tacos, dance

Adult Prom- In Clearfield- $60 per couple- photo, DJ, Dancing and facebook

SLC A Nght of  Love $30-$!75, DJ, Dinner, Show, Dance @ Temple Terrace Event Center

SALT LAKE CITY-

Deseret Star Playhouse theater- $30 per adult

Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

VEGAN CHEESECAKE

Minimalist Baker

CRUST

• 1 cup packed pitted dates*
• 1 cup raw walnuts ( I used almonds)
• 1/2t salt
• 2 T coconut oil (maybe omit next time, see how it turns out)

FILLING

• 1 1/2 cups raw cashews (quick-soaked*)
• 1 large lemon (juiced or 1/4 cup or 50 ml) plus 1/2t
• 1/3 cup coconut oil (melted)
• 2/3 scant cup full-fat coconut milk (see instructions for note)
• 1/2 cup agave nectar or maple syrup (or honey if not vegan) ( I did 1/4c sugar and 1/4c honey)
• 1/4t salt
• 1 t vanilla

FLAVOR ADD-INS optional

• 2 Tbsp salted natural peanut butter
• 1/4 cup wild blueberries (fresh or frozen)
• 3 Tbsp bourbon caramel sauce

Instructions

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. I must've added too much dates b/c mine was a wet, goopy delicious mess. I still used it
3. Lightly grease a standard, 12 slot muffin tin (or put in paper cupcake holders). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
10. Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

Notes

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed. ( I did This)
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)

11/24/18 I absolutely loved the final product. Next time leave out the coconut oil in the crust. I think that made it become like nut butter, still delicious but definitely not crust like.

Date Puree

Detoxinista

Here's how to make date paste, a healthy substitute for sugar, and how to use dates as a substitute for sugar and maple syrup in baking.  

SERVINGS:  TABLESPOONS

CALORIES: 104 KCAL

Ingredients

• 1 pound Medjool dates , pitted (about 2 cups tightly packed)
• 1/2 cup water

Instructions

1. In the bowl of a large food processor fitted with an "S" blade, combine the pitted dates and water. 
2. Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated.
3. Store the date paste in an airtight container in the fridge for up to two weeks, and use it in your favorite healthy recipes. 

Clean Eating Carrot Oatmeal Muffins

Lauren Made these for me after the baby was born, they were so delicious and totally hit the spot.  Pretty healthy I think and I bet a good amount of fiber, which is great for after birth.

2 large eggs whisked, 

3/4 c applesauce ( Can use yogurt instead)

1/3 c raw honey or maple syrup, 

1 tsp vanilla extract, 

1 tsp cinnamon, 

1/2 tsp nutmeg, 

2 tsp baking powder, 

3/4 tsp baking soda, 

1/2 tsp salt, 

1 1/2 c grated carrots packed, 

1 c quick oats or oat bran, 

1 c whole wheat flour, 

1/3 c raisins or chopped dates, 

1/3 c nuts

could add protein powder

Preheat 350. Spray muffin tin or use liners. Mix all ingredients eggs--salt. Add carrots and mix, add oats and flour, raisins and nuts. Do not overmix. Bake 12 muffins for 25 minutes. Storage: refrigerator in airtight container

Marci Barker Raw Brownies

Amy's recipe-
1/2c a mixture of almonds, sunflower seeds, and cashews (you don't need to have all those)
2T coconut oil
1/4c cocoa powder
6 dates (I bought chopped dates in the bulk section at winco, $2 a lb compared to $3-6 a lb for whole dates)
Follow directions below-


Original Recipe-
1/2c walnuts
2 T almond butter or peanut butter
1/4c cocoa powder
6 dates

Directions- chop walnuts till fine powder in blender or food processor, remove walnuts from blender.
Put dates in blender till they make a paste(I had to add 1/4-1/2c water), add walnuts to date mixture and pulse it. Add almond butter and cocoa powder.  Mix till well blended

pour mixture into the middle of wax paper and pull both sides of wax paper over the top of the mixture.  Then get a rolling pin and spread out the mixture that is sandwiched between the wax paper, till it is the thickness that you want. Put in freezer or fridge to set.

She said this tastes like eating raw cookie dough, yummy!!!!

Banana, Date, Muffins

From Ronda Dowden- Dr OZ recipe book

Double
       Single
6     3 bananas mashed
2     one 7oz plain yogurt *(B)
2     1 large egg
4     2 T coconut oil
2     1 t vanilla
1/2   1/4c flax
1&1/2   2/3c brown sugar or honey
2      1 c whole wheat flour (C)
2      1 c old fashioned oats *(A)
1      1/2c white flour
1      1/2 c protein powder
4      2 t baking soda
1/2   1/4t salt
3/4c chopped walnuts or almonds, or cashews
3/4c pitted and chopped dates


375 oven. Spray or use paper liners in muffin tins.

Whisk bananas, yogurt, egg, oil, vanilla, flax, and if honey was used.  When I doubled the recipe I put all the liquid ingredients in the blender.
Separate bowl whisk- flour, oats, soda, sugar, baking powder, protein, and salt.
Add banana mixture to flour with a spoon, not a whisk, just until the batter is moistened, but still lumpy.  Add the nuts and dates till combined.
Divide batter among muffin cups.
Bake 18-22 min
Optional-  add chopped apples or dried craisins


My kids loved these.  The batter actually did seem better tasting and texture after the mixture sat in the fridge overnite.

(A) one time I didn't have oats, so I used cereal box that was granola
(B) I only had one 7oz of yogurt, 1/4c applesauce, and I pureed it with 1/2c tofu b/c I didn't have more yogurt
(C) one time I put bran cereal in the place of the whole wheat flour