$20
weeklyDinner Is Served! an Ongoing Deliciously Healthy Cooking Club (Ages 11-16+)
New class
Ages 11-16
Live Group Class
Live video meetings
1x per week
2-11 learners per class
50 min
What's included
1 live meeting
50 mins in-class hours per weekHomework
I will make every effort to have our meal completed as class ends, but there are some recipes that just take a little longer than the time we have so, students may be left with taking the meal from the oven to serve or finishing a few last minute details we do not have time for in class. I will leave them with all instructions needed to finish up. They will also be responsible for all clean up that has not been finished as they go.Class Experience
US Grade 6 - 9
In 2022 after we experienced COVID world wide, I contracted a rare auto immune disease that left my body not able to tolerate many foods I had eaten all my life. I embarked on a new way of eating which has helped me tremendously! I feel we can all benefit from removing as many of the unhealthy, unnatural, foods and additives from our diets as we can to lead to a healthier lifestyle. In our class we will learn that meals can be delicious and healthy at the same time. If you're wanting to learn to cook or just learn new recipes, this weekly ongoing cooking class is for you. Join us as we work through each step of the recipe together to create delicious meals for your family! Each main dish will take 45-60 minutes to create not including any extra needed bake time. You’ll improve your food preparation skills (how to slice, dice, chop, etc.), learn more about food safety, build your kitchen confidence and add new, yummy, healthier recipes to your recipe file that you can create for your family again and again. The list of ingredients will be posted in the classroom 4-7 days before we make the meal to give you plenty of time to get everything ready. I will also let you know what will need to be prepared before class, such at mincing garlic, chopping any vegetables, etc. This will be on the ingredient list, otherwise we most often have time to do all preparation in class. I will send out the full recipe the day of the class to print for your recipe file. I am very casual and easy to talk to in class. I want students to see the kitchen as an enjoyable place to be! We will interact throughout class. Students are always free to ask questions! ______________________________________________________________ We begin class reviewing and setting out all our ingredients. Put on our apron, wash our hands, and get started! Here are meals we will be creating together. Dates and recipes are tentative and subject to change. Students are also welcome to let me know ideas for meals they would like to make. If you have recipe ideas you'd like me to make please let me know so I can look for them, try them, and add them to class. *For the most part these recipes will be "whole food-plant based" with minimal things to bother our gut. However-when the ingredient list comes to you please review it and make sure that there is nothing you can't eat. Often there is another ingredient you can trade out. **These recipes are subject to change as I find new recipes I want to add. I'll always let you know weeks in advance of the changes. 2025 Fridays class March 7- Chicken avocado wrap with fruit compote 14-Lo Mein with peanut sauce 21- Lemony lentil and chickpea soup 28- Pasta with homemade marinara and steamed broccoli April 4- Salmon (or chicken) and a tossed salad (we'll make a homemade citrus dressing) 11- Scrumptious potato and red bean bowls 18- Tasty Butternut squash soup with Mild Italian sausage (We'll roast the squash, onion, and garlic before class to give a deep, rich flavor boost) The sausage can be left of for vegans. 25- Lemon orzo with parmesan and peas May 2- Lemon chicken Picatta 9- Rainbow peanut noodles 16- Creamy broccoli and cauliflower soup 23- Mixed veggie stir fry and a seasonal fruit salad with citrus dressing 30-Sheet pan fajitas or Huevos Rancheros June 6- BBQ pineapple chicken foil dinners 13- Refried bean tostadas with pineapple salsa 20- Calico bean soup with tomato crostini 27- sweet and sour stir fry July 4-No class 11- 18- 25- You can always pause for the week if you cannot eat the recipe without some substitutions, or it's just not for you. Just make sure you pause before Sunday so you are not charged for the class. I recognize our lives are all busy! If you have to miss class, you can always watch the class video later, on your own time and still make the meal for the week! For this reason I generally do not give refunds unless an emergency comes up. If you know you cannot make a class or you have a vacation or something planned ahead of time, you may want to pause the class for those weeks so you are not charged.
Learning Goals
Students will become more confident and independent in the kitchen. They will learn about seasonings and spices, basic cooking techniques, kitchen safety, and more, collecting recipes they can go back to with confidence and cook again.
Other Details
Learning Needs
You know your childs ability level best. Being near to lend a helping hand when needed may be needed for your child. I do try to always go slow and repeat often so all level of student abilities are met.
Parental Guidance
You know best if your child is comfortable using the oven and stove top, as well as a knife or other small appliances. If you or your child are uncomfortable with that, please be available to assist them as needed.
Pre-Requisites
No prerequisites are needed but your child should know how to follow basic instructions given, use a knife with my instructions, work at a hot stove top, use the oven, and be safe in the kitchen.
Supply List
The list of all ingredients for each menu item will be send 3-5 days in advance. (I aim for a week) The recipe will be sent to put with your collecting recipes the day of the class.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Meet the teacher
Teacher expertise and credentials
My cooking experience began probably around 5 years old. We had 6 kids growing up plus, relatives close in age that were often around for meals. (I never learned to cook in small quantity!) Being the oldest, I always helped in the kitchen and learned to love cooking, canning and baking from a young age. I might say my mom was a great teacher! With our 5 children I felt it important to teacher them from a young age to be confident and knowledgeable in the kitchen, and to enjoy the process. I've also taught bread making and baking classes for years.
I have also received a certificate of completion from Rouxbe Online Culinary School for Forks Over Knives plant-based cooking school. I continue to add to my "whole food plant based" knowledge regularly.
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