Dinner Is Served! Cooking Healthy Meals With Natural Ingredients (Ages 11-16)

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 for this weekly cooking club 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 3-5 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!  

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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.

 *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.  If you have recipe ideas you'd like me to make please let me know so I can look for them and add them to class.

2025
January:
Tuesdays class
21 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)

28 Salmon (or chicken) with broccoli a gratin and simple tossed salad 

February:
4 Zucchini black bean soup with tomato crostini BBQ bean rice bowls

11 Chicken avocado wrap with fruit compote

18 Lo Mein with peanut sauce

25 Scrumptious potato and red bean bowls

March
4 Split pea and cauliflower soup and garlic toast or Zucchini black bean soup with tomato crostini

11 Grilled corn and kidney pinto bean tacos and broccoli apple salad

18 Butternut squash and red bean stew 

25 Lemon chicken picatta with a cabbage and apple sauté

April
8 Sopes with beans and corn

15 Mixed veggie stir fry and a seasonal fruit salad with citrus dressing

22 Chicken, rice Bowls with Kidney Beans, Spinach, & Mixed Veggies

29 Refried bean tostadas with pineapple salsa

2025
January:
Wednesdays class
22 Lemon chicken picatta with a cabbage and apple sautéGrilled corn and kidney pinto bean tacos and broccoli apple salad

29 Grilled corn and kidney pinto bean tacos and broccoli apple salad

February:
5 Butternut squash and red bean stew 

12 Sopes with beans and corn

19 Mixed veggie stir fry and a seasonal fruit salad with citrus dressing

26 Chicken, rice Bowls with Kidney Beans, Spinach, & Mixed Veggies

March:
5 Refried bean tostadas with pineapple salsa

12 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)

19 Salmon (or chicken) with broccoli a gratin and simple tossed salad 

26 Zucchini black bean soup with tomato crostini BBQ bean rice bowls

April:
9 Chicken avocado wrap with fruit compote

16 Lo Mein with peanut sauce

23 Scrumptious potato and red bean bowls

30 Split pea and cauliflower soup and garlic toast or Zucchini black bean soup with tomato crostini




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 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.