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US$20

weekly
班級
玩

晚餐已準備好!持續進行的美味健康烹飪俱樂部(11-16 歲以上)

新班級
年齡 11-16
現場團體小班課程
讓我們每週從頭開始烹調美味但健康的晚餐,不使用精製、加工或人工成分。你做飯,讓父母休息一下!在重複食譜之前,我們會先做至少 3 個月的餐點。
平均評分:
4.8
評論數量:
(373 評論)

即時視訊會議
每週 1 次
2-11 名學習者(每班)
50 分鐘

包含什麼

1 現場會議
每週上課 50 分鐘 小時
作業
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.
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課堂經歷

英語程度 - 未知
美國 6 - 9 年級
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.

學習目標

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.

其他詳情

學習需求
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.
父母的引導和規範
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.
先決條件
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.
供應清單
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.
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。

認識老師

已加入 March, 2020
4.8
373評論
教師檔案
教師專業知識和證書
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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