For every cooking class, I provide in-depth nutritional information as we go and supply detailed hand-outs to take home. Expect engaging interaction and discussion. Everyone is encouraged (but not required) to participate in the class discussion and any hands-on opportunities that may arise.​ There is usually a limit of 20 people per class.

 

My healthy cooking classes include copious amounts of vegetables as well as some fruit. If you don't like vegetables then these classes may not be for you. 

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I cook "clean" meals. This means consuming foods that are as close as possible to their natural state. (Or as I like to say, "Just like God created them!") This means cooking from scratch to make meals/snacks as clean as possible. I only use grass-fed meats, wild-caught fish, and organic (no added hormones, no antibiotics) fowl such as chicken or turkey.  If you are a vegetarian, you will still learn a lot about healthy eating! And there are always non-meat options available.

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I don't cook with gluten, or refined sugars, and I only rarely use limited types of dairy.  I substitute with non-wheat flours, nut & other alternative milks, raw honey, pure maple syrup etc.