Get the Most Out of Your Freezer & Freezer-Friendly Meals – SOLD OUT
Too often, our poor freezers become a dumping ground for leftovers or about-to-spoil food, which then sits for months growing frostbite until we just throw the whole container away. But in fact, with a little preparation and habit implementation, our freezers can become our best allies during busy weeks. For example, did you know that you can freeze scrambled eggs? Talk about a time saver! During this class, I will share my tips and tricks for making the most of your freezer, and we will also prep three delicious meals that can be frozen and reheated perfectly. On the recipe docket: Apple Sausage Breakfast Bake, 5 Ingredient Tahini Lime Chicken & Veggies, French Onion Lentil Soup.
When: Thursday, July 19th 5:30-7:30 pm
Healthy Morning Routine – SOLD OUT
Your morning self-care routine is VITAL to how the rest of your day will unfold. In this class, I will share about my healthy morning routine and WHY it is so important. I’ll offer quick on-the-go breakfast ideas, and I’ll be making some of my favorites recipes for you to sample: My Superfood Matcha Latte, Favorite Low Sugar Smoothie, Strawberry Shortcake Overnight Oats, Fluffy Baked Scrambled Eggs with Chives and Goat Cheese, and Morning Glory Muffins. You’ll take-home a summary handout with the lecture highlights and recipes!
When: Saturday, June 9th 10:00-12:00 pm
Make Once, Eat All Week – SOLD OUT
Hands down, the most common question I get revolves around meal planning and making the evening dinner struggle EASIER! In this highly requested class, I will share my tips and tricks for meal planning, and I will show you how to meal prep recipes that you can make on a Sunday and enjoy through Thursday! We will take basic recipes—massaged kale, baked tofu, grilled chicken and quinoa—and we will make four completely different but equally satisfying meals using fun sauces, condiments, herbs, roasted nuts and seeds and more! You’ll take-home a summary handout with the lecture highlights and recipes!
When: Tuesday, June 19th 5:30-7:30 pm
Vegan & Vegetarian Dinners – SOLD OUT
I cannot tell you how excited I am that Y’ALL are wanting more plant-based recipes! While I eat a little of everything, most of my meals are plant-based, and I think we should ALL be eating more beautiful fruits, veggies, nuts, seeds, grains and beans. In this class, I will show you how to make FOUR of my favorite vegan and vegetarian dinners that will actually be a hit with your whole family! We will also discuss just WHY it is so important to eat a variety of plants, even if you’re not vegan or vegetarian. BONUS: These are recipes that I am testing for my second cookbook! You’ll take-home a summary handout with the lecture highlights and recipes…just don’t share them :). On the docket: Pineapple Cashew Tempeh Stir Fry, Artichoke, Leek & White Bean Gratin, Coconut Ginger Carrot Soup, Instant Pot BBQ Lentils with Corn Chive Millet.
When: Thursday, July 5th 5:30-7:30 pm