You are what you eat — so don't be CHEAP, FAST, or FAKE!
This series was designed specifically to teach students dealing with cardiac, diabetes and obesity issues how to plan, prepare and enjoy meals that are healthy and conform to national dietary standards. In reality, the series has wide applicability to anyone who simply wants to eat well and…
You are what you eat — so don't be CHEAP, FAST, or FAKE!
This series was designed specifically to teach students dealing with cardiac, diabetes and obesity issues how to plan, prepare and enjoy meals that are healthy and conform to national dietary standards. In reality, the series has wide applicability to anyone who simply wants to eat well and in a manner that supports personal and family health. Like any lifestyle change, the probability of adoption and maintenance of the new habit pattern over time is dependent upon how enjoyable and satisfying the new habit becomes. At Sizzleworks, we take tremendous pride in our ability to make meal planning and preparation not only understandable, but just as importantly fun. Key to planning and preparing delicious and healthy meals is to unleash the student’s creativity and ensure the final result of the student’s total planning and preparation effort goes beyond successful to become extraordinarily satisfying!
All classes are hands-on, including all materials and full meal during each session.
SESSION 1
- key concepts & knife skills
- nutrition fundamentals
- food safety
- theory of flavor development
Menu:
- marinara & veggie snack
- veggie pasta
- rosemary shrimp salad
- vinaigrettes
- panna cotta
- grab-n-go oatmeal
- planovers
SESSION 2
- theories on obesity
- menu planning
- organization & cost control techniques
poaching methods
stir-fry techniques
Menu:
- edamame recipes
- super food salad
- salad bar in your fridge
- velvet chicken
- healthy bowls
- planovers
SESSION 3
- incorporating more fruits & vegetables into our diet
- basic vegetable cooking techniques
- roasting techniques
- steaming techniques
Menu:
- stir-fried Cauliflower with Thai peanut sauce
- cream soups
- make ahead veggies
- eggplant! 2 ways!
- pecan pie bars
- planovers
SESSION 4
- theory of lean proteins and grains
- cooking methods for proteins & grains
- brining theory
- pan-roasting technique
Menu:
- kale chips
- parsnip popcorn
- cooking with whole grains
- sear-roasted salmon / chicken
- Tuscan beans
- coconut sorbet
SESSION 5
- flavor & portion size
- live life & maintain your eating strategy
- maximizing flavor
- sauté theory
- pan sauces
- plating
Menu:
- hummus & variations
- green apple salad
- seared ahi salad
- cauliflower/fennel/parsnip uree
- lentils
- coconut chickpea curry
- banana chocolate ice cream
