So, youve chosen to embark on 30 days of whole foods eating. Now what? Set yourself up for success with Rachels four-part series featuring week-by-week support, inspiration, and tips and tricks for menu planning. As a personal chef, Rachel focuses on cooking with whole foods and balancing textures and flavors for nourishing meals. Each week, shell start with one foundation meal three simple dishes that can be transformed into four more meals to feed you well for the whole week.
With meat, poultry and eggs; no dairy or gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
- Week 1 Foundation Meal: Roasted Chicken Thighs, Roasted Broccoli, Baked Sweet Potatoes
- Week 2 Foundation Meal: Italian-style Meatballs, Sautéed Kale, Roasted Cauliflower
- Week 3 Foundation Meal: Carnitas, Cauliflower Rice, Fire-roasted Tomato Salsa
- Week 4 Foundation Meal: Meatloaf, Cauliflower Puree, Roasted Brussels Sprouts
Day 1: Wednesday, January 6, 5:00 - 6:00 pmRegister for class
Day 2: Wednesday, January 13, 5:00 - 6:00 pm
Day 3: Wednesday, January 20, 5:00 - 6:00 pm
Day 4: Wednesday, January 27, 5:00 - 6:00 pm