Co-Sponsored with University of Utah's Department of Nutrition and Integrative Physiology, and Resiliency Center
This series of courses aims to empower individuals with the tools and confidence to redefine healthful cooking while pursuing deliciousness! Classes will be held online via Zoom.
Students will receive recipes with a list of ingredients before classes in order to follow along with instructor. Zoom link will be sent to students prior to class.
TUESDAY, MARCH 9
Why make one meal when you can make 3! Meal preparation and healthy cooking can sometimes be time consuming, so in this class we will prepare and 3 meals in the time it would take to make 1 dinner. We will discuss easy to follow strategies for healthy meal prep and planning for healthy and delicious eating throughout the week. Participants will also learn how to roast, de-bone, and use almost every part of a whole chicken. After this one class you will be not need to spend excessive amounts of time cooking for the rest of the week!
Recipes Include: Whole Roasted Chicken with Savory Brussel Sprouts and Quinoa Coconut Pilaf
TUESDAY, APRIL 13
In celebration of Earth Day this class will explore easy ways to help keep the earth healthy while improving your own health and wellness. According to the USDA and FDA American's waste 30-40% of the food supply with the majority ending up in landfills. Food waste negatively affects our environment as well as our economy. We will discuss how the growing and raising of foods that we eat affect our environment, easy ways to decrease food waste, and benefits of choosing local. This class will prepare delicious recipes that are kind to the plant, our food budget, and our health.
Recipes include: Tempeh Pita sandwich with Tzatziki Sauce, Carrot and Sweet Potato Soup, and Israeli Tomato and Cucumber Salad
TUESDAY, MAY 11
During this class we will be using seasonal vegetables to create a delicious spring meal. We’ll start by making a spring vegetable frittata. While the frittata is cooking, we’ll be making a spring vegetable salad. Lastly, we’ll be making a refreshing kiwi mojito mocktail to enjoy with our meal. By using seasonal vegetables, we can find them for a lesser price, seasonal produce is better for the environment, and we can support locally. Plus, by eating lots of these vegetables we can get loads of vitamins, minerals, antioxidants, and fiber that our bodies need.
Recipes include: Spring Vegetable Frittata, Bright Spring Salad, Kiwi Mojito Mocktail