Batch Cooking 101 covers the basics, too!
| | | | | | | Hello John, Enroll in Batch Cooking 101 today and save $25 when you use code BATCHCOOKING25! Sign Up Now When I cook, I love to rely on lots of fresh produce. A vibrant clean diet starts with diverse, nutrition-packed ingredients! Of course, most of my cooking students know this in theory, but it’s a different story putting it into practice. I often hear that they are leery of trying new dishes because they don’t know how to prep certain ingredients, or what to do with them beyond a single recipe. This is where I come in. In week six of my course, we'll cover what I call "getting creative," in which we tackle tough ingredients and learn shortcut recipes that can be adapted to what you have on hand. Here's a look at what we'll be learning: How to prep fresh ginger, fresh turmeric, fresh pineapple, winter squashes and kale Kitchen hacks for onion and leek prep Customizable quick and easy recipes to minimize food waste and clean out your fridge including not-fried rice, pastas, soups and frittatas. One of my favorites? A big batch of pesto, which you can use five different ways! You'll also learn smart tips for selecting and storing your produce, including how to keep it fresh. Watch my tip for how to keep fresh herbs alive for two weeks (yes, really!). I hope you'll join me on this journey to mastering meal prep, and feeling more confident in the kitchen. Don't forget to use code BATCHCOOKING25 for $25 off! Sign Up Now — Clean Eating |
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