I’m not much of a recipe user. I have a few vegetarian cookbooks that I have arranged as kitchen decor. I love cooking at home, but rarely anything that takes longer than 30-ish minutes or requires a lot of prep. I’m a fan of batch cooking. But my real strategy is the kitchen improv. I don’t have extensive kitchen knowledge. I’ve just learned to combine my nutrition knowledge with basic cooking skills, and make something of it.
“I don’t know what (or how) to cook!”
This is one of the issues I hear most frequently from nutrition clients. It results in a lot of eating out, ordering in, frozen meals, or just settling for the chips-and-hummus option. I see it all the time with everyone from Ironman triathletes, to the workday warriors, to the parents of little kiddos who feel too mentally spent by the end of the day to deal with decision making. By the end of the day, we’re fatigued in one way or another, and having to face down something that makes us feel less-than-skilled isn’t fun.
Kitchen confidence, or lack thereof, can have a big impact on overall health.
Most important: You are not the only one who feels this way! That’s why we’re here. Meet, The Kitchen Improv Course: Dinner Made Simple.
DETAILS: Two week online group experience, starting Wednesday 2/1. Over the next few days, you’ll get a suggested grocery list and we’ll start prepping your kitchen + pantry for improv success. We’ll go through the nutrition basics of building a balanced meal, share recipes and tips, and build up your kitchen confidence.
REGISTER: By filling out this short form!
JOIN fellow kitchen strugglers who want to learn how to make simple, tasty, balanced meals. Have many “Me too!” moments, because those are the best.
WHY JOIN? You will…
Hone at least three cooking techniques.
Cook with two unique ingredients.
Learn the basics of building a balanced meal (with carbohydrates, protein, and fat).
Improvise with items available in the kitchen to create a balanced meal.
Learn from and support each other!
This is a group experience so we can learn from and support each other. I’ll teach you what I know as an RD and semi-pro kitchen improviser, you’ll teach me about your cultural norms, favorite dishes, and random spices that may be near expiration.
We have a few days before the course starts, which we’ll use to get your kitchen and ego ready to go. Email me if you have any questions at all!
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Real Talk: I stopped posting recipes on this site about a year ago, because I felt like it wasn’t the best use of my creativity. I resisted the assumption that every dietitian must be good at everything related to food, and could whip up a brilliant, nutritionally-sound cookbook at a moment’s notice. I cannot do that, nor do I want to. But I also don’t want you to think that cooking meals at home has to a photographic scene every time. We’ll make it simple!
So here we are. I want you to feel just as confident in your kitchen, so that your plate is filled with something you happily made. Let’s get cooking!