Eat Smart Series Mon, May 5, Tues, May 13 & Mon, May 19 5:00 PM
Monday/Tuesday, May 5, 13 & 19
5:00 pm-7:00 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth will teach you how to cook healthy, impressive, and approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole30 principles.
We will be using:
Fresh fruits and vegetables, lean proteins, nuts and healthy fats, dairy (optional at the end of preparation)
We will not be using:
Gluten, wheat, grains, sugar, soy, legumes, dairy (except for the optional inclusion), artificial sweeteners, or overly processed ingredients.
The class structure will focus on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping, so you’ll have healthy food ready to go throughout the week. Knife skills will be emphasized to assist with food prep and make your cooking more efficient.
Week 1:
Knife Skills for Healthy Eating
Pan-Seared Chicken Breast with Fresh Tomato and Garlic Sauce
Sauteed Zucchini and Onion
Vegetable Soup Four Ways
Week 2:
More Knife Skills with New Vegetables
Sheet Pan Fajitas
Roasted Seasonal Vegetables
Seasonal Crunchy Vegetable Salad
Vegetable Frittata
Week 3:
More Knife Skills with New vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
Monday/Tuesday, May 5, 13 & 19
5:00 pm-7:00 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth will teach you how to cook healthy, impressive, and approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole30 principles.
We will be using:
Fresh fruits and vegetables, lean proteins, nuts and healthy fats, dairy (optional at the end of preparation)
We will not be using:
Gluten, wheat, grains, sugar, soy, legumes, dairy (except for the optional inclusion), artificial sweeteners, or overly processed ingredients.
The class structure will focus on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping, so you’ll have healthy food ready to go throughout the week. Knife skills will be emphasized to assist with food prep and make your cooking more efficient.
Week 1:
Knife Skills for Healthy Eating
Pan-Seared Chicken Breast with Fresh Tomato and Garlic Sauce
Sauteed Zucchini and Onion
Vegetable Soup Four Ways
Week 2:
More Knife Skills with New Vegetables
Sheet Pan Fajitas
Roasted Seasonal Vegetables
Seasonal Crunchy Vegetable Salad
Vegetable Frittata
Week 3:
More Knife Skills with New vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
Monday/Tuesday, May 5, 13 & 19
5:00 pm-7:00 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth will teach you how to cook healthy, impressive, and approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole30 principles.
We will be using:
Fresh fruits and vegetables, lean proteins, nuts and healthy fats, dairy (optional at the end of preparation)
We will not be using:
Gluten, wheat, grains, sugar, soy, legumes, dairy (except for the optional inclusion), artificial sweeteners, or overly processed ingredients.
The class structure will focus on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping, so you’ll have healthy food ready to go throughout the week. Knife skills will be emphasized to assist with food prep and make your cooking more efficient.
Week 1:
Knife Skills for Healthy Eating
Pan-Seared Chicken Breast with Fresh Tomato and Garlic Sauce
Sauteed Zucchini and Onion
Vegetable Soup Four Ways
Week 2:
More Knife Skills with New Vegetables
Sheet Pan Fajitas
Roasted Seasonal Vegetables
Seasonal Crunchy Vegetable Salad
Vegetable Frittata
Week 3:
More Knife Skills with New vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
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We know plans can change unexpectedly, but just like a concert ticket – once the seats are taken, they're taken. And for a small business like us, class attendance is crucial.
Changes or cancellations made one week or more before the class date will receive a full class credit.
No-shows and late cancellations will not be issued any credits or refunds.
All cancellations must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable, so if you cannot attend a class, please send someone in your place. In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
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Dietary accommodations and vegetarian options can be provided (within reason) for many of our classes. Please give us a call or email chef@prepcookingclasses.com before booking to confirm we can make reasonable adjustments. If we can’t, we will make some other class suggestions for you. Please notify us immediately via phone, text or email with any restrictions 562-430-1217.
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Our adult classes are designed for participants aged 18 and above. However, participants below 18 years old may attend the class if an adult accompanies them.
Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
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Please arrive 10 minutes before class time to check in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on, and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
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All attendees will receive a portion of each dish made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.”
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We have a wonderful selection of boutique wines, craft beers, and seltzers that our owner and chefs personally selected.
Prices start at $12.00 per glass and range from $24 to $40 per bottle. Should you wish to bring your own, a $15 corkage fee will be applied. You are welcome to enjoy libations while you cook.
