Eat Smart Series Thu, Jan 9, 16 and 23 6:30 PM
Thursday, January 9, 16 and 23
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth teaches you how to cook healthy and impressive yet approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole 30 principles. We will be using fresh fruits & vegetables, lean proteins, nuts and, healthy fats, and dairy that will only be optional at the end of preparation. We will not use gluten, wheat, grains, sugar, soy, legumes, dairy, artificial sweeteners, or overly processed or artificial ingredients. Class structure will be based on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping so you can have healthy food ready throughout the week! Knife skills will also be emphasized to help with food prep.
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 Fritatta
Week 3
More Knife Skills with New Vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
Thursday, January 9, 16 and 23
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth teaches you how to cook healthy and impressive yet approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole 30 principles. We will be using fresh fruits & vegetables, lean proteins, nuts and, healthy fats, and dairy that will only be optional at the end of preparation. We will not use gluten, wheat, grains, sugar, soy, legumes, dairy, artificial sweeteners, or overly processed or artificial ingredients. Class structure will be based on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping so you can have healthy food ready throughout the week! Knife skills will also be emphasized to help with food prep.
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 Fritatta
Week 3
More Knife Skills with New Vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
Thursday, January 9, 16 and 23
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
In this three-week series, Chef Elizabeth teaches you how to cook healthy and impressive yet approachable meals using clean, whole, unprocessed foods based on the Paleo and Whole 30 principles. We will be using fresh fruits & vegetables, lean proteins, nuts and, healthy fats, and dairy that will only be optional at the end of preparation. We will not use gluten, wheat, grains, sugar, soy, legumes, dairy, artificial sweeteners, or overly processed or artificial ingredients. Class structure will be based on recipes and techniques commonly used for breakfast, lunch, and dinner. We will also review strategies and tips for meal prepping so you can have healthy food ready throughout the week! Knife skills will also be emphasized to help with food prep.
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 Fritatta
Week 3
More Knife Skills with New Vegetables
Turkey and Vegetable Chili
Chicken and Vegetable Curry
Chicken and Vegetable Stir Fry
Cauliflower Rice Pilaf
Cancellation Policy:
Changes or cancellations made 7 days or more before the class date will receive a full refund or class credit.
Changes or cancellations made within 6 days of the class will incur a 50% class fee.
No-shows and cancellations made within 48 hours before the class will not be issued any credits or refunds.
All cancellations and credit requests must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable. If you cannot attend a class, please call us at 562-430-1217 to 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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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 students receive a portion of every meal 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.” If you have any dietary restrictions, please let us know at the time of booking.
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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.
