In partnership with the UT Culinary Institute, Be Well is happy to announce the sponsorship of a series of healthy cooking classes. The classes are offered to UT Employees free of charge to educate the community and share new and healthy culinary tips. Class spaces are very limited so registration is on a first come, first serve basis until all available spots are filled. Any additional registrations will be added to a wait-list. Available classes are listed below. Registrations will open 3 weeks before the class time.
CLICK HERE to register for the Be Well Healthy Cooking Classes.
Learn about plant-based cooking, the incredible health benefits of eating plant-based and leave knowing how to make a plant-based meal the family will love. On the menu: The appetizer will be Spanish Coca with Shiitake Bacon, Caramelized Red Onions, Toasted Spiced Walnuts & Almond Feta Cheese; Entrée: Mushroom Lentil Meatloaf with Mac n’ Cheese and Haricot Verts Amandine. The dessert will be Vegan Lemon Bars with Blueberry Compote
Chef Instructor: Jason Dean, assistant to Dee Ann Bower, owner of VIVE Alchemy, a whole-person health and wellness company
With our super busy lives- hurry here, hurry there, sometimes we need a healthy and delicious recipe that we can put on the table in a snap. Trust us this will be so much better than a fast food fix. We’ll also provide great snack tips and ideas. The menu will include:
Basil Pesto with Al Dente Pasta and Pan Seared Shrimp with a side of Broccoli with lemon pepper sauce, all cooked in one pan.
Spicy Fajita Chicken in a cast iron skillet with Rice and Roasted Tomatoes
Cheesy Potato and Sausage Skillet meal, could also be that quick breakfast recipe you’ve been searching for.
Chef Instructor: Terri Geiser, UT Culinary Institute Community Cooking classes
Guest Instructor: Chef Steve Puleo, Founder of Puleo’s Restaurants
Impress your friends and family with this delightful and healthy holiday meal! This surprisingly simple meal will leave them thinking you toiled in the kitchen for hours
Beth will demo an Eggplant Caponata for you to sample as an appetizer on crostini.
Entrée: Pan Seared Pork Tenderloin, Collard Greens, and Roasted Red Potatoes. And for dessert, Mascarpone with Raspberries and Pineapple