Setting up for Success - Plant Based Meal Prep with Nancy Travis (Online)

  • Wednesday, May 12, 2021
  • Sunday, May 16, 2021
  • 2 sessions
  • Wednesday, May 12, 2021, 6:00 PM 7:30 PM (PDT)
  • Sunday, May 16, 2021, 4:00 PM 5:30 PM (PDT)
  • Class time is Pacific Time, Class Code KI051221NT
  • 20

Registration

  • For trained Kitchen Arts volunteers
  • -------------




    Registration will close on Monday, May 10th at 6:00pm.

Register

**This workshop will be live streamed via Zoom.** 

Picture of Plant based food prep-copyright N. TravisA whole food plant-based diet is a proven health winner!  Sometimes the barrier for people to adopt this way of eating can be figuring out how to prepare simple yet delicious, healthy meals without spending the day in the kitchen. Chef Nancy Travis will teach you that meal prep, kitchen organization and careful shopping is the answer. There is no “one way for everyone” approach as each household has its own requirements for space, preparation time and the amount of food needed. Join plant-based chef Nancy Travis as she gives you her best tips for creating an individualized plan for quick, simple, everyday, whole food plant based meals that work for your family's needs.

Please Note:  Foods will be determined by Nancy the day of the second class (depending what she needs to prep for her family) but recipes and resources list will be emailed after the class to all who attend. 

Session 1: 
In this first session (
no cooking) you’ll go through Nancy’s kitchen (virtually) where she will show you her fridge and kitchen storage and discuss ways to set up your own kitchen for success. This includes information about kitchen essentials like appliances, equipment, pantry staples, containers, and tips for saving time.  Nancy also offers ideas for food storage for your veggies, grains and beans, with an emphasis on keeping things fresh and ready to go!  Nancy will go over different ways to prep meals depending on your family size and available time, and, how to think about creating meals in the most healthful way. Conversation will also include eating for weight loss and weight maintenance (usually fairly easy once on a plant based diet!).  

Session 2 (note this session starts at a different time than first session): 
The second session will be cooking and prepping demonstration where Nancy will put together a variety of foods to be used for meals or meal components.  You’ll gain ideas for easy ways to put together prepped foods to create delicious meals for your family.  Learn healthy cooking techniques such as no oil sauteing, and roasting and a demonstration of both.  Nancy also teaches you the benefits of and about instant pot cooking and air frying.  

Foods will be determined by Nancy the day of the class (depending what she needs to prep for her family) but recipes and resources list will be emailed after the class to all who attend. 

During class there will be time for questions and discussion about meal prep as well as how to maintain a healthy whole food plant based diet.

Details:

  • Registration will close on Monday, May 10th at 6:00 pm. 
  • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
  • A Zoom link to join this event will be sent to the email you registered with one day before the start. Please watch for this email. You may need to check your spam folder for emails from BARN.
  • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Nancy Travis has studied and cooked whole food plant-based for over 25 years. She co-owned a vegetarian fast food restaurant chain in the 1990s and recently had a grab-and-go cafe on Bainbridge Island. Currently her business Sukhi Kitchen provides vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families. Nancy has been teaching plant-based classes at BARN for the past three years.


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