Often, it’s not till about a month and a half after Thanksgiving that “low calorie” and “light” become a significant part of people’s dietary thinking. The Sisyphean task of trying to stay thin and avoid over-eating during the holidays seems hopeless enough that most people don’t even pretend to try. You can say you’re going to hit the gym a little more often or take the stairs instead of the elevator – but who are we kidding? It’s the holidays; the social events won’t stop and the wine will keep on flowing. If only there was a way to combine the season’s food centric traditions with some sensible dietary options… Ger-Nis to the rescue!!! Join us as we explore the lighter side of Thanksgiving with low-cal, but still decadent, dishes made with all the best seasonal and locally sourced ingredients. You’ll learn to make appetizers, main courses and dessert that will pack a punch, in terms of flavor, but won’t pack on the pounds. And, just to prove that low fat doesn’t mean low fun, we’ll be paring each course with a selection of organic wines. When you host this year’s Thanksgiving dinner, your guests will be thrilled to come hungry and leave healthy as well as happy.
Recipes: To be determined
Class Type: Part of our Thanksgiving Series, hands-on cooking class
Class Notes: Learn how to indulge in a healthy and light Thanksgiving – full of flavor and low in calories. And we won’t forget to include some good organic wines!
Robin Simpson is a wellness coach, personal trainer, and personal chef who lives and works in New York City. Robin’s passion for wellness has brought together many talents over the years. After years as a professional dancer, learning how to take care of an athlete’s body through exercise, rest and most importantly food became a full time education. She now devotes this knowledge to her clients and students. Robin has worked as a personal trainer and wellness coach for the past 10 years in New York and Florida. Not so many years ago, she fell head over heels in love with cooking, while growing up standing on a stool in her grandmother’s kitchen. Now, while Grandma’s southern food of fried chicken and dumplings isn’t the best on the waistline, she now devotes her time to eating well and helping others build healthy relationships with food. Outside of spending her free time in the kitchen playing with new recipes she still dances, is an occasional yogi, and dabbles in any creative art-form she can get her hands on. Right now the theme is pottery. Contact Robin