Pamela Salzman – Batch Cooking 101: Cook Once, Eat Clean All Week

You don’t need to spend more time in the kitchen to create a satisfying dinner—you just need to cook smarter. Clean Eating magazine is going to teach you how to easily prepare an entire week of meals in a single day in this revolutionary class that will teach you innovative make-ahead recipes with in-depth lessons on planning and cooking. It’s batch cooking at its best, and it’s going to change the way you cook forever.

Clean Eating magazine presents its most unique cooking class yet—dedicated entirely to organizing, planning and cooking ahead so you can always have healthy meals at the ready. Spanning techniques for breakfasts, lunches, dinners and snacks, this course contains step-by-step cooking demonstrations; tutorials on every aspect of batch cooking from shopping to meal planning to finished recipes; printable charts on produce, grain and legume preparation; and a downloadable e-cookbook filled with dozens of make-ahead recipes and how to use them in various ways all week long.

Our skilled instructor, Pamela Salzman, is Clean Eating’s own Contributing Culinary Nutritionist and a Certified Holistic Health Counselor. She is a sought-after cooking instructor in Los Angeles and the author of Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat (De Capo Lifelong Books, 2017). A make-ahead guru who has been cooking this way for more than 20 years, her philosophy is all about real food made simply and deliciously.

This course’s mission is to make you a master at meal planning. We will give you the skills to succeed every week in creating healthy, wholesome meals with minimal prep.

In this 7-week course you will:

• Learn to maximize the kitchen appliances you already have to minimize prep work
• See how to organize your refrigerator and pantry, and stock them with essential ingredients to make batch-cooking a breeze
• Become a pro at prepping and storing ingredients right when you get home from the market (never again will that head of lettuce rot in the back of your crisper!)
• Understand how to keep ready-cooked staples on hand such as grains and legumes for quick additions to soups, stews and burgers
• Know how to whip-up homemade dressings and sauces that you can reuse throughout the week in different ways
• Discover how to freeze and defrost safely and efficiently to make the most of your made-ahead meals
• Know exactly how to work with hard-to-prep ingredients like pineapples, squash and turmeric
• Learn how to easily improvise and create your own recipes using ingredients you already have in your fridge
• Find out how to purchase, prep and store proteins to include in your batch cooking
• Gain a wealth of new make-ahead recipes with many variations on how to use them

Syllabus : Batch Cooking 101: Cook Once, Eat Clean All Week

Week 1: Kitchen Basics and Food Storage

Equipment set-up

• Must-have appliances and tools
• How to maximize your refrigerator

Planning meals for the week

• How to be impeccably organized
• Preserving nutrients when prepping food ahead
• How to shop and eat in season
• Avoiding food waste
• Planning your Sunday around food prep
• Stocking your pantry with clean-eating essentials

Week 2: Planning Ahead 101

• To-do action plan after grocery shopping
• Produce storage tips
• The pros and cons of pre-cut grocery store produce

Bonus: New cooking technique tutorials + how to turn 5 recipes into 15!

Week 3: Make-Ahead Staples to Have on Hand

• Pamela’s batch cooking favorites
• Make-ahead building block foods:
  • Cauli-rice
  • Almond milk and other nut milks
  • Blanched, steamed, sautéed and roasted veggies
  • Salad dressings and sauces
  • Beans and lentils
  • Grains and quinoa

Bonus: New cooking technique tutorials + how to turn 5 recipes into 15!

Week 4: Sauces, Dressings, Marinades and Rubs to Use on Everything

• The blueprint for perfect dressing
• Multiuse salad dressings
• Mastering mason jar dressings
• Pesto, 5 Ways
• Multipurpose sauces and seasonings
• Vegan cheese sauces
• Spice rubs and marinades

Bonus: New cooking technique tutorials + how to turn 5 recipes into 15

Week 5: Become Friends with Your FreezerWhat can and can’t be frozen

• The art of timing and temperature when defrosting
• How to freeze liquids versus non-liquids
• Approved containers for freezing, including glass, plastic, zip-top bags and ice cube tray

Bonus: New cooking technique tutorials + how to turn 5 recipes into 15

Week 6: Getting Creative: Tackling Tough Ingredients and Mastering Shortcut Recipe

• How to slice and prep fresh ginger, fresh turmeric, fresh pineapple, winter squashes and kale.
• Kitchen hacks for onion and leek prep.
• Customizable quick and easy recipes to minimize food waste and clean out your fridge including not-fried rice, pastas, soups and frittatas.

Week 7: Proteins, Explained: Poultry, Meat and Fish

• How to select top-quality proteins
• How to refrigerate and freeze proteins for freshness and food safety
• Best cooking techniques for batch cooking poultry, meat and fish including searing, roasting, braising, stewing and more

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