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Cook Healthier foods in 4 weeks

Achieve your goal to cook healthier with a customized meal plan that’s nutritious and delicious.Your plan has been designed specifically for Gluten-Free diets. Learn 12 lessons in 4 weeks.

4 Weeks ● 12 Lessons ● 35 Recipes

Here’s what your going to learn how to cook in the next 4 weeks

🗓️ Week 1

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

Salt-Crusted Trout

Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.

No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country.

🗓️ Week 2

Kohlrabi Kimchi

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

Asador Trout A La Vara

No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.

Ensalada Mixta - Lettuce & Tomato Salad

Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.

🗓️ Week 3

Jerk, a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn this iconic dish known for its intense depth of smokiness, heat, spice, and flavor. The 3-day cooking process is totally worth it.

Preserved Lemons

Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.

Tomato Salad with Mint & Chili

Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.

🗓️ Week 4

Kwame just landed in Jamaica, and while he’s not yet sure what he’s going to cook, he’s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls “salt on steroids”.

Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors.

Chapa Veggies with Vinaigrette

Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.