Welcome to Plant-Powered Health
Whole Foods Plant-Based (WFPB) Diet:
Good for You, Good for the Planet!
Cooking Course
You will learn key cooking techniques while preparing delicious WFPB dishes. Healthy food can be tasty, fast, and inexpensive if you know how to cook and plan your meals.
As a certified WFPB Diet coach, I will also provide you with health-related background information, tips, and techniques for successfully increasing the amount of whole plant foods in your diet.
We will follow the flipped classroom model, meaning you read materials before each session. The class itself is entirely hands-on, filled with cooking and habit-building activities. At the end of each class, you get to enjoy all the prepared dishes and take samples home—enough for one to three meals.
The course will cover a wide range of cooking topics: from knife skills and different kinds of oil and no/low oil cooking to everything you need to know about plant-based protein, plant-based dairy, and egg substitutes.​​
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Course Curriculum:
• Session 1: Introduction to WFPB Kitchen - Dips and Salsas
• Session 2: Food and Inflammation - Sauté, Stir-Fry, Simmer, Braise
• Session 3: Health Facts about Red Meat - Protein Flip, Roasting
• Session 4: All About Fiber - Soups and Salads
• Session 5: Health Benefits of Beans and Whole Grains - Beans & Whole Grains
• Session 6: Environmental Impact of Animal Products, All About Calcium - Healthy Breakfasts
• Session 7: Meal Planning and Batch Cooking, 5 Healthy Lifestyle Pillars - Pastas and Sauces
• Session 8: What You Need to Know about Sugar - The Dessert Flip & Healthy Desserts
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I offer a Tuesday evening course and a Wednesday morning course.
Classes start October 15 and 16.
There are no classes on November 12 and 13, December 10 and 11.
Last class: December 17 and 18.
To find out more, click the button:
Client Testimonials
Katherine Koller
I really recommend that couples take this course to learn together at class and help each other prep and plan at home. We’ve been “plant-based” now for five months, and have flipped our meals from vegetarian twice per week to meat or fish twice per week. We both feel better—more energized and excited about experimenting with new recipes and adding favorites that we made in class to our meal plan.
Olive Yonge
Food Explorer
Over the years, I have taken many cooking classes, and by far, this is the best. Not only is Monika an excellent teacher but the way she structured the classes made a huge difference to my learning.
We cooked the meals, ate the meals together as a class and then took home leftovers. This meant by the third night after the class ended, I knew exactly which foods I liked and wanted to make again. Furthermore, she taught us between classes by sending us follow-up emails with more information about plant-based cooking. This meant we had an eight-week immersion in this content. I would highly recommend this class to others.