In-class lessons include live cooking demonstrations, hands-on activities, and taste tests. My goal is to teach students how to create nourishing meals and snacks while tuning into their bodies through mindful eating practices.
 Students learn about macronutrients—carbohydrates, proteins, and fats—as well as essential micronutrients like vitamins and minerals. I emphasize the importance of fiber for healthy digestion and reducing the risk of GI-related conditions.