Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep – Nathan Lyon
Supercharge your health with the world’s cleanest proteins! Our third Clean Eating Academy course is the natural follow-up to our wildly popular Intro to Clean Cooking & Nutrition course.
Dive deep into the world of healthy proteins with Emmy-nominated chef and acclaimed cookbook author Nathan Lyon.
What You’ll Learn:
- The difference between natural, cage-free, pasture-raised, and organic.
- How to shop for sustainable and organic goods while on a budget.
- The difference between wild versus farmed seafood.
- Preparation techniques for meat, poultry, and seafood including how to fillet a fish, break down a whole chicken and tenderize any cut of meat.
- New ways to integrate fresh produce into your weeknight dinners with ease.
- Dozens of new, foolproof recipes to have in your weeknight cooking arsenal.
Plus, You’ll Get:
- Instruction and feedback from Chef Nathan Lyon on a private Facebook page.
- Quizzes and skills assignments that will take you step-by-step through the same culinary techniques you would learn at an accredited cooking school.
Curriculum:
Lesson 1: Introduction
- Course welcome and introduction
- Course objectives and structure
- Communicating throughout the course
- Required tools and materials
- What does sustainability mean and why it is important
- Homework assignment
Lesson 2: Wild Seafood
- Field Trip: How to shop for seafood
- Tips for storing seafood at home
- Technical Challenge: Filleting a Fish
- RECIPE: Wild Snapper with Braised Leeks & Romesco Sauce
- Quiz
- Homework assignment
Lesson 3: Aquaculture or Farmed Seafood
- Facts about aquaculture
- RECIPE: Spiced Catfish Sandwich with Piperade and Baby Arugula;
- RECIPE: Rainbow Trout with Thyme Roasted Root Vegetables, Couscous and Chermoula
- Quiz
- Homework assignment
Lesson 4: The Big Three
- A look at America’s top 3 favorite seafood choices: Salmon, Tuna, Shrimp
- Sustainability issues
- RECIPE: Pan-Seared Salmon with Fresh Herb Cauliflower Couscous
- RECIPE: Tuna and Lentil Salad with a Dijon Vinaigrette
- Quiz
- Homework assignment
Lesson 5: Shellfish
- Classifications of shellfish
- Technical Challenge: Cleaning mussels
- RECIPE: Linguini and Mussels with Spicy Breadcrumbs
- RECIPE: Shrimp and Corn Pancake with Avocado Crema
- Quiz
- Homework assignment
Lesson 6: Poultry I
- Field Trip: How to shop for poultry
- Learning about chicken
- Technical Challenge: Breaking down a whole chicken
- RECIPE: Chicken and Rice Bowl with Baby Bok Choy and Spicy Citrus Sauce
- Quiz
- Homework assignment
Lesson 7: Poultry II
- Technical Challenge: Butterflying a whole chicken
- Field Trip: How to shop for turkey
- RECIPE: Whole Butterflied Chicken with Braised Kale
- RECIPE: Slow Roasted Spiced Turkey Breast with Roasted Beets and Beet Green Salad
- Quiz
- Interactive homework assignment
Lesson 8: Pork
- Field Trip: How to shop for pork
- Overview of cuts of pork
- Technical Challenge: Removing silver skin
- RECIPE: Ground Pork Larb (Laotion Minced Meat Salad)
- RECIPE: Oven-Roasted Pork Tenderloin with Cherry Pan Sauce and Sweet and Spicy Brussels Sprouts
- Quiz
- Homework assignment
Lesson 9: Beef
- Field Trip: How to shop for beef
- Overview of cuts of beef
- Technical Challenge: Tenderizing flank steak
- RECIPE: Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce
- RECIPE: Beef and Grain Burger
- Quiz
- Homework assignment
Lesson 10: Conclusion
- Concluding the course
- Continuing the learning
Sale Page: https://www.aimhealthyu.com/courses/clean-cooking-nutrition-the-worlds-healthiest-proteins-advanced-vegetable-prep
Archive: https://archive.ph/wip/SWUsB
Delivery Method:
After your purchase, you’ll get access to the downloads page. Here, you can download all the files associated with your order.
Downloads are available once your payment is confirmed, we’ll also send you a download notification email separate from any transaction notification emails you receive from Vinlearn.
