Katie’s Low-Carb Course for Metabolic Health

About this course

The class explores lower-carbohydrate cooking through a combination of demonstrations and shared practical work. Participants prepare a selection of dishes across breakfast, lunch and dinner, using alternatives to higher-carbohydrate ingredients such as cereal, potato, pastry and cake. Recipes may include coconut and ginger granola, brown bread rolls, pot-roast chicken with chorizo, cauliflower and leek mash, Savoy cabbage pappardelle and chocolate mousse cake. The session also covers practical information about low-carbohydrate eating and adapting familiar dishes with different ingredients.

What you'll learn

• Prepare a selection of lower-carbohydrate dishes for different meals
• Use alternative ingredients in place of cereal, potato, pastry and cake
• Apply recipes and practical tips associated with low-carbohydrate cooking
• Combine lower-carbohydrate ingredients with protein and other macronutrients when preparing a meal

Is this course right for you?

The course is listed as suitable for all levels and involves working together on cooking tasks alongside demonstrations. It may suit learners seeking an introduction to or further exploration of lower-carbohydrate recipes, without the source specifying particular previous experience.

• Includes both demonstration and hands-on cooking
• Covers recipes for breakfast, lunch and dinner
• Dish selection can change according to dietary requirements

Before you go

• A meal made from the dishes prepared during the class is included.
• Two drinks per person are included with the meal, including wine, beer and soft drinks.
• Each participant receives a cotton apron to take home.
• A full recipe pack is sent by email within 48 hours after the class.
• Dish selection may vary with the seasons and dietary requirements.