Sharon Tutko, health and wellness coach, shares easy hacks for the typical culprits of feeling “off” after eating — wheat, dairy, seed oils, eggs, and refined sugar. These are often the foods eliminated and reintroduced to diets. Sharon has removed all of these items for this hands-on class to create a Thrive Magazine-inspired peppermint-chocolate crinkle cookie, a vegan Alfredo sauce used as a béchamel for roasted vegetables, gluten-free tomato-arugula-Alfredo pizza with grilled grass-fed steak, Mediterranean salad of grilled purple onions and sweet bell peppers with cucumbers and arugula dressed with parsley-mint-lemon vinaigrette, plus East-West spiced honey cake using Einkorn flour and warm spices. #healthy

Chef Sharon Tutko shares basic principles to demystify gluten-free crusts, as students learn to create their own gluten-free flour blends using combinations of potato, rice, millet and sorghum flours. Discover the importance of xanthan gum, tapioca flour, and psyllium binders as additions in making yeasted doughs, herbed doughs, keto-veggie-based dough, and a sweetened dough. This hands-on class will make spicy chicken-shaved manchego pizza with basil pesto on yeasted crust, crispy prosciutto-butternut squash-brie pizza topped with arugula and sage on herbed crust, gulf shrimp and sautéed leek pizza with tarragon béchamel on “cauliflower” crust, plus caramelized mango “monkey bread” dessert with cinnamon and pecans.

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on poultry that showcase a variety of ways to make festive soups that are rich and sumptuous. Enjoy chicken tortilla soup with tomatillos spiced with ancho chile peppers, Mom's turkey soup, and creole duck-andouille gumbo served over rice.