Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class creates a summer grilling menu with lemon-roasted shrimp atop a riced cauliflower and spinach-arugula salad with cherry tomatoes and creamy avocado dressing, herb-marinated flank steak, oven-roasted potatoes with garlic and lemon vinaigrette, grilled vegetable salad with spinach pesto, plus grilled watermelon sprinkled with tajin and mint.
Wed, Aug 25, 6 pm to 8:30 pm