{"id":4865,"date":"2020-09-25T20:30:08","date_gmt":"2020-09-25T20:30:08","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?page_id=4865"},"modified":"2023-03-31T22:26:04","modified_gmt":"2023-03-31T22:26:04","slug":"unique-approach","status":"publish","type":"page","link":"http:\/\/cookhappylivehealthy.org\/blog\/unused-pages\/unique-approach\/","title":{"rendered":"Unique Approach"},"content":{"rendered":"\n
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What Makes Our Programming Unique<\/h4>\n\n\n\n

While I refer to our classes as “cooking classes,” it’s only because that is a term everyone can relate to. In fact, they are actually “healthy meal making classes.”<\/p>\n\n\n\n

The difference is important. “Meal making” captures the fact that my programming is about cooking + a lot more<\/em><\/strong>. <\/p>\n\n\n\n

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As I often say, “there’s more to cooking than just cooking.” There are actually several parts to making healthy meals. What we think of as “cooking,” i.e., the chopping, mixing, frying and seasoning part, is only about 40% of meal making. “Getting prepared to cook,” is the other 60%. That’s the 60\/40 Secret explained in the section on The New Kitchen Way<\/a><\/a>.<\/p>\n\n\n\n

In addition, there is a critical mindset piece, i.e., the motivation, inspiration and energy to break free of the convenience food trap, make your own meals and take control of your health. Without a supportive mindset, you can be sure your brain will throw up all sorts of mental barricades to prevent you from transforming the meals you make and eat.<\/p>\n<\/div><\/div>\n\n\n\n

Uniquely, my classes and programs help you develop skills, tools and habits in all three of these areas, so you can be 100% successful making healthy meals on a consistent basis. In other words, you learn the 3 Vital Skills and Habits of Being New in Your Cooking, Being New in Your Kitchen and Being New in Thinking<\/a>. <\/p>\n\n\n\n

Changing the meals we make and eat is, undeniably, a challenge.  Over my 30 years in the field, I’ve thought deeply about how I can help others meet that challenge–and I weave that thinking into my classes as much as possible. Let me share a few of these aspects by way of encouragement.<\/p>\n\n\n\n

A Fresh Take on Healthy Eating<\/h4>\n\n\n\n
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\u201cHealthy Eating\u201d has become a pretty convoluted and confusing subject. What ordinary person can keep up with which fats are good and which are bad, the dangerous levels of salt in pancake mix and rotisserie chicken, the amount of sugar lurking in your ketchup and which foods have high amounts of Vitamin B, or antioxidants, or flavanoids, or phenols, and on and on?<\/p>\n\n\n\n

Maybe food statistics have outlived their usefulness and it\u2019s time to move beyond eating by numbers. Over the years, I\u2019ve discovered that<\/p>\n<\/div><\/div>\n\n\n\n