Cook Well with Courtney: Individualized Know-How Served Fresh and Friendly
Cook Well with Courtney food blogger Courtney Coleman doesn’t believe in a one-approach-fits-all method to food.
“There are as many diets are there are people on the planet. Everyone is so different—biochemically, metabolically and with their lifestyle,” Coleman said. “When getting off packaged food, as so many health practitioners are recommending, there are different challenges for different people. I help people experiment.”
Coleman considers a host of factors before stepping foot into a client’s kitchen. Her one-on-one classes are tailor-made for individuals looking for specific help with dietary needs.
“The classes take shape organically, based on a client’s specific needs and concerns,” Coleman said. I teach people how to strategize their routine to make it realistic to prepare their own whole foods meals and shop farmers markets.”
The cook said she loves showing people how to create a large dish on Sunday night, then how to reuse the various ingredients in tasty leftovers all week long. Sometimes, a simple bit of know-how can act as a powerful deterrent to the drive-through window.
“With fast food and microwave dinners, we have lost our cooking skills; people just don’t know how to prepare a big pot of beans from scratch, make a quick stir-fry or prepare whole, low-glycemic grains like millet, amaranth, buckwheat and quinoa,” Coleman said. “My teaching style is really friendly, casual and packed with information.”
Although Coleman has a strong background in Ayuvedic health principals and macrobiotic nutrition, she makes sure that her classes always feel like down-to-earth, one-on-one conversations—not an indoctrination into one miracle diet.
“People tell me the meals we prepare taste good, and they feel good after they eat,” Coleman said. “That’s what it’s all about. That’s how I know people are getting a lot out of my classes.”