Breakfast foods are often not diabetic-friendly because they are high in refined carbohydrates, and low in fiber and protein. Work with Chef and Registered Dietitian Emily Doerman to create delicious breakfast items that are also nutritious, and good for your blood sugars. Bell Peppers Stuffed with Egg, Zucchini & Black Beans; Baked Mini Quiches Made with Spinach, Sun-Dried Tomatoes & Feta; Savory Pear, Rosemary & Goat Cheese Scones

Eating for health can be confusing when you are being bombarded by the latest and greatest diets. This class will walk you through the planning and preparation of a delicious, healthy meal that will satisfy anyone, even if you’re not on a restricted diet. Join Mary for a fun, hands-on cooking experience. Grilled Zucchini stuffed with Goat Cheese & Spinach; Mustard-Maple Salmon with Sweet Potato Rounds; Sautéed Green Beans; Baked Apples with Apricots & Figs

Mom’s classic risotto is one of Chef Emily’s favorite foods, but she can’t help but have fun trying new and different ways to flavor risotto, and pair it with other foods. Risotto is made from rice, which is gluten-free, but this meal can be enjoyed by anyone! Walnut-Arugula Pesto Risotto with Crab & Zucchini; Gluten-Free Pistachio Cranberry Cookies

A pricey spa experience may be out of reach, but you can join Christine to learn a menu of light, flavorful and healthy recipes that can help you create a self-pampering spa experience at home. Curried Carrot Soup; Red Quinoa & Black Rice Salad; Whole Roasted Branzino with Lemon & Herbs; Mango Two Ways

Fresh homemade gnocchi is a great treat because it is so fluffy and light. You can also make fluffy homemade gnocchi without gluten-containing flours. In this class you will learn how to make gluten-free gnocchi and a few tricks to thickening white sauces without wheat flour. Gluten-Free Butternut Squash Gnocchi with Gluten-Free Sage Cream Sauce; Sautéed Mushrooms; Arugula Salad with Lemon-Sage Dressing

Vegetarian meals can be very healthy, but may also be much higher in carbohydrates compared to meat-containing meals. Cook with Chef and Registered Dietitian Emily Doerman to create delicious vegetarian meals that are well balanced. Pesto Tomato & Tofu Skewer Appetizers; Stuffed Portobello Mushrooms with Spinach & Quinoa; Lemon-Garlic Green Beans; Apple Crisp with Oat & Walnut Topping

Eating for health can be confusing when you are being bombarded by the latest and greatest diets. This class will walk you through the planning and preparation of a delicious, healthy meal that will satisfy anyone – even if you’re not on a restricted diet. Join Mary for a fun, hands-on cooking experience. Cucumber Rounds with Spicy Hummus & Olives; Baby Salad Greens with Goat Cheese & Roasted Peppers; Saffron Chicken; Cinnamon Crisps with Blackberries & Yogurt