Nathan Lyon – Clean Cooking And Nutrition

Nathan Lyon – Clean Cooking And Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep

Check it out: Nathan Lyon – Clean Cooking And Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep

Supercharge your health with the world’s cleanest proteins! Our third Clean Eating Academy course is the natural follow-up to our wildly popular Intro to Clean Cooking & Nutrition course.

Dive deep into the world of healthy proteins with Emmy-nominated chef and acclaimed cookbook author Nathan Lyon.

What You’ll Learn:

• The difference between natural, cage-free, pasture-raised, and organic.
• How to shop for sustainable and organic goods while on a budget.
• The difference between wild versus farmed seafood.
• Preparation techniques for meat, poultry, and seafood including how to fillet a fish, break down a whole chicken and tenderize any cut of meat.
• New ways to integrate fresh produce into your weeknight dinners with ease.
• Dozens of new, foolproof recipes to have in your weeknight cooking arsenal.

Plus, You’ll Get:

• Instruction and feedback from Chef Nathan Lyon on a private Facebook page.
• Quizzes and skills assignments that will take you step-by-step through the same culinary techniques you would learn at an accredited cooking school.

Curriculum:

Lesson 1: Introduction

• Course welcome and introduction
• Course objectives and structure
• Communicating throughout the course
• Required tools and materials
• What does sustainability mean and why it is important
• Homework assignment

Lesson 2: Wild Seafood

• Field Trip: How to shop for seafood
• Tips for storing seafood at home
• Technical Challenge: Filleting a Fish
• RECIPE: Wild Snapper with Braised Leeks & Romesco Sauce
• Quiz
• Homework assignment

Lesson 3: Aquaculture or Farmed Seafood

• Facts about aquaculture
• RECIPE: Spiced Catfish Sandwich with Piperade and Baby Arugula;
• RECIPE: Rainbow Trout with Thyme Roasted Root Vegetables, Couscous and Chermoula
• Quiz
• Homework assignment

Lesson 4: The Big Three

• A look at America’s top 3 favorite seafood choices: Salmon, Tuna, Shrimp
• Sustainability issues
• RECIPE: Pan-Seared Salmon with Fresh Herb Cauliflower Couscous
• RECIPE: Tuna and Lentil Salad with a Dijon Vinaigrette
• Quiz
• Homework assignment

Lesson 5: Shellfish

• Classifications of shellfish
• Technical Challenge: Cleaning mussels
• RECIPE: Linguini and Mussels with Spicy Breadcrumbs
• RECIPE: Shrimp and Corn Pancake with Avocado Crema
• Quiz
• Homework assignment

Lesson 6: Poultry I

• Field Trip: How to shop for poultry
• Learning about chicken
• Technical Challenge: Breaking down a whole chicken
• RECIPE: Chicken and Rice Bowl with Baby Bok Choy and Spicy Citrus Sauce
• Quiz
• Homework assignment

Lesson 7: Poultry II

• Technical Challenge: Butterflying a whole chicken
• Field Trip: How to shop for turkey
• RECIPE: Whole Butterflied Chicken with Braised Kale
• RECIPE: Slow Roasted Spiced Turkey Breast with Roasted Beets and Beet Green Salad
• Quiz
• Interactive homework assignment

Lesson 8: Pork

• Field Trip: How to shop for pork
• Overview of cuts of pork
• Technical Challenge: Removing silver skin
• RECIPE: Ground Pork Larb (Laotion Minced Meat Salad)
• RECIPE: Oven-Roasted Pork Tenderloin with Cherry Pan Sauce and Sweet and Spicy Brussels Sprouts
• Quiz
• Homework assignment

Lesson 9: Beef

• Field Trip: How to shop for beef
• Overview of cuts of beef
• Technical Challenge: Tenderizing flank steak
• RECIPE: Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce
• RECIPE: Beef and Grain Burger
• Quiz
• Homework assignment

Lesson 10: Conclusion

• Concluding the course
• Continuing the learning