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C o o k i n g H e a l t h y, E a t i n g W e l l

6&8
SEPT

B A C K TO T H E B A S I C : C O B B S A L A D
6TH/1:30PM 8TH/4:00PM
1

15
SEPT

PA D T H A I

27
SEPT

SEMI-HOMEMADE

17
OCT

N e w t o c o o k i n g? T h i s b a s i c s c l a s s w i l l
guide you through easy and healthful
c o o k i n g t e c h n i q u e s . D o n t f e a r, b e g i n
cooking with a strong foundation

STIR-FRY

1:30PM

A fl avor-pa cked Th ai noo dl e di sh . Love at fi r s t

bi te! Let u s ta ke yo u to th e water s o f S o u th
East A sia, and to th e t wi nkl i ng ci t y l ight s o f
Bangkok

BBQ CHICKEN PIZZA

12:00PM

Sustenance o f ki ngs & qu een s - ro l l dou gh

l i ke a ch amp, wi el d th e m igh t y piz za cut te r,
and make a sem i -h om em a de m e al fo r yo u r
cl osest o f ki n

# M E A L P R E P M O N D AY
R AV I O L I D U E M O D I

3:00PM

G et i nto ro u ti n e and save ti m e wa i ti ng i n

those l ong l u nch l i nes . P repa re m e al s to
grab'n'go and get i t on wi th
#M e al PrepM onday

20
OCT

KO R E A N 3 - A L A R M TA C O S
4:00PM
2

10
NOV

THIS IS HOW WE ROLL

SUSHI 1:30PM 3

15
NOV

Kore an B B Q i s new to th e fo odi e scene.

Experi en ce a tren dy t wi st on th e cl assi c
di sh, but b ewa re. On ly en ter th ose w h o ca n
tol erate th e spi ce

Let s rol l o n ou t wi th a su sh i par t y! Com e tr y

some fresh a n d si mpl e i ngredi en t s to
travel - size you r pa cked l u nch

I M P O S S I B LY E A S Y
C H I C K E N P OT P I E

12:00PM 1

Comfor t foo d doesn t requ i re h o u r s ove r a

stovetop . S i esta wi th a ser vi ng o f ch i cke n
pot pi e a nd l e a rn h ow to si mpl i f y an old
Ameri can reci pe

FREE FOR SJSU STUDENTS

LOCATED IN SWC 122
WALK-INS ACCEPTED
ALL CLASSES 1HR&15M
S IGN UP FOR ANY 2 CLASSES

12
SEPT

C O L L E G E S U R V I VA L

26
SEPT

GARDEN FRESH

04
OCT

PIMP MY RAMEN

3:00PM

Max out your life with a favorite staple :

To p R a m e n . L e a r n t w o g o u r m e t s t y l e s t o
b o o s t f l a v o r, f r e s h n e s s , a n d f u l l n e s s w i t h
nutritious ingredients

ROASTED VEG WR AP

4:00PM

H a rn es s the p owe r o f p l a n t s - grow n righ t

he re i n o u r SJS U, A S G a rd e n ! Thi s
ve ga n - f ri e n d ly d i s h i s el evate d with savor y
sa u ces that p a ck a p u n ch

V E G A N C H I C K E N KO R M A
1:30PM
3
F e el i ng s e n s u a l ? Ko rm a i s s m o oth, with
l aye re d sp i ces that a re b a l a n ce d with a
c re a my n u t sa u ce. S e r ve d ove r ri ce, it s
p e r fe c t i n co o l a u tu m n we athe r

20
OCT

M I C R O W AV E M A G I C

07
NOV

ISL AND JERK PORK

2
4:00PM

14
NOV

C H I C K E N M E AT B A L L S
3:00PM 2

06
DEC

S W E E T & S AV O R Y C R E P E C A F E
1:30PM
3

B A K E D P OTATO

1:30PM

Mi c rowaves a re a p owe r fu l ki tchen tool.

Co o k that sp u d i n a fl as h, the n l oa d it up
wi th yo u r favo ri te to p p i ngs fo r a he a r t y a nd
he a l thy m e a l

A 4 - p a r t ha rm o ny : the s cotch b o n net is

treb l e to the high hat o f ri ch p o rk, w h ile
tu n e d wi th the swe et f ru i t . Ri ce & b e a ns
gro u n d i t o u t at the b as s

D o yo u kn ow w hat m a kes thes e m e atb a lls

d i f fe re n t? Co m e a n d fi n d o u t w hat e asy
p a n tr y s ta p l e m a kes thi s a Ru s s i an favorite

Cel eb rate the e n d o f the ye a r wi th a lit tle

Pa ri s i a n w hi m sy. Tre at yo u r s el f to a fun
Fre n ch c re p e p a r t y - fe atu ri ng b oth sweet
a n d savo r y o pti o n s

1-3 D I F F I C U LT Y
V E G E TA R I A N / V E G A N
SPICY
For more info, visit www.sjsu.edu/wellness/nutrition/CHEW or email SJSUDemoLab@gmail.com