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Healthy Cooking Classes

Whole Food, Plant-Based Cooking…
Put food to work for YOU and your health!

We all know the health benefits of eating more plants, but the tough part is incorporating them into our daily menu. One trick to make it easier is to connect with fun creative recipes and cooking techniques that make eating them easy and delicious. The Positive Choice Integrative Wellness Center hosts plant-based cooking classes to help you do just that. Each class provides demonstrations and tastings of seasonal recipes that will nourish your body and tantalize your taste buds. The classes provide educational content that includes using plant-based eating to boost health and immunity, enhance your gut health and microbiome, as well as reduce inflammation throughout the body.

Each class is $45. All classes at 6 pm

Positive Choice Integrative Wellness Center
6th floor Garfield Specialty Center
5893 Copley Drive, San Diego CA 92111

Call to schedule,858-616-5600.


2020 Cooking Class Calendar

ALL THINGS SOYRIZO! January 31st

Soyrizo, Soyrizo Endive Bites with Avocado Crema, Albondigas, Soyrizo Hash, Spicy Mango Dessert
Deva Plumlee MS, Anneliese Piazza MS, Melanie Perkins MS


RUSTIC ITALIAN February 28th

Caprese Panini, Sausage & Peppers, Minestrone Soup with Pesto, Panna Cotta with Fruit Compote
 Katharine Klepin MS, RDN, Angela Storck-Petersen MPH, RD


BREAKFAST and BRUNCH, April 10th

Peanut Butter & Cinnamon Overnight Oats, Banana Chickpea Pancakes, Tofu, Vegetable & Sweet Potato Bowl, Savory Pesto & Sun Dried Tomato Muffins
Katharine Klepin MS, RDN, Angela Storck-Petersen MPH, RD


SNACKS, TREATS, and EATS, May 8th

Crispy Cauliflower Wings, Queso “Cheese” Dip with Chips, Chickpea “Tuna” Sandwich, Spicy Tahini Carrots
Vicki Pepper MS, RD, Veronica Usher, BS


ASIAN SPRING FUSION, May 22nd

Spiralized Noodle Pad Thai, Rainbow Stir Fry/Lettuce Wraps, Plant-Based Milk Tea
Chris Heslin, MS, Vince Alvarez RD, Carmel Agdeppa, DACM, L.Ac.


SOUTHWESTERN FLAVORS, June 5th

Pico De Gallo, Tofu Tamales, Enchiladas with Cashew Cream, Mexican Green Salad
Lizzy Kemp MS, Colleen Peterson BS, CMT


SUMMER BBQ,  June 19th

Roasted Chickpeas, Beet Burgers, Kicked Up Coleslaw, Chocolate Mousse, Bruised Basil Spritzer
Deva Plumlee, MS, Anneliese Piazza, MS, Melanie Perkins, MS


SUMMER-TIME BACKYARD FAVORITES, July 31st

Green Goddess Salad, Roasted Eggplant Tomato Tower, Arugula Cashew Pesto, Ginger Peach Sorbet
Carly Vong MPH, RD, Sofie Blicher, MS


AROUND THE WORLD FLAVORS, August 28th

Wonton Soup, Turkish Bowl, Sweet Potato Enchiladas, Potato Thai Green Curry
Vicki Pepper MS, RD, Veronica Usher, BS


FUN FALL FLAVORS, September 25th

Roasted Veggie Quinoa Bowl, Mushroom Appetizers, Veggie Side Favorite, Apple Surprise Dessert
Hannah Kinsinger, BS, Debbie Vilen, BS


GET ROOTED FOR FALL, October 16th

Roasted Root Vegetables and Dips, Vegan Shepherd’s Pie, Homemade Pumpkin Soup
Chris Heslin, MS, Vince Alvarez, RD, Carmel Agdeppa, DACM, L.Ac.


MIDDLE EAST FEAST, October 30th

Vegetable Confit on Quinoa Flatbread, Colorful Salad, Sweet Potato Lentil Curry, Golden Thai Tea
Deva Plumlee, MS, Anneliese Piazza, MS, Melanie Perkins, MS


MEDITERRANEAN MADNESS, November 6th

Mediterranean Salad, Tsziki Sauce, Vegan Falafels, Lasagna and Banana Ice Cream
Lizzy Kemp, MS, Colleen Peterson, BS, CMT


COZY WINTER FOODS, December 4th

African Stew, Roasted Butternut Squash Soup, Super Kale Pesto, Cinnamon Roasted Apples with Carmel Dip
Carly Vong, MPH, RD, Sofie Blicher, MS


Plant Based Nutrition Booklet Download

Plant Based Nutrition Booklet ESPANOL

See our Healthy Plant-Based Cooking Class Videos Below