Events


Featured Event:

March 2, 2021, at 06:00 PM
Location: virtual
Struggling to lose weight and keep it off? If the answer is yes, then we can help! This six-week program will help you understand the science behind weight-gain, obesity and weight loss how and how to translate that into easy and delicious meals your whole family will love. We understand there are many ways to lose weight, but at what cost? Many diets that lead to weight loss are not healthy over the long run and often lead to regaining the weight down the road. Please stop sacrificing your health to get into those skinny jeans.

February 4, 2021, at 06:00 PM
Location: virtual
Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad

January 23, 2021, at 03:00 PM
Location: Center for Plant-based Living
Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad _

January 12, 2021, at 06:00 PM
Location: virtual
From making a simple vegetable broth (without all the junk in it!), to creating robust flavors in an oil-free, dry saute, you’ll learn all the culinary basics you need to jump start or even enhance your plant-based journey. Some other valuable take-a-ways: How to make almond milk How to make a rich and creamy cheesy sauce that EVERYONE will love! What 5 parts every salad dressing should have How to make a Parmesan cheese And much more! You’ll also receive with a full color 20-page PDF.

November 14, 2020, at 03:00 PM
Location: Center for Plant-based Living
Let’s put that cute cruciferous on your Thanksgiving table (and beyond!) in new and interesting ways this year. Hey, it’s 2020 - apparently anything goes, so we’re even making nachos with “bacon”! Your menu: Whole Roasted Cauliflower Stew Creamy Cauliflower and Potato Soup over Brown Rice with Dill Roasted Herb Cauliflower, Bacon and Olive Nachos with Tahini

August 28, 2020, at 06:00 PM
Location: virtual
Grab your other half, open a bottle of Chianti and let’s get cooking! We’ll be in the kitchen with BOTH Caryn and Tim Dugan for this couples class. Your menu: Tim’s spicy red marinara over pasta with vegetables Homemade sausage links, cooked and seared (to add to pasta) Italian chopped salad with an oil-free Italian dressing

August 18, 2020, at 06:00 PM
Location: Center for Plant-based Living
We’re making it good to eat bad! Street food that is GOOD FOR YOU! Dr. Loomis is the house and he and Caryn are cooking up a street-worthy feast for you! Your Menu Mexican Corn Poutine Chicago Hot Dogs

August 13, 2020, at 06:00 PM
Location: virtual
August 13 is the official 1-year anniversary of The Center for Plant-based Living and we are celebrating! Dr. Loomis is in town for the Plant-based 101 Immersion on Saturday the 15th (have you signed up??), but tonight we’re cooking up fish-free seafood sammies! Your menu: Crab cake Sliders with a Creamy Dijon Slaw Lobster Rolls on Hoagies! Kale Tahini Kelp Salad

July 2, 2020, at 06:00 PM
Location: virtual
Don’t get stuck eating crap on another holiday! (Been there…) Let’s celebrate by offering really DELICIOUS and nutrient-dense food that you can debut to your friends now and continue to cook up all summer long. Get used to making these; they will become everyone’s favorite!

June 26, 2020, at 04:00 PM
Location: virtual
How do you make your hummus? In this class, we will take this savory spread and create three different dishes out of it. This class is perfect for creating happy hour appetizers! We’ll discuss the role hummus plays in our recipes and how you can easily incorporate it into to everyday meal planning, from salad dressing, to big thick spreads. It will become a staple in your kitchen!

March 12, 2020, at 06:00 PM
Location: Center for Plant-based Living
It looks a little intimidating, but this little block of fermented beans can be more digestible than tofu and tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals. It may decrease cholesterol levels, oxidative stress and appetite while improving bone health. Tempeh also contains prebiotics, which may improve digestive health and reduce inflammation. Sooo - let’s dig in!

March 9, 2020, at 06:00 PM
Location: Center for Plant-based Living
“May your blessings outnumber the shamrocks that grow. And may trouble avoid you wherever you go." Celebrate this St. Paddy’s Day without damaging your body, but still making your taste buds dance!

February 26, 2020, at 06:00 PM
Location: Center for Plant-based Living
We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

February 26, 2020, at 01:00 PM
Location: Center for Plant-based Living
We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

February 24, 2020, at 06:00 PM
Location: Center for Plant-based Living
Continuing with our Heart Healthy month, we are still cooking out of the Esselstyn’s Prevent and Reverse Heart Disease Cookbook! These deliciously heart healthy recipes will become staples in your home. Your Menu: Collard Sushi (collards, green onion, carrots, bell pepper, cucumber, mango) Red Lentil and Dill Soup with Mint (garlic, onion, tomatoes, mint, oregano, dill, spinach) Middle Eastern Chickpea Stew (garlic, curry, turmeric, coriander, cardamom, cinnamon, orange juice, San Marzano tomatoes, red wine vinegar, chard)

February 17, 2020, at 06:00 PM
Location: Center for Plant-based Living
February is Heart Health Month! Let’s honor that by taking care of our tickers! Here are some favorites from Ann and Jane Esselstyn’s book, The Prevent and Reverse Heart Disease Cookbook. Your Menu: Kale Bruschetta (cannellini beans, coconut aminos, garlic, tomatoes, balsamic) Jalapeno and Salsa Corn Muffins (onion, corn, kale, maple syrup, salsa) Polly’s Lentil Soup (French lentils, onion, leek, garlic, thyme, cumin, mushrooms, potatoes, carrots, celery)