As my awesome readers know, in order to better my skills in the kitchen, I’m currently taking two online eCourses to teach me how to cook the nutrient dense way. I’m learning so much and I love that I can take my time with my lessons through these online courses. I just personally finished my first eCourse and I’m about to slowly wade through the second one right now. I was about to say no more to cooking eCourses for a while, but then Ann Marie @ Cheeseslave just launched this new one and I just couldn’t resist! The reason? Because it’s all about one of my favorite food groups: meat and seafood!
Ever since Sean @ Underground Wellness helped me figure out that my metabolic type was a protein type (which means I thrive off of eating a higher ratio of protein and fats over carbs), I’ve been stuffing my face with lots of pastured, grass fed, free range, wild meats and seafood in every meal I eat. Yeah, not too ladylike, but I really feel awesome afterwards! (Note to self, I’ll have to work on not stuffing my face.)
However, the one thing I keep finding difficult is varying the meats and fish I eat every day. For the longest time, I was terrified of cooking anything animal flesh related because I was afraid that I would under cook it and get me and Rene sick. And even after I overcame the fear and just tried to cook a piece of meat, I’ve had lots of horrible experiences where Rene (and sometimes myself, to0) would simply not eat my cooking because I horribly undercooked something or worse yet, overcooked it! And even now, after managing to perfect only 1 or 2 ways of preparing beef and chicken, I’m still looking for more ways to rid the monotony of eating meat in my home. And Ann Marie’s class is just what I’ve been looking for to help me in this journey!
Check out this video from Ann Marie about her new eCourse!
These will be the lessons she’s offering in her eCourse:
Lesson #1: Protein & Fat: Why You Need It
Lesson #2: Shopping & Stocking Up
Lesson #3: Grilling: Setting Up an Outdoor Grill
Lesson #4: Seafood: Raw & Lightly Cooked
Lesson #5: Seafood: Broiled, Fried & Braised
Lesson #6: Bone Broth: Making Stock from Scratch
Lesson #7: Soups & Stews
Lesson #8: Roasting, Braising, Reductions Sauces & Gravies
Lesson #9: Pan Frying & Deep Frying
Lesson #10: Sandwiches & Salads: Meat-Based Salads & Grain-free Breads
Lesson #11: Organ Meats 1: Heart, Tongue & Bone Marrow
Lesson #12: Organ Meats 2: Liver Four Ways
Bonus Lesson: Appetizers, Side Dishes & Snacks
I really look forward to the lessons on seafood (because I really don’t know how to cook any yet), bone broth making (another thing I’m quite scared to do for some reason), and organ meats (I love liver and I want to share that love with Rene with better recipes).
I’ll be taking this course and blogging about my experiences cooking my way through each lesson, but if you want to learn yourself, why not sign up with me and we can cook together? You can find out all the details of the course here: Surf & Turf Cooking eCourse. (NOTICE OF DISCLOSURE: http://cmp.ly/5).
I’m also considering doing a giveaway of one free enrollment to the course for one lucky reader. Do I have any readers that would like to take part if I did do a giveaway? Let me know if this is something worthwhile for me to offer you awesome readers! I am giving away one free enrollment for a lucky reader! Come check it out here! (I also just added a sneak peak video here of the course, go check it out, too!)
