Cooking Stage: Vancouver

stage1-quesava3Visit the Cooking Stage to learn cooking techniques and tips from local chefs and culinary experts as they explore nutritious and delicious solutions for those living with gluten free, low FODMAP, diabetic, and/or Ketogenic requirements, and more!

{CLICK HERE} to learn more about these knowledgeable experts.

[More speakers and sessions will be added shortly, so be sure to check back soon.]

Saturday – January 14, 2017

10:30 am – 11:10 am : Kaitlyn McNamee

When you’re gluten-free, a full stomach sometimes means an empty wallet. But it doesn’t have to. In this session, gluten-free blogger and penny-pinching celiac, Kait McNamee, will teach you tips and tricks for a cheaper gluten-free food plan. With meal suggestions that are $3 or less per serving, Kait will provide a few creative recipes, a bunch of ideas, and a lot of jokes.

11:20 am – 12:00 pm : Ken Schneider

Vegetable-Based Gluten Free Dough; healthy snacks, lunches and sides. It’s the 1950’s all over again but without the additives, preservatives, refined sugars, trans-fats and GMO’s … or the time and work. Quesava Kitchen makes a nutritious, delicious scoop-and-bake dough from Cassava Root and Chia that’s ready for the oven, add your favourite flavours (or not) and bake; that’s it.

12:10 pm – 12:50 pm : Desiree Nielsen

Join Desiree Nielsen, Registered Dietitian, host of Urban Vegetarian and Author of Un-Junk Your Diet, for a look at mindful eating. She will lead you through a mindful eating exercise to help you break the cycle of mindless snacking and will demonstrate an easy and delicious green smoothie using Qi’a Superseed Cereal by Nature’s Path.

1:00 pm – 1:40 pm : Christine Beard

Join Christine Beard, Executive Pastry Chef with the Pacific Institute of Culinary Arts, as she shares her strategies and tips on gluten free baking. With real life experience and knowledge, Christine will help make gluten free baking easy, delicious and fun.

1:50 pm – 2:30 pm : Andrea Potter

Join Andrea Potter, Founder of Rooted Nutrition and Culinary Nutrition Instructor, as she discusses the benefits of fermented foods for gut health. Andrea will share some tips for fermenting foods at home and how the fermentation process can help with sensitive stomachs.

2:40 pm – 3:20 pm : Carolyn Ketchum

Join Carolyn Ketchum, cookbook author, as she shares tips for cooking meals that are nutritious, low carb, and gluten free. Discover how specialized diets can be fun an delicious for gluten free and carbohydrate sensitive individuals. This presentation was made possible by Swerve Sweeteners.

Sunday – January 15, 2017

10:30 am – 11:10 am : Kaitlyn McNamee

When you’re gluten-free, a full stomach sometimes means an empty wallet. But it doesn’t have to. In this session, gluten-free blogger and penny-pinching celiac, Kait McNamee, will teach you tips and tricks for a cheaper gluten-free food plan. With meal suggestions that are $3 or less per serving, Kait will provide a few creative recipes, a bunch of ideas, and a lot of jokes.

11:20 am – 12:00 pm : Ken Schneider

Vegetable-Based Gluten Free Dough; healthy snacks, lunches and sides. It’s the 1950’s all over again but without the additives, preservatives, refined sugars, trans-fats and GMO’s … or the time and work. Quesava Kitchen makes a nutritious, delicious scoop-and-bake dough from Cassava Root and Chia that’s ready for the oven, add your favourite flavours (or not) and bake; that’s it.

12:10 pm – 12:50 pm : Desiree Nielsen

Join Desiree Nielsen, Registered Dietitian, host of Urban Vegetarian and Author of Un-Junk Your Diet, for a look at mindful eating. She will lead you through a mindful eating exercise to help you break the cycle of mindless snacking and will demonstrate an easy and delicious green smoothie using Qi’a Superseed Cereal by Nature’s Path.

1:00 pm – 1:40 pm : Lisa Skelton

Savory or sweet, swirl buns are a quick and easy way to add bread back into your baking repertoire. Join Lisa Skelton of Smallflower Bakeshop as she demonstrates how a good base recipe and a few tips and tricks can turn ordinary into Artisan. Watch Lisa create cinnamon buns and spinach tomato feta rolls in less than 30 minutes. Learn ingredient ratios, handling tips and other easy ideas to make mouths go ‘wow’ and make your breads look as good as they taste.

1:50 pm – 2:30 pm : Andrea Potter

Join Andrea Potter, Founder of Rooted Nutrition and Culinary Nutrition Instructor, as she discusses the benefits of fermented foods for gut health. Andrea will share some tips for fermenting foods at home and how the fermentation process can help with sensitive stomachs.

2:40 pm – 3:20 pm : Silvia Martinelli

Silvia will be demonstrating Otimo Brazillian Cheese Puff’s new line of naturally gluten-free dry mixes based on a traditional recipe from Brazil called “pão de queijo” (cheese puff or cheese bread). Silvia will demo gluten free as well as dairy free options and teaching how to use the dry-mixes for pastries,crepes, waffles, pancakes, wraps, pizza dough and much more.