As of Fall 2021, Catherine is taking a pause on her bi-weekly virtual group cooking classes, but is still offering private group cooking events. Reach out to her at catherine@riseholistichealth.com for more information.
BBQ season is upon us, friend! But that doesn’t mean you have to stick to the same ole-same ole when it comes to dining al fresco… Come join Catherine and learn how to make Greek Burgers with a fabulous dairy-free Tzatziki sauce and Mediterranean side salad.
Do you remember going to those old-school Italian restaurants with your family as a kid? One of my favorite memories was dipping crusty french bread into my dad’s Chicken Piccata sauce after he was finished. It was tart, buttery and so incredibly satisfying!
But a delicious Chicken Piccata doesn’t have to be unhealthy. It can be gluten-free, dairy-free, and even low carb as well! Plus, we’ll be making fresh veggie noodles to pair with it for a simple and satisfying weeknight dish.
Do you love enchiladas, but feel like they take FOREVER? Me too sister! So let’s simplify and make enchilada stacks instead, with the benefit of added roasted veggies and a delicious corn and black bean sauce. And let’s not forget the margaritas! I’m sharing my absolute favorite scratch margarita recipe that’s low in sugar and perfect for patio season as well! ✨
As a Louisianian, Soul Food’s in my blood! In our house, we grew up making cornbread for most meals and I remember only eating collard greens if there was bacon involved… ;)
Which is why I’m so excited to share these old family recipes with you! Except we’re making gluten free versions and forgoing fried chicken for pan seared. Either way, it’s going to be delicious and perfect for this last Spring cold snap (hopefully)!
Are you in the mood for something light, satisfying and super refreshing? Then look no further, Biscuit! This vermicelli noodle bowl is just like one you’d see in a Vietnamese restaurant, except it’s gluten-free and won’t leave you feeling foggy tomorrow!
Do you LOVE the idea of a delicious, fresh and super satisfying Buddha bowl, but don’t have a clue how to put one together yourself? Then this class is absolutely for you, my friend!
We are making a fabulous Asian-Fusion style Buddha Bowl with quinoa, homemade cashew cream, mushrooms, kale, a sesame-ginger dressing, chickpeas, and an avocado goddess sauce too! And it’s totally vegan, gluten-free, and dairy-free as well!
You haven’t lived if you haven’t had a King Cake before… Now I’m not talking about that sad, stale version you get up here, but rather that delicious, gooey, warm version you get right out of the oven in Louisiana during the Mardi Gras Season! As a Louisianian by birth, celebrating Fat Tuesday (aka the culmination of the Mardi Gras Season) is a BIG deal and I can’t wait to share it with you too! So come join us for a night of making King Cake and trying out a classic New Orleans cocktail, called the Vieux Carré! Can’t wait to see you there!
Come join us on Tuesday, Feb 9th for a FREE Greek-Inspired Virtual Cooking Class! We’re making a delicious Greek-Style Flatbread, Gyro Meatballs and a Mediterranean Chop Salad!
Need a cozy, comforting and super simple stew recipe in your life? Then look no further, friend! Come join us on Tuesday, January 26th for an epic Biscuits Be Cooking virtual class on Zoom!
We’re making Zuppa Toscana, a hearty Tuscan stew full of Italian Sausage, Kale, Potatoes and more! We’re also making a light and bright Tuscan-Inspired Arugula Salad and a Negroni Spritzer Cocktail. And don’t worry, each recipe is gluten-free and dairy-free too!
Have you always wanted to make your favorite Thai appetizers at home, but never knew how?! Well today is your day, friend! Come join us on Tuesday, January 12th for an epic Biscuits Be Cooking virtual class on Zoom!
We’re making Thai Chicken Satay, Shrimp Fresh Rolls, and the BEST peanut sauce I’ve ever had… Each recipe is dairy-free, gluten-free and can be made vegetarian as well!
If you’ve never tried Pozole before, you’re in for a real treat! It’s a Mexican stew full of chicken, hominy and delicious tomatillos. It’s light, bright and super cozy too! We’re also making Tostones, a popular Puerto Rican appetizer of smashed and fried plantains. They’re like a plantain chip, but warmer, better, and perfect for dipping into your delicious stew.
A good bowl of gumbo is hard to find outside of Louisiana, so let’s take matters into our own hands and learn from a master! My mom, a Louisianian and gumbo making extraordinaire, will be teaching us the ropes this week in making a shrimp and sausage gumbo you won’t forget!
It’s Fall, Y’all! So let’s be a little basic and pay our respects to the almighty Pumpkin! We’re making Pumpkin Curry with Kabocha Squash and a delicious Pumpkin Breakfast Bread too!
Although Oktoberfest may be cancelled this year, who says we can’t have our own at home?!
My Biscuit, Eric, requested a special edition of Biscuits Be Cooking to celebrate Oktoberfest. He says a festive recipe doesn’t mean we need to get tied up all day, just tying up some festive paleo pretzels instead! And what better to dunk those pretzels into than a savory Sausage Cabbage Skillet?! #dadjokesfordays
This week we’re making my favorite Paleo Shepherd's Pie recipe, which is the perfect cozy dinner option for Fall. It’s so delicious, you’ll be excited for leftovers and you even get to choose your own adventure, with options for a cauliflower or sweet potato topping too.
We’re also making a seriously satisfying Vegan Apple Crisp topped with dairy-free ice cream, aka one of my all time favorite birthday desserts!
Breakfast for Dinner Anyone?! I can’t wait to share some of my favorite dairy-free, gluten-free, egg-free and low carb breakfast options that are quick, easy, and DELICIOUS too! It’s time to set yourself up for success in the morning with recipes that’ll boost your energy, stabilize your blood sugar, and keep you satisfied till lunch!
If you live in Seattle, Thai food is a staple, but it can make some feel lousy after eating it... So let's take matters into our own hands, with allergy friendly ingredients and easy recipes that are sure to make it into your Summer recipe rotation!
Biscuits Be Cooking is back with a Southwest Stuffed Sweet Potato recipe that is seriously satisfying! And just to make sure we’re covering all our bases, we’re making Cilantro Lime Slaw and Spicy Scratch Margaritas too…
This entire recipe is dairy and gluten-free and has plant-based and low carb options as well.
This event is part workshop and part cooking class, because we’ll be making a delicious and super satisfying salad, while also going through your brand new recipe kit, full of delicious, dinner-worthy salads with homemade dressing recipes to provide inspiration all summer long! Life’s far too short for a sad salad, so let’s learn how to up our salad game, together!
Do you LOVE Italian food, but it doesn’t love you back? I most definitely can relate, which is why we’re making a super comforting, gluten and dairy-free spaghetti dish, full of veggies and healthy carbs! In our latest virtual Biscuits Be Cooking class, we’re using pre-cut butternut squash noodles, rotisserie chicken, and lots of veggies to make a quick, delicious, and leftover-friendly recipe to make this weeknight dinner a breeze. And you can thank me later when this recipe becomes a family favorite too!
Ready for a quick, healthy, and delicious recipe to add to your weeknight repertoire? This week we’ll be making Egg Roll in a Bowl, a veggie-heavy and super satisfying dish that’s gluten-free too!
This week for Biscuits Be Cooking, we’re making dairy and gluten-free Portobello Mushroom Pizza Caps and a Vegan Kale Caesar salad that’ll knock your socks off! And to liven up this virtual cooking party, we have a Negroni Fizz cocktail too!
As a Louisianian, my love for Jambalaya runs deep! But we’ll be making it with a healthier, yet equally delicious twist! I can’t wait to share this lower-carb and veggie-heavy dish with you!
Join Me for the first ever Biscuits Be Cooking Class. We will be cooking a Paleo Plantain Burrito Bowl to celebrate Cinco De Mayo.
