St. Pete Cooking School

12/09/2024

Back in October between storms I conducted a team building cooking event for female architects and construction project managers at a Tampa home.

This past year, several companies hired me to conduct team building events stating that golf outings and catered dinners were a little tired and passe.

I’m doing another one this Friday with 14 women out at the Pasadena Yacht and Country Club. I’ll post photos of that.

When I launched my cooking school, team building events were not on my radar and now they are the entirety of the school.

10/21/2024

🌿 Transform Your Approach to IBD Through Diet Join me for an exclusive workshop on managing IBD through tailored nutrition.

Learn practical dietary strategies to manage IBD symptoms and enhance overall health, whether you join us in person or from the comfort of your home.

Series Details:
-📅 Date: Oct 26, 2024
-⏰ Time: 11:00 AM - 12:30 PM
-📍 Location: Hammock Hall Boyd Hill, St. Petersburg, FL
-Reserve your spot: thestephanieawynnfoundation.org
-Virtual Attendance: Available for those who prefer to join online.

Why Attend?
Expert Nutrition Guidance: Get actionable insights from Wendy Wesley on optimizing your diet for better IBD management.

Enhanced Well-being: Discover how nutritional strategies can significantly improve health for those with IBD.
Special Bonuses:

CE/CME Credits: Provided by Orlando Health, ideal for healthcare professionals looking to expand their expertise.

Nutritious Lunch: A healthy, IBD-friendly meal will be provided for in-person attendees.

Whether you’re affected by IBD, care for someone who is, or are a health professional, this workshop offers invaluable insights into the nutritional management of chronic conditions.

09/26/2024

Really proud to be recognized as the winner of "BEST NUTRITIONIST" in 2022 and a top three finalist in 2023 and 2024.

09/21/2024

I do online corporate cooking events for Aetna, Cigna and United and I love them. One client, SWFWMD is a favorite and this past Wednesday I made The Jennifer Aniston Salad which has become a favorite in my house. Here's a compliment from an employee at SWFWMD and the recipe for the JA Salad.

"Hi Wendy! I just wanted to thank you again for the webinar the other day for this salad. I made it that night and have been enjoying it very much. I like the fact you can vary the ingredients if you want but I stuck to your basic recipe except I did used the Chick Peas. It is easy to make and stores well. I also enjoyed putting a little Italian dressing on mine and mixing it in for added flavors. Again, thank you and I always enjoy your webinars on cooking! I look forward to your next!"

The Jennifer Aniston Salad

1 cup quinoa or farro, uncooked
2 cups water
1 unpeeled cucumber, seeds removed and diced
1 cup parsley, mint or cilantro, chopped
1/3 cup red onion, chopped
½ cup roasted pistachios, walnuts or almonds, chopped
1 can (15 oz) garbanzo, black beans or great northern beans, rinsed
6 tablespoons lemon juice
¼ cup olive oil
½ cup feta cheese, crumbled

Cook the quinoa or farro according to package directions. After the grains have cooled, mix all the salad ingredients and dress with the oil and lemon right before serving. It keeps in the refrigerator dressed for up to 3 days without wilting.

09/14/2024

Here's my unique Nourish URL provider link. With it you can use your insurance benefits to have 1:1 nutrition counseling with me.

Get started on your health goals today. Match with a registered dietitian nutritionist that is in-network with your insurance. Get tailored nutrition advice to achieve your goals.

09/04/2024

Hot Flash Kitchen is my 4-week online class that covers all things related to menopause nutrition. The first class starts Monday, September 23. $89 per person. I'll put the link in the comments.

08/26/2024

Tomorrow I'll be on !0 Tampa Bay's Great day Live making the following recipe:

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) with skin on
15 oz canned chickpeas, drained and rinsed
Drizzle of olive oil
Salt, pepper, garlic powder

Prepare the Vegetables:
Preheat your oven to 400°F. On a large baking sheet, arrange the broccoli florets, Brussels sprouts, and sweet potato pieces. Drizzle with olive oil, and season with garlic powder, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.

Roast the Vegetables:
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.

Prepare and Roast the Chickpeas:
While the vegetables are roasting, place the drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast in the oven for about 15 minutes, or until the chickpeas are crispy.

Notes: The chickpeas and vegetables should be roasted separately due to the different cooking times. The vegetables should be cut uniformly to ensure even roasting.

Assemble the Bowl:
Once the vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle the Maple Dijon Tahini Dressing over the top.

08/20/2024

Podcast link is in the comments.

St. Pete Eats with Wendy Wesley: Positive Impact Ministries Works to "Re-imagine St. Pete"

In this episode of St. Pete Eats, Wendy Wesley interviews Karen Rae Selm, the CEO of Positive Impact Ministries. The non-profit ministry runs a drive-thru and walk-up food pantry at the long-shuttered, city-owned Tangerine Plaza and recently launched a city-wide campaign called "Reimagine St. Pete" that works to remove the stigma of food insecurity, unite organizations to end hunger and foster collaboration. PIM recently submitted a bid to purchase Tangerine Plaza from the city with plans for a cost-free grocery store, culinary teaching center and workspace for non-profits. They recently held a campaign launch event where they shared their "Rooted in Dignity" approach to ending hunger. On this podcast, Karen and Wendy discuss the history of PIM and the framework for the "Re-imagine St. Pete" campaign.

UPCOMING CLASSES: Groups are forming now for Fall and holiday cooking events. Check the website below.
UPCOMING FREE EVENTS: "Back to Busy Cooking Demo" at the CommUNITY Festival, Saturday, September 28, Azalea Park
UPCOMING FREE EDUCATION: "Managing Your Diet and IBD" Saturday, October 28 at 11 am, Hammock Hall in Boyd Hill Park St Petersburg. Sponsored by the Stephanie A Wynn Foundation.

08/13/2024

"Growing Your Dream Garden"

Here's my latest podcast on Radiostpete.com with Peas & Love Gardening owner Desiree Lynn St. Pete Eats Wendy Wesley Nutrition

In this episode of St. Pete Eats, Wendy Wesley interviews Desiree Sims on growing the garden of your dreams. Desiree Sims is the owner of Peas & Love Gardening. She is a Florida native (third generation born & raised right here in Tampa Bay) and comes from a long line of gree...

08/03/2024

To do what I do with a national credential and a state license means years and years of study and practice in a clinical setting. It's unfortunate that anybody can say they are a "nutritionist" and P**F! they are a nutritionist. They can also fool the public by winning awards that falsely add to their credibility.

Can you imagine that happening with lawyers, doctors, chiropractors or physical therapists?

A lot of people in the wellness industry have no training in nutrition. They upload a website and begin taking your money.

Please do not work with unlicensed healthcare posers. Ask for a license, ask for degrees and training and not from online correspondence courses. Training and degrees from real colleges and universities.

Technically, calling oneself a nutritionist and dispensing nutrition advice without a license in the state of Florida is illegal.