Services
Cooking Classes
- Small & Large Groupย
- Individual
- Kids & Teens
- Learn how to shop and meal prep for the week
Meal Consulting & Planning
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Meal Prep
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What my clients say about me
What my students say about the courses
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Having the opportunity to be โIn the Kitchen with Noraโ was an experience that I am so grateful for and will never forget! Nora is so knowledgeable about food and how it correlates to our overall health and well-being. She taught me how to turn a simple dish into a WOW meal. From something as simple as adding a different seasoning to my morning eggs that brought a different flavor profile to my plate or my personal favorite, her tips and tricks to make FREAKING FIRE roasted okra, roasted cauliflower and other vegetables- her creativity and enthusiasm in the kitchen will inevitably rub off on you. Donโt be surprised when you find yourself getting excited by how many different vegetables, fruits, and plants you can fit into one meal! My favorite part about working with Nora is how much fun we had. If youโre wanting to feel better in AND out of the kitchen- working with Nora is your guaranteed ticket. Thank you for everything Nora!! Georgia is SO lucky to have you!
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Nora is a wellness goddess who completely transformed my eating habits with her wisdom and healthy culinary creations! My work brought me from Los Angeles to Fayetteville for an extended summer stay, and I knew I needed a better alternative than the fast-food wasteland surrounding me. After a warm and informative initial phone call, I completed Nora's meticulously crafted questionnaire to give her a sense for my food likes and dislikes as well as how adventurous I would be with trying new things. Armed with information (as Nora always is!), she skillfully customized well-balanced and delicious meals for me each week. My biggest takeaway was how fresh every bite tasted. Nora had explained to me that she cooks with organic ingredients from local farms or specialty grocery stores. Truly, the quality was exceptional! I'm still dreaming of her ahi tuna salads and the homemade dressing that went with it. Not only was I eating well, but I also noticed I was staying full longer after each meal and my energy level was consistently high. Snacking wasn't of as much interest and I was craving less processed sugar. Her fruit salads, yogurt parfaits, and sublime baked pears were filling that void for me. Nora would still be cooking for me today if she was here in LA, but in her absence, I've been incorporating her wisdom into my routine. I've elevated my diet with fresh farmers market produce and keep an eagle eye for inflammatory ingredients in any packaged foods. Nora is also wonderful about responding to my texts asking for guidance while I'm choosing between items at the grocery store! She's an absolute gem who genuinely wants the best for her clients. If you live close enough to enjoy her food, I am jealous and couldn't recommend her more!
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Hands down, Noraโs Kitchen has made all the difference in my weight loss and wellness journey. For the last 8 months Nora has taught me how to think differently about eating and preparing food. Her cooking classes are so much fun! I learned how to make simple, healthy dishes with the ingredients that I already had at home. The food we cooked was flavorful and quick to fix.
Nora has a wealth of knowledge about food, nutrition, and the latest research about wellness and health.
Hereโs what I learned from Nora:
ยท Itโs healthy to eat a variety of foods.
ยท The quality of the ingredients makes a difference. Read labels.
ยท Eating healthy does not have to be difficult or boring.
ยท Meal prep is the key to staying on track with my eating plan.
Someone once said, โThe journey of a thousand miles begins with one step.โ I took my first step in my fitness journey on July 4, 2022 with strength training and a healthy eating plan. Thanks to Nora, I was not hungry or bored with the eating plan. Not only have I lost weight, but I have not gained it back. If you are looking for a way to eat healthy and maintain or lose weight, Nora can help you. If you are looking to learn about nutrition and how to cook healthy meals with a busy schedule, I highly recommend that you talk to Nora. She has a lot of different ways to help you reach your goals including preparing delicious meals for you!
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A Day in the Kitchen with Nora is a day of Food Sushine!!! She truly is passionate about your well being, and expresses it through knowledgeable and loving preparation of wholesome cuisine.
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Olivia Holmes
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Julia Moore
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Roberto Lopez
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Maria Anna
The latest from the kitchen
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Likeย @q_the_coachย likes to say: โWe can master anything in life
Likeย @q_the_coachย likes to say: โWe can master anything in life as long as we are INTENTIONAL about what we want to master.โ You can definitely eat
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Chicken & Vegetables Stew for a cold day
Chicken & Vegetables Stew for a cold ๐ฅถ day – super easy (the crock pot does most of the work), nutritious & delicious ๐ Recipe:
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Feeling super grateful for the support I have received
Feeling super grateful for the support I have received growing my healthy cooking business! Thank you @fayettecountylifestyle for the feature! โค๏ธ If you would like
Turkish inspired eggs with whole Greek yogurt, garlic, olive oil, Zaโatar, zucchini, peppers, tomatoes, herbs...
Kids cooking class at @fayettecountypubliclibrary_ga was so much fun! We learned knives techniques & how...
Super grateful and honored to be featured in the womenโs issue of @fayettecountylifestyle โค๏ธ #gratefulheart...
Feeling super grateful for the support I have received growing my healthy cooking business! Thank...

Beef Stew ๐ฅฉ๐ง ๐ง๐ฅ๐ ๐ฅ๐ ๐ฑ๐๐- a hearty, flavorful & nutritionally dense meal for fall that you can...

Low Carb Quesadillas + Shrimp, Asparagus, Corn & Red Peppers ๐ ๐ซ๐ฆ๐ฑ๐ฝ๐ถ๐ง ๐ง๐๐ซ Easy, versatile, can...

Back to School Healthy Lunch Box Ideas (no reheating required): Adjust the examples provided below...

1 year of moving in anniversary dinner ๐๐ฝ๐ฅ: Red snapper with Milpero tomatillos, cherry tomatoes,...

Breakfast ๐ณ shrimp ๐ฆ tacos ๐ฎ for #tacotuesday Recipe: Ingredients: - wild caught shrimp ๐ฆ...

Harvest from our garden!! Kale, Bok Choy, Swiss Chard, Collard Greens ๐ฅฌ๐ฟ๐ฑ๐ Canโt wait to...
Turkish inspired eggs with whole Greek yogurt, garlic, olive oil, Zaโatar, zucchini, peppers, tomatoes, herbs...
Kids cooking class at @fayettecountypubliclibrary_ga was so much fun! We learned knives techniques & how...
Super grateful and honored to be featured in the womenโs issue of @fayettecountylifestyle โค๏ธ #gratefulheart...
Feeling super grateful for the support I have received growing my healthy cooking business! Thank...

Beef Stew ๐ฅฉ๐ง ๐ง๐ฅ๐ ๐ฅ๐ ๐ฑ๐๐- a hearty, flavorful & nutritionally dense meal for fall that you can...

Low Carb Quesadillas + Shrimp, Asparagus, Corn & Red Peppers ๐ ๐ซ๐ฆ๐ฑ๐ฝ๐ถ๐ง ๐ง๐๐ซ Easy, versatile, can...

Back to School Healthy Lunch Box Ideas (no reheating required): Adjust the examples provided below...

1 year of moving in anniversary dinner ๐๐ฝ๐ฅ: Red snapper with Milpero tomatillos, cherry tomatoes,...

Breakfast ๐ณ shrimp ๐ฆ tacos ๐ฎ for #tacotuesday Recipe: Ingredients: - wild caught shrimp ๐ฆ...

Harvest from our garden!! Kale, Bok Choy, Swiss Chard, Collard Greens ๐ฅฌ๐ฟ๐ฑ๐ Canโt wait to...