Reclaim YOUR Waistline
how to love your food and your weight
Love your food but also love feeling good about yourself?
Struggle to find the time to prepare healthy, delicious meals?
Confused by all the conflicting information around healthy eating?
Ever wished you could be more organised with your pantry and shopping?
Fed up with the constant battle to lose or maintain your weight?
If you answered YES to any of these questions, then the Reclaim Your Waistline class is for YOU, because you deserve to look great and feel AMAZING.
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about the teacher
Hi! I’m Jules Clancy, a qualified food scientist and the creator of the food blog Stonesoup.
I love food, but I also love feeling good about myself.
I often get asked, especially when I used to design chocolate biscuits for a living, how I manage to stay slim, given the nature of my work. Usually I just smile and shrug and tell them that I’m into running. And that seems to keep them happy.
But the thing is I used to struggle with my weight, just like everybody else.
As a food lover, I’ve always found nutrition both fascinating and confusing. Even though I studied two basic nutrition subjects at university (and got distinctions in both!) I’ve struggled to understand the conflicting messages we’ve all been given over the years.
Then as luck would have it, my Christmas reading included a copy of Tim Ferriss’ latest book The 4-Hour Body. Tim isn’t afraid of making big claims (his first book was called The 4-Hour Work Week). And here he promised how to lose 20 pounds (about 10kg) in 30 days, without exercise.
And the results?
In the three weeks over Christmas and New Years, eating and drinking my way to Ireland and back I not only lost 1kg, my waistline decreased by 5cm (2in)! Happy days.
Since then I’ve been reading up on Gary Taubes brilliant book, Why We Get Fat. The lessons I’ve been learning from both Ferriss and Tabues are consistent with what I’ve been seeing in myself.
It’s really exciting stuff and it’s working.
I’m super excited to have the opportunity to teach you a simple, healthy way of eating that will effortlessly get you to your ideal weight and keep you there in our Reclaim YOUR Waistline class.
[click on the button above to be taken to the pricing page]
Please don’t hesitate to get in touch!
Based on a combination of techniques from two New York Times best selling authors, Gary Taubes (Why We Get Fat) and Timothy Ferriss (The 4-hour Body), Reclaim Your Waistline is a simple, healthy way of eating that will effortlessly get you to your ideal weight and keep you there.
you will learn:
- A new simple way of eating that will effortlessly get you to your ideal weight and keep you there without having to count calories, carbs or any other complications.
- The basic science behind why this way of eating works.
- Why excessive exercise doesn’t help you loose weight over the long term.
- How to prepare meals in 10 minutes or less – faster than it takes to dial a pizza.
- How to organise your shopping and maximise the shelf life of fresh produce.
- Over 35 new healthy & delicious 5 ingredient recipes – that will inspire and motivate you.
- How to adapt recipes based on what’s in your fridge & pantry.
- How to customise recipes for your dietary requirements or allergies.
MODULE 1: Slow Carb Basics – why we get fat, how to get started & how it works.
MODULE 2: How to develop your new healthy cooking habit.
MODULE 3: Common Mistakes & How to Avoid them.
MODULE 4: Fresh Ingredients 101: Planning, Shopping, Storing & Managing.
how the class works
- The class is designed to be completed in your own time.
- All the material is pre-recorded and divided into 4 modules.
- Each module has an explanation of the module topic and a video demonstration, if appropriate
- There are 9+ recipes to accompany each module.
- All recipes include a short instructional video and detailed problem solving guide.
- Suggestions for substitutions / additions for your dietary requirements are included for each recipe.
- Each module includes a fun, no-pressure assignment for homework
Carrie from Manitoba.
Your course has been awesome (both myself and my family thank you for the amazing dinners we’ve been having lately!) The depth and amount of info you provided was really amazing – between the videos, and extra tips and suggestions to modify each recipe to your own tastes, there’s no way you can fail! And it’s fun (I can’t believe that I – queen of dinner reservations – am saying that, but it is fun!)
benefits of learning online:
- You only pay a fraction of the price of a face to face class.
- Learn from the comfort of home with your own ingredients & equipment.
- Save on transport / parking / babysitting hassles.
- Learn in your own time and pace.
- Share your learning experience with your partner / family – One price for your whole household!
- Meet people from all around the world in our discussion group.
- Recipes are customised for your dietary requirements / preferences.
- No getting lumped in to cook with a group of strangers.
- Learn from anywhere – even if you need to travel.
Joshua from Victoria
Jules, thank you for the Virtual Cookery School. My girlfriend and I have been using recipes from your cookbooks for almost four weeks now, we love the basic ingredient lists, the simplistic method for cooking and the speed from preparation to eating. The other thing my girlfriend likes is the fact that there are quite a lot of vegetarian meals included. I must admit I was always a little intimidated to get into the kitchen and cook, especially if I was meant to be cooking for myself but now with your recipes I feel much more confident to give cooking a go especially with my girlfriend.
Q. What’s the difference between the different payment options?
A. You can choose to either pay month to month, with the option to cancel at any time. OR you can pay a one time fee and get access to the school for either 12 months or 5 years. If you choose the upfront payment options you will get a FREE downloadable video ebook for each class and pay by the month students are given the opportunity to buy the video ebooks.
Q. What’s included in the price?
A. You get access to ALL classes at the Stonesoup Virtual Cookery school including Reclaim Your Waistline, Solve Your Dinner Dilemma [Fresh Ideas], Twenty Minute Curries, and Simple Breadmaking at Home. You also get access to the Virtual Cookery School recipe index and online recipe scrapbook. There’s also the online class discussion forum.
As I mentioned before, upfront payment students get a FREE downloadable video ebook for each class and pay by the month students are given the opportunity to purchase the video ebooks.
Steve from Tasmania.
Look, the Stonesoup Virtual Cookery Shool is good fun, I think it’s good value for money. Better than spending that money on a couple of magazines or whatever. You’ll learn something. As long as you are into learning some minimalist home cooking, this is the place!.
Q. How exactly does a virtual cookery class work?
A. The course material is uploaded to the password protected website. The material includes a detailed video and written transcript discussing the topic. It also includes written recipes each with a short instructional video. Each recipe also has a written, detailed problem solving guide and potential substitutions for different dietary requirements. There is also a no-pressure homework assignment.
You can review the course material in your own time. It will be up to you how many and which of these recipes you choose to prepare. It will also be up to you whether you complete the homework assignment or not. There is a private discussion group where you can ask questions, interact with the other students and upload pictures of your own creations, if you wish.
Steve from Tasmania.
One of the very best features of the school – and I really find this to be of benefit, I can’t emphasise it enough. It’s the expanded versions of the recipes, with the tips, tricks, alternatives & solutions to problems. VERY useful.
Q. Will I be able to ask questions?
A. Absolutely! You can ask questions on the the discussion group, which is also a place to interact and get to know the other students.There is also the opportunity to email Jules directly.
Q. Will I need to have a computer in my kitchen?
A. Definitely not, unless that’s what you’d like. It’s up to you whether you choose to print your recipes or download them onto your iphone or ipad or just find a safe space for your computer in the corner.
Q. Can I learn in my own time?
A. Of course. That’s one of the beautiful things about learning online.
Q. Do you cater for special dietary requirements?
A. Absolutely. Given the growing incidence of allergies, it’s important to be able to adapt recipes. My Dad is allergic to dairy, wheat and eggs so I have a bit of experience in the area. I also really respect the choices of vegetarians and vegans, and spent a month last year eating vegetarian.
Where possible, each recipe contains alternatives to suit different dietary requirements.
Mish from Victoria
The reclaim your waistline class was fascinating, and quite easy to follow. Lots of really simple recipe ideas, and a great range of alternative ingredients for non dairy, wheat free, gluten free, meat free, etc…
Q. Who is the course designed for?
A. Anyone interested in improving all the things you don’t learn in recipes – like planning menus, presentation, knife skills, how to season. From beginner cooks to those more confident in the kitchen. There’s always more we can learn to improve our mastery of the kitchen arts.
Q. Why is the cooking school called Stonesoup?
A. It’s named after my blog called Stonesoup that has been going since 2005. The blog name was inspired by the wonderful childrens story. You can read all about it over at my blog.
Q. How long is the class?
A. There are 8 modules which are designed to be completed over an 8 week period, although you are free to take more or less time as you like.
Q. What do I need to bring?
A. The most important thing is a willingness to learn. Most people learn best by doing, so access to a basic kitchen would be a benefit.
Nancy from Victoria
You are amazing. I cannot begin to tell you how much I have (and still am) learning from you.
here’s a sample recipe to give you an example of how the classes work
In addition to the recipes there is also in depth information which explores the ins and outs of the particular topic covered in each module in the class. It’s the type of things you don’t learn in recipe books.
video password: RYW [case sensitive]
quantities for different serving sizes
The limitation on this recipe is the broccoli. If cooking for more people, it’s best to cook the broccoli in batches. It’s fine to halve the recipe without having a major impact on cooking times.
I happily eat this broccoli cold so it’s fine to prepare ahead. The hummus can be made at any stage. If you haven’t ever made your own, I highly recommend trying it. It only takes a few minutes and is so much nicer than supermarket hummus.
variations for dietary requirements & fun
carnivore – For a more substantial meal. brown some ground beef until really well cooked. Season and sprinkle over the broccoli.
sesame free – Make a chickpea dip by omitting the tahini. Or replace the tahini with almond or other nut butter.
chickpea free – If you’re trying to minimise chickpeas in your diet because of their relatively high carb content, feel free to make a white bean hummus or even lentil hummus (I haven’t tried this because I thought of it only now but I think it’s going to be a winner)
too bland – Season with salt & pepper and lemon juice.
too dry – Stir in a few tablespoons of extra virgin olive oil.
too thick – Make sure you remember to add the canning liquid from the chickpeas to the hummus.
too runny – sounds like too much canning liquid or not enough tahini.
can’t find tahini? – Tahini is ground up sesame seeds and is usually found in the ‘health food’ section of the supermarket. You might need to go to a dedicated health food store to get it. In Australia it’s readily available in supermarkets or middle eastern grocery stores.
still can’t find tahini? – just skip it for a simple chickpea dip OR replace with almond or other nut butter.
broccoli burning – Add a few tablespoons of water to the pan to prevent burning and increase the steam. Make sure you are covering the broccoli as best you can.
broccoli too crunchy – This method does tend to give more al dente broccoli. If you prefer it more tender, just cook for longer. A little extra water can help as well. Or use frozen broccoli which naturally less crunchy because of the freezing process.
Great on its own. Or with some well browned ground (minced) beef.
Hummus can be used everywhere but be careful because it can be easy to over indulge.
Great stored in the fridge for a week or two.