Yes. You will be charged a one-time fee of US$149 and get lifetime access to all recipes, class recordings, ingredient library, and entertaining menus. 

This is NOT a subscription membership. You will never be charged again. 

No problem. We have a 7-day money-back guarantee. 

If the Cooking Club isn’t for you, contact us within 7 days of purchase, and we’ll issue a refund.

Yes. Many women use the Cooking Club recipes to maintain their weight loss, while others continue working toward additional goals. 

The recipes follow SK60® nutrition principles and provide the flexibility to expand your food choices while continuing to support balanced blood sugar, healthy digestion, hormones, metabolism, and overall health.

As always, your individual strategy will depend on your personal goals, and we provide guidance for how to incorporate the recipes based on where you are in your SK60® journey.

There are over 100 SK60®-compliant recipes for main dishes, soups, salads, desserts, snacks, condiments, and drinks that you can add to your healthy repertoire. 

These comfort-food recipes for bread, pasta, rice, oats, beans, muffins, cakes, desserts, and drinks are designed to help you expand your food choices, eat with family and friends, and enjoy delicious food while maintaining your weight and health. 

All of the recipes adhere to the SK60® eating guidelines, and follow food combining principles. 

The recipes have been vetted by our dietitians, and strategically designed to support good nutrient balance, and better gut health, blood sugar, hormones, and metabolism. 

All of the recipes are:

• Plant-Based (Dairy-Free and Egg-Free)
• Gluten-Free
• Corn-Free
• Free from refined sugar
• Designed to support balanced blood sugar
• Anti-Inflammatory

Most recipes are grain-free. Some recipes strategically include quinoa, rice, oats, beans, and soy to help you expand your food choices and enjoy more flexibility while still following SK60® principles.

Yes! If you’re currently participating in a live cycle of the 60-Day Reset or are strictly adhering to the SK60® principles after a cycle of the program in order to reach new goals, you can enjoy the recipes in the Cooking Club. 

We provide detailed guidance for how to strategically incorporate the Cooking Club meals, soups, salads, snacks, desserts, and drinks into your meal plans in the recipe head notes as well as in the notes at the bottom of the recipes.

Yes! If you are a current member of Living Plate® or are engaged in a current live cycle of the 60-Day Reset, you can drag any of the Cooking Club recipes onto your meal plan. We will change your Living Plate® membership over to the All Access Meal Plans so that you have access to the entire SK60® recipe collection of over 300 recipes from the 60-Day Reset AND the Cooking Club.

Yes! The Cooking Club recipes are specifically designed to enjoy with family and friends so the yields are more generous.  

Many dishes such as the epic ramen, roasted cauliflower hummus, kale chips, quinoa "sushi", bean-free falafels, cheesy crackers, muffins, mango nice cream are really popular with kids so you can teach them healthy habits, too.

These comfort-food recipes utilize grains, oats, beans, and other ingredients we temporarily remove during your first cycle of the Reset. 

And you can add all of the club recipes to your meal plan on Living Plate® to scale recipes and generate grocery lists. 

During the classes, I share cooking tips, ingredient hacks, flavor pairings, and presentation advice to help you make incredible meals for you and your family!

Once your kitchen is set up with the SK60® pantry staples (olive oil, apple cider vinegar, nuts, seeds etc) that are used repeatedly in the recipes, the cost of the ingredients will vary depending on the recipes you choose to make, and what dry goods you have on hand. 

On average, we estimate the cost of the recipes to be between $20 and $50.

Yes, nutrition data is provided for every recipe like the recipe in the 60-Day Reset.

We provide data for calories, protein, carbohydrates (sugar, fiber), fat, sodium, potassium, calcium, and iron. 

We use the USDA food database, and all recipes have been analyzed by our registered dietitians, and designed with good nutrient balance to support better digestion and weight loss.

All of the recipes contain both metric and imperial measurements, and ingredients are prescribed in cups and spoons. 

You will need measuring cups and spoons and knives. 

You’ll also need a blender to make many (not all) of the recipes. Because we blend a lot of nuts and seeds, an immersion blender is not sufficient to achieve a smooth consistency. 

To make food prep faster, a food processor is also helpful, but not completely essential. 

Beyond that, there is no specialty equipment that is required to make the recipes.

The recipes are free from many of the common allergens: 

• Wheat
• Gluten
• Dairy
• Eggs
• Fish
• Shellfish
• Peanuts
• Corn

There are a couple of recipes that contain soy. 

However, we do use a lot of nuts and seeds such as almonds, walnuts, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, and flax seeds. 

Cashews are not used. But, we do use a lot of almonds. 

Other foods that are used extensively are: 

• Onions
• Garlic
• Coconut
• Avocado
• Cauliflower (and other cruciferous veggies)
• Zucchini
• Berries
• Leafy greens

Almost all of the recipes are grain-free, except for a few that contain quinoa and rice. In some instances, you can substitute cauliflower rice. 

There are notes for ingredient substitutions to support flexibility, and to guide your ability to tweak recipes according to your taste preferences, budget, food intolerances, or inability to source ingredients.

We will suggest substitutions wherever possible, and in some instances you can substitute the nuts for other foods. But, if you have a nut allergy, there will be recipes that you can’t make.

NOTE: There will be instances when there is not a viable substitution.

The recipes are nutrient-dense, contain whole plant foods, healthy plant-based fats, and do not contain added sugars. 

Generally, the recipes are suitable for diabetics and those on sugar-free diets. The recipes also adhere to most heart-healthy and low cholesterol diets. 

Almost all of the recipes are grain-free, except for a few recipes that contain quinoa. And, there are a couple of recipes that contain beans and soy. Most of the recipes are also keto-friendly. 

For those following a FODMAP diet, the Cooking Club is not suitable. A lot of the high FODMAP foods such as onions, garlic, cabbage, broccoli, cauliflower, asparagus, leeks, celery, Brussels sprouts, and mushrooms are used in the recipes.