Healthy Living Project

The “Healthy Living Project” was started by Michele and Rayan, students from Year 13 who aimed to teach essential cooking skills to their coursemates  before they head off to university. Over the past several weeks, they held weekly cooking sessions focused on making nutritious yet simple recipes like; seasoned chicken with rice, sweet potato fries with chicken and veggies, Greek natural yogurt with granola and banana, and chickpea curry.

Michele: Our goals were twofold. First, demonstrate healthy cooking techniques that avoid excess fat, salt, and processed ingredients. We also taught the basics like trimming fat from meat, roasting instead of frying, and flavoring with herbs instead of salt.

Second, introduce sustainable practices that reduce food waste through proper planning, storage, and composting. We explained fundamentals like meal planning, repurposing leftovers, and composting food scraps.

Rayan: While teaching these practical life skills, we also shared plenty of laughs and joy in the kitchen. The students asked thoughtful questions and were fully engaged as they learned recipes they can actually use in their new independent lives.

Furthermore, we planned dishes like; chicken vegetable soup, tofu stir fry, banana oatmeal muffins, and baked fish with broccoli. The students contributed creative ideas for substitutions and additions reflecting their personal tastes.

Over the course of the sessions, it was fulfilling to see the students gain confidence in the kitchen. The recipes we made were simple, but the skills learned will serve them infinitely well in university and beyond.

We hope this article and photos inspire other students to adopt healthy and sustainable cooking habits. Contact us if you’re interested in following our project idea!