Live Video Cooking Class Registration
$99.00 $149.00

Join us for an interactive and engaging live on-camera cooking experience designed for both kids and parents! In our kidney-friendly cooking video classes, you and your child will learn how to prepare one of our special, delicious dishes together, all from the comfort of your own kitchen.

Throughout the class, you'll discover essential cooking techniques, explore kidney-friendly ingredients, and gain the confidence to create nutritious meals that taste fantastic. Teles and I will guide you step-by-step on camera, ensuring that each dish is fun to make and enjoyable to eat.

Let’s embark on this culinary adventure together and transform mealtime into a joyful bonding experience while promoting healthy eating habits for better kidney health. Classes are typically on the weekends at 5 pm ET. Sign up today and start making lasting memories in the kitchen! Can’t wait to meet you.


Upcoming Classes:

Saturday, July 11th, 5 pm - Dinner: Grilled Cheese & Tomato Basil Soup - sold out

Sunday, July 26th, 5 pm - Dinner: Chicken Nuggets

Sunday, August 9th, 5 pm - Dinner: Shrimp Pesto Pasta

Saturday, August 22nd, 5 pm - Dinner: Chicken Noodle Soup

A young girl in a red chef's hat and floral apron holding mushroom slices over her eyes in a kitchen, with pizza and bowls of ingredients on the table in front of her, in a cozy, modern kitchen with brick walls and large windows. 
What to Expect

  • We’ll guide you through the recipe, step-by-step, answering any questions you may have along. the way! This isn’t a one-way cooking class, we want it to be fun and engaging.
    Which is why we intenionally leave some space for open exploration and time to chat and reflect about our journeys. The experience feels both focused, fluid, and fun!

  • Connection is a core part of the process. Not only do we want to teach you how to cook a delicious, kidney-friendly meal, but. we want to know who YOU are.

  • Teles and I are not professional chefs by any means, but I consider myself a home chef and am simultaneously teaching my son to cook too.
    We will lead the way, encourage participation, and keep things moving with purpose.

  • Our events prioritize comfort, safety, and respect—so you can show up as you are and fully engage in the process.

  • We want to keep in touch and continue cooking together. We’re nurturing a kidney-friendly community.

A woman and a boy are preparing herbs or plants in a kitchen with large windows and a modern chandelier overhead.
Various dishes of Asian cuisine, including slices of beef, fried chicken with sesame seeds, and a salad with onions and chopped nuts, are placed on a gray wooden table. There are chili peppers, cilantro, cashews, and a dipping sauce surrounding the plates.
Close-up of a gourmet sandwich with toasted bread, arugula, red peppers, and a creamy filling on a wooden cutting board garnished with arugula leaves.
A breakfast spread featuring waffles topped with fruit and flowers, bowls of oatmeal with berries and fruit, a cup of coffee, milk, honey, and various small bowls of toppings and spices on a white marble table, with green hydrangea flowers in the corner.
A bowl of salad containing chopped cucumbers, tomatoes, green olives, and greens, with a slice of pizza, on a wooden table with a blue cloth.
A plate of a salad with boiled eggs and green vegetables on a black slate plate, with blueberry muffin halves and cookie crumbs nearby. A blender and some pink flowers are in the background on a dark wooden surface.

Meals Available

Sign Up To Cook With Us!
A woman and a young boy preparing asparagus in a modern kitchen with white cabinets, marble backsplash, and large windows. The asparagus is on a cooling rack on a white marble countertop.
A young boy in a gray t-shirt and a blue apron stands in a kitchen, holding a wooden plate with cookies. There is a stainless steel refrigerator and a bright window in the background.
A woman with long blonde hair smiling, wearing a black t-shirt and a white apron with 'kidneyfriendlycooking' written on it, standing in a kitchen with a window in the background.

a little about us

Teles

Teles is an FSGS warrior. Diagnosed at age 5 with nephrotic syndrome and then FSGS post biopsy. Our family learned a lot that day, for example what is FSGS? How does one live with kidney disease? There were so many questions (and still are!). But one thing we have learned along the way is that we don’t have to sacrifice eating delicious food just because we’re eating low sodium. Teles is also eating low potassium. We look forward to share our favorite recipes, stories, and more with you.

Stephanie is first and foremost a mother of two amazing children, Teles and Fern. When Teles was diagnosed in 2021, all of their lives changed, and so did their goals. She created Kidney Friendly Cooking to begin a journey of health, awareness, and learning. Stephanie is passionate about creating accessible, engaging, kidney-friendly cooking learning experiences. Known for a calm, encouraging teaching style, she believes that when life pushes us hardest, the combination of challenge and encouragement sparks the deepest growth.

Stephanie

  • "What I love most is how they are making learning to cook healthy fun! We can't wait to do another one."

    Claire and Ben

  • "Even as a total beginner, I never felt lost. The step-by-step structure and encouragement along the way made all the difference."

    Sarah

  • "This has been such a worthwhile investment in myself and in my kidney kids future."

    Jessica & Seth

Still have questions? Take a look at the FAQ or reach out anytime. If you’re feeling ready, go ahead and register for a class by clicking on the Register button below.

Your Questions, Answered
Register

  • Getting started is simple. Reach out through our contact form or schedule your class—we’ll walk you through the next steps and answer any questions along the way.

  • We are a mother and son team looking to help others in any way we can, and help spread awareness of kidney disease.

  • We’re open to suggestions on what you would like us to cook in the future! When you sign up, you’ll be able to see what course we’re making on that date. We’ll send out an ingredient list after sign up!

  • We will share a detailed ingredient list with plenty of time before the live class so you’ll be ready for showtime.

  • Each portion of the dinners we make will be under 500 mg of sodium. We’ll leave it up to you if you’d like more or less!