Salud Cooking School: Treats with a Healthy Twist

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Charlotte, N.C.- When you’re on-the-go with the kids, the quickest meal may not be the healthiest.

Chef Jason Wolf of the Salud Cooking School at Whole Foods Market shows the Rising crew a few dishes that are low on fat but still high on flavor!

Here are some quick and simple recipes you can make.

Salad in a Jar


Makes 4 servings.




  • 1 cup baby spinach leaves

  • 1 cup shredded beets

  • 1 cup garbanzo beans (chickpeas), drained and rinsed

  • 1 cup shredded carrots

  • 5 half-pint canning jars with lids and rings

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • Salt and ground black pepper to taste




  • Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.

  • Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.

Chocolate Chip Cookies with Carrots

Yield: about 7 dozen


  • 1 cup packed brown sugar

  • 1/3 cup canola oil

  • 2 eggs

  • 1/3 cup fat-free milk

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon ground nutmeg

  • 1 cup (6 ounces) semisweet chocolate chips

  • 1 cup quick-cooking oats

  • 1 cup grated carrots

  • 1 cup raisins


  • In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then milk. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; gradually add to egg mixture and mix well. Stir in the chips, oats, carrots and raisins.

  • Drop by heaping teaspoonfuls onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10-13 minutes or until golden brown. Remove to wire racks to cool. 

Zucchini Brownies

Yield: About 1.5 dozen



  • 1 cup butter, softened

  • 1-1/2 cups sugar

  • 2 eggs

  • 1/2 cup plain yogurt

  • 1 teaspoon vanilla extract

  • 2-1/2 cups all-purpose flour

  • 1/4 cup baking cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 cups shredded zucchini




  • 2/3 cup semisweet chocolate chips

  • 1/2 cup creamy peanut butter


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.

  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

  • For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.