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.
Ingredients:
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1 cup baby spinach leaves
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1 cup shredded beets
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1 cup garbanzo beans (chickpeas), drained and rinsed
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1 cup shredded carrots
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5 half-pint canning jars with lids and rings
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1/4 cup extra-virgin olive oil
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1/4 cup apple cider vinegar
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1 tablespoon Dijon mustard
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2 teaspoons honey
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Salt and ground black pepper to taste
Directions:
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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.
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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
Ingredients:
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1 cup packed brown sugar
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1/3 cup canola oil
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2 eggs
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1/3 cup fat-free milk
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1 cup (6 ounces) semisweet chocolate chips
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1 cup quick-cooking oats
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1 cup grated carrots
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1 cup raisins
Directions:
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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.
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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
Ingredients:
Brownies:
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1 cup butter, softened
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1-1/2 cups sugar
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2 eggs
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1/2 cup plain yogurt
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups shredded zucchini
Frosting:
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2/3 cup semisweet chocolate chips
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1/2 cup creamy peanut butter
Directions
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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.
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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.
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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.
