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Recently I gave a class at Whole Foods which featured classic and delicious recipes with a healthy twist. After a long day, most of us are tired, hungry, and don’t want to spend lots of time cooking in the kitchen. My classes feature recipes that try to fit into our hectic lives.

We had 32 enthusiastic students participate. I was so excited to see that many people coming out to learn how to cook healthy food. Every person I can help realize and learn that you can make great food, in a short amount of time, and have it be good for you, is so gratifying to me. My hope is that I can continue to give more and more classes and teach as many people as possible. Maybe Whole Foods would even let me do a national tour!

Here are a couple recipes I taught at the class. Give them a try and let us know what you think. As always, here at AthleticFoodie we’re always looking for your feedback and to better learn how we can help you.

Kale and Roasted Brussels Sprouts Salad with Citrus Vinaigrette and Candied Walnut Pieces

Ingredients for the Salad:

1 ½ – 2 bunches Kale of your choice

1lb Brussels sprouts, trimmed and halved (quartered if they’re big)

1/2tsp low sodium sea salt

1tbs extra virgin olive oil

¼ cup sugar

pinch cayenne pepper

½ cup toasted walnut pieces (you can coarsely chop whole walnuts if needed)

Directions for Salad:

1. Trim kale so that the center stem is taken out. Wash and dry. Slice up into desired thickness for your salad.
2. Toss Brussels sprouts, low sodium sea salt, and olive oil together to coat thoroughly. Spread into a baking sheet with higher edges so you can mix during baking.
3. Bake Brussels sprouts in oven at 450 for about 25 minutes until the edges are brown and the sprouts are tender. Stir once during cook time.

Candied Walnuts

Directions:

1. Mix cayenne into sugar.
2. Heat sugar mixture in a skillet over medium-high heat until sugar begins to melt.
3. Once melting begins stir sugar as it continues to melt and reaches a caramel color.
4. Remove from heat and add walnuts to the pan. Mix thoroughly so that all walnuts are coated.
5. Pour walnuts onto a baking sheet to cool. If they are stuck together simply break them into smaller pieces.

Orange Vinaigrette

Ingredients:

1 garlic clove, minced into a paste

1/3 cup fresh orange juice

zest from 1 orange

2tbs honey

3tbs white wine vinegar

½ cup vegetable oil

Directions:

1. Wisk together garlic, orange juice & zest, honey, and white wine together.
2. Slowly add in the oil whisking until everything is combined.

Assemble salad by combining all ingredients together in a large bowl. Sprinkle pomegranate seeds on top. Optional cheese crumbles.

Shrimp Bisque with Russet Potatoes and Corn

Ingredients:

1 &1/2 container (6cups) of original rice milk

1 cup white wine

1 carrot or ½ cup diced

1 stalk celery or ½ cup diced

1tbs minced garlic

¼ large white onion, diced

6 ears of sweet corn or 4 cups

20 small fingerling potatoes or 4 cups sliced

1lb shrimp cut up into chunks

3tbs butter

2tbs whole-wheat flour

1 1/4tsp paprika

1tsp low sodium sea salt

1/4tsp black pepper

1/4tsp cayenne pepper

1 large bunch of fresh chives

Directions:

1. Peel and devein shrimp. Save shells.
2. In a pot add shells and rice milk together and cook on medium-low heat for 30 minutes.
3. In a large pot melt the butter at medium-high heat and add the flour to create a roux.
4. Add diced carrot, celery, onion, and garlic to the roux and cook for about five minutes or until veggies begin to soften and lightly brown.
5. Add the white wine, potatoes, and corn to the pot and incorporate thoroughly. Cook for five more minutes until potatoes begin to lightly soften.
6. Strain shells out of the shrimp stock and add the rice milk to the large pot with veggies.
7. Cook for about 20 minutes on medium until potatoes are soft.
8. Add shrimp and gently stir together.
9. Add spices and incorporate thoroughly.

10.  Serve and enjoy.