Yes, it actually happened. I taught a Healthy Cooking Class.
One of my responsibilities is two times per semester is to hold a little cooking class/demonstration for those students who signed up for Warrior Fitness (HERE). I like how it says "certified professionals"...yea, I am certified alright.
It was actually a lot of fun. I extolled the benefits of eating healthy fats and living life in moderation. I encouraged eating on the cheap and to be more adventurous in their meal choices. I also encouraged smaller portions and taking doggy bags home from restaurants. Remember, just because it's on your plate doesn't mean you need to finish it. Take it home, save it for later or feed it to the dog.
Since I am not necessarily the best person to talk about healthy cooking, I went on and checked out Giada DiLaurentis, because anyone that skinny, who eats like she does, knows a thing or two. I found a Whole Wheat pasta recipe with Lemon and Basil, took it and modified it to what I had available. The following is that modified recipe:
8 oz whole wheat penne, cooked al dente
3 cloves garlic, fresh, minced
2 tbsp Olive Oil or Canola-Olive Oil blend
1/2 tsp sea salt
1/2 tsp ground pepper
1 tbsp Extra Virgin Olive Oil
2 ounces white wine
4- 4oz salmon
1 tbsp M-Ocean, by Fennel Pollen
1/4 basil, fresh, chopped
1 lemon, zested
2 oz fresh squeezed lemon juice
Cook the pasta as directed on package, toss with olive oil and set aside. Heat the 2 tb olive oil in pan until HOT, add garlic and saute, do not brown. Season the salmon with salt, pepper and M~Ocean, place in pan, meat side down if using skin on salmon fillet. Cook about 4 minutes and turn, cook one minute longer and remove from pan, hold warm. De-glaze the hot pan with the white wine and lemon juice and put in the basil and lemon zest. Let liquid wilt the basil and place the cooked pasta in the hot pan and toss with the Extra Virgin olive oil. Place a pile of pasta in the middle of a plate, top with salmon! Manga!!