My Demo at Whole Foods in Glendale

The Demo was amazing and fun. I really want to thank Whole Foods Market for providing this free demo to folks. I know the people who came enjoyed the food and loved the recipes. For me and my helper it was so cool to go behind the scenes at the store. They are so organized. For those of you who couldn’t make it to Whole Food Market in Glendale to watch and taste my demo in person, I have included the flyer of quick and simple recipes for you. These are some of the items that my kids take for lunch.

BBQ Chicken Pizza by Chef Sonia at Whole Foods Market

Kids love to help assemble this. I use a rotisserie chicken from the store to simplify my life a bit. I figure any bit helps. An adult will have to debone the chicken. I pull off the meat and set it aside then chop it into bite size pieces for the pizza all at once. I take some of the leftover steamed carrots, frozen spinach and puree it up with some of the BBQ sauce just to sneak in some more goodness.

Hardware- pizza pan, spoon for spreading out the sauce, bowls to hold the toppings,

Software-Ready baked packaged whole wheat pizza crust, deboned “no salt added” rotisserie chicken, your family’s favorite BBQ sauce pumped up (see above to find out what I add to pump it up), fresh cilantro, motzarella cheese, cheddar cheese, garlic powder, carmelized onion or thinly sliced red onion (both optional)

Steps for Kids to do

  • Wash your hands for 20 sec with soap. Read all directions and gather materials needed.
  • Remove the crust from the packaging. Save the directions.
  • Place crust on a pizza pan or cookie sheet.
  • Preheat the oven (turn the oven on to bake and set the temperature to what the package says.)
  • sprinkle garlic powder all over the crust, spread the pumped up BBQ sauce all over using the back of your spoon.
  • Sprinkle chopped chicken all over
  • Wash and chop the cilantro. If the kids are doing this then have them tear it up with their fingers or put a clean bunch into a plastic cup and let them cut into them using the kitchen scissors.
  • Sprinkle the cilantro around
  • Optional. Scatter onions around. Carmelizing them helps to take off the bite.
  • Sprinkle on an even layer of cheesy goodness by mixing 1/3 motzarella to 2/3 cheddar mix.
  • Slide it into a preheated oven and bake according to the packaging directions.
  • Have an adult help you take it out of the oven.
  • Congratulations you have made a masterpiece. Enjoy!

This is so tasty that my family eats all of it for dinner and I have to make another one for lunch. So buy 2 crusts. Be the envy of all at the lunch table.

Turkey Hummus Spirals by Chef Sonia at Whole Foods Market

Hummus is a great alternative to mayonnaise. You still have the creamy spreadable texture w/out all the fat. You also get the added fiber and protein as an added bonus.

Hardware- cutting board, spoon for spreading out the hummus, plate to have all your veggies on, sharp knife

Software-Wheat tortillas, hummus (I use the spinach artichoke one), chopped carrots, shredded Persian cucumbers, julienned red bell peppers, shredded bib lettuce


  • Lay a tortilla on your cutting board
  • Spread hummus on the bottom 2/3 of the tortilla
  • Sprinkle the carrots on the hummus up to the middle of the tortilla
  • Sprinkle the lettuce on the carrots on the bottom 1/3 of the tortilla
  • Lay slices of sandwich meat on the lettuce covering the carrots, lettuce, and humus
  • Lay a small row of bell peppers at the very bottom of the tortilla
  • Roll the bottom of the tortilla over the peppers, tuck the tortilla around the peppers and continue to roll up the tortilla like a sleeping bag.
  • Place the roll seam side down on the cutting board and cut into bite size pieces.

You can substitute other veggies in this roll. I have substituted low fat cream cheese for the hummus and julienned pears or apples for the bell pepper.

Teriyaki Chicken with Udon Noodles by Chef Sonia at Whole Foods Market

This is a great way of stretching your rotisserie chicken into another meal. By using edename beans you also get the added fiber and protein as an added bonus.

Hardware- Wide skillet with lid, wooden spoon, scissors,

Software-Packaged fresh udon noodles (Ohana Brand is found near the tofu), No salt added rotisserie chicken, bottled teriyaki sauce (I use Soy Vey), frozen mixed veggies. (I like the one with carrots, lima beans, corn, and green beans), frozen edaname beans, toasted sesame seeds, nori (optional)


  • Fill the skillet with enough water to boil the noodles.
  • Once the water has come to a rolling boil, cook the noodles according to the package
  • When the noodle are soft yet still chewy pour them into  a colander to drain
  • Add the teriyaki sauce and chicken to the skillet and return it to the med. Heat. Sauté for a few minutes to let the chicken absorb the sauce.
  • Add the noodles back to the skillet
  • Add the frozen veggies and edaname beans
  • Saute everything together. Sprinkle toasted sesame seeds and crumble the nori (optional) on top and you are done. Enjoy.

You can substitute other veggies in this dish. I have substituted left over browned ground turkey for the chicken and added thinly sliced mushrooms and firm tofu to the veggie mix.

Simple Guacamole by Chef Sonia at Whole Foods Market

Guacamole is best when mixed up right before serving. If you do have to store it a few hours before using it, then put it in a narrow container and place plastic wrap directly on top of it. The plastic will prevent the air from oxidizing your avocados.

Hardware-big mixing bowl, potato masher, cutting board, knife, plastic juicer, mixing spoon, flatware spoon

Software-Ripe avocados, Fresh lime juice, Chopped Cilantro, Garlic salt, Diced tomatoes, diced red onions (optional)


  • Wash the avocados and lime
  • Rinse off the cilantro and chop it up. Remove any thick pieces of stem. Set aside.
  • Rinse off the tomatoes and dice. Set aside.
  • Cut the avocados in half by rotating the avocado around and keeping your knife still
  • Give it a twist and pull apart
  • Using your flatware spoon scoop out the shells into the big mixing bowl
  • Putting your hand under a kitchen towel, place the avocado half with the seed stuck in it on the towel. Wack the seed with a knife so that the blade is slightly embedded in the seed. Give the knife a twist to remove the seed. Place your hand over the back of the knife and pinch right behind the seed and this should make the seed fall off the knife w/out any threat of cutting yourself
  • Scoop out the shell into the bowl
  • Sprinkle it with garlic salt. Remember to use less because you can always add more later
  • Mash up the avocados using the potato masher
  • Cut the lime in half and push it on the juicer.
  • Add lime juice to the bowl. Start with a teaspoon then add more juice if needed.
  • Add the cilantro and red onions (optional) and stir with the mixing spoon
  • Add the tomatoes and stir gently.
  • Chill until ready to serve

I like to serve this with the oven baked no salt added chips or the oven baked flax seed Omega 3 chips. Enjoy.

I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog

I can be reached via email at

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 4. To enroll for my class go to

I am also available to teach at boy scout, girl scout meetings and at birthday parties.


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