In February, Whole Foods Market on South Street launched a healthy four-course, sit-down supper club. Created by Whole Foods' own registered dietitian Lindsey Kane, the supper clubs take place once a month, on a Wednesday from 7 p.m. – 9 p.m. For only $15, you can enjoy a healthy meal crafted by local wellness experts, plus get their tips and recipes on how to make healthy eating a (delicious!) sustainable habit.

Past menus have been crafted by health coaches like Jolene Hart of 'Eat Pretty' and Ali Shapiro of Truce with Food. To find out what's in store for next month, visit Kane's Eventbrite page here.

Last Wednesday, I ventured into Whole Foods to try the handcrafted menu of local health coach and weight loss expert Jessica Procini CHHC, AADP, CTMC.

"When I picked this menu, I wanted to focus on foods that are usually deemed unfriendly to dieters to show that you can still eat your favorite foods and lose weight," said Jess.

Caesar salads are typically a calorie bomb with high fat content; stuffed peppers usually have loads of heavy cheese; chocolate mousse, well you get the gist...

All of the recipes Jess included were also easy to throw together for the time-strapped cook.

"I hate being in the kitchen so one of the nice things about these recipes is that you can easily make one big batch at the beginning of the week and then all you have to do is quickly reheat the meals when you're hungry," said Jess.

Throughout our meal, Jess shared her personal journey to wellness, her Laugh Yourself Skinny weight loss technique, and fielded a number of questions from diners.

Here's a recap of our dinner:

First course: Mocktail

Second course: Krazy Kale Caesar Salad

I hate kale. There, I said it. Unless we're talking about professionally baked kale chips with a whole lot of seasoning (read: salt), I will always pass on this so-called superfood.

I could not get enough of this kale salad, though! With thinly shredded strips of kale, radicchio and endive and a super light but very flavorful miso dressing, this salad was a big hit. Jess recommended using the salad as a topper on burgers, grilled chicken or fish. (Yes, please!) But honestly, I would have been more than happy to make a whole meal out of this course alone.

Third Course: Rockin' Rainbow Stuffed Peppers

When I a server set down my plate with one adorable little pepper on it, my first thought was, Where am I getting dinner after this? I had just come from a Pure Barre class and frankly I was feeling hungry.

Cut to 10 minutes later, I was feeling perfectly satiated and I still had a few bites left on my plate! Filled with quinoa, broccoli florets, sundried tomatoes and diced carrots, then topped with artichoke hearts — Jess's stuffed peppers packed the perfect punch.

Fourth Course: Moo-less Chocolate Mousse

Dessert was the piece-de-resistance of this menu. When I read avocado as the main ingredient for this supposedly decadent dessert, I was prepared for a bit of letdown. Boy was I wrong, this healthy version of chocolate mousse was so rich and delicious and most importantly light. I devoured my moo-less chocolate mousse before I remembered to take a picture so you'll just have to take my word for it!

Jess was nice enough to share this awesome recipe with our readers:

What you'll need:
2 ripe avocados
1/4 cup unsweetened raw cacao powder
2-4 tbsp of coconut milk
1 ripe banana
2-3 tbsp maple syrup, agave, honey or date paste
1/2 tsp pure vanilla extract
pinch of cinnamon
pinch of sea salt

Scoop out flesh of avocados and combine all ingredients into a food processor or Vitamix until well blended. Top with cacao nibs, almonds, goji berries, raspberries, shredded coconut or enjoy plain.


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