One of our favorite dietitian writers is Victoria Shanta Retelny, RDN, LDN. She is the author of her own website, Simple Cravings, Real Food and now also of a new book titled, Total Body Diet for Dummies.
Today I have a special treat because Vicki has allowed us to share one of our favorite pages from that book with the readers of Food and Health Communications, Inc. But which page to choose?
After much debate, we decided on the creative list titled "Five Simple Ways to Liven Up Your Kitchen." If you buy the book, you'll find this list on page 117, right before the delicious recipe section.
And now, without further ado, Five Simple Ways to Liven Up Your Kitchen, excerpted from Total Diet for Dummies:
- Invite family and friends over to cook. You may be in a cooking rut or not be inspired to cook. Let friends and family come to the rescue by inviting them over.
- Cook from creativity without recipes. Allow yourself to cook with reckless abandon! Best of all, use what you have in your pantry and refrigerator to create a culinary masterpiece. Toss the vegetables you have into a stir fry or chili dish.
- Buy new kitchen gadgets! It is always fun to get something novel to use in the kitchen like a microplane, a peeler, or even a special knife. You feel empowered when you have tools in the kitchen that can make meal prep easier and more fun.
- Refresh your refrigerator! Ignorance is bliss when it comes to what's in the recesses of your fridge. However, when you clear out the clutter and toss dated cartons, cans, and bottles, and refresh with new dressings, yogurt, produce and condiments, you'll feel better opening the refrigerator and creating a new eating experience!
- Create cooking ambiance with inspiring music! Next time you are in your kitchen and getting ready to make a meal or thinking about it, turn on the tunes! Let your music move you!
Get these tips and all of Victoria's best recipes and nutrition knowledge from her new book on Amazon now! Total Body Diet For Dummies
And, if you're looking for inspiration to help with tip #3, here are two gadgets that Vicki loves...
- To zest citrus rinds or finely grate Parmesan cheese, whole nutmeg, ginger or garlic, she uses a handy, dandy microplane.
- Whether you are a planner or fly-by-your-seater, you can tenderize meat, poultry, fish, or root veggies slowly or pressure cook them quickly with the Breville Fast Slow Pro TM . Vicki says, "It’s great for soups, stews, chili, ratatouille – as well as pulled pork, chicken, risotto, and mashed potatoes. This has been a culinary lifesaver for me in the kitchen!"
The best way to share your new cooking tools with families, friends, and clients is on Pinterest - check our list out now.
Here is my favorite new tool for cooking protein items perfectly every time:
Polder Original Cooking All-In-One Timer/Thermometer
What's yours? Let us know! Check out how I used the thermometer to cook the most perfect salmon to exactly 145 degrees F:
For more cooking tools, check these out:
And finally, here's a PDF handout with a few of Vicki's tips...
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.