

Here are the best articles from 2021 according to our readers. If you are one of our readers or subscribers, thank you for a great year. As our world returns to normal after COVID-19 shifts from pandemic to endemic, health will never matter more. Check out the 2022 predictions and trends here.

National Nutrition Month: Are You Ready?
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Coffee Creamer Comparison Chart
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12 Salad Presentations + 3 Bonus Ideas
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Get It Prepped: Kitchen Equipment Must Haves
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Storing The Food You Prep
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3 Tips for Meal Prep Success
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Find a Path to Better Sleep
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Teaching a Cooking Class: Tips and Tricks
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A Healthy Gut Can Help with Sleep
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What is Zinc? What is Zinc’s Role in the Immune System?
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2020-2025 Dietary Guidelines for Americans: What’s Different?
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Highlights of the 2020-2025 Dietary Guidelines for Americans
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How to stay ‘immune’ to getting sick
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Navigating the meat (and meatless) aisles
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Metabolism changes with age- but not when you might think!
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Red Meat and Your Health
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Building Blocks of Health: Vegetables
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Tips and Tricks for Eating on a Budget
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9 Great Lessons from My CIA Master’s Degree Program
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Raising the protein bar
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15 Tips for Smoother Cooking Demos
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And of course no end-of-year roundup would be complete without one of the most popular handouts of the year, so without further ado, I present Breakfast: Think Outside the Cereal Box!

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.