Active Vacation Report

weight control
Written By Judy Doherty, MPS, PCII

Black Sand Basin YellowstoneBlack Sand Basin, YellowstoneJust wanted to share some pictures from our vacation - we went camping and hiking around Yellowstone. What a way to spend a great active family vacation on a budget! Our national parks and especially the Grand Teton NP and Yellowstone NP are just wonderful with regards to visitor experience and environmental stewardship. We camped in a tent cabin which is very inexpensive compared to a hotel; we made dinner by the campfire - complete with campfire chicken stew, fresh pasta, make your own tostadas and more - healthy eating was not forgotten! And we hiked almost every day - some days I went close to 9 miles if you included my morning run.Campfire chicken stewCampfire Chicken StewGrand Tetons at sunriseGrand Tetons at sunriseGrand Canyon YellowStoneGrand Canyon of YellowStoneWe have a healthy vacation class and more weight/wellness education products here.Join my new group on FacebookOr find our Food and Health Communicatoins group on LinkedIn

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Judy Doherty, MPS, PCII

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 Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 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.

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