Breakfast Choices

breakfastcooking

Dec 23

[gallery link="file"]This is an excerpt from our new Portion Control Video on DVD and we believe a picture can speak a thousand words so we wanted to share some of the photos.The cinnamon roll on the right is 500 calories. Our healthy breakfast platter is just 250 calories and contains more food!Most over-sized baked goods found in so many coffee shops and bakeries can mean starting the day with too many calories not to mention a dose of fat and sugar. Big + Baked = Diet Mistake!! Most large pastries are well over 400 calories.The healthy breakfast plate formula is 1 cup milk/nonfat yogurt, 1 serving whole grain and 1 cup fruit. Variations might include:

oatmeal with skim milk, fruit
yogurt with granola, fruit
smoothie (skim milk, fruit) and whole grain toast
small whole grain waffle with fruit and skim milk
whole grain cereal, skim milk, fruit

grapefruitbreakfast

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.

Breakfast Choices

Forbidden Rice

Banana Mini Muffins