Kitchen Makeover

cooking

Nov 7

• Eliminate bottled salad dressings and choose vinegar or lemon juice with a little olive oil.• Add color to your meals by choosing a variety of fresh vegetables.• Use butter and other saturated fats sparingly.• Eat a variety of dried and canned beans or lentils.• Choose whole wheat pasta and brown rice instead of white pasta and rice.• Eat sweet potatoes for fiber, vitamins, nutrients and color.• Choose water or a low sugar alternative to soft drinks.• Eat a plate of fresh fruit at the end of a meal for a healthful dessert.• Consume less red meat. Add more fish and legumes to your menu.Plan ahead! Create a weekly menu that limits processed foods. By making these choices you will have a healthier diet.By Sarah Mohrman, RD.

UncategorizedMyPyramidceliac disease

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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