March Menu

cooking

Mar 16

Looking for healthful menu ideas this March? Look no further! This tasty, inexpensive, and creative menu will breathe new life into your meals.

Breakfast:

Calcium Muesli (262 calories)This muesli is easy to make the night before you want to eat it. That means that your "breakfast prep" time in the morning is just the time it takes you to find a spoon. Plus, this muesli can be served in a travel mug so that you can eat it while you commute or get ready for your day.

Snack:

Vegetables with Hummus (127 calories)

Lunch

Tuna Salad Brown Bag Lunch (237 calories)
Apple (72 calories)
Baked Sweet Potato with Skin (114 calories)

Dinner

Chicken Stew (214 calories)
Beet, Orange, and Green Salad (55 calories)
1 Orange, Peeled and Sectioned (45 calories)
Whole Wheat Breadsticks (112 calories)

Calorie Total So Far: 1,238 calories

Dessert:

Apple Yogurt Plate (197 Calories)Calorie Total for the Day: 1,435 caloriesSee a registered dietitian to fine tune this diet and find an eating plan that is right for you. Visit Super Tracker to help analyze your eating plan.Need more cooking ideas? See our new healthful cookbook, Home Run Cooking, available as a single copy, by the case, or as the Home Run Cooking Demo Program:Check out our new Healthy Food Photo Posters too:

cooking 101myplateMarchlow sodium meals

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.