Shopping List Contest

cooking
Written By Judy Doherty, MPS, PCII

Shopping List ContestPublish a healthy shopping list and encourage everyone to come up with healthful meals for the ingredients. Dishes must use these ingredients, be low in fat and sodium, and use vegetables. Here is a simple list:• Oil, light soy sauce, vinegar, herbs• Rice, pasta, whole grain cereal, oatmeal• Lettuce, tomatoes, cucumbers, potatoes, green onions, carrots, frozen broccoli, mushrooms, canned tomatoes, pasta sauce• Apples, melon, berries• Parmesan, yogurt, skim milk• Chicken, fish, lentils, egg whitesWe will be using these ingredients in our food blog in the coming month - so individuals can get ideas and recipes there, too. Here is a list of meals for these ingredients, which have all be featured in past issues of CFFH Newsletter. Put a salad with each meal:1. Mediterranean Potato Pizza2. Chicken Tomato Pasta3. Fish, Potato4. Chicken Stirfry5. Lentils and Rice6. Lentil Chili Rice Pot7. Arroz con Pollo8. Lentil Soup9. Chicken Stew10. Vegetable Omelette (whites)Snacks: yogurt parfait, apple sauce, fruit cup, oatmealHot TopicsWe recently conducted a survey to health professionals online to determine what the most important lessons were for them to teach. Here is their list, in order of importance:1. Portion control2. Fruits and vegetables3. Eat a balanced diet4. Nutrition Facts Label5. Cook more at home (tied with number 6)6. MyPlateIn addition to the main choices above, we also received more hot topics for education:• Preparing healthy meals in less time, how to eat healthfully while dining out• Look at science, not hype• Mindful eating and environmental control• Basic survival skills• Cut down on beveragecalories• Less sodium (for prevention), whole grains, low-fat dairy, less added sugar• Whole foods• Nutrient density

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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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