Bon Voyage Party – have a party to say goodbye to foods that are high in saturated fat, sodium and cholesterol and also to foods that are high in calorie density.
Examples of these might include cookies, crackers, fast food, sugared cereals, fatty deli meats and other processed foods. Where are you going to? Paradise of course! Paradise is full of all of the right kinds of foods: fresh fruits, beautiful salads and vegetables, entrees based on whole grains, desserts made from nonfat dairy and fresh fruit, etc. Everyone can come dressed as a tacky tourist and they can bring a dish or recipe for foods from paradise. This makes a fun class theme for summer.
Be an active tour guide. Have participants share their vacation stories and highlight ways they were more active while vactioning. Hiking, swimming, walking, bicycling, canoeing and kayaking are fun ways they can enjoy being active on vacation. Help participants develop a healthful vacation plan.
Dina Aronson, MS, RD, LDN, has a tip is for those planning a road trip. Invest in an electric cooler that you can plug into the cigarette lighter in the car. Pack it full of raw veggies and dip, hummus and pita, yogurt, fresh fruit and healthful beverages. (Also, pack a bag of things such as cereal, baked tortilla chips, instant soup cups and crackers; along with plastic plates, spoons and forks and napkins). Then, once a day or so, you can splurge on a meal or snack out, but the rest of the time you’re eating healthfully. Her husband and she do this, and in the process they save money, have more time for activities, and eat really well! Their cooler even comes with an adapter so they can plug it into the wall of the room in which they’re staying.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.