Food News You Can Use - Low Sodium Entrees - Food and Health Communications

Low Sodium Freezer?

Kashi frozen entrees are consistently good and low in sodium. While frozen dinners are not optimum, these little beauties can come in handy on busy nights when you would rather go out to eat. FMI visit online at Kashi.com

Shop with 3

Victoria Shanta Retelny, RD, has a great strategy for shopping when you don?t have time to plan meals or make a list - it is what she calls 3 simple changes that can make a big difference:

1) Monitor your salt intake. Check labels for sodium and shoot for nothing over 480 ? 500 mg of sodium per serving. When you add salt to home-cooked meals or at restaurants, taste the food first ? it may not need salt, after all.

2) Buy drinks without calories Liquid calories account for a big part of the average Americans caloric intake. Not only does it contribute to overweight and obesity, but displaces other nutritional calories. Here are some ways to make lower-calorie beverage choices: choose skim/lowfat soy lattes versus full-fat frappaccinos and mochas with whipped cream. Drink mineral water with a twist of lemon, lime or orange instead of regular or diet sodas. Incorporate tea into your daily regimen ? as it?s a great lowcalorie, nutritious way to begin and end to the day (as long as you don?t add a lot of cream and sugar!)

3) Eat less meat and more plants. Not only will you be helping to save our planet by eating more plants, but people that eat more vegetables typically get more fiber, potassium and anti-oxidants in their diets when they forgo animal products. Designate meatless days each week, experiment with roasting different vegetables (asparagus, leeks, Brussels sprouts, string beans and squash) and visit farmers markets.

Judy Doherty

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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.

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 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.