Here is another great shopping tour theme idea:
Food Shopping to Feel Good
Every time you grocery shop can be a wellness visit. A recent trend report in Progressive Grocer revealed that Americans have a heightened desire to ‘feel good’ and improve their quality of life. This is showing up in shopping carts nation-wide. Victoria Shanta Retelny, RD, LDN, author of The Essential Guide to Healthy Healing Foods (Penguin Books, July 2011) offers some tips for grocery shopping to soothe the mind and body.
• Map out your grocery visit before you enter the store to bring peace to your shopping experience.
• Think plants with vegetables and fruits first. Head to the produce section and choose the fresh, colorful varieties for your weekly salads, meals and snacks. Choose locally grown produce when you can. Frozen veggies and fruits are fine as long as there are no added salt, coloring or flavorings.
• Watch for whole grains in breads, cereals, rice and pasta that have the word “whole” as their first ingredient (and at least 3 - 5 grams of fiber per serving).
• - Minimize meat by planning for at least two meatless days per week. For your meat days, choose lean red meat, skinless chicken and turkey breast, and oily fish (i.e., wild salmon, halibut and tuna).
• - Boost beans and peas, such as kidney beans, pinto beans, black beans, soybeans, split peas, blackeyes peas for fiber and meatfree protein. If you buy canned, when you get home just rinse and drain before using.
• - Call out calcium with fewer calories in dairy with skim milk (which contains a bit more calcium per cup) or go for calcium-fortified soy, rice or almond milk. Choose plain yogurt and add your own fruit, a swirl of honey or agave nectar.
Victoria Shanta Retelny, RD, LDN, LivingWell Communications, livingwellcommunications.com
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.