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Save PDFSing these fun songs to get everyone excited about using more fruits and vegetables. Or use them in a voice message.
(To the tune of “Everything’s Coming up Roses”)
By Anne R. Goodman, MS, RD
You’ll be swell
You’ll be great
Heap those veggies up high on your plate
Eat your beans
And leafy greens
Honey
They’ll give you iron & calcium!
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _
You’ll be swell
You’ll be great
Feel so healthy from all that you’ve ate
Broccoli
Brings such glee
Honey
Be sure you get enough beta carotene!
_ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _
You’ll be swell
You’ll be great
Eating well helps determine your fate
All types of beans
Are great proteins
Guess what
They help
to lower cholesterol!
You’ll feel swell
What a hoot
If you eat lots of veggies & fruit
Fresh or frozen
It’s been proven
Honey
They’re rich in vitamin C & fiber
? - - - - - - -- - - - - - - - - - - - - - - - -
Summer’s here
Beat the heat
With some cold tofu salad
Not meat
It’s a taste festival
With no cholesterol
Honey
Don’t forget the soy dogs to barbeque!
- - - - - - - - - - - - - - - - - - - - - - - -
You’ll feel swell
You’ll feel sweet
Eating fruit, beans & greens
And whole wheat
Be astute
Substitute
Veggie Burgers
Try them on a whole wheat bun
With ketchup!
___________________
(To the tune of “There’s No Business Like Show Business”)
There’s no protein
Like soy protein
Here’s some facts
You should know
Soybeans help to lower your cholesterol
That means that they’re healthy for your heart
Eat them plain or bake them in a casserole
Here’s some good cookbooks
To help you start
So you’re thinking
What’s Anne drinking
To leave a message like this?
Soymilk with added calcium and B12 too
For healthy hearts it’e the perfect brew
Leave me a quick message, I’ll get back to you
With a recipe for tofu!
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.
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