Our newest video is in the works! Stock Your Kitchen For Fast and Healthy Meals!
Why: because you will save time, money and calories
You will save time because you won't have to keep running to the store or out to eat. Consider how long it takes to go to a restaurant, place an order, wait for it, take it home and serve/clean up. Our surveys to health professionals showed that it takes less time to prepare a healthful meal if you have the ingredients on hand. Get organized and have more time to enjoy your home and your life!
You will save money - it costs roughly .80 each for lasagna versus $12.95 for the same dish while out. Save money on food and have more to save and spend on other things you enjoy!
You will save calories, fat and sodium. Most restaurant food contains at least double the fat, sodium and calories if not more. Take control of what goes in your food and in your body!
Here is the first picture from our grains section. We like to keep pasta, rice, couscous, bulgur, oatmeal, whole grain low-sodium cereals, light popcorn and whole cream of wheat on hand - all delicious whole grains that you cook that do not have added salt or fat.
We will add more sections as we shoot - stay tuned!
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.