Save PDFAlthough 2018 still has a couple months left to go we know they are busy for most people. So we wanted to share the top posts from this year in case you missed something or you need an idea to share now. We will be sharing trends, research in review, and more in the months ahead plus we have great topics planned for 2019!
Here are the top 25 posts from 2018. Many of these include social messages you can copy using our license (click the link at the bottom of the site to find out how to give us attribution). Or they have handouts and activity ideas.
- Free MyPlate Materials
- Winter Salad - with super greens, orange, ginger, and toasted hazelnuts
- Lettuce Messages for Social Media
- How to Add A Fancy Title to Your Meals
- Free White Label Newsletter
- Avocado Messages for Social Media
- 3 Plant Based Sandwich Ideas
- Nutrition Month 2019
- Need A Great Class Idea? Try Optimize Me
- Coffee Creamer Comparison Chart
- Sustainability and Local Food Talk
- Grapefruit Messages
- 12 Salad Presentations
- Pea Shoots and More Greens
- Tasty Salsa Recipes
- Freezer Magic for Freezing Fruits and Veggies
- 5 Cooking Demo Ideas
- Tips and Tricks for Teaching A Cooking Class
- Weekly Menu Planner
- Appealing Apples
- Does Bone Broth Live Up to the Hype?
- Holiday Presentation Ideas
- Make A Healthy Holiday Plate
- Holiday Wellness Challenge
- Credible and Incredible Sodium Research
Did you ever get our free 10 handout pack?
Let us know if you have a request. Just click Contact Us and let us know!
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.
Upcoming Posts
Banana Bread
New Products Available Now
