Vacation Eating Tips:
• Start with a low-fat, high-fiber breakfast
• Save calories and money - pack a lunch
• Bring a cooler filled with fruits, vegetables and water
• Sandwich shops can be a good choice when eating out
• Eat a large low-fat salad for dinner
• Choose beer or wine instead of margaritas and mixed drinks; better yet have one drink and then switch to water. If you don’t drink then water is fine!
Remember, vacation is a time to rejuvenate your health. It is hard to eat healthy and exercise during regular work weeks, so now is the time to treat yourself to a better health routine.
Vacation Exercise Tips:
• Plan for exercise. Find out what exercise options are available.
• Pack your tennis shoes, workout clothes and a swim suit!
• Bring your pedometer. Get a city map. Walk whenever you can!
• Take walking breaks during your car or bus trip.
• Enjoy water exercise: Swim laps, tread water or water walk.
• Try something new. Maybe this is the year to rent a kayak.
Now is the time to jump start your exercise routine. Vacation is a fun time when you can try something new!
|Vacation Menu||Sleep a Lot, Eat a Lot Vacation||Eat Smart, Exercise your Heart Vacation|
|Breakfast||Eggs, bacon, hash browns||Cereal, skim milk, fruit|
|Lunch||Croissant chicken salad, chips||Grilled fish sandwich, fruit salad|
|Dinner||Lasagna, garlic bread||Stir-fry chicken, salad|
|Activity||Laying in the sun, reading||Rent bikes, hike or swim|
|Entertainment||Movie||Water park for the day|
|Transportation||Car or bus||Walk as much as possible|
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.