Here are some great messages to create awareness for a plant-based diet for your clients, students, employees, and patients.
- The next time you are in the mood for a burger, consider the vegetarian alternative.
- One vegetarian burger contains about 120 calories. A meat patty contains almost double that amount and usually contains 16 grams of fat.
- Vegetarian burgers are already cooked so all you need to do is reheat them.
- Pile a veggie burger high with sliced vegetables and dressing for a fast meal that keeps you on track for a healthful eating plan.
- Consistent evidence indicates that, in general, a dietary pattern that is higher in plant-based foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in animal-based foods is more health promoting.
- Healthy burger accompaniments include whole-grain bread, kale or green leafy lettuce, sliced tomatoes, onions, carrots or cucumbers.
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.