March Menu

cooking

Mar 16

Looking for healthful menu ideas this March? Look no further! This tasty, inexpensive, and creative menu will breathe new life into your meals.

Breakfast:

Calcium Muesli (262 calories)This muesli is easy to make the night before you want to eat it. That means that your "breakfast prep" time in the morning is just the time it takes you to find a spoon. Plus, this muesli can be served in a travel mug so that you can eat it while you commute or get ready for your day.

Snack:

Vegetables with Hummus (127 calories)

Lunch

Tuna Salad Brown Bag Lunch (237 calories)
Apple (72 calories)
Baked Sweet Potato with Skin (114 calories)

Dinner

Chicken Stew (214 calories)
Beet, Orange, and Green Salad (55 calories)
1 Orange, Peeled and Sectioned (45 calories)
Whole Wheat Breadsticks (112 calories)

Calorie Total So Far: 1,238 calories

Dessert:

Apple Yogurt Plate (197 Calories)Calorie Total for the Day: 1,435 caloriesSee a registered dietitian to fine tune this diet and find an eating plan that is right for you. Visit Super Tracker to help analyze your eating plan.Need more cooking ideas? See our new healthful cookbook, Home Run Cooking, available as a single copy, by the case, or as the Home Run Cooking Demo Program:Check out our new Healthy Food Photo Posters too:

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cooking 101myplateMarchlow sodium meals

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com