Spring Snack Tips from Victoria Shanta Retelny

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Written By Judy Doherty, MPS, PCII

 Snack and entertain in style with fruits and vegetables! Here are some healthy indulgences from Victoria Shanta Retelny, RD and Food and Health Communications:- Avocado-based dips with baked chips- Colorful and crunchy veggie and fruit kabobs- Healthful nuts like pistachios in the shell  are a great portion controlled treat (there's 49 calories in a serving and the shells are a great reminder of when you've had enough!)- Handmade chocolate-dipped dried plums, apricots and apples. Great way to indulge a sweet tooth in a healthy way!- Sliced apples with vanilla yogurt and caramel drizzle - decadent and more fruit, too!- 1 Minute Berry Pie -place berries in a pie dish in the microwave for one minute. Cook one?minute, stir and serve warm.

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
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