Stock Your Kitchen For Fast Healthy Meals

budgetcooking
Written By Judy Doherty, MPS, PCII

grains_stockOur newest video is in the works! Stock Your Kitchen For Fast and Healthy Meals!Why: because you will save time, money and caloriesYou will save time because you won't have to keep running to the store or out to eat. Consider how long it takes to go to a restaurant, place an order, wait for it, take it home and serve/clean up. Our surveys to health professionals showed that it takes less time to prepare a healthful meal if you have the ingredients on hand.  Get organized and have more time to enjoy your home and  your life!You will save money - it costs roughly .80 each for lasagna versus $12.95 for the same dish while out. Save money on food and have more to save and spend on other things you enjoy!You will save calories, fat and sodium. Most restaurant food contains at least double the fat, sodium and calories if not more. Take control of what goes in your food and in your body!Here is the first picture from our grains section. We like to keep pasta, rice, couscous, bulgur, oatmeal, whole grain low-sodium cereals, light popcorn and whole cream of wheat on hand - all delicious whole grains that you cook that do not have added salt or fat. We will add more sections as we shoot - stay tuned!

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
Previous

25 ingredients, 15 meals
Next

5 good things about peeps