Vacation the Lighter Way

cooking
Written By Judy Doherty, MPS, PCII

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 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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