It went on for years — the belief that nutritious food rarely tastes good and delicious food can’t possibly be healthful. Then something started to change.
Chefs and restaurant owners began to ask dietitians for nutrition advice. And some dietitians decided to attend culinary schools to become chefs. The result? Both professions have flourished and we, the public, have reaped the benefits.
Case in point: The Academy of Nutrition and Dietetics — the world’s largest organization of nutrition professionals — now has a specialized area of practice for registered dietitians called Food and Culinary Professionals.
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And the Culinary Institute of America — a premier college for culinary professionals — instructs future chefs on the intricacies of various food combinations and their impact on human health.
Another organization, the American College of Culinary Medicine, has recognized that all health care professionals (including doctors) can better serve their patients when they understand how food and medicine intersect. These health experts, along with dietitians and chefs can now complete a course of study to become certified culinary medicine specialists.
However, the journey from our daily meals to lifelong health begins with us. So it helps to know how to turn healthful foods into tasty meals. And if you’re like me, you don’t need anything complicated. Here are some places to start:
The Foundation for Fresh Produce ( www.fruitsandveggies.org ) is dedicated to boosting the appeal of fruits and vegetables in our daily diets. Their “Have a Plant” campaign is simple: Eat a fruit or vegetable every time you eat.
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That might be as simple as adding vegetables or fruit to your favorite fare. For instance, when making pasta sauce, saute garlic and onion along with diced carrots and zucchini in some olive oil. Then add your tomatoes or tomato sauce. The combination of these plant foods creates unique tastes and texture along with an extra boost of nutrition.
Remember too, the more types of plant foods we eat, the better variety of good bacteria (aka probiotics) are produced in our guts to improve digestion and even help prevent certain diseases.
Here’s an easy to make “Simply Green Tortellini.” Cook up a bag of cheese tortellini and drain. Add some of your favorite veggies such as broccoli florets and frozen peas. Toss in some pesto and top with grated parmesan cheese. Delish. Find this along with other healthful recipes at www.fruitsandveggies.org/recipes.
Need more protein and short on time and money? Pull out the slow cooker for Moroccan Beef and Sweet Potato Stew. Stew meat is low cost and ideal for slow cookers. This meal-in-itself features two veggies and one fruit for added nutrition. Find this and other high protein recipes at www.beefitswhatsfordinner.com/recipes.
Got a nutritious delicious recipe to share? Send it to me at: barbara@quinnessentialnutrition.com.
Barbara Intermill is a registered dietitian nutritionist and syndicated columnist. She is the author of “Quinn-Essential Nutrition: The Uncomplicated Science of Eating.” Email her at barbara@quinnessentialnutrition.com.
