While preparing a healthy meal does take time & planning, it doesn’t always have to. But what do you do when you DON’T have time to plan out and prepare every meal?

Snacking can help active individuals by providing the energy and nutrients they need during the day. There are many ways to have quick meals ready to go by preparing ahead of time or carrying a nutrient-packed snack with you to enjoy on the go.

questnutrition.com/

Here’s how:

Prepare meals in advance

Experiment with healthier substitutes

Eat snacks that are delicious and contain less than 1 gram of sugar

Keep a stocked and balanced pantry, with favorite foods along with nutritious ones

Make fruits & veggies an accessible snack

Also make sure to take time to pack a nutrient-dense lunch if you plan to be away from the home… and don’t forget to add your favorite snack!

Registered dietitian Kristin Kirkpatrick will explain & show us what healthy eating on the go can look like for all the busy people out there this summer. She has some perfect food choices for summer, including delicious snacks that offer both the macronutrients and taste consumers are seeking.

Kristin Kirkpatrick is the President of KAK, Consulting, LLC and a dietitian and consultant of Wellness Nutrition Services at the Cleveland Clinic Wellness Institute in Cleveland, Ohio. She is a best-selling author, an experienced presenter, and an award-winning Dietitian. Kristin has been seen on both local and national shows such as the TODAY show, NBC Nightly News and the Dr. Oz show and has contributed to several national newspapers and magazines such as The New York Times, Wall Street Journal, TIME, Runners World, Oprah, Martha Stewart Living, Food Network, Costco Connection, Self and Women’s Health. The Huffington Post named Kristin “one of 35 diet and nutrition experts you need to follow on twitter.”

Interview is courtesy: Quest Nutrition, LLC

#kristinkirkpatrick #questnutrition #meals #snacks #nutrientpacked #busy #eatinghealthy #eatinghealthymeals #healthymeals #favoritefoods #fruits&veggies #dietitian #consultant #wellness #delicious #choices

The post JUST BECAUSE YOU’RE BUSY DOESN’T MEAN YOU CAN’T GRAB SOMETHING NUTRIENT-PACKED TO EAT appeared first on Good News!.

Listen to “IT’S SUMMERTIME & THE SNACKIN’ IS EASY. How to Indulge & Enjoy Nutritious Foods Between Meals.” on Spreaker.

IT’S SUMMERTIME
& THE SNACKIN’ IS EASY
How to Indulge & Enjoy Nutritious Foods Between Meals
Especially When Traveling, or Enjoying Outdoor Activities

For most Americans summertime means travel, picnics, camping, hiking and overall fun outdoor activities. Whether you’re hitting the road, the skies or an RV, you may experience longer than usual stretches between meals. So, it’s important to prepare some healthy, nutritious and tasty snacks for your trip.
Exactly what you pack for your summertime snacks is an important consideration for you and your family. It makes sense to stick to a healthy eating routine, to offset any possible weight gain.
Choosing the right foods as snacks can help provide energy, decrease your hunger and keep you from overeating at mealtime. Travel snacks also need to be easily portable for the road or traveling by plane and must meet any restrictions imposed at airports.
That’s why serving size is also an important consideration. It helps to make sure the snacks are easy to carry in a pocket, backpack or in carry-on luggage. Parents also must think about food choices that their kids will actually want to eat. Packaged snacks are a great choice since the serving size is clearly marked on the label.
With so many factors to consider, nutritionist and Registered Dietitian Kristin Kirkpatrick says she has some perfect choices for summertime snacks, including new indulgent treats that allow consumers to satisfy their sweet tooth without all the sugar.
Kristin Kirkpatrick shares her perspective on snacking for the summer, a checklist of what you’ll want to remember and is able to offer a variety of delicious and nutritious ideas for families on the go during this time of year.

Interview is courtesy of: Quest Nutrition, LLC

https://www.kristinkirkpatrick.com/

#summertime #snacking #quest #nutrition #indulge #enjoy #nutritious #foods #between #meals #traveling #enjoying #outdoor #activities #kristin #kirkpatrick

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WITH HEALTHY FALL FAVORITES FROM AWARD-WINNING ARMY CHEF
How the Army’s Culinary Specialists Are Using Food to Improve the
Health & Happiness of Soldiers

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

#army #samantha #poe #eat #warrior #healthy #fall #autumn #chef #health #culinary #food #improve #happiness #soldiers #hungry #meals #tasty #passion #arts, talent #skills #country #nutrition #body #mind #energy #green #grains #fish #seafood #meats #pasta #desserts #cheeses #fitness #stregth #pastry #american

The post Army Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

The post Army Chef Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

Here are some suggested questions that you are welcome to use or come up with your own:
With shelter-in-place orders, most of us have been staying home, but many essential businesses and restaurants remain open. McDonald’s is one of those and is expressing its appreciation by offering first responders and healthcare workers free “Thank You Meals” for their work.

Today we’re speaking with Tanya (TAHN-yah) Lawrence, an owner/operator of several McDonald’s restaurants about how McDonald’s restaurants across the country are thanking these frontline heroes. Hi, Tayna!

Station note: This interview is brought to you by McDonald’s

—————- ADDITIONAL INFORMATION —————-

About Tanya Lawrence
McDonald’s Owner/Operator Tanya Lawrence is a next-generation McDonald’s Owner/ Operator based in Chicago, Illinois. With restaurants in the city of Chicago, surrounding suburbs and at O’Hare International Airport, Tanya and her team support the Chicagoland community year round.

#tanya #lawrence #mcdonald #mcdonalds #owner #operator #restaurants #restaurant #country #frontline #heroes #essential #businesses #shelter #in #place #shelterinplace #staying #stay #home #responders #first #meals #healthcare #workers #chicago #illinois #community #ohare #international #airport #chicagoland

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Another year has flown by and the holiday season has arrived!

For Thanksgiving 2015, we are on a mission to distribute over 10,000 turkeys throughout the NYC area in our annual St. Francis Food Pantries and Shelters’ Turkey Drive (#StFFPturkeydrive).**

The recipients of these turkeys are families, including many seniors and children, who may otherwise go without.

With your support, we can lighten the load of families in need this holiday season. So, instead of worrying about their next meal our clients can focus on what is truly important – togetherness.

Please consider Making a Turkey Donation ** to lend a helping hand and “Put a Turkey on the Table” this season.

Thank You and God Bless,

Father Francis
St. Francis Food Pantries and Shelters

**Remember: Even if you are unable to make a donation, you can still support our Thanksgiving Turkey goal by spreading the word! Use the hashtag #StFFPturkeydrive and help us to help others!

The post Support our Turkey Drive for 2015 appeared first on Good News!.

What Does Peace Mean to You?

St. Joseph’s Children’s Hospital and Community Partners Offer Food Gifting Program
Healing Meals Assures Nutritious Meals for Ill Children

For more information, please visit www.StJosephsHealth.org or, to make a contribution, visit www.StJosephsHealth/donate or call 973.754.GIVE (4483).
PATERSON, NJ (August 13, 2015) – St. Joseph’s Children’s Hospital has launched the first Healing Meals food gifting program in Passaic County.  Healing Meals provides nutritious meals for families with children undergoing treatment for cancer, serious blood disorders and sickle cell anemia distributed through the Pediatric Hematology/Oncology Program at St. Joseph’s Children’s Hospital.
Stacey Antine, MS, RDN, founder of HealthBarn USA and director of HealthBarn Foundation, launched this one-of-kind food gifting program in 2014, in collaboration with community partners to assure that all children have access to healthy meals when their nutritional needs are heightened.  “We are thrilled to welcome the St. Joseph’s Children’s Hospital community into this dynamic partnership of serving others in need.  We are committed to supporting families during this stressful time with the gift of food and to make sure that all children in treatment have access to good nutrition through delicious meals made with love,” said Stacey Antine.
St. Joseph’s Children’s Hospital staff hand selected the kid-tested, family-friendly recipes from Appetite for Life, a child-friendly cookbook authored by Antine.  Culinary student volunteers from the Bergen County Academies’ SkillsUSA Club in Hackensack prepare the recipes at No Fuss Lunch commercial kitchen in Hawthorne, NJ using fresh, natural and organic foods donated by Whole Foods Market locations in Edgewater, Paramus and Ridgewood.  The HealthBarn Foundation oversees the operation and provides additional ingredients and packaging.  A variety of Healing Meals’ breakfast items, soups, dinners and snacks are made readily available on the treatment floor in a Whirlpool freezer donated by Reno’s Appliance of Paterson.
“The Healing Meals program will enable our families to take home a nutritious meal after spending a long day at the hospital. It also helps our staff educate families about healthy food choices, and now we can literally hand the family this amazing gift,” says Jill Menell, MD, Chief of Pediatric Hemotology/Oncology at St. Joseph’s Children’s Hospital.
The HealthBarn Foundation’s program has distributed over 6,000 Healing Meals since it was introduced at Tomorrows Children’s Fund, Hackensack University Medical Center in 2014.  Funding for this program is made possible through public donations at www.healthbarnfoundation.org.
HealthBarn Foundation is a New Jersey non-profit organization and a federally recognized 501(c)(3) public charity with a mission to gift children and families healthy food through access and in conjunction with nutrition education. There are currently three initiatives that are being funded with generous support from the public including: Healing Meals, Garden-to-Table Scholarships and School Nutrition Education. Email info@healthbarnfoundation.org or call 201-241-2774 for more information.
St. Joseph’s Children’s Hospital (SJCH), a member of New Jersey’s premier Catholic healthcare system, St. Joseph’s Healthcare System, is a state-designated children’s hospital offering a broad spectrum of advanced services for patients from birth to 21 years of age and their families. Sponsored by the Sisters of Charity of Saint Elizabeth, SJCH is recognized for its high standards of quality, responsive and compassionate care designed to meet the needs of the whole child. For more information, please visit www.StJosephsHealth.org or, to make a contribution, visit www.StJosephsHealth/donate or call 973.754.GIVE (4483).

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HOW TO“ENJOY THE TASTE OF EATING RIGHT!” SEMI-HOMEMADE HEALTHY RECIPES

As the Executive Chef of Safeway’s Culinary Center, Jeff Anderson is responsible for developing new product ideas and recipes. The award-winning chef is committed to food excellence, so on March 5th – just in time for National Nutrition Month – Chef Jeff will share some of his super secrets for creating recipes that taste good and are nutritious, too.

“Enjoy the Taste of Eating Right” is the theme for National Nutrition Month® 2014. Chef Jeff will focus on how to combine taste and nutrition to create healthy meals.  Chef will show your viewers how to easily make your favorite dishes with packaged foods and personal touches. National Nutrition Month is an education and information campaign created annually in March by the Academy of Nutrition and Dietetics.**

CHEF JEFF’S SEMI-HOMEMADE RECIPES FOR VALUE & CONVENIENCE:
•    FAMILY FAVORITES—Family meals with Eating Right Stir-Fry
•    CHEF SECRETS—Saving calories using Greek Yogurt in just about anything
•    LOVE BITES—Marcela Tortillas for quick bites that your family will love
•    EASY FUN—Creating a kids sandwich with an eating right waffle

Nutrition Month Information from Safeway:
A Month of Tips for a Healthier Lifestyle
March is National Nutrition Month—a great time to make small, positive changes in your eating and exercise habits. In honor of the month, pick and choose from the 31 ideas below—or try them all!

Crank up Calcium…
1.    Make oatmeal and creamy soups with low-fat milk instead of water.
2.    Order a 16-ounce fat-free latte and get 45% of the Daily Value for calcium.
3.    Munch your calcium—eat dark leafy greens like kale and collard greens.
4.    Top salads, chili and soup with low-fat cheese.
5.    If you don’t drink milk, try low-fat yogurt, calcium-fortified fruit juice or tofu processed with calcium.
6.    Mix fat-free dry milk into mashed potatoes and casseroles.
Add More Veggies and Fruits…
7.    To boost nutrients, make a salad with baby spinach instead of iceberg lettuce.
8.    Keep sliced, raw veggies in the fridge for an always-ready healthy snack.
9.    Toss orange segments, sliced grapes or chopped apples into salads.
10.    Slip vegetables into favorites—top pizza with pepper rings, add chopped broccoli to pasta, slide cucumber slices into sandwiches.
11.    Roast root veggies like cubed carrots, parsnips and winter squash for an earthy side dish.
12.    Blend a frozen banana, low-fat yogurt and OJ for a frigidly good treat.
13.    Stir dried cranberries, cherries or apples into hot cereal.
14.    Add beans to soup, chili, tacos and stews to boost fiber and add protein.
Focus on Fat…
15.    Spread mustard instead of mayo on your sandwiches.
16.    Buy at least 95% lean ground beef or ground turkey breast for burgers, tacos and meatloaf.
17.    Use low-fat cooking methods: bake, grill, roast or broil meat and poultry.
18.    Grease pans with non-stick oil or butter spray.
19.    Serve sauces and gravies on the side and use just a little.
20.    Hook some omega-3s. Enjoy fatty fish like salmon or tuna at least twice a week.
21.    Drizzle just 1 or 2 tablespoons of an oil-based dressing on your salad.
Go for the Grains…
22.    Select 100% whole-wheat bread over white bread.
23.    Use brown rice instead of white rice or mix “half and half.”
24.    Try whole-grain pastas in favorite Italian and noodle dishes.
25.    Step outside the box. Try “unusual” grains such as wheat berries, bulgur and quinoa.
Shake Out the Sodium…
26.    Skip the salt during cooking—use spices and herbs instead.
27.    Buy reduced-sodium or “no salt added” canned beans, soups and vegetables.
28.    If you’re used to salty flavors, gradually cut back on higher-sodium foods such as canned soups, pickles and olives. A taste for salt is learned, so you can “adjust” your taste buds to prefer less salty foods.
Get a Move On…
29.    Clip on a pedometer (step counter) and track how many steps you take during your daily routine. Gradually build up to 10,000 steps a day—that’s about 5 miles!
30.    At work, take the stairs instead of the elevator. Or hop off the bus early and hoof it the rest of the way to your office.
31.    Take a family walk

The post Executive Chef Jeff of Safeway Shares His Super Secrets for Making Nutritious Meals that Taste Great appeared first on Good News!.

Picture this – it’s Wednesday evening, you are rushing home from work and then it dawns on you. You have no idea what to make for dinner. Sound familiar? It’s become a more common problem, as Americans’ busy schedules often stand in the way of preparing home-cooked meals. With so many daily pressures, and never enough time how can you make a great dinner without sacrificing quality and taste?

Available for an interview, Bravo’s Top Chef fan favorite Fabio Viviani can educate your listeners on how to create an authentic, restaurant quality dining experiences at home. After winning the hearts of TV viewers with his charisma on Top Chef, Fabio knows what it takes to make a restaurant-quality meal on the fly. He can talk with your listeners about what he learned on the program, as well as, exciting new dinner options for the fall inspired by his Italian heritage.

 Bravo’s Top Chef Fan Favorite Fabio Viviani 

Fabio is the Owner and Executive Chef of Café Firenze Italian Restaurant and Martini Bar, one of the most recognized restaurants in Ventura County, California. Born and raised in Florence, Italy, Fabio has traveled extensively across Europe and is proficient in the methods of classic Italian and Mediterranean cooking. He incorporates Italian influences in his dishes and believes that cooking is a craft. Fabio was a fan favorite on season five of Bravo’s popular Top Chef series.

Topics Fabio can discuss:
• What are some of your kitchen secrets?
• How can you cook up a quick, restaurant-quality meal at home?
• How do these soups incorporate traditional Italian flavors?

This interview is produced for: Bertolli

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The extended weekend celebrates the wonderful chefs who have made the Upper West Side their home, bringing with them a great diversity of flavors. Event sponsors include Whole Foods Market, New York Post, Southern Wine and Spirits, Columbus Square, First Republic Bank, Manhattan Beer (Captain Lawrence, Blue Moon, Palm), Rosa Mexicano, Savored, Palm Bay, 67 Wine, MVP, Brusco Group, Cascal, Connoisseur, In + Where Magazine New York, Manhattan Magazine, The West Side Spirit, Argo, Best Cheese, DNAinfo.com, Glenwood, The Culture Center and the Long Island Wine Council.

The exciting event roster will include:

Vegetables at Dovetail:

Wednesday, May 16^th  2012

6:30 Cocktails; 7pm Dinner $195 per person

Dovetail Restaurant, 103 W 77^th  Street just west of Columbus Ave

Chefs John Fraser, Missy Robbins, Bill Telepan, Ed Brown, and Christina Tosi create a five-course fine dining all-vegetarian dinner in continuation of John Fraser’s “Meatless Mondays” at Dovetail. Net proceeds will help support the Greenhouse Classroom project at the I.S. 44 School.

Comfort Classics:

Friday, May 18^th, 2012

7:00pm-10:00pm $95 per person

Under the Grand Tent on Columbus Avenue between W 76^th and W 77^th Street. Hosted by Travel Channel’s duo Adam Richman and Andrew Zimmern, this high-energy evening will feature over 35 chefs showcasing unique bites inspired by old favorites with cocktails, wine and spirits by Southern Food and Wine.

Best of the West:

Saturday, May 19^th, 2012

VIP, $200 per person beginning at 6:00pm

General Admission $125 per person from 7:00pm-9:30pm

Under the Grand Tent on Columbus Avenue between W 76^th  and W 77^th  Street.Celebrating the Upper West

Side’s most extraordinary chefs and restaurants, while honoring gourmet great Gael Greene -the Best of the West is a culinary lover’s dream. With more than 40 of New York’s most popular chefs, wine and spirits, and live music; this is an event not to miss. A portion of the proceeds benefit Citymeals-on-Wheels. Be sure to order VIP tickets if you’d like to mingle with some of the culinary stars.

Tickets for the Fifth Annual 2012 Whole Foods Market’s New Taste of the Upper West Side go on sale February 20^th. Please visit  www.newtasteuws.com. For more information, call 212-721-5048.

About the Columbus Avenue BID: The Columbus Avenue Business Improvement District, is a 501(c)(3) not-for-profit corporation, representing merchants and property owners along Columbus Avenue from West 67^th Street to West 82^nd Street. Formed in 1999 in a landmark district, its membership includes a diverse range of retailers, restaurateurs and commercial and mixed-use property owners, comprising all of the commercial establishments. In addition, the Columbus Avenue BID’s district includes the American Museum of Natural

History, Theodore Roosevelt Park, The New-York Historical Society and the Rose Center for Earth and Space.

Press Contacts:

Robin Insley Associates

212-849-8256

 robin@robininsleyassociates.com

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