It’s down to the Championship round in our Recipe March Madness, which means your votes will pick next week’s 500th Health-e-Recipe. To make it as one of our cancer-protective recipes, we go through a rigorous process that involves a lot of experts, including recipe developers. I chatted with cookbook author and one of our developers, Dana Jacobi, to discuss how she became interested in healthy eating and why new cooks may want to grab a chicken breast.
Dana, a self-taught cook with French culinary training, developed a passion for cooking at a young age. After a 20-year career in marketing, she took a leap of faith to pursue her passion for food.
Q: How did you start cooking? A: I grew up in New York City and always loved food. My family and I were adventurous and open to trying new and unfamiliar food and cuisines. When I was in high school I started to cook for fun and my mother encouraged me to make dinner anytime I wanted.
Q: How do you generally go about developing recipes? A: One of the most important things for me is seasonality. Working with fresh, beautiful ingredients that are in season make for good building blocks. Sometimes my creativity is sparked by a specific ingredient or by a meal as a whole. I also like to keep tabs on current trends and I keep a list of things that I see in food magazines, blogs and websites. Continue reading →
April is the month when soldiers in the Australia and New Zealand Army Corps (ANZAC) fought the famous World War I battle at Gallipoli. Their bravery has been commemorated in part with a treat featured in our Health-e-Recipe for ANZAC Cookies.
Whole-wheat pastry flour plus oats and unsweetened shredded coconut help to make this cookie unique. Both contain dietary fiber that prevents colorectal cancer and possibly other types of cancer. These cookies are as nutritious today as when they were developed back then and sent to the troops in care packages from home.
You can make your own ANZAC Cookies to fortify yourself during a busy day. Enjoy them as a snack, a filling dessert or even a breakfast treat completed with some protein like low-fat yogurt and fruit.
This cookie makes us two shy of our 500th Health-e-Recipe. Vote for your pick of our milestone recipe on our Recipe March Madness, where you can also subscribe to our weekly Health-e-Recipes.
Whole grain foods are fiber-rich and they promote health in many other ways. But most Americans fall short of the US Dietary Guidelines’ recommendation to make at least half of their grain choices whole grains.
You an explore new choices, one step at a time. Here are some tips I’ve shared with patients and ways that I swap out refined grains for delicious whole grain foods:
If your day typically starts with coffee and a donut or even a white flour bagel:
At Home: Try a whole wheat tortilla – Spread on some peanut or other nut butter, add banana or apple slices, roll it up and eat it at home or on your way to work or school.
On Your Way: Choose the oatmeal to go at the coffee shop or fast food drive through. Ask for the nuts, fruit and sugar on the side to keep the calories right for you.
For lunch – whether you bring your own frozen meal or grab a sandwich at the local deli:
Frozen entrée – take a close look when you’re shopping in the freezer aisle and choose one that includes brown rice.
Deli sandwich –ask for whole wheat bread or roll; or look for soup that includes barley or wild rice.
Dinner - this can be a great time to gradually add more whole grains for you and your family:
Spaghetti dinner – cook half whole-wheat thin spaghetti and half white flour spaghetti and top with your favorite sauce.
Try whole grain muffin or cornbread mixes for a great accompaniment to your stew, soup or salad meal.