Chef Katie is a graduate of Johnson and Wales University in Providence, RI, where she earned degrees in both Culinary Arts and Nutrition Sciences. Growing up Katie always loved to cook, but it wasn't until she took a nutrition course in college that she considered making food her life. A self-proclaimed health-food junkie, her goal is to get kids excited about cooking and to show them that healthy food is as fun to learn about as it is to eat!
Take a look inside her fridge as she shares a few of her tips on quick, easy, and healthy meals and snacks.
I typically keep fresh fruit like grapes, berries, and apples on hand all the
time. I usually have boxes of lettuce, cucumbers, and cherry tomatoes in the veggie drawer to throw together salads. Every week I buy hummus, tzatziki, or fresh cheese. I really liked Manchego, Dubliner, and St. Andre triple creme brie. I'll eat these as a snack along with Wheat Thins or Triscuits.
time. I usually have boxes of lettuce, cucumbers, and cherry tomatoes in the veggie drawer to throw together salads. Every week I buy hummus, tzatziki, or fresh cheese. I really liked Manchego, Dubliner, and St. Andre triple creme brie. I'll eat these as a snack along with Wheat Thins or Triscuits.
I also always have skim milk, Greek yogurt, and coffee. I only drink iced coffee, so I make a big pot at the beginning of the week and keep it in a pitcher in the fridge to make a to-go cup every morning- it saves me about $20 a week on Starbucks! (GREAT TIP!)
Also: pesto, lemons, and something chocolate!
For quick and easy meals I like to make a big pot of brown rice and throw together a lentil soup with pre-cooked lentils, a bell pepper, an onion, a box of chicken stock, and some cumin, salt, pepper, chopped tomatoes and garlic (all cooked together in one pot).
For quick and easy meals I like to make a big pot of brown rice and throw together a lentil soup with pre-cooked lentils, a bell pepper, an onion, a box of chicken stock, and some cumin, salt, pepper, chopped tomatoes and garlic (all cooked together in one pot).
For a quick pasta salad I'll make orzo then toss in cherry tomatoes, crumbled feta cheese, basil, olive oil, red wine vinegar, salt, pepper, chopped red onion, and chopped cucumbers.
Another easy, healthy meal is chicken paillards over salad: I buy the thinly sliced chicken breast packs (raw), bread them with egg white and seasoned panko bread crumbs and saute them in olive oil on the stove. Serve the warm chicken over mixed greens tossed with sliced red onion, cherry tomatoes, pistachios, goat cheese, and segments of fresh orange and drizzled with olive oil, lemon juice, salt, and pepper; its really yummy!
Katie teaches our kids classes and cooking camps. For a list of upcoming sessions visit our website.
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