All this week, I’m covering walnuts. From nutrition to culinary uses, I’m exploring what top fitness, nutrition, and culinary experts have to say about this “bumpy” nut. Up next is my interview with Chef Greg Higgins. If you’re into “green eating,” this is your guy. Find out what he has to say about how you can eat healthy and green:
1. As a restaurant chef, what is essential for creating healthier menu options? Whether it is swapping out butter for a healthier oil, or lower-fat dairy, etc., how do you keep high-taste intact while still offering healthful options?
We use olive oil as our primary cooking and flavoring oil. That in conjunction with a steady supply of local, seasonal and sustainable fruits, vegetables and whole grains.
It’s walnut week here at Diets In Review. I’ve been blogging some great interviews with top fitness, culinary, and health experts on all things walnuts, and of course, healthy eating. If you’ve missed my posts, you can always catch up at our walnut week roundup page! Next up, an amazing interview with cookbook author Mollie Katzen. Read what she thinks you should eat to get healthy:
All this week, I’m dedicating my blogs to walnuts. If you’ve missed the content so far, be sure to catch up. You can find out what fitness guru Petra Kolber thinks you should do to stay energized this summer, and read about the latest research on the health benefits of walnuts.
This interview is with chef Charlie Ayers, former chef at Google, author of the book “Food 2.0” and member of the California Walnuts Chefs Council, a group working to make restaurant meals healthy and delicious at the same time. Read what he has to say about healthy cooking and check out his healthy recipe using walnuts: Walnutty Egg and Bell Pepper Gratin.
1. As a restaurant chef, what is essential for creating healthier menu options? Whether it is swapping out butter for a healthier oil, or lower fat dairy, etc., how do you keep high-taste intact while still offering healthful options?
It is important to give your guests compelling flavor profiles, so that they are satisfied and not missing the added fats that are normally associated with restaurant foods. We tend to use a lot of ingredients that are versatile and can be either applied to Latin American or Asian cuisines. We make all of our own dressings; our ketchup is made in-house with no high fructose corn syrup, and instead use an organic brown sugar in small amounts as a sweetener. I try not to use added fats when working with product that already has a naturally high fat content, and I try and bring out the flavors of the foods with the combination of using fruit and vegetable juices instead of adding additional fats. (more…)
This week, I’m dedicating my blog posts to walnuts. I got the chance to chat with renowned fitness expert and spokesperson for California Walnuts, Petra Kolber. I asked her about keeping energy levels up through the summer.
Summer has arrived! Do you have any tips for staying energized in the hot summer weather?
Hydrate, hydrate, hydrate. Both water and electrolytes are lost during exercise and both of these need to be replaced to prevent dehydration, and in turn, reduce the risk of heat exhaustion.
This week I’m dedicating my blog posts to walnuts. You’ll learn about their health benefits, why top chefs love to use them in cooking, and why fitness experts love to suggest them as healthy snacks.
First up, nutrition. For a bumpy nut, walnuts are well-rounded when it comes to nutrition. Yes, they have fat and calories, which can be scary for dieters, but did you know that some fats are essential – meaning we have to get them from food. Omega 3 is the biggie, and walnuts have it. Also, a small amount of walnuts can help make meals satisfying. Read on to find out why you should be adding walnuts to your healthy grocery list.