IT'S MARCH, and the Academy of Nutrition and Dietetics is celebrating National Nutrition Month®. The theme for 2014 is “Enjoy the Taste of Eating Right.” Let's all join the celebration by combining taste and nutrition to make our meals not only healthful, but delicious, too!
Several factors may influence what you choose to eat and drink. If you’re like most Americans, chances are that taste trumps all others, including price, healthfulness, convenience, and sustainability.1 While the healthfulness of food and beverages is becoming more influential, we aren’t always willing to sacrifice flavor for nutrition. The good news? These two driving factors are not mutually exclusive—believe it or not, nutritious foods can be enjoyable, too!
So, how can you stick to the 2010 Dietary Guidelines for Americans’ recommendations and actually enjoy eating right? For some culinary inspiration, I sat down with Campbell’s own Chef Carrie Welt.
“Easy substitutions can be made even in your family’s favorite recipes,” she notes. “Take a classic lasagna for example. You can replace whole milk ricotta and mozzarella with part skim versions, and substitute some layers of pasta with thin slices of zucchini, yellow squash, or eggplant to boost vegetable intake.” Carrie suggests using a mandoline for slicing—not only is it efficient and easy to use, but it creates picture-perfect veggies.
“If you’re making your sauce from scratch, use San Marzano tomatoes. They are naturally sweeter than regular tomatoes and can reduce the amount of salt needed to get great flavor.” How about the meat? "Soy crumble can be used in place of ground beef to reduce the amount of saturated fat in your recipe.”
Check out our entire collection of Chef-Inspired Recipes, which were a collaborative effort between Campbell's Culinary and Baking Institute and our very own team of nutrition experts. You’ll love the Quinoa and Herb Burger, a healthy alternative to the classic beef burger that combines the delicate flavor of quinoa with a combination of fresh herbs, roasted red peppers, Dijon-style mustard and Worcestershire sauce. If you’re craving curry, try our Coconut Tomato Red Curry, which features Campbell’s® Healthy Request® Condensed Tomato soup. It sounds super indulgent, but this healthy meal is low in fat and provides whole grains and a full serving of vegetables.
If you’re short on time, Campbell offers many products that can transform ordinary ingredients into an extraordinary dish. For example, Campbell’s® Skillet Sauces add a unique twist to a vegetable stir-fry. One of my favorite varieties is Campbell’s® Sesame Skillet Sauce, which I add to sautéed veggies and serve with tofu over brown rice (tip: choose a colorful variety of veggies, and feel free to swap the tofu out for skinless chicken breast—make it yours!).
So, who says nutritious foods can’t taste good? Incorporate one of Campbell’s better-for-you recipes into your next lunch or dinner, and you’ll be sure to enjoy your next meal. Learn more about your specific calorie and food group needs from USDA’s MyPlate.
Enjoy!
Laura and Carrie
Laura’s Bio:
Laura received her bachelor's degree in nutritional sciences from Rutgers University and completed her dietetic internship at New York-Presbyterian Hospital. She worked for the Campbell Soup Company as an intern and contractor for two years, and has returned to Campbell after completing her master's degree in human nutrition at the University of Delaware. Laura is a member of the Academy of Nutrition and Dietetics and the New Jersey Dietetic Association.
Carrie’s Bio:
Chef Carrie earned her A.O.S. degree from The Culinary Institute of America and her master of management degree in hospitality from the School of Hotel Administration at Cornell University. Carrie is a Certified Chef de Cuisine (CCC) by the American Culinary Federation. Carrie Welt joined Campbell as Senior Chef, managing Campbell’s Culinary and Baking Institute (CCBI) and works with the global network of chefs to build passion for food throughout Campbell Soup Company. Among her responsibilities are culinary education, planning internal and external events, and business and innovation support.
References 1. The International Food Information Council Foundation’s 2013 Food & Health Survey
