It started when Kim Blomgren and her husband, Zane, found themselves with 40 pounds of chicken breast on their hands, the result of an impulse discount buy.

“Heavens, what are we going to do with this?” Blomgren thought.

After a brainstorming session, the couple engaged in the production of chicken enchiladas on a scale they’d never before imagined.

“That was a turning point,” Blomgren said. “We realized it’s not that hard to make a bunch of enchiladas, instead of one dinner’s worth, and put them in the freezer for later.”

From there, the Blomgrens and their five kids gradually tackled one homemade meal after another. Soon their old habit of eating out or picking up convenience meals on the way home from work was a thing of the past, as was Blomgren’s worry about whether the food was hurting as much as it was helping.

“Maybe I’ve watched too many documentaries,” she said. “But you hear about all of the hormones and preservatives that go into the food. (Now) I don’t have to worry about, ‘Is this good for them?’ ”

Undoubtedly, homemade meals can provide greater control over ingredients — an important consideration given that one-third of U.S. children are obese or at risk of obesity.

But the question inevitably arises, “What about the costs, both in time and money?”

Isn’t it more expensive and inconvenient to eat healthily?

Captives of convenience

Actually, when viewed in the long-run, it’s highly processed foods that appear decidedly inconvenient. Chronic disease affects nearly half of all Americans and causes 70 percent of deaths in the U.S. each year, according to the Centers for Disease Control.

Such illnesses are generally incurable, expensive and debilitating. They’re also, in many cases, avoidable.

“Heart disease, asthma, diabetes, autoimmune disorders, lung conditions — most of these have a big diet component to them,” said Melanie Warner, author of “Pandora’s Lunchbox: How Processed Food Took Over the American Meal.”

“When problems are diet or lifestyle related — that’s what scientists mean when they say preventable,” she continued.

Warner isn’t calling for the regulation of the food industry or an abolishment of processed foods. “Processed” refers more to a continuum than to a category, ranging from minimally modified foods like baby carrots and canned beans to highly processed products such as Twinkies and Slim Jims.

What Warner would like to see is a swing of the pendulum. Currently, 70 percent of Americans’ calories come from highly processed foods. “A better ratio may be 30 percent,” she said.

Even in the short-term, so-called convenience meals — including canned soups, frozen entrees and “food kits” like Hamburger Helper — don’t always save much time compared to fresh, homemade meals.

A study conducted by UCLA researchers from 2002 to 2005 indicated that “heavy reliance on commercial food” reduced hands-on cooking time by only about 10 minutes, and yielded no significant savings in total meal preparation time.

Kim Blomgren uses parts of her weekends to prepare meals in bulk and test out new recipes because trial runs inevitably take longer. It’s an investment that pays off, she said.

Just saw this posted on Facebook from the PR Web:

My Fit Foods continues its expansion in the greater Dallas area with a new retail location bringing the healthy grab and go concept to Las Colinas. The new My Fit Foods store, located at 7979 N. Macarthur Blvd. Suite 110, will offer fresh healthy pre-portioned meals and snacks for the taking.

My Fit Foods was founded in 2006 out of the apartment kitchen of founder Mario Mendias, a former Marine and Houston personal trainer who was dedicated to ensuring his client’s achieved the results he promised. Out of the spirit of service, Mario, started cooking meals for his clients who were too busy to shop and prepare healthy meals with a time crunched schedule. Shortly after eating the portion controlled healthy meals, his client’s fitness results began to speak for themselves. Soon Mario was not only cooking for his clients, but all the clients in the gym.

In 2007, Mario outgrew his apartment kitchen and created the first My Fit Foods retail store aimed at expanding the mission to provide fresh, healthy foods to go that taste great at an affordable price. The menu evolved with additional meals and snacks all focused on lean protein, low glycemic carbohydrates and heart healthy fats.

With just a little over six years under their belt as a retail store concept, My Fit Foods is on the forefront of a major nationwide expansion. More than 70 locations can now be found within Texas, Arizona, California and Oklahoma.

Welcome to Irving!

MUSKEGON
COUNTY, MI – Fifteen families in
Muskegon County this month are the first to take part in a new program that
challenges parents to create healthier versions of their children’s favorite
dishes while also teaching them how to associate exercise with fun.

In
April, Public Health-Muskegon County launched a pilot version of its FIT WIC program,
a free six-week fitness class for local Women, Infants and Children (WIC) supplemental
nutrition program participants.

The
federal WIC program provides  food, health
care referrals and nutrition education for low-income pregnant, breastfeeding
and non-breastfeeding postpartum women and to infants and children up to age
five who are found to be at nutritional risk.

Initially,
the FIT WIC program facilitators targeted overweight, “at-risk” clients but ultimately
accepted clients with various backgrounds, said Jenna Blamer, WIC program supervisor at Public Health-Muskegon County.

“There
are a lot of messages out there. Kids hear parents lamenting about working out
and being overweight. We’re trying to change that so they learn to associate
physical activity with fun,” Blamer said.

While
the kids learn new skills and play games at Muskegon Community College’s
Stevenson Center, parents join the WIC nutrition staff in a kitchen nearby to learn
snack ideas and healthier ways to prepare their children’s favorite foods.

“This
program gives the parents an opportunity to actually practice making the meals.
The parents really seem to enjoy the opportunity to have one-on-one time with
our staff,” Blamer said. “It opens them up to ask more questions that they normally
would not have asked.”

Jonathan
Broek, a registered dietician at Public Health-Muskegon County who works with
parents during the sessions, said families learned new ways to enjoy comfort
dishes like macaroni and cheese.

During
the pilot, for example, parents learned how to add avocado to cheese sauce
to make a “Hulk” version inspired by the cartoon character while another rendition
taught parents how to incorporate broccoli and peas into a popular entree
after running the vegetables through a food processor.

Broek
said simple changes like this not only make meals healthier but incite children
who enjoy eating food with vibrant colors.

“We’re
taking what their kids like the most and we’re making them healthier and more
interesting,” Broek said. “Kids are not going to like something that looks
boring.”

Broek
said the cooking sessions give educators an opportunity to address
misconceptions. One parent, he explained, thought sugar-laden, fruit-inspired
gummy snacks contained real fruit, giving him the opportunity to explain the
importance of eating unprocessed, whole fruit to reap the natural fiber
content.

As an alternative snack, parents made fruit kabobs.

Blamer
said the fitness segment strengths running, walking and jumping skills to help
prepare the kids for more complex movements that require hand-eye coordination,
like dribbling a ball. Blamer
said, contrary to popular belief, many kids ages 3 and 4 have yet to master those
skills.

“They
may walk with their head down or maybe they’re not using their arms. Same thing
with jumping — some kids are not using both feet,” Blamer said.

The
program addresses the needs of parents who don’t have always have access to a
backyard or safe park near their homes. Blamer said the program — which also encompasses
group, obstacle and parachute games — gives families options when it may be too
cold or hot outside.

“There’s
a long gap before they’re exposed to physical education classes,” Blamer said. “We
want to start out earlier than that so hopefully they’ll get that mindset to
engage in physical activity outside of class.”

The
agency will evaluate the program’s success and implement some changes before officially
launching the program in July.

Blamer
said the FIT WIC program could be offered twice a year in the summer so children
enrolled in Head Start or other preschool programs during the academic year will
have access to beneficial activities during academic breaks.

The
department will also present the program to the WIC office in Lansing in inspire
other local WIC programs statewide, she said.

Heather Carey is a nutritionist, and she can cook — two
qualities that make sense together but don’t necessarily go hand-in-hand.

 

“They are two pretty unique skill sets that set me
apart from a traditional nutritionist,” Carey said in a recent interview
with Patch.     

A traditional nutritionist might not know how to get into
clients’ kitchens and show them how to cook and plan healthy meals, she said –
but Carey does.     

“My big focus is to just get people to learn the
everyday skills to get healthier,” Carey said. “If you don’t have
practical skills, it’s almost all for nothing.”

 

Carey’s journey to becoming a culinary nutritionist — the
term she uses to describe her skillset — began with “one very influential
aunt.”

 

Carey’s aunt was a macrobiotic teacher and healer who turned
her niece onto healthy foods like tofu and brown rice. She left Carey a
cookbook from the National Gourmet Institute in Manhattan, where Carey
eventually went to earn her Chef Certification for Health and Culinary Arts.

 

After earning the certification, Carey worked as a private
chef in Manhattan for a few years and then received her masters in Clinical
Nutrition from New York University.

 

Her experience led to her tagline: fusing the science of
nutrition with the art of healthy eating.

 

“It really is a fusion to get a grip on your
health,” Carey said.

 

She focuses on counseling and teaching women to make
healthier choices when it comes to planning meals, shopping, and cooking.

 

“It always seems to be a challenge” for women to
focus on their health, Carey said. “They put themselves second” to
their families’ needs.     

She can understand what it means to be challenged in terms
of health. Carey is a mother of three and has had her own health issues — she
was diagnosed with multiple sclerosis years ago — to deal with.     

But Carey has harnessed the power of nutrition and
maintaining a healthy lifestyle to manage her health, and wants to pass that
knowledge onto other women.     

Carey offers one-one consultations and coaching. She’ll determine
what a client wants to accomplish and learn about her nutrition and food
history. After an initial consultation, Carey can teach private cooking
classes in a client’s home, perform a pantry consultation (“I open the
cabinets and give the lowdown on what’s in there,” she explained), and
give health food store tours.       

In addition to her
educational and practical experience, Carey practices what she preaches at
home. She “grows all sorts of greens” in her home garden, as well as other
plants, fruit, and vegetables like tomatoes, eggplants, peppers, summer squash,
and herbs.     

“I’m passionate about growing your own food, knowing where your food comes from.”

Carey owns several chickens, too. “Local eggs are just
so delicious compared to factory eggs,” she said. “They chickens are
pretty easy to take care of.”     

She’s also a beekeeper and can harvest a “bonanza of
honey” each year. “I feel like we’re doing our part for the
environment. Bees are really vital for plants,” she said.     

Her experience, both practical and personal, show that Carey
is “very passionate about what I do — helping woman cook and eat real
food.”    

“With good planning, it makes a world of
difference,” she said.    

To learn more about Carey, her services as a clinical
nutritionist, and how to contact her, visit her website.  

Heather Carey is a nutritionist, and she can cook — two
qualities that make sense together but don’t necessarily go hand-in-hand.

 

“They are two pretty unique skill sets that set me
apart from a traditional nutritionist,” Carey said in a recent interview
with Patch.     

A traditional nutritionist might not know how to get into
clients’ kitchens and show them how to cook and plan healthy meals, she said –
but Carey does.     

“My big focus is to just get people to learn the
everyday skills to get healthier,” Carey said. “If you don’t have
practical skills, it’s almost all for nothing.”

 

Carey’s journey to becoming a culinary nutritionist — the
term she uses to describe her skillset — began with “one very influential
aunt.”

 

Carey’s aunt was a macrobiotic teacher and healer who turned
her niece onto healthy foods like tofu and brown rice. She left Carey a
cookbook from the National Gourmet Institute in Manhattan, where Carey
eventually went to earn her Chef Certification for Health and Culinary Arts.

 

After earning the certification, Carey worked as a private
chef in Manhattan for a few years and then received her masters in Clinical
Nutrition from New York University.

 

Her experience led to her tagline: fusing the science of
nutrition with the art of healthy eating.

 

“It really is a fusion to get a grip on your
health,” Carey said.

 

She focuses on counseling and teaching women to make
healthier choices when it comes to planning meals, shopping, and cooking.

 

“It always seems to be a challenge” for women to
focus on their health, Carey said. “They put themselves second” to
their families’ needs.     

She can understand what it means to be challenged in terms
of health. Carey is a mother of three and has had her own health issues — she
was diagnosed with multiple sclerosis years ago — to deal with.     

But Carey has harnessed the power of nutrition and
maintaining a healthy lifestyle to manage her health, and wants to pass that
knowledge onto other women.     

Carey offers one-one consultations and coaching. She’ll determine
what a client wants to accomplish and learn about her nutrition and food
history. After an initial consultation, Carey can teach private cooking
classes in a client’s home, perform a pantry consultation (“I open the
cabinets and give the lowdown on what’s in there,” she explained), and
give health food store tours.       

In addition to her
educational and practical experience, Carey practices what she preaches at
home. She “grows all sorts of greens” in her home garden, as well as other
plants, fruit, and vegetables like tomatoes, eggplants, peppers, summer squash,
and herbs.     

“I’m passionate about growing your own food, knowing where your food comes from.”

Carey owns several chickens, too. “Local eggs are just
so delicious compared to factory eggs,” she said. “They chickens are
pretty easy to take care of.”     

She’s also a beekeeper and can harvest a “bonanza of
honey” each year. “I feel like we’re doing our part for the
environment. Bees are really vital for plants,” she said.     

Her experience, both practical and personal, show that Carey
is “very passionate about what I do — helping woman cook and eat real
food.”    

“With good planning, it makes a world of
difference,” she said.    

To learn more about Carey, her services as a clinical
nutritionist, and how to contact her, visit her website.  

Heather Carey is a nutritionist, and she can cook — two
qualities that make sense together but don’t necessarily go hand-in-hand.

 

“They are two pretty unique skill sets that set me
apart from a traditional nutritionist,” Carey said in a recent interview
with Patch.     

A traditional nutritionist might not know how to get into
clients’ kitchens and show them how to cook and plan healthy meals, she said –
but Carey does.     

“My big focus is to just get people to learn the
everyday skills to get healthier,” Carey said. “If you don’t have
practical skills, it’s almost all for nothing.”

 

Carey’s journey to becoming a culinary nutritionist — the
term she uses to describe her skillset — began with “one very influential
aunt.”

 

Carey’s aunt was a macrobiotic teacher and healer who turned
her niece onto healthy foods like tofu and brown rice. She left Carey a
cookbook from the National Gourmet Institute in Manhattan, where Carey
eventually went to earn her Chef Certification for Health and Culinary Arts.

 

After earning the certification, Carey worked as a private
chef in Manhattan for a few years and then received her masters in Clinical
Nutrition from New York University.

 

Her experience led to her tagline: fusing the science of
nutrition with the art of healthy eating.

 

“It really is a fusion to get a grip on your
health,” Carey said.

 

She focuses on counseling and teaching women to make
healthier choices when it comes to planning meals, shopping, and cooking.

 

“It always seems to be a challenge” for women to
focus on their health, Carey said. “They put themselves second” to
their families’ needs.     

She can understand what it means to be challenged in terms
of health. Carey is a mother of three and has had her own health issues — she
was diagnosed with multiple sclerosis years ago — to deal with.     

But Carey has harnessed the power of nutrition and
maintaining a healthy lifestyle to manage her health, and wants to pass that
knowledge onto other women.     

Carey offers one-one consultations and coaching. She’ll determine
what a client wants to accomplish and learn about her nutrition and food
history. After an initial consultation, Carey can teach private cooking
classes in a client’s home, perform a pantry consultation (“I open the
cabinets and give the lowdown on what’s in there,” she explained), and
give health food store tours.       

In addition to her
educational and practical experience, Carey practices what she preaches at
home. She “grows all sorts of greens” in her home garden, as well as other
plants, fruit, and vegetables like tomatoes, eggplants, peppers, summer squash,
and herbs.     

“I’m passionate about growing your own food, knowing where your food comes from.”

Carey owns several chickens, too. “Local eggs are just
so delicious compared to factory eggs,” she said. “They chickens are
pretty easy to take care of.”     

She’s also a beekeeper and can harvest a “bonanza of
honey” each year. “I feel like we’re doing our part for the
environment. Bees are really vital for plants,” she said.     

Her experience, both practical and personal, show that Carey
is “very passionate about what I do — helping woman cook and eat real
food.”    

“With good planning, it makes a world of
difference,” she said.    

To learn more about Carey, her services as a clinical
nutritionist, and how to contact her, visit her website.  

Aiden and Desmond Griep love fruits and vegetables. The brothers, ages 5 and 3, respectively, also love McDonald’s. Two or three times a week, their Woodland Park family goes out to eat, and the boys get their favorite chicken nuggets and fries from the chain’s kids’ menu, says their mom, Daniela.

The balance of fruit and fries keeps her from worrying too much about her sons’ overall diets and nutrition. She knows fast food may not be the most healthful choice, but busy schedules make the convenience of a fast-food meal a regular occurrence for the family. When they go, she tries to make the best choices for her kids.

“Whenever we go out to eat, I do opt for the healthier options and get a vegetable,” says Griep. “If they want fries, they either share a side or take some from my husband and me.”

Many families face the same situation and find the same solution, but parents must be educated to make the best choices — no matter what “healthier” options the restaurants claim to offer.

Ninety-seven percent of major restaurant-chain children’s meals were deemed unhealthful in a recent report by the Center for Science in the Public Interest (CSPI), a consumer-advocacy group.

‘Same old junk’

“I think what most restaurants have done is just add one or two meals that meet nutrition standards and left the rest of the menu very unhealthy,” says Margo Wootan, nutrition policy director for the Washington-based organization. “They’re still serving up the same old junk they always have.”

In response to the CSPI report, the National Restaurant Association has issued a statement stressing the progress.

“Restaurants nationwide are providing innovative, healthful children’s options to their young guests,” says Joy Dubost, director of nutrition and healthy living, in the statement. “One way restaurants are offering healthful kids’ meals is through the National Restaurant Association’s Kids LiveWell program, which is a first-of-its-kind, voluntary initiative that helps parents and children select healthful menu options when dining out at nearly 40,000 locations nationwide.

“The program, now with more than 120 restaurant brands, has achieved significant momentum in just 18 short months since first launching with 19 inaugural leaders. Participating restaurants offer and promote healthful meals for children that focus on increasing consumption of fruits and vegetables, lean protein, whole grains and low-fat dairy, while limiting unhealthful fats, sugars and sodium. The items meet strict nutritional criteria based on leading health organizations’ scientific recommendations, including the USDA Dietary Guidelines.”