This week, Jackie examines how American dieting trends have changed over the last decade – from using Lucky Strikes Cigarettes as a weight loss tool to the Lemonade Diet to Dexatrim to Weight Watchers to the Atkins and Paleo diets! She'll tell you the best diet for losing weight and keeping weight off – and dispel the myths behind fad diets.
Jackie's guest this week is Rand Corporation, PhD researcher Deborah Cohen. Deborah has been studying obesity for the last 12 years and has put her data and research into her book, “A Big Fat Crisis: The Hidden Forces Behind the Obesity Epidemic? and How We Can End It”. She'l talk about how the food industry, advertising, personal choice and environment have contributed to the growing obesity problem and what needs to be done to stop it. Together, they'll show how changing the conversation around obesity can lead to people making better choices and can create a healthier world.
Get ready to put Vegetable Curry on your plate this week! Jackie and Deborah show how easy and cheap it can be to incorporate more vegetables into your diet and everyday meals. This yummy dish features simple veggies that can be inexpensively purchased at any supermarket.
Vegetable Curry
Servings: 3 Serving Size: 2 cups
Ingredients:
1 lb. red potato, peeled and diced
2 whole bay leaves
½ tsp. black pepper
2 cups broccoli, chopped
2 cups butternut squash, peeled, seeded, and cut into 1" cubes
2 cups carrots, cut into 1/4" thick slices
2 cups cauliflowerets
1 cup celery, diced
1 tsp. curry powder
2 cups green beans, cut into 2" lengths
¼ tsp. ground cumin
¼ tsp. ground ginger
1/8 tsp. ground red pepper
spray olive oil cooking spray
1 large onion, coarsely chopped
1 medium red bell pepper
¾ cup water
Directions:
1. Heat olive oil cooking spray in a 5-quart pan over medium heat. Add onion and cook, stirring occasionally, until soft (about 10 minutes). Meanwhile, cut stalks from broccoli; peel stalks, then cut into 1/2-inch-thick slices. Separate flowerets; set all broccoli aside.
2. To onion, add curry powder, black pepper, ginger, cumin, and red pepper; cook for 1 minute. Add bay leaves, broccoli, carrots, beans, celery, bell pepper, cauliflowerets, squash, potatoes, and water. Cover and bring to a boil; reduce heat and simmer until vegetables are just tender when pierced (about 20 minutes). Uncover, increase heat to high, and cook until sauce is thickened (about 5 minutes). Remove bay leaves before serving.
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Food Exposed with Jackie Keller
Jackie Keller has dedicated her life to helping people improve their health and lives. On this segment, Jackie discusses how American dieting trends have changed over the years, the growing obesity epidemic and how easy and cheap it can be to incorporate more veggies into your diet!
Learn the health benefits of each ingredient in her NutriFit recipe for Vegetable Curry and make it alongside Jackie in your kitchen!
Be sure to tune in Tuesdays for full episodes of Jackie's show – Food Exposed – where she discusses the latest news in health and wellness; share recipes, tips & coaching advice as well as interview top guests in the health and fitness world!
Connect with Jackie on Twitter (@Jackie_Keller) and on Facebook (facebook.com/username.jackiekeller). Learn more about Jackie's company, NutriFit, at www.nutrifitonline.com and facebook.com/nutrifitonline
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Meet Jackie (Creator, Host):
Jackie Keller is the Founding Director of NutriFit, LLC, Los Angeles' premiere healthy food company. Since 1987, Jackie has dedicated her life to helping others live longer and healthier lives.
Meet Deborah (Guest):
Deborah Cohen, MD, MPH is a Senior Natural Scientist at the RAND Corporation. She is a physician who specializes in public health and preventive medicine. For the past 12 years she has been studying the obesity epidemic and conducting research on diet and physical activity. She is the author of the new book, "A Big Fat Crisis: The Hidden Forces Behind the Obesity Epidemic? and How We Can End It"
