Dr. Julia Nordgren is a pediatrician who is also a trained professional chef. With her stethoscope and whisk, she's on a mission to teach her patients (and now you) about eating a healthy and delicious diet. Julia is the author of The New Family Table, a cookbook filled with no-fuss, no-muss recipes that make healthy eating flavorful, affordable, and accessible to everyone.
Show Highlights:
- Julia’s unique roles as a pediatrician and chef, because she wanted to acquire cooking skills to help solve problems for her and her patients
- How the issues of childhood obesity and poor nutrition prompted her to want to offer solutions
- A story of a patient who saw significant results by incorporating more home-cooked meals in place of takeout dinners
- How to plan ahead and prepare healthy meals
- Julia’s new cookbook, which helps readers prepare more meals at home with simple ingredients and lots of flavors
- Julia’s recipe for Braised Carrots, made with butter, brown sugar, ginger, salt, and fresh thyme
- Why you should get your kids used to eating food with herbs
- Secrets to veggie prep to save time and get kids involved
- Julia’s kids’ favorites from the book: fajitas and Brazilian Chicken and Rice Soup
- For a kid who doesn’t like veggies, use a “gateway” flavor, like teriyaki or taco seasoning
- Julia’s philosophy on meat: lean, healthy proteins fit nicely into healthy and balanced diets, but most kids don’t eat enough fruits and vegetables
- Why Julia believes we need to eat as many plant-based foods as possible
- Tofu Lettuce Wraps, with Boston Bibb lettuce, carrots, red cabbage, hoisin sauce, tofu, and lime juice (ground pork or turkey can be substituted for tofu)
- How the cookbook is divided into sections covering breakfast, snacks, dinners with more vegetables, and desserts that capitalize on fruit
- Julia’s favorite snacks: minestrone soup and homemade trail mix (move away from packaged foods)
- How to use citrus zest or juice to freshen, liven, and balance flavors
- Kid-Friendly Kale Salad, with couscous, grated carrot, dried cranberries, chopped pecans, and a dressing of balsamic vinegar, maple syrup, dijon mustard, olive oil, and salt and pepper
- How the salad balances flavors and offers a contrast in textures
- Julia’s “Aha” moment when she looked at the mess in her pantry
- How she learned to make Vietnamese Pho
- Tips for family dinner:
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- Make dinner a priority
- Have rules about devices
- Create a welcoming table, even after your kids leave the house
- Julia’s favorite go-to family dinner: steamed carrots, broccoli, or cauliflower, canned beans, quinoa or couscous, and fresh herbs
- What’s next for Julia? Travel, a food blogger conference in Alaska, and her next cookbook about feeding teenagers
Resources:
Giveaway: We're giving away a copy of The New Family Table: Cooking More, Eating Together & Staying (Relatively) Sane by chef Dr. Julia Nordgren, MD. (U.S. only, please.) To enter, leave a comment in the comments section at the bottom of this post and tell me about YOUR favorite family dinner recipe. Giveaway ends June 26th.
www.superhealthykids.com
www.parentsondemand.com
www.drjuliacooks.com
Find Julia on Instagram: @drjuliacooks
