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As is typical in our house, my husband and I try to watch the Today Show in the mornings. A difficult task, but one that we manage to do in bits and pieces at least 3 mornings a week as we give our kids breakfast, get them dressed and thankfully occupy them with some form of play. Chaos at its best!

About two weeks ago there was a segment on “healthy breakfasts”. A moment of brief relief as I think to myself — perhaps there are some media outlets working to educate our nation about healthy eating. Then... as I am listening to the nutrition expert speak about whole-wheat pita with peanut butter I see a jar of Skippy Peanut Butter flash across the screen. Are you &$#@%$& kidding me? Let’s look at the ingredients of Skippy “Peanut Butter”:

• Roasted Peanuts
• Sugar
• Hydrogenated Vegetable Oils (to Prevent Separation)
• Salt

Sugar is the second ingredient and the third is hydrogenated oils. Now we know (because we see it in the media everyday!) that we consume too much sugar and that hydrogenated oils (trans fats) are worse for us than saturated fat. And we also know (again because we see it in the media) that both have infiltrated our food supply and have contributed greatly to the health crisis of our nation.

That being said, why is the Today Show equating healthy breakfasts with Skippy when there are many other brands to choose from (such as Smucker’s Natural, Arrowhead Mills, Maranatha, Justin’s and more)? Very simply (and most times the case), the person talking about the product (the nutrition/health expert) has a relationship with the company (big industry) that produces the product—a sad statement on our values here. This paradigm has and will continue to put our health on the back burner.

Yes, the natural brands cost more and are less accessible in local markets (except for Smucker’s Natural). Regardless, in my opinion it is the nutrition professional’s job to educate the consumer. Perhaps the segment could have gone something like this:

A great breakfast choice is whole-wheat pita with peanut butter. Your best option for peanut butter is a natural brand. One simply made with peanuts and salt rather than added sugars and hydrogenated oils. It may cost more upfront, but in the end it will cost less because your health won’t suffer. If you can’t find in your local market, you can buy through the Internet.

That is the TRUTH! People need the right education about food. Knowledge is power and with that knowledge people will be able to reshape their health. With the Today Show producing segments like this, they are taking this power away from the people and putting it in the hands of the food industry: (1) People will think Skippy is healthy because it was “highlighted” in a segment on the Today Show on healthy breakfasts; (2) People will go out and buy Skippy; (3) Sales will increase on product; (4) And ultimately the producer will get what they want—MONEY! Sad but true. The power belongs to industry and will remain there if the media doesn’t help to change it. Shame on nutrition professionals who perpetuate this problem!

I believe it is a nutrition professionals’ responsibility (and priority) to help people navigate through the maze of foods and food products to ultimately support their health (that means avoiding the bad stuff like Skippy). And that media should be calling on these people as their experts rather than the ones who are in bed with big industry thus married to promoting the company’s unhealthy products.

I will have you all know that I called the Today Show to complain and they suggested I follow-up with an e mail (and they assured me that one of their 100 or so producers would get back to me about my concern). I e mailed and as of yet, no reply.

I am not going to throw my hands up. I am going to persist in getting my voice heard by the Today Show and beyond. Even if one voice, I have a loud one. That is how change can occur. For many, the media is our source of baseline information. We need to demand the right information from them when it comes to matters as serious as the food we ingest. We are what we eat!

~ Stefanie

Check out my Events page for a complete listing of upcoming workshops and events.

I cook for work and I cook for play. But since Jack and Hunter’s arrival, cooking for play has taken on a different meaning. Once cathartic, it is now chaotic. But, I asked for it! I had Jack in the kitchen with me since day one as the same holds true for Hunter. So now, I can’t enter the kitchen without either one of them wanting a part in what I am doing, whether cooking or cleaning.

That being said this section is devoted to the foods and food products that my boys love and the things we do with them for breakfast, lunch, dinner and snack.

Someday I will reclaim my catharsis in cooking. But for now, I will do my best to enjoy the chaos!

Breakfast
Chocolate Chip Pancakes
We use Pamela’s pancake mix. The most amazing gluten-free pancake mix I have ever had (seriously). Instead of tossing chips in the batter, I pour batter onto the griddle and let the kids drop the chips onto each pancake (fun for them and best way to manage chips). They don’t even need syrup! A special treat for Sunday mornings.

Lunch
Annie’s Macaroni and Cheese
Yes, out of a box, but in my opinion the best option out there and one we love for an occasional quick lunch.

Dinner
Fish Tacos
Using cod, halibut or monkfish, we coat small pieces in cornmeal (no egg or oil needed, just the damp fish) and pan fry in canola oil. In heated soft corn tortillas, we combine fish with brown rice, sautéed vegetables and salsa.

Snack
Matt’s Munchies Fruit Leathers
The BEST fruit leathers we have ever tasted! Truly handmade and passionately delicious! Check out chefrobertsdirect.com.

Ingredients:

• 1 cup French lentils
• 3 cups water
• 1/4 cup extra virgin olive oil
• 4 lemons, juiced (about 1/2 cup)
• 1 small clove garlic, minced
• 4 scallions, trimmed and thinly sliced
• 1 cup flat leaf parsley, loosely packed, rough chop
• 1/2 seedless cucumber, peeled, small dice (about 2 cups)
• 1/2 pint grape tomatoes, quartered (about 1 cup)
• 2 teaspoons salt, or more to taste

For Salmon:

• 1 1/2 pounds salmon filet, wild Alaskan
• 1 lemon
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil

Method:

1. Place lentils and water in a small pot. Cover and bring to a boil on medium heat. Reduce to simmer and cook, covered, for about 15 minutes.
2.  Add all other ingredients to bowl and toss.
3. When lentils are finished (chewy but not hard) drain them through a fine mesh strainer, rinse with warm water, add to bowl and toss.
4. Then, wash fish with salt and lemon juice, rinse under cold water and pat dry with a paper towel. Coat with 2 teaspoons of oil and cut into 6 even pieces.
5. Place salmon on the preheated grill or oiled grill pan. Cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
6.  Serve over lentil tabouli.

Stefanie Bryn Sacks, M.S., a Culinary Nutritionist, works hands-on with individuals and groups in transition to a healthier way of eating as a food counselor, nutrition educator and chef instructor. She has been studying food and healing for twenty-five years, has her Masters of Science in nutrition from Columbia University and is a graduate of The Natural Gourmet Institute for Health and Culinary Arts. In 1999, she created Nutricook®, a program to help prevent illness and restore health through personalized nutrition therapy and culinary guidance.

In addition to her private practice, Stefanie conducts workshops for adults and children at community centers, schools and universities, corporations, medical organizations and health and wellness expos. She also works with many organizations on food and nutrition related projects. Currently, she is collaborating with Field to Plate, a company dedicated to creating and delivering innovative food education for health professionals and consumers; and Urban Zen, Donna Karan’s foundation devoted to patient advocacy and well-being. She also she speaks at nutrition focused health and wellness events; and is developing a food and nutrition related television show. Continue reading....

Email: sbs@stefaniesacks.com
Telephone: 917.686.3778
Website: stefaniesacks.com
Connect with me on Facebook: Facebook.com/StefanieSacks
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