Knowledge Base › Deb Kennedy, PhD - Kitchen Magic: Transforming Health

What type of containers and what items do you keep in bulk?

Kitchen Magic: Transforming Health

Deb Kennedy, PhD - Kitchen Magic: Transforming Health

Recorded

This event was on October 11, 2023

Join us for a captivating live event featuring Dr. Deb Kennedy, a distinguished expert in the realm of culinary wellness and teaching kitchens. Dr. Deb's extensive knowledge and passion for the transformative power of food make her a trusted guide on the journey to better health through the kitchen. In this enlightening event, Dr. Deb will share her insights into harnessing the potential of a kitchen to be a place of learning and transformation, offering practical tips and evidence-based strategies that can empower you and others to make healthier choices without sacrificing taste. During this engaging presentation, you will gain a deeper understanding of what it takes to create a kitchen that promotes health, community and wellbeing. Dr. Deb will explore the science behind creating a teaching kitchen and transforming yours, revealing how simple modifications in your kitchen can lead to significant improvements. Bring all your questions, and don't miss this opportunity to embark on a culinary journey with Dr. Deb Kennedy and uncover the magic that can transform your kitchen and your health.

View Event Details

Question

LJ Anderson

What type of containers and what items do you keep in bulk?

Answer

I am not a fan of plastic, I know, but sometimes if I don't have it, I'll just use one of these Ziploc bags. But I also have some other, um, reusable containers and you just need to make sure that no air can get in them and that you leave enough space so that they don't burst out of their containers. Now what I will definitely do is fruits and vegetables. So for instance, I went blueberry picking this summer and I had way too many blueberries. So I put them in bulk and have them in my freezer and I will use them probably the last half the winter. And I'll have fresh berries picked and frozen right away that I can eat. So leftover fruit, that's a really good one. Just know that when the fruit gets, um, thawed that it's gonna lose all its texture. So you really need to put it in something like a puree or a smoothie. It's not gonna look good. It'll look mushy, uh, vegetables also. So if something's on sale, broccoli's on sale, you might want to cut it up, put it into a container and stick it in the fridge. And the third thing I usually do is I will, um, make bulk grains. So I'll go to the bulk section, I'll buy a bunch of grains and then I'll cook a huge amount of it and then stick it in my freezer for some reason. And I'm not the only one who's like this whole grains because they take longer to cook than processed grains. A lot of people are like, oh, I'm not gonna bother with that. But if you have it in the freezer and you just put it, pull it out in individual, um, containers, you can make a smo. Um, you can make a bowl, a Buddha bowl or a dinner bowl and have some whole grains be in that. And you can put it in a little bit of olive oil and heat it up with some, um, sauteed onions and garlic and really bring back, uh, a whole bunch of flavor and taste to it as well. So fruits, vegetables, and grains. And when we're talking about protein, absolutely, if they're on sale, I'll put some, I'll put them in individualized containers. So if I have a family of four, I'll make sure I'll have like either four patties or chops or enough meat for stir fry for four people in each container so I can just pull it out because we need to make it convenient. Convenience is one of the barriers for cooking healthy food as well as cost and keeping things in the freezer.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.