Jun 12, 2019
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.
Find Julia on Instagram: @drjuliacooks