Page 5 - Ochsner Philanthropy Magazine - Issue 2

The Scoop
MENUS MADE EASY
Ochsner’s Eat Fit NOLA program makes it easy to dine out healthfully.
Dining out can be challenging when you’re trying to eat as healthfully as possible. Since most restaurant menus don’t contain nutri- tional information, it can be hit or miss when trying to choose the right option.
Fortunately, Ochsner makes it easy to or- der smartly with Eat Fit NOLA, a program that identifies and approves the healthiest dishes served in some 40 participating restaurants. “It’s like having a dietitian in your back pock- et,” says Molly Kimball, a registered dietitian with Ochsner’s Elmwood Fitness Center. “We take the guesswork out of it for you.”
When awarding menus with the Ochsner- approved icon, Kimball says her team follows the American Heart Association’s guidelines for saturated fat and sodium, but also goes a step further by requiring there be no white carbohydrates and less than one teaspoon of added sugar.
Kimball also works with chefs to create dishes that are brimming with good-for-you flavor. In addition, Eat Fit NOLA covers a wide range of price points and cuisines, from food trucks to the legendary Commander’s Palace. To learn more, visit www.ochsner.org/eatfit.
Grocery Shopping Guidance
In partnership with Rouses Markets, Ochsner is encouraging smart grocery shopping through its
Shop Fit|Eat Fit program. Led by Molly Kimball, Ochsner’s nutrition team has identified many healthy products carried at Rouses, making it a snap to put together nutritious meals for the whole family. Look
for the Ochsner-approved seal next time you shop at Rouses, or visit www.ochsner.org/shopfiteatfit to see a list of approved products.
For more recipes, visit www.ochsner.org/eatfit.
Eat Fit NOLA. Where nutritious meets delicious.
Broiled Redfish With Farm-Fresh Vegetables / Enjoy this tasty (and Ochsner-approved) dish by chef Bradley McGehee of Ye Olde College Inn. Serves four.
Ingredients:
• 2 teaspoons Creole seasoning for fish (optional)
• 4 6-ounce portions of redfish, trimmed
• 8 ounces green beans, trimmed • 1 ounce almonds, toasted
• Dash of salt
• Pepper
• 12 ounces marinated tomatoes
• 12 ounces brown rice
• 2 lemons, cut in half and grilled
Directions: Season fish with Creole seasoning. Broil redfish until inter- nal temperature reaches 145oF.
To cook green beans, drop into boiling salted water for about 3 min- utes or until tender. Remove from water, and toss with almonds, salt and pepper.
To plate, serve fish over rice and beans with marinated tomatoes and grilled lemon slice on side.
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