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In her Personal Health column in last week’s New York Times, Jane Brody wrote bluntly about Mom’s Dinner Helper’s favorite nutrition topic – “Eating Well on a Downsized Food Budget.”
She writes that in these tough economic times, it is wise to spend food and drink budgets on what she describes as “value added foods.” These are foods that pack a hefty nutrition punch but are less expensive than other shopping cart stand-bys.
Ms. Brody chose potatoes as a good example of a food low in cost but high in nutrition values (“One of the Good Guys”). She recommends “potatoes baked, boiled or steamed and topped with low-fat yogurt or sour cream seasoned with your favorite herbs or spices.” She also has some good news and recipes for other value-added foods, as well as tips for strategies for busy cooks concerned about nutrition and cost.
Not to be missed is link to “Eight Dishes for Lean Times” . These are recipes from her cookbooks, Jane Brody’s Good Food Book and Jane Brody’s Good Food Gourmet.
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