Food Connects Us – Celebrate March With Friends and Family

Feb 10

•Staying connected through healthy eating involves sharing meals and experiences that foster relationships while prioritizing nutrition.

•Cooking together as a family or with friends allows for bonding while exploring healthy recipes and trying new foods.

•Hosting potlucks or meal-prep sessions encourages collaboration and introduces everyone to diverse, wholesome dishes.

•Planning regular shared meals, whether at home or dining out, builds a sense of togetherness and healthy social connections.

•Additionally, discussing food choices and health goals with loved ones can create mutual support and accountability, helping everyone stay motivated toward healthier eating. Text photos of meals!

•Sharing the joy of nourishing food strengthens physical health and emotional connections. Many people connect on social media through recipe sharing, photos of meals, and videos about shopping. Share yours – it might make someone’s day or next meal idea.

4-Week National Nutrition Month Challenge: "Food Connects Us"

Strengthen connections and improve your health with this simple, fun 4-week challenge!

Week 1: Plan & Prepare 📝

Plan three balanced meals for the week.
Try a new healthy recipe with family or friends.
Meal prep one nutritious dish to enjoy throughout the week.

Week 2: Eat Mindfully 🍽️

Have a tech-free meal with family or colleagues.
Slow down and savor each bite during one meal per day.
Stay hydrated—track your daily water intake.

Week 3: Explore & Share 🌍

Try a new fruit, vegetable, or whole grain.
Cook a dish from a different culture and share the experience.
Swap a favorite healthy recipe with a friend.

Week 4: Connect & Celebrate 🎉

Host a healthy meal gathering with loved ones.
Reflect on your favorite challenge moments and set a future nutrition goal.
Share what you learned on social media or with your community.

Join the challenge and discover how food connects us all!

Handout

Images: right click to download

#03-2025

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.