Redefining "Healthy" Food
The Food and Drug Administration (FDA) has proposed changing the rules for nutrition labels on
packaged foods that indicate the foods are “healthy.” The new rules would require that products labeled “healthy” must contain a meaningful amount of food from at least one main food group recommended by federal dietary guidelines (fruit, vegetable, dairy, grain, protein). The rules would also limit saturated fat, added sugars and sodium.
Needless to say, packaged food manufacturers are not happy with this proposal because it would affect a vast majority of packaged foods. The sticking point for many of them is the added sugar and sodium limits because it is common for “healthy” packaged foods to contain significant amounts of one or both of these.
I frequently tell people to read the nutrition labels on packaged foods (usually found on the back). Don’t assume that it’s good for you just because you see the words “healthy” or “natural” in bold on the front of the package. And if you see a lot of ingredients that you can’t pronounce (usually preservatives), that’s even worse!
“Cooking real, healthy food doesn’t have to be a daunting task.” -Chef Lisa-
Real "Healthy" Food Comes from Nature, Not Science
According to the American Heart Association, the majority of Americans do not eat enough fruits,
vegetables, whole grains and low-fat/fat-free dairy. However, Americans consume too much fat, sugar and salt. Our country’s growing reliance on processed, easy, quick convenience foods is fueling our bodies with bad fuel that can adversely affect our health, even though the packaging may say “healthy.”
Real “healthy” food comes from nature, not science. Fresh fruits and vegetables; minimally processed whole grains; organic meats and dairy; wild-caught seafood–your body knows how to process this real food and turn it into fuel. All the added sugar, sodium and preservatives just bog down our bodies.
As I’ve said before, cooking real, healthy food doesn’t have to be a daunting task. Below is a sheet pan dinner recipe that’s super easy. Serve it as is or add a fresh summer side salad and enjoy!
Sheet Pan Greek Chicken and Vegetables
Sheet Pan Greek Chicken and Vegetables
Equipment
- 1 Sheet Pan
Ingredients
- 4 4-oz skinless, boneless chicken breasts
- 1½ pounds Yukon Gold potatoes cubed
- 2 red bell peppers seeded and chopped
- 1 medium-sized white or red onion chopped
- ½ cup Kalamata olives pitted
- 2 tsp garlic minced
- 1 tbsp oregano dried
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice freshly squeezed
- sea salt and pepper to taste
- fresh minced dill (or dried) to taste
Instructions
- Preheat the oven to 400 degrees.
- Mix olive oil, lemon juice and all spices in a small bowl.
- Put chicken and vegetables (except olives) together in a large bowl until and toss with the olive oil/lemon juice mixture until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Add Kalamata olives.
- Bake at 400 degrees until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. A thermometer inserted into the center of the chicken breasts should read 165 degrees.

About the Writer:
Chef Lisa Woodie, owner of Homemade Fresh, LLC, provides tips and recipes to nourish your body with whole food fuel. She recently relocated her business to the Hendersonville area after serving clients in Charlotte for 11 years. Homemade Fresh is a meal preparation business that personalizes meal plans based on each client’s tastes, preferences, and dietary requirements. She plans your meals, shops for the ingredients, prepares and packages the meals, and leaves them in your refrigerator with easy heat-and-eat instructions. She also provides service for dinner parties, paired food and wine tastings, events with hors d’oeuvres, and other types of catered events. For more information, visit www.homemadefresh.net.