“When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.”
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I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.
