Chef Nick Graff: September 25, 2019

NOODLE AROUND THESE HEALTHY EATING TIPS

LEARN HOW TO PREPARE FOR A FALL FULL OF HEALTHY EATING WITH THESE FRESH TAKES ON THE CLASSICS

 

 

 

 

Chef Nick Graff

Director of Culinary Research and Development, Noodles & Company

 

 

Fall brings shorter days, cooler weather, and a new menu of delicious seasonal foods. As our schedules get crazy with fall activities and holidays, it can be a challenge to stay on track with better food choices. On Wednesday, September 25, Chef Nick Graff will show us how to ease into the season of comfort foods and decadence with a little less worry by sharing his top tips to eat healthy this fall. He’ll also share some of his favorite new nutrient-rich fall dishes like Cauliflower Rigatoni in Light Onion Cream Sauce and Cauliflower Rigatoni Fresca with Shrimp, both made with caulifloodles – a cauliflower-infused pasta – along with hearty vegetables like spinach and mushrooms.

 

Some of Chef Nick’s tips include:

  • EAT SEASONAL FOODS: During each season, nature provides us with the foods for optimal health. Broccoli, cauliflower, kale, pumpkin, roasted squash, and dark leafy greens are all great choices to add to your diet this fall. Get creative with your veggies by incorporating them in fun ways – like choosing plant-based pasta dishes made with zucchini or cauliflower noodles.
  • STRATEGIZE: It’s easy to get carried away at holiday meals by mindlessly loading your plate with heaps of every dish available. By practicing mindful eating, you’ll help ensure you choose the dishes you want the most and skip those you could do without.
  • SLOW DOWN: It takes about 20 minutes for your brain to get the message that you are satisfied. Try resting your fork between bites to avoid overeating.
  • DINE OUT SMARTER: Don’t let nutrition fall by the wayside when dining out. Choose establishments with a variety of menu options that make it easy for guests make healthier choices.

 

 

MORE ABOUT CHEF NICK GRAFF:

Chef Nick Graff is the director of Culinary Research and Development at Noodles & Company. Graff oversees the development of the company’s in-restaurant menu, catering program, seasonal limited time offerings and the selection of all ingredients to ensure consistency and quality in restaurants nationwide. Before joining the Noodles & Company team, Graff was Head of Culinary Development at Quiznos. He also spent 14 years at Rock Bottom Restaurants, where he helped develop menus for Rock Bottom Breweries, Old Chicago, Denver Chophouse and Walnut Brewery. He is a graduate of the Culinary Institute of America.

 

Produced for: Noodles & Company

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