We recently met together in Boise for our annual meeting and an underlying theme of the agenda was taking personal responsibility for our own health and well-being.  Tricia Sinek, a Registered Dietitian from the Franciscan Health System, educated us on the Mediterranean diet, and our founder, Thad Thomas, shared with us his own personal success with improving his health by changing his diet and exercise regimen. 

It brings me to think about the fundamentals of what it means to eat healthy.  A healthy diet consists of eating a variety of foods packed with nutrients.  Nutrient rich foods are those that offer a significant amount of vitamins, minerals, phytochemicals, and fiber for the number of calories the food provides.  For example, an orange is considered nutrient rich because of the vitamin C it provides; whereas, an orange soda is not nutrient rich because it does not provide any nutrients even though it still provides calories. 

The fall bounty is full of nutrient rich foods.  Each week over the summer, I visit a local farmer as part of a community supported agriculture program and take home a basket full of fresh and colorful vegetables.  Last week, I found fresh tomatoes, onions, cucumbers, egg plant, butternut squash, potatoes, garlic, and a handful of herbs in my basket.  My experiences with Thomas Cuisine chefs and culinarians have helped me create a variety of new ways to prepare these ingredients while maintaining the nutrient integrity of the food.  Healthy eating is enjoying a variety of fresh, colorful, and flavorful foods with the least amount of processing possible.  For example, an heirloom tomato, asparagus, and basil salad with a balsamic reduction is low in calories and sodium and packed with nutrients. 

Fresh fruits, vegetables, whole grains, legumes, lean meats, and dairy are all components of a healthy meal.  Fruits and vegetables need make up about half of a meal and satisfy our need for sweet and savory flavors, crunchy and chewy textures, and fill us up with low calorie foods.  Fruits and vegetables can also be nature’s convenience food when you are looking for something quick, easy, and portable to eat.  Furthermore, half of the grains we eat should be whole grains, which are grains that have not been processed to remove the bran.  Whole grains are not limited to breads and baked goods and can be prepared in a variety of enjoyable ways such as quinoa enchiladas, bulgur chili, and apple wheat berry salad.   Finally, meats and dairy foods add flavor and richness to a meal and should be incorporated into meals in small portions as the finishing touch.  Together, these components create a healthy and satisfying meal.

Thomas Cuisine continues to expand our healthy food offerings by menuing fresh and local fruits, vegetables, and whole grains through our local initiative at many of our stations, in our scratch made soups, and on the salad bar.  We offer the Spotlite concept in many of our operations with meals under 600 calories and 30% fat.  It’s exciting and invigorating to us as we find new ways to delight our customers with nutritious and delicious food.    

Kelee Hansen, RD, LD

District Manager, TCM