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The March of Dimes Chicago Chef of the Year Award was created out of a desire to honor Chef Rick Bayless for his achievements, especially as they relate to the March of Dimes and its annual Chicago Signature Chefs Auction. As the inaugural winner of this award, Bayless is being honored for his many efforts including his dedication to the culinary arts, his humanitarian efforts, his dedication to the environment, the farming industry and an eco-friendly lifestyle, and his recent accomplishments in Bravo's Top Chef Masters, which brought nationwide attention to local chefs and to the Chicago restaurant market.

"Chef Bayless is a culinary legend who has used his fame and success to not only bring some great attention to the Chicago Restaurant world, but also to encourage a green and sustainable lifestyle, which is especially important for new and expecting mothers," says Dane Neal, co-host of Restaurant Radio Chicago.

Bayless will be in Mexico on the night of the auction, and has worked with the March of Dimes to create an exclusive video presentation for the award to be shown at the event. In the video, the award is given to Bayless by the Kernans, a family that has been affected by the organization's mission, and who most recently raised the most funds in the history of the state of Illinois ($42,000) as a Family Team for this year's walk, March for Babies.

"In addition, to have this fantastic award with Chef Rick Bayless as its inaugural recipient, and presented at the March of Dimes Signature Chefs event, which is by far the premier food-related charity event in Chicago, immediately makes it one of the most prestigious honors that chefs in this city will be vying for next year," says Neal.

The event is Thursday, October 29, at the Sheraton Chicago Hotel, 5 p.m. More than 600 guests will sample the unique dishes of local chefs representing some of the city's most notable restaurants. For more information or to purchase tickets, visit www.tinytastings.com.

(10-20-09)

Before throwing out the meat and seeds of a carved Halloween pumpkin chew on this: Pumpkin is an excellent source of vitamins A and C and potassium, and the seeds are high in fiber, vitamin B12 and polyunsaturated fatty acids, one of the so-called good fats.

"The flesh of pumpkin and the seeds are abundant in many essential nutrients," says Lona Sandon, a registered dietitian at UT Southwestern Medical Center. "Pumpkins are low in fat, calories and are loaded with vitamins."

If you are planning to use fresh pumpkin for baking, Sandon says, choose smaller, blemish- and bruise-free pumpkins. Smaller pumpkins have softer and tastier meat. To maintain freshness, pumpkins should be stored in a cool, dry place until ready to use.

And don't forget to oven roast the pumpkin seeds. They are ideal as snacks or as a salad topping.

Check out our Purely Pumpkin Recipe Collection!

(10-20-09)

Fall's brilliant colors are in full bloom. With this season comes a variety of hearty fruits and vegetables that are great for your health, such as apples and pumpkins. While they may be great for fall activities like bobbing for apples or carving pumpkins, Chicagohealers.com practitioners Dr. Helen Lee and Dr. Melody Hart point out the many health benefits of these two power foods.

"Fresh fruits and vegetables will always provide the most nutrients and natural enzymes that the body can use more readily, so it is important to take advantage of the health benefits of apples and pumpkins while they are in season," says Dr. Helen Lee.

Here is a breakdown of the benefits of apples and pumpkins just in time for their peak season:

According to Dr. Lee, pumpkins contain the following benefits:

Nutrient-rich:

Provide vitamin C and E, iron, zinc, magnesium and potassium, which support the health of organs such as kidneys, bladder and prostate.

Contain both beta and alpha carotenoids, which are antioxidants that help prevent cell damage.

Supply lutein, which supports healthy eyes.

Beneficial to Health:

Aid in ridding the body of parasites and other unwelcomed digestive inhabitants.

Contain healthy essential fatty acid oils.

High in protein; 1 ounce of seeds provides about 7 grams.

Easy Ways to Incorporate in Diet:

A handful of raw pumpkin seeds as a snack or mixed with trail mix, or on top of cereal.

Pumpkin seed butter spread on toast.

Pumpkin pie/desserts/pancakes/waffles.

Pumpkin baked or browned with spices in risotto, chili, rice or spaghetti.

According to Dr. Hart, apples are important in the diet for the following reasons:

Quintessential for Health:

Low in fat and calories.

Enzyme-rich energy food, which helps break down and digest other foods.

Reduce risk of colds and flu.

Improve ability of intestinal muscles to move waste through and help lower cholesterol levels.

Regulate Blood Sugar:

Help prevent hypoglycemia and diabetes.

Keep blood glucose levels up to help feel full longer.

Packed with Nutrients:

Pectin fiber binds and helps eliminate gut toxins, keeping the GI tract healthy and act as a natural stimulant (green apples contain more pectin).

Great source of vitamin A carotenes for antioxidant activity, the flavonoid quercitin as well as vitamin C.

Help Fight Disease:

Bone protection.

Asthma relief.

Alzheimer's prevention.

Cancer prevention (lung, breast, colon and liver cancers).

Diabetes management.

Lower cholesterol.

Learn more by reading Say Ahhh-ples: The Appeal of Apples for First-time Eaters and Perfect Pumpkin: This Orange Vegetable Is a Great Option for Babies and Toddlers.

(10-20-09)

Food Network's popular show, Dinner: Impossible, paid a special visit to Sesame Place, the nation's only theme park based entirely on Sesame Street, to help celebrate Sesame Street's 40th anniversary.

Chef Robert Irvine worked to create dishes in time to feed a hungry crowd gathered at Sesame Place with the help of three of Sesame Street's most famous residents, Elmo, Cookie Monster and Maria (played by Sonia Manzano). The show will demonstrate if Irvine, Maria and the lovable monsters of Sesame Street were able to complete the challenge. The episode is scheduled to air on the Food Network on Wednesday, October 21, at 10 p.m. (10-20-09)

Women in the national Women, Infants and Children program (WIC) can now buy vegetables, fruits, whole grains and breads, and other proteins like canned beans, with their vouchers. Until now, the vouchers could only be used for cereals, dried beans, peanut butter, milk, cheese, eggs and juice. The new regulations does reduce the amount of cheese, milk and eggs that can be purchased, and requires the participant to buy 1 percent or fat-free milk if they have a child over 2 years of age. WIC is a program for women who are pregnant or breastfeeding and moms with children up to age 5 considered low income.

(10-06-09)

Most high school students are not getting their recommended daily amounts of fruits and vegetables, according to a report from the Centers for Disease Control and Prevention (CDC). The government agency reports that less than 10 percent eat enough veggies and fruit each day. Thirteen percent do get at least three servings of vegetables a day, and only 32 percent get two servings of fruit. Less than one student in 10 got enough combined.

(9-29-09)

Guy Fieri, star of three shows on Food Network including Diners, Drive-ins and Dives, is taking American food culture to new heights by combining the worlds of food and rock n' roll. In November, The Guy Fieri Roadshow, produced by his company, Knuckle Sandwich, will hit 21 cities in 30 days and play in venues that seat from 2,000 to 5,000 fans.

Fieri modeled this two-hour food-a-palooza after a high-energy rock concert, including traveling from city to city on two tour buses with his culinary krew. "We've been test-driving this concept on a smaller scale and the adrenaline of the crowd is through the roof," Fieri says. "Putting on a show for my fans that marries food and rock n' roll with blow-your-mind entertainment is a dream come true."

Australian-based flair bartender Hayden "Woody" Wood, an effervescent entertainer and educator on all things liquid, will serve as the opening act. Each city will feature a local celebrated chef, and then Fieri will take center stage with an unscripted and wildly entertaining performance, complete with interactive cooking stations, demos, behind-the-scenes stories from the road and more.

The show hits the road Tuesday, November 17, in Lowell, Mass., at Lowell Memorial Auditorium and wraps Thursday, December 17, at The House of Blues in Las Vegas, Nev. For a complete list of cities, log on to www.guyfieri.com.

Learn more about Guy Fieri by reading Guy Fieri: This Flashy Father Is Cooking for Kids. And try his recipe for S'more Pizza!

(9-22-09)

Nancy O'Dell, co-anchor of Access Hollywood, celebrity mom and author of the new parenting book Full of Life: Mom-to-Mom Tips I Wish Someone Had Told Me When I Was Pregnant (Simon Spotlight Entertainment, 2009), recognizes the importance of building and maintaining strong, healthy bones through a diet rich in calcium and vitamin D. Along with milk and cheese, she recommends enjoying a creamy cup of yogurt such as Yoplait.

"After my recent knee injury I recognize the importance of a proper diet and exercise to help me get back on my feet," says O'Dell. "My family and I eat healthy foods rich in calcium and vitamin D, to help build and maintain strong bones. Yoplait yogurt is a delicious and nutritious way to get both of these essential nutrients throughout the day."

As part of the program, O'Dell and Yoplait will provide personal diet and fitness advice featured on Yoplait's new Facebook page, www.facebook.com/Yoplait. The tips will demonstrate how O'Dell and her family build and maintain strong, healthy bodies.

Data reveals that adults are falling short on nutrients important for bone health, with 76 percent of the population not getting enough vitamin D and 72 percent not getting enough calcium in their daily diet. These statistics reinforce the need for daily diets rich in calcium and vitamin D.

Vitamin D is naturally present in very few foods (i.e., cod liver oil, fatty fish like salmon and tuna, and in limited amounts in beef liver, cheese and egg yolks). A report released in 2006 from the American Academy of Pediatrics found that eating dairy foods such as milk, cheese and yogurt during childhood and adolescence may help build strong bones and reduce the risk of fractures and osteoporosis later in life. Calcium and vitamin D work together to build strong bones, with vitamin D aiding calcium absorption.

"Yoplait yogurt is the only leading brand of yogurt containing vitamin D and calcium in every serving," says Katherine Brooking, registered dietitian. "These nutrients are important for bone health. Based on recent research, it is clear we need to do a better job of incorporating both vitamin D and calcium into our own and our children's diets. Yoplait yogurt, specifically its Original and Light varieties, provides an excellent source of calcium for both adults and children. Yoplait offers a large variety of flavors to help the whole family meet their dairy, vitamin D and calcium needs." (9-15-09)

It may be trendy to carry bottled water – tap or otherwise – but it's just plain smart when the thermostat's inching toward 100 degrees Fahrenheit in the shade. Lona Sandon, assistant professor of clinical nutrition at UT Southwestern Medical Center, says water is the best option for hydration, but opt for a sports drink if you are exercising or working in the heat for more than 90 minutes. Signs of dehydration include weakness, exhaustion and delirium.

"Just be sure to steer clear of alcohol and caffeinated drinks like tea and sodas," says Sandon, also a registered dietitian. "They may add to your fluid intake but may leave you feeling light headed and jittery, making it difficult to tell if you are well hydrated."

(9-08-09)

As students all across the country flock to college campuses this month, the American Council on Exercise (ACE), America's leading authority on fitness and one of the largest fitness certification, education and training organizations in the world, has revealed its top 10 fitness and nutrition tips for remaining in good health for the 2009 school year.

A study published this year in Nutrition Journal shows that nearly one in four freshmen gain at least 5 percent of their body weight, an average of about 10 to 15 pounds, during their first semester. But as ACE points out, this weight gain can be avoided through healthy habits such as eating right and staying active.

"The 'freshman 15' is no urban legend, but a real, physical occurrence that shouldn't be taken lightly," says ACE's Chief Science Officer Dr. Cedric X. Bryant. "The transition from high school to college affects young adults on many levels – including fitness habits and personal health choices. The combination of environmental and behavioral changes that takes place during one's freshman year can easily serve as the catalyst for weight gain, but by making smart decisions about diet and exercise, students can avoid weight gain and even become more fit."

The following represents ACE's top 10 tips for avoiding the "freshman 15":

Better Nutritional Choices: With class schedules that can vary from day to day and unhealthy food choices often readily available, unstructured eating is almost inevitable. Remember the importance of moderation and refer to www.mypyramid.gov for a guide to balanced eating.

Three Meals Per Day: Studies show that weight gain is more common among those who skip breakfast. Be sure to make time for the most important meal of the day and don't allow too much time to pass between meals. Individuals who consume fewer than three meals per day may find themselves feeling famished, which can lead them to overeat.

Snacking: Avoid late-night snacking while cramming for exams or finishing a paper. Stock the dorm room with healthy snacks (e.g., fresh fruit and veggies) that are easily transportable.

Reality of Alcohol: Drinking is a big part of college life, but it can also pack on the pounds. Five or six beers at 150 calories each equals an additional intake of 600 to 900 calories, and 3,500 calories equals one pound of fat. Additionally, alcohol consumption can trigger late-night eating, which can yield even greater weight gain.

Sleep Patterns: It's easy to get caught up in those late nights, but regulated, good-quality sleep is essential in avoiding weight gain. Try to get at least six hours of sleep per night.

Stress Management: Between moving away from home, juggling classes and coursework, and adapting to new surroundings, there are many stressors associated with freshman year that can negatively affect health. Seek creative ways to cope, such as yoga and meditation. The health services department is also a great resource.

Active Living: Whenever possible, instead of driving, walk or bike to class, the post office, the library, etc. to burn off extra calories.

Campus Resources: Use what you're paying for! Check out the campus recreation center, participate in group fitness classes and intramural sports and organize activities such as a pick-up game of basketball or volleyball, or go on a group hike with friends and neighbors.

Workout Groups: Exercising with a partner or group is more than just a workout, it's a social experience. Recruiting roommates and classmates to work out is a great way to meet people and make new friends.

Health and Fitness for Credit: Enroll in an activity or a lifestyle and/or nutrition class for college credit. This is a great way to get motivated and adhere to a healthy lifestyle.

"Freshman year of college is a critical period when many students develop unhealthy lifestyle habits," says Dr. Bryant. "This, however, need not be the case. There are plenty of tools and resources available to students, and we want to make sure they are utilized to help young adults lead healthy and active lifestyles."

For more information, visit www.acefitness.org.

(8-18-09)