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- Healthy Eats
Food Journaling
Julie Fortenberry, our licensed nutritionist from East Jefferson Hospital, demonstrates how to use a food journal to keep track of eating habits.
Portion Control
Julie Fortenberry, our licensed nutritionist from East Jefferson Hospital, demonstrates proper portion measurements for common foods.
Beat the Bloat
Our licensed nutritionist Julie Fortenberry of East Jefferson General Hospital shares tips on how to beat the bloat.
Healthier Tailgating
Julie Fortenberry, our licensed nutritionist from East Jefferson Hospital, shares tips on making healthier choices when tailgating.
What’s in Your Cereal Bowl?
Julie Fortenberry, Nutritionist at East Jefferson General Hospital gives us the inside scoop on healthy cereals vs sweet cereals.
- Top Chefs
CHEF MARC GILBERTI | OCHSNER’S CAFE ZUCCHINI
Join Chef Marc Gilberti of Ochsner Health System’s Cafe Zucchini as he prepares Chicken Tagine with Butternut Squash & Quinoa and Southwest Sweet Potato & Shrimp Chowder.
CHEF SCOTT SNODGRASS | ONE RESTAURANT
Join Executive Chef & co-owner Chef Scott Snodgrass of ONE Restaurant as he prepares Louisiana Barbecue Shrimp and Gluten-Free Crab Cakes.
CHEF RYAN GALL | SALU ON MAGAZINE
Join Chef Ryan Gall of Salu on Magazine as he demonstrates how to prepare Lemon Dill Cured North Atlantic Salmon, accompanied by a salad dressed with an Herb Buttermilk Dressing.
CHEF DUKE LOCICERO | CAFE GIOVANNI
Join Chef Duke Locicero of Cafe Giovanni as he demonstrates how to prepare an easy, homemade pasta sauce and his signature Voodoo Shrimp.
CHEF TENNEY FLYNN | GW FINS
Join Tenney Flynn, executive chef and co-owner of GW Fins, as he demonstrates how to make Sauteed Louisiana Red snapper with Shiitakes, Lump Crab and Pea Shoot Butter.
CHEF CHRIS MONTERO | CAFE B & CAFE NOMA
Join Chef Chris Montero, Executive Chef of café b and Café NOMA, as he demonstrates how to make homemade mozzarella, and prepares Grilled Redfish with Aged Balsamic and a Creole Crabmeat Caprese Salad.
CHEF MARK QUITNEY | 5 FIFTY 5
Mark Quitney, Executive Chef of 5 Fifty 5, demonstrates how to prepare his BBQ Shrimp BLT and Bronzed Redfish with Mache, Jumbo Lump Crabmeat & Roasted Peppers with a Lemon Thyme Vinaigrette.
CHEF BRIAN LANDRY | LA SEAFOOD PROMOTION & MARKETING BOARD
Join Chef Brian Landry, chef and ambassador for the LA Seafood Promotion & Marketing Board, as he cleans and prepares Sauteed Flounder with Pecan Meuniere.
CHEF DIANA CHAUVIN | LA THAI UPTOWN
Join Chef Diana Chauvin this week as she demonstrates how to prepare her award-winning Louisiana Seafood Chauvin.
- Featured Products
Exotic Olive Oils and Vinegars from Crescendo at Rouses
Learn more about delicious, high-quality imported olive oils and vinegars, available at Rouses.
Julie Fortenberry, Nutritionist at East Jefferson General Hospital gives us the inside scoop on healthy cereals vs sweet cereals.
