CHARLESTON, SC NEWS - LIVE 5 WCSC Breaking News, Weather, SportsEating healthy by MUSC

Eating healthy by MUSC

By Bob Behanian  bio | email

CHARLESTON, SC (WCSC)-"Child hood obesity is a big problem."  Janet Carter should know.  She's a dietician coordinator with MUSC's Heart Health program, specializing in pediatric weight management.

"Obesity and health issues are rampant.," added Carter.

So rampant, she decided to do more. Janet teamed up with three non-profit programs at MUSC and spent two years designing a healthy cook book.

"They are fairly easy recipes but the important thing is all of them are healthy." The Art of Healthy Cooking does more than just explain how to make healthy meals.

"The recipes have nutrition analysis. Most cookbooks don't have that." Most cook books also don't include art work, this one does.

"The Ashley River Tower Hospital which is our brand new building on campus has featured artwork from local artists. We decided to include that in the book as well."

Janet hopes parents use what she calls easy steps, in preparing healthy meals for their children. "Simple recipes that anyone can make.  They are healthy right off the bat.  You don't have to fix them yourself to make them healthy."

All of the books profits will be spilt among the three non profits.  Heart Health, MUSC'S Women's Club and Health First Wellness For Employees.

To purchase a copy of the book you can send an email to artcookbook@musc.edu

Cajun Red Snapper Recipe

submitted by Karen Gemmill, Medical University Women's Club

1 tsp. paprika

1/4 tsp. ground cayenne pepper

1 tsp. ground black pepper

1/2 tsp. onion powder

1 tsp dried thyme

1 tsp. dried basil

1 tsp. garlic powder

1/4 tsp. dried oregano

2 T. soft margarine (trans fat free)

1 T. olive oil

6 (6-oz.) red snapper fillets

salt to taste

On a large piece of wax paper, mix together the 8 dry spices.  In a small saucepan over medium heat, melt margarine with the olive oil.  Brush both sides of the fillets with the oil mixture and reserve the remainder.  Coat both sides of the fillets with the seasoning mixture.  Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.  Drizzle half the remaining oil mixture on one side of the fillets.  Place fillets oil-side down in the pan.  Cook over high heat until the fish is deeply browned, about 5 minutes.  Drizzle remaining oil mixture over teh fish and flip over.  Cook until fish is browned and flakes when tested with a fork, about 5 minutes.  Salt to taste.  Serves 6.

Nutrition facts per serving: 230 Calories; 8g Fat; 1g Sat Fat; 1g Carbohydrates; 35g Protein; <1g Fiber; 63mg Cholesterol; 333mg Sodium.