I bought my first serious cookbook, James Beard Cookbook of the Year Sauces by James Peterson, during the culinary basics boot camp in culinary school, per the recommendation of the class instructor. Then, nine years later, I couldn’t believe my eyes. The author sat right next to me at the Symposium for Professional Food Writers, preceding him leading small group discussions, and capped off with an intimate dinner. You could say I’m a fan.

Just recently, I received a copy of James’ newly released Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes. Part cookbook, part journal, part reference, this full-color book with hundreds of photos brims with everything you need to know to execute luscious, fresh vegetables recipes.

As tomato season begins, I decided to make this recipe with a few adaptations. Since seeking out a farmers’ market or upscale market out in the suburbs is a rarity for me, I opted for the only domestically grown tomatoes available at my grocery store: Campari tomatoes on the vine, which are fully ripened, sweet, and juicy. Whatever you do, resist refrigerating whole tomatoes, unless overly ripe. Enjoy this salad as a side dish, or if you’re like me, turn a generous portion into a meal with a hard-boiled egg alongside, sprinkled with olive oil, salt and pepper. Or try stirring in chickpeas.

Vegetables Cookbook Giveaway!

The book’s publisher Ten Speed Press kindly provided me with two copies to give away to you, my enthusiastic readers, with one guaranteed to one of my email subscribers (www.michelledudash.com). To enter below, tell me which summer vegetable do you delight in the most and what do you plan to do with it? Entries will be accepted through May 31, 2012 11:59 PM (PST).

Recipe: Tuscan Bread, Grilled Bell Pepper, and Tomato Salad (Panzanella)

3 (1/2-inch-thick) slices crusty French bread (I used whole-grain hoagie rolls), cut into 1/2-to-1-inch cubes (3 cups, or 150 g cubed)

4 tablespoons (60 ml) extra-virgin olive oil, divided

4 medium or 8 small tomatoes, halved crosswise, and seeded (I skipped the seeding)

1 medium red, green, or yellow bell pepper, charred on a grill or gas burner, peeled, and seeded, cut into 1/4-inch-wide strips

20 basil leaves, larger leaves torn into halves or thirds

8 to 12 anchovy fillets, soaked for 5 minutes in cold water and patted dry (soaking optional), cut into 4 sections

5 tablespoons (42 g) pitted and quartered lengthwise kalamata olives

1 tablespoon + 1 1/2 teaspoons (23 ml) excellent-quality balsamic vinegar or sherry vinegar (I used a decent balsamic)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt (or less if you skip soaking the anchovies)

Toss the bread cubes in 2 tablespoons (28 ml) of the olive oil in a sauté pan or skillet over medium heat until the cubes brown slightly, about 8 to 10 minutes. Set aside.

Chop the tomatoes into chunks about 1/2-inch on each side. Toss the tomato chunks with the bread cubes, the remaining 2 tablespoons (28 ml) olive oil, bell pepper, basil, anchovies, olives, vinegar, pepper and salt. Serve at the table in a large salad bowl.

Prep time: 45 minutes

Makes 6 servings, 1 cup each

Nutrition Facts (per serving): 190 calories, 11.5 g total fat (1.5 g saturated fat, 0 g trans fat), 708 mg sodium, 5 mg cholesterol, 16 g total carbohydrate, 3 g fiber, 6 g protein, 9% DV iron, 6% DV calcium, 17% DV Vitamin A, 112% DV Vitamin C.

Recipe adapted with permission.

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My Cookbook: Clean Eating for Busy Families Available for Pre-Order Now!

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The intense, fresh flavor of lemon zest really makes this dish pop. Added bonus: while more evidence is needed, preliminary animal lab studies show how limonenes, found in oils in the peels of lemons, oranges, and grapefruit, may block cancer-forming chemicals and ward off cancer cells. Be sure to wash the lemon well before cutting into and cook the zest as I do in this recipe to take the edge off and tenderize the peel.

Have you ever grilled asparagus? If not, what is your preferred method of cooking? How do you season and flavor asparagus? Do you peel off the skin or leave it au natural? I’d love to hear about it.

Recipe: Lemon Basil Grilled Asparagus with Parmesan & Walnuts

1 bunch asparagus, bottom woody third discarded

2 teaspoons (10 ml) extra virgin olive oil

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons (15 g) chopped walnuts

1 tablespoon + 1 teaspoon (8 g) lemon zest strips (yellow part only – white rind is bitter)

3 tablespoons (15 g) thinly shaved Parmesan cheese (use a vegetable peeler) broken into pieces

4 fresh basil leaves, stacked, rolled and very thinly sliced (chiffonade)

Preheat grill on medium, or 350°F (180°C, or gas mark 4). Place trimmed asparagus on a large plate or sheet pan. Whisk together olive oil, lemon juice, mustard, salt and pepper, and drizzle on top of asparagus. Toss asparagus with hands to coat evenly with the oil mixture. Shape two small pieces of heavy duty foil into shallow “dishes” and place walnuts in one and lemon zest in the other.

Place asparagus on the grill with the tips pointing away from the hottest area of the grill, to prevent drying out. Place walnuts and lemon zest on the cooler part of the grill. Close lid and cook 4 minutes until the asparagus has grill marks. Turn asparagus, stir lemon zest, and remove walnuts from the grill, since they should be well toasted at this point. Cook asparagus and lemon zest for 2 more minutes and remove. Sprinkle asparagus with lemon zest, walnuts, Parmesan and basil and serve hot or at room temperature.

Prep time:  10 minutes

Cook Time: 7 minutes

Makes 4 servings, 5 spears each with toppings

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I gave this classic recipe a makeover with a few techniques. First, I switched Bibb lettuce for the iceberg because it contains almost twice as much potassium, more than twice as much folate, and six times as much beta-carotene. Lean, oven-crisped prosciutto replaces bacon. And I lightened the dressing, the worst offender, with light mayonnaise, Greek yogurt, and balsamic vinegar for added zest. What’s your favorite restaurant dish that you’d like to see made over?

Bibb Wedge Salad with Creamy Balsamic Blue Cheese Dressing

For salad:

4 thin slices prosciutto ham, each cut into 3 pieces along the natural separation

1 head Bibb or Boston lettuce, quartered, leaving some of the core intact

14 cherry tomatoes, halved crosswise

3 tablespoons (9 g) chopped chives

For dressing:

1/4 cup (30 g) crumbled blue cheese

2 tablespoons (30 g) low-fat plain yogurt

2 tablespoons (28 g) light mayonnaise

1 tablespoon (15 ml) lowfat milk

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/8 teaspoons salt

1/8 teaspoon  coarsely ground black pepper, plus additional for garnishing

To make the salad: Preheat oven to 375°F (190°C, or gas mark 5). Line a sheet pan with parchment paper or a silicon baking mat. Place prosciutto on pan and bake until crispy, about 9 minutes. Cool.

To make the dressing: Stir together all of the dressing ingredients, mashing the blue cheese into smaller pieces.

Arrange lettuce wedges, tomatoes, and prosciutto on plates. Spoon dressing on top and sprinkle with chives and additional pepper.

Prep time: 20 minutes

Cook time: 9 minutes

Makes 4 servings

Nutrition Facts (per serving): 92 calories, 6 g total fat, 2 g saturated fat, 0 g trans fat, 481 mg sodium, 15 mg cholesterol, 5 g total carbohydrate, 1 g fiber, 6 g protein, 5% DV iron, 8% DV calcium, 45% DV Vitamin A, 16% DV Vitamin C.

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I adore wine. Yes, I do. It’s brimming with antioxidant’s after all.

Now that the thermometer is heating up, I switch from red wine to white much more frequently, my preference being Sauvignon Blanc. This variety is fruity (pear, apple), herbaceous, acidic, and has perfect body, between Pinot Grigio and Chardonnay. To support our economy, and spare the high-octane trip overseas, I opt for American wines whenever possible. My goal is a tasty wine in the $10 dollar range.

In this recipe, the volatile oils from the lemon, orange, and lime rinds bring a sharper taste to the brew. For a milder taste, discard the peel before adding the fruit to the pitcher. Be sure to scrub the outsides of the citrus fruits before cutting into them. If your freezer doesn’t have an ice crushing feature, no problem. Simply place ice cubes in a re-sealable plastic bag and pound a few times with a mallet or pot. I used this technique outside during the photo shoot to avoid waking my toddler sleeping in the room next to the kitchen.

Strawberry-Mint Sauvignon Blanc Sangria Recipe

2 tablespoons (42 g) agave nectar or honey

1 (750 mL) bottle Sauvignon Blanc white wine, room temperature

1 cup (170 g) strawberries, hulled, sliced crosswise, quartered or halved depending on size

1/2 orange, zest-only peeled spirally, white membrane discarded, pulp sliced and quartered crosswise

8 medium mint sprigs, divided

5 small strawberries and 4 half-moon orange slices for the garnish

In a glass bowl or pitcher dissolve agave nectar into the wine. Add strawberries, orange zest and pulp, and 4 mint sprigs, saving the prettiest mint for the garnish.

Chill for 4 hours up to overnight. Place crushed ice into large wine glasses and pour or ladle sangria over ice, allowing strawberries and oranges to fall into each glass. Garnish with mint, strawberries, and oranges.

Prep time: 15 minutes, plus chilling

Makes 5 servings, 5 ounces each (plus fruit pieces and ice)

Nutrition Facts (per serving): 163 calories, trace total fat, trace saturated fat, 0 g trans fat, 7 mg sodium, 0 mg cholesterol, 14 g total carbohydrate, 1 g fiber, .5 g protein, 2% DV iron, 2% DV calcium, 8% DV Vitamin A, 41% DV Vitamin C.

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I compiled this list of quick and easy cookbooks for beginners as recommended by my fellow registered dietitian friends.

Enjoy!

Download “Cookbooks for Beginners” as a printable PDF.

Cookbooks for Beginners:

1. Better Homes and Gardens New Cookbook

The cookbook that I have used for many, many years and still continue to use.  It is straightforward, nicely categorized, has some photos and provides basic recipes.

I worked at Better Homes & Gardens many years ago and I know just how much thought goes into the wording of each recipe and how many times each recipe is tested.  You can count on the recipes.

2. Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love, by Michelle Dudash, RD

Fair Winds Press, On pre-sale now. Release date: December, 2012

3. Get Cooking, by Mollie Katzen

4. Healthy Meals for Hurried Families, by Jan Tilley, MS RD LD A
 compilation of my favorite family-friendly easy recipes, perfect for
 beginner cooks! Has sold over 2500 copies so far and has just been out
since last October!

5. Healthy Cooking for Two (or Just You), by Frances Price, RD

It’s an older book, but I believe still available through
Amazon. Many people I’ve referred to this book have liked how do-able
the recipes are (as well as practical for those not in large families).
It’s healthy, but the portions are ridiculously miniscule either, which is nice.

6. How to Cook Everything: The Basics, by Mark Bittman

Its a terrific book for the aspiring cook.

7. How to Cook Without a Book, by Pam Anderson

8. Lickety-Split Meals for Health Conscious People on the Go, by Zonya Foco, RD

ZHI Publishing, For sample
recipes, visit http://www.zonya.com/healthy_recipes.html

9. Quick and Healthy, by Brenda Ponichtera, RD

Now in it’s 3rd edition. I have the first two and use them often.

Includes sample menus and grocery lists. I like to find simple recipes for fish, including vegetables and grains (baked in foil, etc.). I also enjoy recipes with planned makeovers, using a base recipe, then use in a different dish (like roast chicken, fajitas, soup, casseroles, etc.). Published by: ScaleDown.

10. Radically Simple, by Rozanne Gold, Rodale Books

It has very easy, but flavor-packed recipes for everything–breakfast, appetizers, soups, salads, entrees, vegetables, and desserts.

11. Salad Secrets, by Judy Doherty, PC II, Food and Health Communications, Inc.

iphone/iPad <http://itunes.apple.com/us/app/salad-secrets-for-ipad/id431028101?mt=8>

12. The Way to Cook, by Julia Child

Directions and photos are very clear and all of the recipes are excellent.

13. The Joy of Cooking

A wonderful reference for so many methods and a go-to when you need just about any basic recipe or method/technique. I also recommend any of Alice Waters’ books because the recipes are usually very simple.

14. Vegetarian Cooking for Everyone, by Deborah Madison

A wonderful book with lots of reference and any plant based recipe you could ever need as a beginning cook.

15. Simply Vegan, by Debra Wasserman (From The Vegetarian Resource Group)

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My Cookbook: Clean Eating for Busy Families on Pre-Sale Now!

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I am thrilled to announce that my book Clean Eating for Busy Families is offered for pre-sale now on Amazon.com. It will be on bookshelves by December, 2012. Be among the first to receive it in December!

Pre-order here on Amazon.com, where you can also read more details about the book, Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.

Frequently Asked Questions:

When will your book be on shelves?

My book’s release date is December 15, 2012. So, it will be available just in time to be a thoughtful Christmas gift for moms.

If I buy the book when it is available for pre-order, when will I receive it?

You should receive the book by mid-December, 2012 at the latest, or maybe a little sooner.

I work for a company and we’d like to buy your book in bulk for event or corporate giveaways. How soon can we get copies of the book?

The book may be available for direct-ship wholesale as early as October, 2012. Rush shipping fees may apply for books shipped before the December release date. Please send inquiries to my literary agent Sally Ekus at: sally (at) lisaekus (dot) com or 413-247-9325. And if you do end up buying my books by the case, please let me know so I can send you a big virtual hug.

Where can I buy your book?

Currently, my book is available on Amazon.com. It will also be available though at other major book e-tailers and retailers. Buy on Amazon here while it is on pre-sale.

How do I get a signed copy of your book?

I will be doing book signings beginning in December (more info to come). If you are unable to attend a book signing, you can mail me your book along with a pre-paid return postage envelope, I will sign it, and then send it right back to you. Or, you can mail me a regular envelope with pre-paid postage and I will mail you back a signed bookplate (large adhesive label). Just let me know who to address in my personalized note.

Will you be signing books at a store near me?

My publisher and I will work diligently to schedule a book signing wherever I have pre-planned travel. I live in Gilbert (Phoenix, Arizona), so there will be quite a few in Arizona. I also travel to Las Vegas, Palm Beach, FL, New York City, Los Angeles, and Milwaukee fairly often, so you can probably count on seeing me there, as well as other places I visit for conferences, speaking engagements and vacations. If you or a friend own a store that sells cookbooks, or if you have a favorite bookstore, let me know and let’s try to set something up!

Will your book be available on Kindle or Nook?

I am exploring the details about this. More to come.

Have a question not found here? Get in touch with me via email at michelle (at) dudashnutrition (dot) com or by phone at 480-907-6948.

Plan ahead, rest easy. My book is a great Christmas gift for moms and baby shower gift for moms-to-be.

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Arizona Midday host Destry Jetton asked me to come in to the show today and talk about healthy frozen drinks, now that the thermostat is hitting 100 degrees in Phoenix.

Here are the tips and recipes I shared on how to make the healthiest and tastiest frozen drinks.

• Added sugar under many names is what usually racks up the calories. Instead, rely mostly on naturally sweet fruit, which also provides important nutrients.
• Make sure the fruits are ripe and in season, for optimal sweetness and slightly soft texture for blending.

The Strawberry Lassie from blogger Dorothy Reinhold uses in-season strawberries, orange juice, almond extract, and agave nectar also accentuate the taste.

I work with mangos and love their Frothy Fresh Mango Green Tea recipe.

The mangos add natural sweetness and just one cup of mango provides 100% of your daily vitamin C. To judge ripeness of a mango, squeeze gently. If the mango has a slight give, it’s ripe and ready to eat. If it’s too firm, let it ripen on the counter for a few days at room temperature. Don’t judge a mango by its color. The red blush you’ll see on some varieties is not an indication of ripeness or quality; it’s simply a characteristic of the variety.

The Kiwi Honey Limeade recipe from Bowl Licking is really refreshing, made with sparkling water, and with the seeds adding a pleasant texture.

Lipton’s Beat the Heat Shake recipe uses just cold brewed tea, one of my favorite summertime drinks, and sorbet or sherbet, so it’s super simple to prepare.

To make my Light Frappé Coffee Mocha recipe:

Blend together 1/2 cup of coffee-flavored yogurt, 4 strong coffee ice cubes, a big splash of milk and a generous swirl of dark chocolate syrup.

Disclosure: I work closely with the National Mango Board, but was not compensated to include them in this post.

This marinade packs a lot of flavor in little time, which is why it’s perfect for a busy weeknight dinner. For more intense flavor, marinate salmon in the refrigerator for at least 1 hour, up to overnight. For a satisfying lunch, toss leftover salmon into a salad of spinach, avocado, mandarin oranges, almonds and sesame vinaigrette.

Ginger-Scallion Baked Salmon with Baby Bok Choy

Expeller-pressed canola oil spray

2 baby bok choy, cores removed, cut into eighths

1 1/8 pounds (510 g) wild Alaskan salmon filet, skin removed, deboned, rinsed, patted dry

3 scallions, green parts thinly sliced, white parts chopped, divided

2 tablespoons (22 g)  Chinese mustard

2 teaspoons reduced sodium soy sauce

2 teaspoons dark sesame seed oil

1 clove garlic, minced

1 1/2 teaspoons minced gingerroot (or 1/2 teaspoon ground ginger)

1/4 teaspoon freshly ground black pepper (or crushed Szechuan pepper)

2 tablespoons (28 ml) dry vermouth, dry sherry, or sake

Preheat oven to 350⁰F (180⁰C, or gas mark 4). Coat a 9×13-inch (23×33-cm) baking pan with spray. Cut bok choy lengthwise into eighths. Arrange the bok choy in the pan crosswise, providing a bed for the salmon, with thick ends nearly touching pan edges for even cooking.

Cut the salmon into 4 equal pieces, folding the thin ends underneath fillets (to give each piece even thickness), and place salmon on top of the bok choy.

Whisk together the white scallion pieces, mustard, soy sauce, sesame oil, garlic, ginger and pepper. Spoon the marinade on top of the salmon and drizzle vermouth on the bok choy. Cover pan with foil and bake for 15 minutes. Garnish with green scallion pieces and serve hot.

Makes 4 servings, 1 piece salmon and 2 pieces of bok choy each

Prep time: 15 minutes, Cook time: 15 minutes

Nutrition Facts (per serving): 285 calories, 17 g total fat, 3.5 g saturated fat, 0 g trans fat, 250 mg sodium, 62 mg cholesterol, 2 g total carbohydrate, 1 g fiber, 24 g protein, 5% DV iron, 6% DV calcium, 38% DV Vitamin A, 40% DV Vitamin C.

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This recipe honors the original one created by Richard Grausman, founder and chairman of C-CAP (Careers through Culinary Arts Program), a non-profit that works with public schools in Arizona and six other locations nationwide. C-CAP prepares underserved high school students for college and career opportunities and awards millions of dollars for student scholarships and equipment for classrooms. This recipe is one of the final competition recipes, for which students must produce tournéed potatoes (similar to the shape of seven-sided footballs) and properly concasséd tomatoes (peeled, seeded, and rough chopped), along with demonstrating professional life skills (i.e. no chewing gum). While Chef Grausman’s recipe showcases the skill of a French culinary technique-trained cook, my adaptation uses a few leaner and accessible ingredients and short cuts for time-pressed home cooks.

Want to learn more? Watch the Pressure Cooker trailer (ccapinc.org), the Emmy Award-winning documentary that follows a C-CAP class in a rough school, where the teacher offers this advice: Work hard. Work the system. Get out of Northeast Philly.

Recipe: Hunter’s Chicken Breasts with Golden Potato Medallions

Adapted from ccapinc.org.

For sauce and chicken:

12 ounces (355 ml) organic or reduced sodium chicken broth

1 pound (455 g) boneless, skinless chicken breasts, trimmed, cut into 4 portions, pounded to even thickness and patted dry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons expeller-pressed canola oil

2 teaspoons extra-virgin olive oil

1 (8-ounce) package crimini (baby bella) mushrooms, sliced (2 3/4 cups, or 192 g)

2 medium shallots, minced (about 1/3 cup, or 53 g)

2 garlic cloves, minced

2 plum (Roma) tomatoes, seeded, diced 1/4 inch

1/4 teaspoon dried tarragon

2 tablespoons (8 g) chopped flat leaf parsley, plus extra for garnishing

1 tablespoon (14 g) unsalted butter, chilled and cut into small cubes

1 teaspoon sherry vinegar (optional, or apple cider vinegar)

For potatoes:

2 cups (220 g) sliced golden potatoes (about 5 medium potatoes)

4 teaspoons extra-virgin olive oil, divided

1 pinch each salt and freshly ground black pepper

To prep sauce for chicken: Pour broth into a small saucepan and simmer on medium-low heat until reduced by half. Set aside.

To make potatoes: Place potatoes in shallow glass dish, add a large splash of water, and microwave for 6 minutes until nearly fork tender. Drain well and set aside.

Season chicken with salt and pepper. Heat a large skillet on medium-high and add canola oil. When oil begins to shimmer, add chicken, rounded side down, and brown, about 6 minutes. Move chicken to a plate.

Add 2 teaspoons olive oil and mushrooms to pan on medium heat and brown, about 6 minutes. Add shallots and sauté for 30 seconds on medium-low heat. Add garlic and sauté for 30 seconds more. Add a splash of water, broth, or wine to deglaze pan and remove to a plate.

Pour 2 teaspoons olive oil into pan and add potatoes to hot oil. Brown on both sides, adding 2 teaspoons oil after turning. Sprinkle with a pinch of salt and pepper and arrange on serving plates.

Add the double strength chicken stock to pan and scrape up browned bits from bottom of pan. Add the chicken, raw side down, mushroom mixture, tomatoes and tarragon and simmer for a few minutes until chicken is cooked through. Remove from heat, add parsley and swirl in butter and vinegar.

Top potatoes with chicken and sauce. Sprinkle with additional parsley.

Total Prep and Cook Time: 1 hour

Makes 4 servings, 1 piece chicken each (with 1/3 cup sauced vegetables)

Nutrition Facts (per serving): 384 calories, 12.5 g total fat, 3 g saturated fat, 0 g trans fat, 471 mg sodium, 75 mg cholesterol, 37 g total carbohydrate, 3.5 g fiber, 29 g protein, 10% DV iron, 4% DV calcium, 13% DV Vitamin A,  51% DV Vitamin C.

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I interviewed U.S. Surgeon General Regina M. Benjamin, MD, MBA and she recommended eating according to USDA's MyPlate and enjoying lean meats.

It was just a month ago, but it seems like yesterday that I was running on coffee and a few hours of sleep, racing to turn my book manuscript in by deadline. Like a castaway brought back to mainland civilization, I’m struggling to return to my normal like again as a “regular” person.

The same week of my book deadline, I had the amazing opportunity of reporting as a red carpet correspondent from the Woman’s Day Red Dress Awards on behalf of my client National Pork Board. I have been reviewing random articles from the past month’s travels and deciding which of the lovely event swag I would keep and which I would give away, memories from that magnificent evening flooding my mind.

The bartenders poured Rosa Regale Italian sparkling wine (love!) at the event, so I wasn’t about to let this little gem out of my sight. Digital thermometers from National Pork Board are like sunglasses to me — I keep a few around so when I need one I can actually find it. A thermometer is important because it helps ensure a juicy, lean pork tenderloin (by signaling when it reaches an internal temperature of 145°F, to be followed by 3 minutes rest time for juices to redistribute). The swag bags also included my pork tenderloin recipes.

And the Lenox Marchesa china – I need a good excuse to serve high tea now.

On the red carpet I interviewed the absolutely lovely Hoda Kotb, television host of the Today Show 4^th Hour.

A very pleasant opportunity that night was interviewing Star Jones. Previously I knew her only from The View, but she is so much more than she was portrayed to be on the show. An author, legal analyst, attorney, and philanthropist, she’s pretty brilliant, in fact. Her story about open-heart surgery and how it changed her life is both humorous and touching. Before I even asked her a question, she raved about how lean and healthy pork is and how excited she was that she could eat pork and be healthy.

As a dietitian, I know that heart disease can spring up from nowhere, even in young people. With a history of heart attacks on one side of my family and strokes on the other, this video forever changed my views.

Every woman should see this video, “Just a Little Heart Attack,” starring and directed by Emmy-nominated actress Elizabeth Banks. We watched it during the awards presentation.

The video serves as a powerful reminder to take care of ourselves first and to listen to our bodies, which will enable us to take even better care of our families.

Now for the goods. My National Pork Board pals put together this cool swag bag that one lucky reader will receive:

• Coupons for lean cuts of pork
• The New American Heart Association Cookbook
• “Go Red” black tote bag from AHA
• BPA-free water bottle
• Pedometer
• Digital meat thermometer
• Pork booklet, including my recipes

To enter, please comment below about one thing you’ve been doing, or want to start doing to take better care of yourself. Entries due by Friday, April 20 at midnight (PST). Good luck!

Disclosure: National Pork Board compensated me to include them in this post. Words and ideas are 100% my own.

And here are more photos from the event for your viewing pleasure:

Lucky me. The Hudson Hotel concierge gave me this NYX “Fashion Bag,” since it was Fashion Week. Sweet. I now totally dig the NYX butt “naked” eyes kit.

Is it odd that I take pictures of soap? Loved the cilantro (coriander, really) conditioner.

I welcomed this light in my room as a distraction, considering that my room was the size of a shoebox. That’s the big city for you.

The makeup artist’s supplies to get me red carpet ready.

The paparazzi setting up.

Our spot on the red carpet next to “Inside Edition”.

The bar at Woman’s Day Red Dress Awards. Rosa Regale!

The arrival of Sugarland!

All of a sudden, Ramona Singer stood in front of me! It was fun meeting her. The Real Housewives of New York City is one of my favorite shows.

Javier Colon – the winner of The Voice – and me. Love his music.

Adria Sheil-Brown, RD, LD, with the National Pork Board, with me, striking a pose. Such a fun event!

I hope to be back again, soon.

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