Eating for Health: Ochsner’s Eat Fit NOLA Dine Out fundraising event is a community-wide wellness initiative.
The annual Eat Fit NOLA Dine Out fundraising event — during which participating Eat Fit restaurants and partners will donate a portion of the day’s proceeds to the Eat Fit | Live Fit fund — takes place this year on Aug. 30. The fund supports a variety of initiatives to encourage balanced, healthful lifestyles. Some of the key projects include collaboration with local restaurants to provide healthy options on menus, as well as community nutrition workshops, cooking demos and more.
This year, DTB’s chef/owner Carl Schaubhut was named Chef Ambassador for the program. As such, he and his team at DTB will promote and participate in the event, which holds a special place in his heart. As a chef, he was working with Molly Kimball, Registered Dietician and Lifestyle Nutritionist, through Ochsner’s Eat Fit NOLA program. Around the same time, he was diagnosed with cancer and turned to Kimball for help with nutrition. He has spent two days per week during the past three years at Ochsner Medical Center receiving treatment. He says he understands first-hand that the more funds, support and awareness that this type of community-wide wellness initiative can raise means that we can have even more resources available to help us live our strongest, healthiest lives. “I love it when the guest doesn’t even know that it’s good for them, that it’s been modified to be healthful — and they enjoy it as just as fantastic-tasting dish,” Schaubhut says. “Some of our Eat Fit dishes have been among the best-selling dishes on the menu.”
Be sure to check the website for a complete list of Eat Fit NOLA Dine Out participants. ochsner.org/eat-fit
The Gift of Education: Five local non-profits receive grants from the Emeril Lagasse Foundation in support of youth education and development initiatives.
The Emeril Lagasse Foundation recently distributed more than $725,000 to local and regional non-profits, including five New Orleans-based organizations:
• Broad Community Connections – To support its ReFresh Project Kids Programming, which will educate approximately 120 low-income neighborhood youth ages 8-12 on gardening, nutrition, cooking and food justice.
• Einstein Charter School – To support its High School Culinary Arts program by providing textbooks, gardening supplies and chef uniforms for food and nutrition courses.
• Louisiana Restaurant Association’s Education Fund – To benefit ProStart programs throughout the state. The two-year program is the leading culinary and hospitality certification program for high school students that uses an industry-based curriculum specializing in employment readiness.
• Second Harvest Food Bank – To continue supporting its Summer Feeding, Kids Café and School Pantry programs. Addressing the lack of food available to New Orleans and Acadiana schoolchildren during the summer, the programs will reach 5,000 children at risk of hunger this year.
• George Rodrigue Foundation of the Arts – To support its art education programs for youth, which combine education and art within all curriculums to spark creativity and support life skills development.
Other areas to receive support include Florida’s Emerald Coast, South Florida and Texas. All of the grants are to support projects and initiatives aligned with the Foundation’s mission of creating opportunities to inspire, mentor and enable youth to reach their fullest potential through culinary, nutrition and arts education. emeril.org
Maria’s Pick — A Seafood Story: The Posh Pescatarian films in New Orleans.
Stephanie Harris-Uyidi, national TV personality, producer and host of The Posh Pescatarian, a popular travel-adventure cooking TV series airing in more than 15 countries on the Z Living network, was recently at Old No. 77 Hotel & Chandlery to film an episode for the second season of the show. As an authoritative voice on the pescatarian lifestyle, Stephanie promotes a plant-based diet that is supplemented with seafood.
Harris-Uyidi put out her first book, The Posh Life Plan: Eat Well & Get Fit Pescatarian Style, which is a lifestyle guide created for people looking to transition into a healthy, active, meat-free way of living. She is currently working on her second book, while filming season two of the show.
She started her pescatarian journey for health reasons more than 15 years ago after a bout with stomach trouble. She discovered that a plant-based diet supplemented by seafood worked best for her. “The pescatarian lifestyle has helped me maintain my health and fitness, while allowing for the occasional indulgence,” she says.
At the time, information about pescatarian eating was scarce. She knew if she was struggling with the transition, there were others facing the same challenge. She decided to start a show about the pescatarian diet on YouTube. One year into the project, Food Network came calling, but, instead of signing with the network, she decided to produce and host her own show. “Beyond nutrition, my definition of the pescatarian lifestyle revolves around daily physical activity; practicing mindfulness; eating fresh, local whole foods, plus the occasional treat meal; meal prepping; and travel and adventure,” she says.
“Be sure to catch The Posh Pescatarian episodes (there are two) at the end of this year on Z Living Network,” says Maria Muro, publisher of New Orleans Living. “It will give you a few more reasons to indulge in Louisiana’s bounty of fresh seafood.” poshpescatarian.com
Stephanie Harris-Uyidi’s Mango Halibut Ceviche
2 pounds of fresh halibut, cut into small pieces
1/2 cup finely chopped red onion
1 cup fresh lemon juice and zest
2 red mangos, seeded and diced
1 pickled habanero pepper, seeded and minced (to taste)
1/3 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cilantro for garnish
Combine the fish and lime in a large glass bowl, pressing fish down so that it is submerged in liquid. Cover and chill for three to four hours, stirring occasionally, until fish is opaque in center. Drain. Add the mango and remaining ingredients to the bowl. Stir and serve with jicama slices, tortilla chips or fresh lettuce cups.