RESIDENT RECIPE SHAREw > Back To Stories

WEST SUBURBAN MOM OF FOUR (AND SO MUCH MORE)
SHARES ON EATING RIGHT – MEET LYNN DUGAN

Even as a registered dietitian with a Master’s degree in Exercise Physiology, Lynn Dugan of Glen Ellyn sometimes finds it hard to get her family to eat healthy. The Dugan’s have four children aged 9 to 17, and Lynn is a dedicated nutrition and health advocate.
“My family wouldn’t eat food that is bland and tasteless, and neither would I,” Dugan says. “The combinations of flavors available from healthy ingredients are endless! When seasoning foundational ingredients, including whole grains, fruits and vegetables, and lean protein, there are a countless variety of herbs, spices and seasonings to use like garlic, cumin, rosemary, thyme, marjoram, basil, cilantro, and ginger, to name only a few.“ She shares three simple tips people should consider when thinking about eating healthier: make half your grains whole grains, make half your plate fruits and vegetables (the more color the better), and include three servings of dairy or a calcium-rich substitute every day. “Your health is significantly impacted by the food that you eat,” she shares. “Most everyone cares about eating healthy meals but finds limited time a major obstacle.” Dugan struggles with the same, but her nutritional background and love of cooking has enabled her to develop a repertoire of meals that are healthy and quick. She shares these recipes and other healthful tips via her blog at www.myplate2yours.com. These simple recipes will help get food to the table quickly with your overall well-being in mind. If you think you still need additional assistance in the kitchen, she is always on hand for in-home cooking classes and will also be teaching at Marcel’s in Glen Ellyn this summer.
Dugan shares a great appetizer with readers in this month’s Glancer Magazine. “This is a great appetizer to bring to a party this spring,” Dugan says. “Or my kids love it when I make it portioned in to-go containers for a delicious sandwich-free brown bag lunch.” -Kristen Kucharski

Greek-Style Hummus
1 17-ounce container of your favorite hummus
1 cucumber, peeled and diced
1 large tomato, diced
¼ cup Kalamata olives (sliced)
¼ cup Feta cheese

Spread the bottom of a pie plate with hummus. Top with cucumbers, tomatoes, olives and feta. Serve with pita chips (whole grain chips are preferred!).