Jackie Osborn says she's lost 50 lbs over the past two years by embracing "greens and grains."
Faced with having to go on medication for high cholesterol and blood pressure, the Middletown resident decided to abandon her Italian-American influenced diet favoring white pasta and bread, cheese and meat. She's replaced it with platters of quinoa, brown rice and wheat berry, slow simmered in low-sodium vegetable stock and tossed with sautéed dark greens.
She took this journey after taking on a new position at Whole Foods Market in Middletown as a healthy eating specialist. "I have to walk the walk if I'm going to talk the talk," said Osborn, who used to be a food demonstration specialist. "I am still overweight, but my health inside is good. I'm living proof that changing the way you eat works."
One of the big trends for 2013 in restaurants and supermarkets is a return toward highly nutritious ancient grains, especially in kids' meals. At the Whole Foods store on Route 35 North and Chapel Hill Road, grains figure prominently in the bulk food boutique, which was recently moved from an aisle so that it could be expanded into a corner of the store. Buyers can bag their own raw grains, beans, legumes, seeds, rice, flour and nuts.