Press Room

Michelle Dudash is a frequent food and nutrition expert guest having appeared on national television and radio, in national print, and is Phoenix's favorite television nutritionist. She has performed hundreds of media interviews and has appeared on shows like FOX and Friends on the FOX News Channel, in magazines such as Prevention, Family Circle, and Woman's Day, and in the Journal of the American Dietetic Association. A few of her stories appear below.

Demo Reel

Television

• Detox Diets & The Master Cleanse, 3TV News @ 9

Articles featuring Michelle

• Eat Well For Less: 7 Days of Dinners, Woman's Day, April 2009
• Healthy Veggies, Prevention Magazine, June 2008
• Corner the Market, SELF Magazine, June 2009
• Best and Worst Take Out Choices, Prevention Magazine, June 2008
• Kids learning to cook in class to combat obesity, Arizona Republic, July 30, 2008
• Healthy havens: Entrepreneurs create healthy niches with restaurant, counseling, organic services, Phoenix Business Journal

Articles written by Michelle

• “Salmon with Mango Salsa Recipe”, Today's Diet & Nutrition, May/June 2007

  by Michelle Dudash, RD

  Baked Salmon with Mango Salsa
  
  
  2 (5 oz ea) - Wild Salmon, boneless, skinless, raw
  To taste Garlic salt and ground pepper
  1 tsp. - Olive oil
  

  Mango Salsa:
  1 Mango, diced
  ½ Jalepeno, minced
  ½ Red bell pepper, chopped
  1 Green onion, chopped
  to taste Lime, juice
  1/8 tsp. Oregano, dried
  2 T. Cilantro, fresh, chopped
  to taste Salt & Pepper
  
  To make salsa, combine all ingredients in bowl and toss lightly. Set aside.

  To make fish, preheat oven to 400º. Oil and season salmon. Place salmon on one side of a large piece of aluminum foil or parchment paper. Fold over the other side or the foil and seal up salmon. Bake in oven for about 10 minutes (for 1” thickness) or until fish is to desired doneness.

  Remove salmon from pouch and garnish with mango salsa.

  
  
  

• “Sea Salt in Quantity”, ADA Times, 2007

  by Michelle Dudash, RD

  Sea salt is a hot item with as many varieties as coffee, appearing on menus everywhere.

  Chefs believe sea salt to be superior to table salt due to its texture and subtleties in mineral taste.  Once dissolved, it is difficult to distinguish.

  Since size and shape of the crystal determines how quickly it dissolves in foods, first decide the use of the salt.

  Use fine grain as a finishing touch to delicate sauces and salads and in salt shakers for special meals.

  Flakes make a lovely garnish adding a clean flavor and crunch to sliced heirloom tomatoes and handmade caramels.

  Larger coarse crystals are ideal for rubbing roasts or whole fish before cooking to seal in moisture and make a nice crust.  Fill your salt mill with this and then grind over tempura calamari.

  Since most recipes calling for salt refer to table salt, use 1 ½ to 2 times the volume of sea salt to achieve the same level of saltiness.  But always start with the original amount stated and taste before adding more.

  Sea salt is more expensive than table and kosher salt, so is found in gourmet cuisine and premium snack foods. 

  Storage life for salt is indefinite.  It absorbs moisture so keep it in a sealed container to avoid caking.

  Sea salt is available in a variety of sizes, from a 4 pound bag of fleur de sel to a case of 26 oz Baleine shakers to a 55 pound bag of New Zealand organic sea salt.

  
  

• “Whole Grains in Quantity”, ADA Times, 2007

  by Michelle Dudash, RD

  As consumers are getting the message that whole grains are healthy, nutritious and tasty, the demand for whole-grain fare in foodservice is on the rise. There are many products to help integrate whole grains into your menu, from offering whole-wheat tortillas and breads, opting for brown rice instead of white rice and using whole wheat pastas in entrees, salads and soups.

  If you cook and bake from scratch, substitute up to half whole-grain flour for white flour in breads and cookies. For a lighter texture use faster-acting leavening like baking powder or baking soda.

  Even menu items that seem the least likely to lend themselves to a whole-wheat upgrade can work, like whole-grain pizza, corndogs and chicken nuggets.

  To get started, use these easy tips.

  Buy the smallest quantity you think you will before its due date.  The less a grain has been processed, (think whole wheat flour vs. wheat berries) the more shelf stable it is, ranging from 6 -15 months.

  Pack sizes ranges from multiple 2 pound bags up to 25 pound boxes. 

  To keep pesky bugs out and freshness in, store grains in sealed containers in a dry, cool place away from direct sunlight.

  Before cooking, look the grains over and discard any pebbles or discolored grains that may linger.  Quinoa should be rinsed until water runs clear.  Soak spelt, wheat berries, and kamut overnight to soften and speed cooking time.
     
  Whether you’re creating a menu for a cafeteria, restaurant or an entire hospital, whole grains are an easy and interesting way to make any meal more healthful.

  
  

• Healthy Halloween, azfamily.com