That's Fit

Curious to know how celebrities squeeze fitness into their daily lives? Want to know the secrets of the stars? Bi-weekly, our That's Fit fitness expert Fitz sits down with the celebs we want to know more about, and digs out their great and not-so-great methods to staying healthy.

Mmmmmm. Just the mention of Chef Jens Dahlmanns's name puts my mind in ecstasy. His is the name of the man who created what I'd choose as my 'last meal.' He's the premier Chef of Disney's signature restaurant The California Grill, who also oversees a staff of award-winning chefs atop Disney's Contemporary Resort. Chef Jens was classically trained in European kitchens and worked for Le Cirque 2000 in New York City and Cafe 'L Europe in Palm Beach, Florida, before joining Disney in April 2004.

We first spoke on the phone a week before I was to dine at his spectacular grill. From a fitness trainer standpoint, he gave all of the 'right answers.' Not that he was contrived, but his stance on cooking is what I would wish to hear. If you've read my features before, you'll know that I preach the importance of lean fresh foods. Read on to see how dead-on Chef Jens is to that style of eating. From a regular gal's point of view, it was just really exciting and fun to hear Chef Jens talk about food. He described white asparagus the same way most men would describe a beautiful woman. I could imagine what each item tasted like as he described them.

My experience at The California Grill was almost indescribable. Chef Jens and his staff were pampering to say the least. He greeted me with a sample of the white asparagus he gushed about, and I knew I was in for something special. The combinations of flavors and textures were to die for! I relished every bite and cleaned each and every plate that landed in front of me (highly unusual for me). The man knows how to make fresh food taste divine. The advice he gave in this interview is exactly what I, as your online Fitzness Trainer, want you to follow. Chef Jens just knows far better than I, how to make all of the healthy stuff taste heavenly.

Fitz: How much does "healthy" influence the foods you create for your menus?

Chef Jens: Healthy actually has a lot to do with our menu. First of all, Disney has set an initiative for enhancing our menus in a healthy way, so across all of the Disney parks and restaurants you'll find better choices. On my part, I'm always driven by what's fresh in the market. We create meals based on the season. At the California Grill, our menu changes according to what foods are in season. Fresh food equals leaner and "cleaner" food. I never use processed ingredients.

Curious to know how celebrities squeeze fitness into their daily lives? Want to know the secrets of the stars? Bi-weekly our That's Fit fitness expert Fitz sits down with the celebs we want to know more about, and digs out their great and not-so-great methods to staying healthy.

My favorite piece of cooking gear is my vegetable steamer. It can be used for more than just veggies -- like rice -- but I use is for one purpose only: Steaming the broccoli, peas, corn, and squash we rotate among our daily dinners. My steamer is easy to assemble, easy to use, and easy to clean. And it takes no longer than 10 minutes for our nutritious fare to cook. I also like my food processor -- it just doesn't get as much use -- and I really want a Crock Pot. I borrow my sister's when I need one, but I bet I'd be a bit more inventive with meals if I had one stuffed in a cabinet nearby.

Women's Health magazine recommends a few got-to-have kitchen gadgets. The food processor and steamer make the cut -- although the WH editors recommend not my stand alone steamer but a flexible silicone steamer that sits on top of a pan of boiling water. They also recommend a colandar, casserole dishes, mixing bowls, baking sheets, pots and pans, a hand mixer, a meat thermometer, an oil sprayer, nylon/rubber tools, wooden goods, a vegetable peeler, a shredder, kitchen shears, cutting boards, and knives.

A pretty good medley of stuff, huh? Click here and check out each item. Pictures, descriptions, and suggested brands are included.

Most alcohol gets burned off during the cooking process. But if you have some recipes that require a cooking wine or liqueur and don't want to risk it on children or less-than-healthy guests, give these simple substitutions a try.

Replace one tablespoon of bourbon or sherry with:

• one tablespoon of apple or orange juice

Replace one tablespoon of coffee liqueur or chocolate liqueur with:

• 1/2 teaspoon chocolate extract or
• 1/2 teaspoon instant coffee in 2.5 teaspoons of water

For the weight I've lost, the healthy eating habits I've gained, the workout tricks I've gathered, and the wellness tips I now practice, I thank Canyon Ranch. They do a lot of good there in Tucson, Arizona -- the location I visited -- and this very health and healing spa destination is now cooking up a new way to make a difference in others' lives.

In addition to their Thriving After Breast Cancer programs, Canyon Ranch is expanding their efforts to support finding a cure for breast cancer. They're tackling their mission by hosting 10 breast cancer survivors for Cook for the Cure Survivors Week, taking place April 10-14. Each trip is being auctioned with 100 percent of the proceeds -- yep, that's everything -- benefiting Susan G. Komen for the Cure.

Made possible by KitchenAid, Canyon Ranch, and Continental Airlines, selected survivors will not only bask in the glory of luxurious accommodations, healthy meals, endless fitness and wellness classes, powerful nutrition consultations, and spa services -- they'll also receive hands-on cooking lessons in a fully-equipped KitchenAid demonstration kitchen. Wow. I'm jealous. Mostly, though, I'm happy for those who will benefit from this week -- those whose spirits will soar at Canyon Ranch and those who just might live a little longer because of the funds raised during this week.

Interested in more information about this Canyon Ranch venture? Contact Stewart Goodbody at sgoodbod@digitas.com.

Although it is possible to be perfectly healthy and still eat out all the time, it's not an easy thing to do. Studies have found a strong connection between people who eat healthier diets and people who eat at home the majority of the time. As a society we've really gotten away from the regular "from scratch" home cooked meal -- sadly they've become a complete luxury in many cases! But eating at home can help you avoid many of the temptations of dining out (I can't even count how many times I've gone out swearing to have soup and salad and ended up with a burger and fries instead!) and can save you money too.

Chef Jamie Oliver would make a big bowl of spaghetti chased with rice pudding his last meal. Gordon Ramsey, host of Hell's Kitchen, picks roast beef. Laurent Tourondel, of BLT Steak, says he'd choose a tuna sandwich with bacon, a Krispy Kreme doughnut, and a Corona. It's a toss-up for Lydia Shire, of Boston's Locke-Ober, who would order either steak or lobster chowder.

Fifty chefs share their last-meal cravings in photographer Melanie Dunea's book My Last Supper. Dunea, who asks these culinary greats what they'd do for their last meal, also photographed her subjects in a way that sums up their choices -- Tourondel is caught red-handed reaching for a glazed doughnut and Shire poses with a giant lobster.

It's not often a topic most of us consider -- what we'd eat for our own last supper -- but apparently it's a constant discussion among chefs who chat about food late at night over drinks as they get at some essential truth about one another.

What does a hot dog say about someone? Or fried chicken, a Coke, a scrambled egg, a cheeseburger, a steak? Perhaps it says that these trendy, sophisticated kitchen types who chose these items are pretty simple when all is said and done. Aren't we all? Food isn't just about taste, after all. It's also about memories and our longings for the sensations of when we felt happiest or most loved.

So, tell us: What would be your last meal?

A few days ago I took my two children, and their two best friends to a Wiggles concert in Kissimmee, Florida and am so grateful I did. Along with the incredible fitness video segments I shot backstage with the gorgeous blue Wiggle, Anthony Field.....it turned out to be one of my children Ginger (4) and Parker's (2) favorite experiences ever.

Before the show, my whole brood got to meet The Wiggles and have a picture taken at the official "meet and greet" session. Traditionally the session is designed for the group to spend time with special needs children. Mine are not, but we were fortunate to have the opportunity. The Wiggles perform about 200 shows each year around the world, but when it came to this special time with the meet and greet children the guys made each child feel really important; the kind of treatment that would bring any Mommy to tears. Bursting with smiles and tender voices, I was impressed at how these men related to the little ones. Hard to describe. The four I took were both shy and excited while meeting the group. Afterward, each maintained a death-grip on the Polaroid's they were given featuring themselves with the band.

Once we were seated in our 'hot potato" seats on the floor in front of the stage, the real fun began. The atmosphere was electric and the kids were ecstatic. The show is bright, colorful, busy and just full of fun! The music also happened to be perfect. Now, I've seen just about every big name performer on tour in the U.S. and there is something unique about singers/bands who actually sound in person the way that they sound on the radio or television. The Wiggles are like that. You get what you came for, you know? You get to enjoy the songs you love in the way that you know them.

Halloween is over. Thanksgiving is next. That means less talk about candy and more about the featured meat of the month: Turkey.

As you prepare for your Thanksgiving feast, don't neglect to cook your bird to the proper temperature. You'll need to invest in a food thermometer -- it's the only way to tell if your turkey has reached a temperature high enough to destroy illness-causing bacteria. And you'll need to cook that bird until it has an internal temperature of 165°F for safety, and 180°F for the best quality thigh meat. You'll want to check your temps at two spots -- the thickest part of the breast and the innermost part of the thigh. Check your stuffing too, and aim to cook it separately until it reaches 165°F internally.

For more on food safety, visit www.foodsafety.gov.

My six-year-old had a friend over after school the other day, and I eagerly served up a variety of fruit for snack time. It went pretty well. My own two guys ate watermelon, apple slices, and strawberries. And although our visitor's first reaction was, "I don't like vegetables," we were able to coax him into consuming a little fresh fruit.

Our guest chose watermelon. And he had a special request: "Can I have some salt?" he asked. Joey jumped right up and grabbed the salt container we rarely use in our house. Our new friend was happy.

So, what's the deal with salt? Is it OK to indulge a little? Or is it becoming a no-no to sprinkle our foods with tiny, salty white granules? According to a recent study, we'd be wise to adopt a low-sodium diet. It could cut the risk of heart disease by as much as 25 percent.

Making meals in advance is an absolute necessity for most people when it comes to eating healthy at work. Sure, you can find some healthy restaurant/cafe options for lunch if you're really savvy about it, but who can afford to eat out every day? And even if you can, you probably don't always have the time to sit down and order food. It's a fact -- vending machines and convenience foods have become staples in our diet, both at work and at home. There's just not enough time in the day to be healthy. Or so it seems.

But learning some good techniques, some good recipes, and a good routine for making meals ahead of time to both feed yourself at work and to feed your family on those rushed after-work evenings is a valuable thing, and you may be surprised to find that you really do have the time. Making food ahead of time may sound like a pain at first, but what it really does is give you back control. You pick when and what, instead of having 'convenience' pick it for you at mealtimes when there's nothing ready but microwavable tv dinners or pizza.

Microwaves have been around forever, so why are we still wondering whether or not it's safe to stand near them when they're cooking something? According to research there's little to no safety risk in standing near an operating microwave oven based on safety standards and radiation levels. The radiation that may escape or leak out of a microwave is very small, and it's no greater than other appliances and gadgets in our homes (i.e. cellphones) that have been found to be harmless.

I understand that the evidence says the danger is extremely low (if not nonexistent) but there's just something about it -- I'll still be keeping my distance!

Not getting enough sleep, or getting poor quality sleep, can not only increase your risk for obesity, cardiovascular disease, diabetes, and depression, but it also affects how you eat. The majority of people who report sleep problems also rarely cook for themselves and eat more convenience and fast foods than people who sleep just fine. These habits can lead to significant nutritional deficits and other related health problems.

I think this study is right on -- when I don't get enough sleep the last thing I feel like do is cooking! In goes the frozen pizza...

I know there are men out there who cook. I hear about them from time to time, but where are they? They're like Loch Ness ... there's the occasional sighting, but never any proof that they really exist.

Well maybe you can make the legend a reality in your home by getting your guy into the kitchen. Wouldn't it be awesome if he was able (and willing!) to occasionally do the cooking? Try these 6 steps to get him there and let us know how it works out!

• Encourage him to cook what he wants to eat. It may take some sacrificing on your part since his choices probably are not your idea of ideal, but it's about the big picture.
• Help him if he needs it, but let him do it his way.
• Positive reinforcement works! Praise him generously, no matter how the meal turned out. If he feels appreciated he'll be more likely to try it again.
• Offer to do the dishes (I know, but it's better than doing the cooking and the dishes, right?)
• Review basic kitchen safety. If he's really new to the kitchen reminding him of things like where the fire extinguisher is and how to handle hot oil is a good idea.
• Review basic food safety. Nobody can hear too much about the importance of handling raw meat and perishable food items safely.

When you get sick and blame something you ate, your first reaction is probably along the lines of "where did I last eat out?" Many of us automatically blame restaurants for food-borne illnesses, but the truth is that statistics show 1 in 4 victims gets sick from something they cooked themselves at home.

In all honesty, besides limiting how often you dine out and perhaps avoiding commonly contaminated foods like ground meat, there's really not much you can do about food-borne illnesses from restaurant food. But follow these 7 tips for ensuring the food you make at home is as safe as possible:

• Wash your hands frequently. Most people do when they first get started cooking, but to be safe you really need to wash your hands thoroughly every time you switch to working with a new ingredient or meal item.