At Tulane University’s Goldring Center for Culinary Medicine in New Orleans, recipes are patterned on the principles of the Mediterranean diet. This approach puts fruits, vegetables, legumes and grains in the spotlight, with smaller amounts of animal protein playing supporting roles. To that end, chef and dietitian Kerri Dotson and her staff have reworked a number of favorites, cutting back on meat and bulking up recipes with plant-based ingredients. This makeover for meat sauce, for example, subs lentils and mushrooms for some of the beef, adding bell peppers, celery and other vegetables for heartiness. The changes not only reduce the recipe’s calories, sodium and fat, but also boost fiber and nutrients.
Dotson and her team train area foodservice providers through cooking classes in Goldring’s new kitchen. The biggest surprise: “There’s a misconception that eating healthier is more expensive, but by cutting down on animal protein, you also cut the cost,” she says. Spaghetti with meat sauce comes in at less than $2.50 a portion. Here's how they make the dish.