15 Feb Inside The Fridge: Cardiologist Dr. Naomi Hamburg

February is American Heart Month, so Inside the Fridge is welcoming a special guest – cardiologist Naomi Hamburg from Boston University Medical Center. Dr. Hamburg’s research focus is on understanding how colorful foods delivering plant nutrients can promote heart health. She serves on committees for national organizations including the American Heart Association. As a working mom of two boys ages 5 and 8, she experiences the challenges of producing nutritious meals in a limited time. As a scientist and physician, she believes that our food choices are essential in supporting a healthy heart.

Both Dr. Hamburg and Robin are members of Welch’s Health & Nutrition Advisory Panel. More than a decade’s worth of research suggests that thanks to the Concord grape, 100% Grape Juice can help support a healthy heart. So this month Welch’s is helping people “heart” their grocery carts with new (free!) heart-healthy resources, including recipes and shopping lists, at welchs.com/rewardyourheart.

Now, let’s take a peek inside this cardiologist’s fridge, shall we?

Inside the Fridge: Where do you shop for food?
Naomi Hamburg: I like to combine shopping at supermarkets, Trader Joe’s, Whole Foods and Shaws, with smaller local places including farmstands like Allandale Farm. I just signed up for a CSA (community-supported agriculture) with Siena Farms and I can’t wait for my weekly box of fresh fruits and veggies. They have evening pickup times, which worked well with my hectic schedule. To complement my food purchases, I also buy wine at a local store, vinodivino, which has a fabulous selection of unusual wines. Of course, for those who don’t, or can’t, drink wine, 100% grape juice made with Concord grapes is a good alternative. Many of the same heart-healthy plant nutrients in red wine are also in grape juice made with Concord grapes.

ITF: Do you love food shopping or dread it?
NH: When I have time, I love it.

In a rush, I tend to go for more convenient foods I know my kids will eat.

When I’m more relaxed, I experiment with new foods and recipes—including heart-healthy recipes like those created by Robin for Welch’s Reward Your Heart program. (Thanks for the shout out, Dr. Hamburg!)

ITF: What is the single most important thing on your mind when you are shopping for food?
NH: Foods that combine taste with nutritional value. For me, some sense of adventure is important too. But my kids are much more conservative.

ITF: How often do you shop?
NH: Weekly for larger trips then supplement with smaller trips during the week.

ITF: How many do you shop for? Ages?
NH: Shop for 4‑‑myself, husband and two boys ages 5 and 8.

ITF: What is your weekly food budget?
NH: Probably more than I want to know…

ITF: How many times a week do you eat out? (based on 21 meals/week)
NH: We’ve been on a mission to reduce eating out, especially take‑out. I want to eat out if the food is going to be special, worth the extra calories and a way to add variety to my kids’ diets. We are down to 2‑3 meals/week out.

ITF: How do you plan your weekly meals? Create a spreadsheet or fly by the seat of your pants?
NH: I take inspiration from books, magazines and websites in advance. Then I look for seasonal foods that are fresh at the store. I try working from a shopping list, and I like Welch’s downloadable version with heart-healthy items already filled in. Also, it works better for me to plan some but not all of our dinners. Otherwise if we end up working late, food tends to go to waste. Having some meals based on frozen items (shrimp, scallops, chicken, vegetables) helps avoid this problem too.

ITF: What is the most coveted food in the fridge right now for each member of the household? Why?
NH: Nathaniel, 8 years old: Organic yogurt smoothies. He drinks 2-3 a day. As a mostly vegetarian, these are his major source of protein.

Matthew, 5: apples. He eats them whole and they are a great nutritious snack on the go.

My husband: Stuffed grape leaves.

Me: Greek yogurt and berries. The berries satisfy my need to snack without eating a whole bag of chips or pretzels.

ITF: What is the oldest item in the fridge right now?
NH: Vietnamese hot sauce. Great for adding flavor and lasts forever…

ITF: Do you believe in leftovers?
NH: I’m a growing fan of planned leftovers. I cook enough meat and veggies to make a meal to take to work the next day.

ITF: What convenience product can you not live without?
NH: All-natural frozen chicken – both grilled for me and nuggets for the boys. Real chicken without added flavors and fillers.

ITF: What cooking utensil/piece of equipment/appliance do you live for?
NH: Tongs: all purpose cooking tool, potholder, easy to clean

Hand‑held blender: makes the best salad dressing and sauces

ITF: When you hear the word “homemade” what is the first thing that comes to mind?
NH: My mother’s pies. Patriot pie on Thanksgiving with cranberries and blueberries and an all-butter crust.

ITF: What food/s are important when recalling food memories?
NH: Vegetables from a farm. My parents were back to nature, former city dwellers who moved us to Vermont in the 70’s. We had a 1/2 acre garden, chickens and turkeys. We would store all our own vegetables by freezing and canning for the winter. Cucumbers, carrots, peas straight from the garden make me think of childhood and having family time to focus on simple, real food.

ITF: How have your cooking/shopping habits changed over the last 10 years?
NH: 10 years ago pre‑children: Cooking was about the challenge of the new, most elaborate recipe with obscure ingredients that required all‑day shopping affairs. I shopped every day and didn’t use prepared foods.

Now with two young children and two working parents: Cooking is about producing colorful, varied meals quickly with minimal fuss. It turns out you can make a memorable meal without a memorable production. Having convenient foods, like frozen fruits and veggies, is an essential part of shopping.

ITF: What are your go‑to food/nutrition/culinary/cooking website/s, book or cookbook?
NH: My new favorite website is Food52. It was founded by Amanda Hesser and Merril Stubbs and is focused on the home cook with interactive recipe features and reader contributions and contests.

I miss Gourmet magazine and haven’t been able to throw out my back issues (to my husband’s chagrin).

I’m cooking right now with inspiration from Yotam Ottolenghi’s vegetarian cookbook ‘Plenty.‘ I served a variation on the roasted butternut squash with cardamom, limes and green chili at Christmas dinner.

ITF: If one person could cook for you tonight, who would it be?
NH: My grandmother. She was from Hungary and died when I was seven. I wish she could make her chestnut cake and Passover dinner.

ITF: What words of wisdom or advice do you have for other folks who are doing their best every day to fill the fridge?
NH: Spend more time in the produce aisle, less time in the snack lane. And don’t forget that fresh, frozen, canned and 100% juice all count toward daily fruit and vegetable servings.

Small changes can make a big difference. But don’t beat yourself up about the take‑out pizza days.

Even if your kids don’t eat the grown‑up dinners (mine won’t), it sets an example to see colorful fruits, veggies and whole grains on the plate each day.

Fill your grocery cart with heart-healthy foods such as salmon, oatmeal, olive oil and colorful produce, including 100% grape juice made with Concord grapes.

Thank you Naomi!

If you would like to be featured on Inside the Fridge, please email RobinsBite Intern Laura Bartee – Laura *at* robinplotkin *dot* com