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Cook's Corner

  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Baker feeds customers, family from the oven
    Krysta Young of Fort Wayne has been baking cakes out of her home for a while.
If you go
What: National Women’s Health Week “Celebrating Women’s Health … Relax, Learn and Socialize”
When: 8:30 to 10 a.m. Friday, reservations required today, email Judy Tillapaugh at
Where: IPFW Walb Student Union Building, Room 114, 2101 Coliseum Blvd. E.

Nurse, instructor encourages women’s health


– Deborah Baresic has spent 20 years educating women about the importance of healthy lifestyles.

Baresic, 60, is a women’s health nurse practitioner at IPFW Lafayette Street Family Health Clinic. She has also been an instructor for the WHNP program at IPFW for the past five years.

“I love my job. I love being in this clinic,” Baresic says. “I was a labor and delivery nurse right out of nursing school. I love the teaching role with women. I think all nurse practitioners like to talk to the patient and get to know them. We provide such a necessary service for women. Anybody can come here.”

This week, Baresic will be part of the National Women’s Health Week program hosted by IPFW. This is the first time the school has had the free event, and the Allen County resident hopes it will become an annual tradition.

Baresic says attendees will hear about five pledge points important to every woman: getting regular checkups and screenings, getting active, eating healthy, managing stress and avoiding unhealthy behaviors.

A variety of screenings will be available, as well as hand massages by Ravenscroft Beauty College, she says.

“Women can go to ( and take the pledge themselves,” Baresic says. “Going to the site will give them a lot of information they never thought of. It links to all kinds of education that women may not be aware of.”

Baresic and her husband, John, have taken their own pledge to be healthier.

“We’re walking more and eating healthier. This will be our 40th anniversary this year, and we want to be around for more,” she says, smiling.

Baresic said a big reason she and others wanted to put together the women’s event was that women continue to put their health needs last.

“Generally women put themselves last after kids’ health care, after groceries. We want women to see that they’re important, that ‘I am worth taking care of.’ As baby boomers, we may have aging parents’ health care needs, children’s needs.

“Women shouldn’t feel guilty about taking care of themselves. Women should ask themselves, ‘Do I want to be around to see my family grow or to see how my life evolves?’ If they don’t take care of their health care needs, they’ll die earlier,” she says.

Judy Tillapaugh IPFW wellness and fitness coordinator, is also part of the upcoming event. As a registered dietitian, she stresses the importance of a healthy diet.

“Day by day healthy meals and snacks are essential for all women, all ages, and all backgrounds,” she says in an email. “Nutritious foods and beverages help the mind and body work well, aid in disease prevention and management of health conditions like diabetes and high blood pressure.”

Tillapaugh also says women don’t need to spend a lot of money to eat healthy.

“Healthy eating on a budget is very, very possible. It is worth it! We need to repeat this to ourselves daily! Giving our mind and body what it needs to work well enhances our quality of life, ability to live, and ultimately saves us medical expenses like the need for certain drugs and surgeries,” she says.

Tillapaugh suggests that to lower the food bill, shop with a list, shop after a meal, skip expensive extras such as toppings, use coupons, buy foods on sale and buy store brands.

Create Your Own Bean Vegetable Salad

2 cups canned beans, drained (examples: white, black, pinto, chickpeas, kidney, black-eyed peas)

2 cups cooked grains (examples: brown rice, barley, bite-size pasta, couscous, quinoa)

3 cups bite-size colorful cooked and/or raw vegetables


1/2 cup extras such as nuts, dried fruit, sliced olives, sun-dried tomatoes

1/4 medium red or white onion or 4 sliced scallions

3 to 4 tablespoons of fresh herbs such as parsley, cilantro, basil or mint


1/4 cup extra-virgin olive oil, black pepper and 1/4 cup vinegar or lemon juice or 1/3 cup of your favorite vinaigrette

Combine beans and cooked grains in a large bowl. Meanwhile, prepare cooked and/or raw vegetables; add to large bowl. Prepare extras, slice onions and chop herbs; add to large bowl. When ready to serve, drizzle salad with dressing of choice and pepper to taste. Serve. Enjoy as a complete vegetarian meal or have as a side dish. It keeps well in the refrigerator for three to or four days.

– Recipe by Judy Tillapaugh

Garden Turkey Meatloaf


2 cups assorted vegetables, chopped (such as mushrooms, zucchini, red bell peppers and spinach)

12 ounces 99 percent lean ground turkey

1/2 cup whole wheat breadcrumbs (or substitute regular breadcrumbs)

1/4 cup fat-free evaporated milk

1/4 teaspoon ground black pepper

2 tablespoons ketchup

1 tablespoon fresh chives, rinsed, dried and chopped (or 1 teaspoon dried)

1 tablespoon fresh parsley, rinsed, dried and chopped (or 1 teaspoon dried)

Nonstick cooking spray


1 tablespoon ketchup

1 tablespoon honey

1 tablespoon Dijon mustard

Preheat oven to 350 degrees. Steam or lightly sauté the assortment of vegetables. Combine vegetables and the meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray and spread meatloaf mixture evenly in the pan. Combine all ingredients for glaze. Brush glaze on top of the meatloaf. Bake meatloaf in oven for 45 to 50 minutes. Let stand 5 minutes before cutting into eight even slices. Makes 4 servings.

– From

Baked French Toast Fritters with Apples and Bananas

8 slices whole wheat bread

1/4 cup creamy peanut butter (or other nut butter)

1 apple, rinsed, peeled, cored and sliced into 8 rings

2 bananas, peeled and cut into about 12 thin slices each


3 tablespoons egg substitute (or substitute 1 egg white)

1/4 teaspoon ground cinnamon

1 tablespoon brown sugar

1/4 cup fat-free evaporated milk

Nonstick cooking spray

Preheat oven to 400 degrees. Place a large baking sheet in the oven to preheat for about 10 minutes. Assemble fritter as a sandwich with 1/2 tablespoon of peanut butter on each slice of bread and two apple slices and six bananas slices in the middle of each sandwich. Combine ingredients for the batter and mix well. Spray a nonstick baking sheet with cooking spray. Dip both sides of each fritter in the batter and place fritters on preheated baking sheet. Bake for 10 minutes on each side, or until both sides are browned. Serve immediately. Makes 4 servings.

– From

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-88; fax 461-8648 or email