Shape Your Future Healthy Kitchen

Food plays an integral role in shaping the health of individuals, families and communities.

KJRH TV, Shape Your Future and the OU-TU School of Community Medicine join forces to bring easy, healthy recipes to life for Oklahoma families.

The Shape Your Future Healthy Kitchen strives to educate and inform Oklahomans on ways to eat better, fill half their plate with fruits and veggies and get creative in the kitchen.

Join in as Chef Valarie Carter prepares healthy recipes in the Shape Your Future Healthy Kitchen every Saturday in the 9am news hour and again on Monday in the noon news

VIDEO: Shape Your Future Healthy Kitchen
Shape Your Future Healthy Kitchen: Tomato White Bean Soup
Shape your Future Healthy Kitchen: White Bean Green Chili
Shape your Future Healthy Kitchen: Sunny Sardine Salad
Shape your Future Healthy Kitchen: Mustard Greens with Dried Cherries
Shape your Future Healthy Kitchen: Stuffed Poblano Peppers
Shape your Future Healthy Kitchen: Chocolate Banana Energy Bites
Shape your Future Healthy Kitchen: Veggie Tostadas
Shape your Future Healthy Kitchen: Kale, Barley, Bean Entree Salad
Shape your Future Healthy Kitchen: Spicy Black Bean Soup
Shape your Future Healthy Kitchen: Chickpea Vegetable Quiche
Shape your Future Healthy Kitchen: Sunflower Veggie Tacos
Shape your Future Healthy Kitchen: Texas Caviar
Shape your Future Healthy Kitchen: Mojito Mocktail & Chili Sweet Potato Disks
Butternut Squash Marbled Mashed Potatoes
Shape your Future Healthy Kitchen: Caramelized Onion, Mushroom, & Barley Soup
Shape your Future Healthy Kitchen: Vegetable Soup with Lentil Pasta
Shape your Future Healthy Kitchen: Butternut squash black bean enchiladas
Shape your Future Healthy Kitchen: Fresh Brussels Sprouts salad
Shape Your Future Healthy Kitchen: Pumpkin dried cranberry muffins
Shape Your Future Healthy Kitchen: Roasted butternut squash and barley salad
Shape Your Future Healthy Kitchen: Split Pea Soup
Shape Your Future Healthy Kitchen: Braised Cabbage and Onions
Shape Your Future: Roasted root vegetables and fresh herb sauce
Shape your Future Healthy Kitchen: Red curry sweet potato soup
Shape Your Future Healthy Kitchen: Roasted Red Pepper Vinaigrette
Shape your Future Healthy Kitchen: Fiery 3-bean chili
Shape Your Future Healthy Kitchen: Banana Oat Cookies
Shape Your Future Healthy Kitchen: Savory Veggie Muffins
Shape Your Future: Black bean tacos
Shape Your Future: Green Bean Potato Salad
Shape Your Future: Cauliflower Rice Stir Fry
Shape Your Future: Zucchini Bread
Shape Your Future: Cucumber Tomato Salad
Fun ways to eat fruit
Tzatziki dip
Gazpacho
Spinach Pasta Salad
Shape Your Future: Green Goddess Dip
Shape Your Future: Blackberry Oat Bars
Shape Your Future Healthy Kitchen: Asian Cucumber Salad
Shape Your Future Healthy Kitchen: Greek salad
Shape Your Future Healthy Kitchen: Peanut Butter Oat cookies
Shape Your Future Healthy Kitchen: Chocolate chip oatmeal peanut butter cookies
Shape Your Future, Healthy Kitchen: Better Baked Beans
Breakfast Sweet Potatoes
Chickpea of the Sea
Shape Your Future Healthy Kitchen
Shape Your Future Healthy Kitchen: potato veggie frittata
Shape Your Future Healthy Kitchen: Chana Masala
Shape Your Future Healthy Kitchen: Roasted carrot hummus
Spring Barley Salad
Shape Your Future Healthy Kitchen: Green Chili Migas
Shape Your Future: Lemon Chia Muffins
Shape Your Future Healthy Kitchen: One Pot Beans and Rice

“Culinary Cures in your Kitchen" is a must-have resource for anyone who wants to learn more about preparing fresh vegetables more confidently and deliciously!

Chef Valarie Carter, MPH, and Dr. Marianna Wetherill, PhD, MPH, RDN/LD, cover everything from basic kitchen tools to detailed instructions on preparation and cooking methods for a wide variety of vegetables. Makes a great gift for anyone who is embarking on their personal journey to wellness!

All proceeds support the teaching mission of the OU Culinary Medicine Program: CLICK HERE TO ORDER

About Shape Your Future
Shape Your Future strives to educate Oklahomans on ways to eat better, move more, drink water and be tobacco free. Shape Your Future provides resources for parents, children, teachers, businesses and all Oklahomans to help them make the healthy choice the easy choice.

Shape Your Future is funded through the Oklahoma Tobacco Settlement Endowment Trust (TSET). We happily engage with partners across the state to reduce obesity and increase the overall health and wellness of all Oklahomans. To learn more, visit www.ok.gov/tset.

More About Shape Your Future:

Shape Your Future on

About OU-TU School of Community Medicine

Culinary medicine combines evidence-based dietary guidelines for disease prevention and treatment with the practical culinary skills needed to transform these foods into healthy meals.

The OU-TU School of Community Medicine Program teaching model leverages the collective expertise of a chef, registered dietitian, and physician, who guide learners through an original Culinary CuresTM curriculum, which teaches the fundamentals of a whole foods, plant-based diet using hands-on cooking experiences in small groups. Learners include healthcare students, physicians, and community members.

We work with community partners to implement and evaluate the benefits of healthy food systems change.

For more info on OU-TU School of Community Medicine

Website: Facebook: IG

About Chef Valarie P. Carter, MPH, CPH, CHE

An Oklahoma native, Chef Carter earned her MPH at the OU Hudson College of Public Health in Tulsa as well as a degree in Culinary Arts from the Art Institute of Atlanta. She also completed the Plant Based Nutrition certificate program from Cornell University and is currently pursuing certification as a Lifestyle Medicine Professional. Chef Carter is the head chef for the Culinary Medicine program at the OU-TU School of Community Medicine, where she co-facilitates culinary medicine classes for medical, physician assistant, and interprofessional student learners.

Formerly, Chef Carter worked as a culinary instructor and consultant for Cooking for Kids, an organization tasked with improving the child nutrition programs in public schools across the state. She is former editor of Edible Tulsa magazine and former columnist and contributor for the Tulsa World and several local magazines. Chef Carter has broad experience working as a personal chef as well as in fine dining in hotels and country clubs. Her skills extend to streamlining food and beverage operations, consulting, food media, and catering. She worked as a special events coordinator in Oklahoma City, planning and organizing events for Bricktown Entertainment and was a culinary arts faculty instructor at Oklahoma State University Institute of Technology for five years.

Chef Carter served as a member and then Vice President of the Tulsa Farmers’ Market, an organization that supports the local economy by connecting vendors with Oklahoma consumers and supports healthy food access for low-income Tulsa communities. She is a member of Women Chefs and Restauranteurs, the International Association of Culinary Professionals, and is a Certified Hospitality Educator through the American Hotel & Lodging Educational Institute.