Can healthy eating really cost less than a drive-thru run?
Robert F. Kennedy Jr. is betting it can with a new government-backed coking show aimed at proving nutritious meals don’t have to break the bank.
The new program, “The Real Food Show,” makes “healthy, affordable cooking simple and accessible for every American,” according to the Health and Human Services website.
Inspired by the Dietary Guidelines for Americans and geared towards busy American families, the series promises meals that cost less than $5 per serving whenever possible, along with simple cooking techniques designed to save time and money.
Kennedy has long been outspoken about wellness and has championed President Trump’s Make America Healthy Again agenda. The new dietary guidelines, unveiled in January, emphasize whole, minimally processed foods, including protein, full-fat dairy, fruits, vegetables and whole grains.
“When we published the dietary guidelines, there was immediately sort of a good reaction, but also a little trepidation from the public and from critics saying that this food is a lot more expensive than the ultra-processed food that we’ve been eating,” Kennedy told USA Today ahead of the show’s premiere. “And that’s not true.”
Kennedy said he hopes more Americans will prioritize home-cooked meals over fast food.
“Fast food is not less expensive,” he said. ”That meal costs $12 to $14. People can eat a lot cheaper at home and a lot better food. But many Americans have forgotten how to cook. It’s becoming a lost art,” he said, according to the outlet.
In addition to Kennedy, “The Real Food Show” features a lineup of “incredible special guest” cooks.
The premiere episode stars Chef Andrew Gruel, who prepares crispy wild Alaskan salmon cakes with an apple, white bean and greens salad “using simple, everyday ingredients that fit almost any budget.”
A self-described “seafood junkie,” Gruel wants to encourage more people to eat healthier types of seafood.
“One of the things that actually drove me to the restaurant industry is understanding that people need to eat more seafood, more of the right types of seafood,” Gruel says.
Nutrition experts who spoke with the Post largely applauded the recipe’s healthy ingredients, though some questioned whether the meals would be as affordable as advertised.
Tiffany Bruno, a plant-based registered dietitian who has worked with the USDA on the Dietary Guidelines for Americans and has added plant-based options to the WIC Program, praised the premiere recipe’s nutritional balance.
“I like that this recipe includes a plant-based protein,” she told The Post. “The beans in the side salad are going to contribute protein to the meal, as well as fiber, complex carbohydrates and micronutrients like folate.”
“Thanks to the beans, the salad alone could even be turned into a meal with a larger portion, making this cooking demo even easier for busy folks.”
Juliana Vocca, a registered dietitian and owner of Prime Women Nutrition, questioned whether the recipe’s price tag reflects what many families actually pay at the grocery store.
“RFK Jr.’s cooking show may be promising in terms of educating the public on how to cook healthy, however, I’m not sure everyone can afford some of his recipes,” Vocca told The Post.
“He claims to make salmon cakes for about $5 per serving, not per recipe; and although using frozen or canned salmon, it still is not universally affordable,” Vocca continued. “And he didn’t take into account the other ingredients used for the recipe when he priced out the meal. Many families don’t have a budget flexibility to buy multiple ingredients for one dish.”
“So while the recipe can be made cheaply under ideal conditions, it doesn’t necessarily reflect the lived reality of food insecurity or limited grocery access.”
Maryann Walsh, a registered dietitian and president of Walsh Nutrition Consulting, pointed out how the meal offers several nutritional benefits.
“The recipe is good for someone thinking about their health for a few reasons: the salmon has protein and heart-healthy omega-3s, then the arugula and apples provide antioxidants and fiber, the beans add fiber as well, and those who are concerned about seed oils can find comfort in the olive oil being used for the recipe,” Walsh told The Post.
“The main downside to this recipe is, depending on the needs of the people eating one of the four portions, this may not be enough food for a person with higher calorie needs; they want to add some more beans as a side or have two of the salmon cakes,” she continued.
“Overall, this is a nutritious recipe and the basic cooking techniques discussed were appreciated,” she added.
“The Real Food Show” premieres on July 30 and is available on YouTube and the HHS website.
