Can a healthy home-cooked meal really be cheaper than pulling into a drive-thru?
Robert F. Kennedy Jr. is making that case with a new government-supported cooking show designed to show Americans that nutritious food does not have to come with a high price tag.
The program, titled “The Real Food Show,” aims to make “healthy, affordable cooking simple and accessible for every American,” according to the Health and Human Services website.
Built around the Dietary Guidelines for Americans and tailored to busy families, the series highlights meals that cost under $5 per serving whenever possible. It also focuses on straightforward cooking methods intended to help viewers save both time and money.
Kennedy, who has frequently spoken about wellness and supported President Trump’s Make America Healthy Again agenda, is tying the show to the latest dietary guidance. Released in January, the guidelines stress whole and 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 before the show’s debut. “And that’s not true.”
Kennedy said he wants to encourage more Americans to choose meals prepared at home instead of relying on 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 added, 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 said. “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, MS, is a registered dietitian and owner of Prime Women Nutrition. Speaking with The Post, she raised suspicion about the affordability of Kennedy’s recipes.
“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,” she said.
“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 is a registered dietitian and president of Walsh Nutrition Consulting. She highlighted both the benefits and drawbacks of Kennedy’s meal.
“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 said to 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.
“Additionally, without having access to the recipe or nutrition information — I am unable to evaluate for sure — but it showed the salmon for four people was $8.99; if they meant a half a pound, then that checks out somewhat. Otherwise, fresh or frozen wild sockeye salmon is almost at least double that price shown. In their defense, they did mention you could make the recipe with canned salmon, which would be cheaper.”
“Overall, this is a nutritious recipe and the basic cooking techniques discussed were appreciated,” she added.
“The Real Food Show” premieres today, July 30, and is available on YouTube and the HHS website.
