Dr. Gourmet Newsletter: December 29, 2008

Dr. Tim Says....

Timothy S. Harlan, M.D.Next week everyone will be working on their New Year's resolutions. I have read estimates that as high as 75% of people will resolve to lose weight or eat better. Certainly changing the way you eat is a good way to lose weight but there's other great reasons. Recently I was interviewed about the effects of diet on the ageing process. Some of this you may have read in past columns but when it is all taken together the research is pretty compelling.

Here's some excerpts from that discussion.

Featured Recipe

Moroccan Chicken with Couscous | Low Sodium Version
This is a remarkably simple recipe for one with so much flavor. The combination of spices is typical of the region but offers such a rich, savory and warm meal that it's almost like this is comfort food. These are the spices that have influenced so much cooking in the Americas including the Caribbean, Creole and Cajun food as well as Mexican and Southwestern cuisine.

I love it that you can now more easily find boneless, skinless chicken thighs. These are almost as lean as chicken breasts but I love dark meat and its rich flavor. Best of all they're about half the price of boneless chicken breasts.

This recipe is safe for Coumadin (warfarin) users and those who are lactose intolerant. Those with GERD / Acid Reflux or gluten sensitivity will want to avoid it.

Couscous

Often thought of as a grain, such as bulgur wheat, couscous is actually processed much like pasta. When wheat is milled, it separates into three components -- the wheat germ, bran and endosperm. Endosperm is also known as semolina. To make couscous, the yellow semolina is rolled in flour until it is well coated.

Traditionally, couscous was made by hand rolling the coarse hard-wheat semolina with flour and a small amount of cold water until the right consistency was achieved. It is a staple of many North African diets and is now widely made in factories, making it more easily available. Couscous

Eat well, eat healthy, enjoy life!

Timothy S. Harlan, M.D.
Dr. Gourmet

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Upgrades Coming to
My eatTHISdiet!

Just in time for your New Year's Resolutions, Dr. Gourmet will be launching a new version of My eatTHISdiet, our free and easy to use meal planner.

Here are just a few of the improvements:

1. Track your daily food intake, whether you use Dr. Gourmet's recipes or not.

2. Keep a daily exercise journal to calculate and track the calories you burn.

3. Still free!

4. Use your own recipes to create your two-week meal plans

5. MORE!

Your two-week meal plans will continue to include foods for your entire family. Leftovers are still used for lunches and later in the week.

Those who are on Coumadin (warfarin), are lactose intolerant, gluten sensitive or have GERD / acid reflux will (of course) still be able to use the planner to create healthy diets for their conditions.

Watch for our announcement - or get started with the current version of My eatTHISdiet.

© 2008 Harlan Bros. Productions | www.drgourmet.com