Dr. Tim Says....
[This article is part of The Dr. Gourmet Diet Plan Coaching Program, an ongoing series on The How and Why of Eating Healthy. Read the whole series to date.]
Time and again you will hear "eat more monounsaturated fat" or "don't eat too much saturated fat." These are certainly true statements, and over the last ten years or so we have learned a great deal about just which fats can be a problem and which are actually good for us. I get the question all the time at the DrGourmet.com web site about when and how to use butter, which is the best oil for cooking and how about baking? Your New Pantry: Oil and Fat Choices - The Basics
O.K., salsa is Mexican and likely originated with the Incas (remember that tomatoes were taken back to Europe from the New World). Even so, I came across a recipe for a tomato and olive salsa that I wasn't all that impressed with and elaborated on that. After coming up with this I found that I wasn't the first (no one ever really is).
This is great with almost any fish and is more of a Spring or Summer dish maybe, but there are times during the winter when I want these fresh, bright flavors. If you don't have great, fresh summer tomatoes, choose grape or cherry tomatoes. They'll give this a much brighter taste year 'round.
This recipe is low in sodium (salt), lactose-free and gluten-free. Those with GERD / Acid Reflux should avoid it.
One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.
This recipe is safe for Coumadin users and those with GERD / Acid Reflux. It is low in sodium (salt) and gluten-free. Those who are lactose intolerant should avoid it.
Handling Soreness After Exercise
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