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.]
When I discuss cholesterol results with patients they'll often tell me, "I'll stop eating red meat." Unfortunately, it's not that red meat is bad for you, but folks generally eat too much of it and also don't choose the right cuts.
Beef is okay for you, but it's best to not to eat it more than about once a week. It's the amount of fat in beef that you want to keep an eye on, so choosing lean beef is the key. Keep your choices under 10 grams of fat with less than 4 grams of saturated fat in a four ounce serving. Your New Pantry: Red Meat Choices
I love Dave Barry but I like brussels sprouts even better. Sad, I suppose, but I loved them as a kid too. If you don't really care for them, try this technique of shredding them and steaming. They lose a lot of their bitterness and are sweet. This makes them a great base for salads. You can use almost any variation with this. Salmon or shrimp would work great. Peas or garbanzos instead of corn. Almonds instead of pine nuts. That's the great thing about recipes. Once you have the building blocks you can tailor them to your own taste.
This recipe is low in sodium and gluten-free. Coumadin (warfarin) users, those with GERD / Acid Reflux and those who are lactose-intolerant should avoid it.
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