Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Last week I responded to a question about what to eat to help lower cholesterol. One reader had commented that she didn't want to consume only oatmeal and my column was about all the fabulous foods that can help lower cholesterol as well or better than oatmeal. This resulted in a fair amount of mail asking about what NOT to eat in order to be healthier.
While I have tried for years to avoid bashing foods because I want to remain positive, I will suspend that rule for today's column and give you some simple rules to look for when deciding what you want to put in your mouth. While this is not a column about specific foods, next week the gloves come off (ooooohh, stand back!). What Not to Eat
This stew is very simple. The actual prep time is all of about 15 minutes, but it does take a full three hours to cook. It is so worth the wait! The kitchen smells so wonderful while it is cooking and the lamb, carrots and chickpeas are soft and silky when done.
Be careful with the harissa. It is very spicy and you can start with a teaspoon if you like milder food. Taste the stew about halfway through and add more, 1/2 teaspoon at a time, if you like. You can use canned no salt added chickpeas if you like. It'll take 3 cans drained and it might be more mushy than starting with dried chickpeas.