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:
This week we're continuing our series from a few years ago on the best choices to keep on hand to eat well and eat healthy. This week: fish.
What should I have in my kitchen?
For the last several weeks I have been writing about the healthiest choices for you to make at the grocery store. Up to now I have given short explanations of each item and why it's a good choice. Today's easy though, because I get to write about fish.
Fish is pretty simple: It's great for you; eat more of it. Buy it as fresh as you can and if you can't buy really fresh fish, frozen is a good choice. That's it. There's not much more that you need to know.
I get a lot of questions about the safety of fish with concerns over contamination with mercury and other chemicals. The research is pretty clear on this now that the benefits of eating fish far outweigh any risk. You can read more in my column, "One Fish, Two Fish, Mercury in Your Fish." So what should you buy?
You can use almost any white fish for this: trout, cod, drum, or rockfish. The best part of this recipe is that the crusted fish makes great leftovers as sandwiches and you'll be able to have fish for lunch without any extra work or having to hit the fast food joint.
Six weeks. One recipe a day. Learn about the state of the art of eating healthy from a doctor who's also a chef. The first recipe you'll make is Fettuccine Alfredo with Shrimp and Broccoli. Is that a diet? Find out more about Just Tell Me What to Eat! - just $19.99!
My wife purchased this book and we have been using the recipes for three weeks now. Great tasting, restaurant quality food with weight loss as a bonus. What could be better? We're hooked.
- Bruce R. Frank