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Just Tell Me What to Eat!

Just Tell Me What to Eat!

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:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h


 

Dr. Gourmet Newsletter

May 28, 2012

Dr. Tim Says....

Timothy S. Harlan, M.D.In medical school, we learned that when a patient comes in with a "stomach flu" or Montezuma's Revenge, we should ask about whether the patient had been to a picnic or eaten off of a buffet recently. This is because bacteria don't tolerate heat over about 160°F or less than about 38°F. Unfortunately, most people who bring dishes to picnics or pot luck suppers (and many restaurants with buffets) don't think too much about how happy bacteria is between these temperatures--especially at room temperature.

While the temperature plays the key role here, the type of food sitting out is also important. Richer foods that have a more neutral acid content (like mayonnaise, sour cream, cheese sauces, etc.) are good breeding grounds for bacteria. This doesn't mean that you are completely protected by eating the vinaigrette, however.

Any food that might be contaminated before it was cooked is suspect--chicken and eggs are two that the CDC cautions about, but other meats also require care. Do your friends a favor and put some ice packs in the bag with your potato salad to keep it as cold as possible.

Featured Recipes

Potato Vinaigrette Salad

Compare this with the Red Potato Salad. This recipe using the olive oil is almost all monounsaturated fat, where the Red Potato Salad using the mayonnaise does have some saturated fat. Both great recipes and both low in fat - but the fats are different.

Red Potato Salad

The waxy red potatoes hold together better in a salad than russets. Use Yukon Gold potatoes if you don't want the red skin. The larger red potatoes are easily peeled after boiling – the skins will generally just slip off.

Sweet Potato Salad

The yams are a great variation on a traditional potato salad. They're sweet and this goes great with the mayonnaise and the green onions. I love the fresh oregano flavor in this but your favorite herb will do as well.

Purple Potato Salad

I love purple potatoes. They don't taste a whole lot different than other waxy potatoes -- maybe they're a little sweeter. They do make a great addition to the plate, however, with the bright purple flesh against the pink of salmon or shrimp. A great dish to take to a potluck...

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