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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

June 25, 2012

Dr. Tim Says....

Timothy S. Harlan, M.D.This week we're continuing our enhanced recipe instructions.

Today's featured recipe is an old favorite of mine: Fettuccine Alfredo. We've split the intructinons into multiple pages, as you suggested, and the original recipe page has continued to be photo-free for easier downloading and printing. We really appreciate your feedback, and we look forward to creating more photographic instructions for all of our recipes. Enhanced Instructions: Fettuccine Alfredo

Featured Recipe

Gluten Free Whole Grain Pizza Crust

 I have been researching and sampling gluten free pizza dough for some time. They run the gamut from crispy flatbread style to very dense, thick and chewy crusts. Some have been great and others pretty terrible. I am partial to whole wheat pizza crust, so I wanted to see if I could create a gluten free recipe that has a similar yeasty, whole grain flavor and texture. The key is the added buckwheat.

When working on creating this recipe I tried both making it by hand and using a bread maker. The machine was just as simple to make, but it didn't make as good a crust. It was much more dense and tough than the hand made crust.

Pre-baking is more important with a gluten free crust, but only for a few minutes. It will puff slightly, but you should pat it down before adding the toppings. As with almost all gluten free baked goods, this pizza crust contains more calories than conventional versions. The great thing about using the buckwheat flour is that it adds more fiber than usual for gluten free baked goods.

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Get Your Copy of Just Tell Me What to Eat!

 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!