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:
When I was younger, I hated mushrooms. That was back in the dark ages when fresh mushrooms were not widely available and canned mushrooms were pretty popular. Look at a 1960's copy of Gourmet magazine and you will find recipes that call for canned mushrooms. B&B mushrooms (broiled in butter) were especially popular.
I hated them.
It wasn't until I was working in restaurants in the early 70's that I fell in love with mushrooms. All that was available then were white mushrooms, but they were fantastic and my conversion came with a delicious mushroom salad (recipe below) made fresh tableside at a restaurant where I worked. Mushrooms
One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.
My wife hated succotash as a kid, but this version using fresh corn got two thumbs up. Take care because some frozen lima beans will have added salt. Check the package before buying.
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 $15.00 + s/h!