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:
In the last few decades portion size has become a major issue, with portions in restaurants increasing dramatically. Forty years ago a 32 ounce milk shake with 1,160 calories would have been unusual. There was no such thing as a Quarter Pounder (let alone a Double Quarter Pounder) and getting a mountain of nachos would be rare. These huge plates have spilled over into how people choose their food.
For example, one study evaluated the difference in the last two decades in how college students choose meals at a buffet. A study had been done in the late 1980s and was repeated in 2006. 177 students freely served themselves meals which were then weighed. The portions were scored against the recommended portion sizes. How to choose the right portion size »
After publishing a recipe for Green Quinoa Salad I received this email:
"Thank you for the recipe which I will try this week. It raises a question which puzzles me - if you won't be offended by my asking. It is that you almost always specify green bell peppers in your recipes when, to my palate, the red or orange ones taste so much better. Is the food value greater in the green peppers or is it just a matter of personal taste? The only time I use the green peppers is when I use them coarsely chopped together with red ones for, say, macaroni salad during the Christmas period."
While there are a lot of recipes on the Dr. Gourmet Web site that call for red bell peppers, this email inspireded me to make this Red Quinoa Salad. It is completely different than its Green Quinoa Salad cousin, with a sweeter, spicier flavor that makes a great counterpoint to the herbaceous flavor of the green salad.
Some of you might have thought that this would be a salad using red quinoa and you could be right. There are hundreds of different varieties of quinoa and a few of them are coming into the U.S. now. You can more easily find red or black quinoa and both would be great in this salad.
No other meal plan includes making extra for lunches and leftovers later in the week. This is truly a meal plan for the Real World! Recipes include Fettuccine Alfredo, Shrimp Fried Rice, and Taco Salad.