Lose weight the right way - the healthy way! - by following a clinically
proven diet plan. And learn how to keep it off - for good!
Just Tell Me What to Eat: The Dr. Gourmet Diet Plan is
an easy-to-follow diet for real people who live in the real world. So what
does that really mean?
Create a two-week custom meal plan including breakfast, lunch and dinner,
for yourself or your entire family - even kids under 14! NO making
separate meals.
Shopping lists are automatically generated. Just print and shop for
the next two weeks of meals.
Frozen meal options for lunch or dinner (such as Lean Cuisine or Weight
Watchers).
Easy, kid-friendly meals with leftovers for lunches or later in the
week.
Special diet options include Comfort Food (great for families with
kids!), Vegetarian (lacto-ovo), low sodium, lactose intolerant, Coumadin
(warfarin) use, GERD / Acid Reflux safe, and gluten allergies (celiac
disease). All meal plans are safe for type 2 diabetics because they are
based on the Mediterranean Diet, which is known to be the best diet for
type 2 diabetics. Combine special needs if needed: low sodium and lactose
intolerant? Coumadin and celiac disease? Just select the options and
get your delicious meal plan!
Other websites charge you as much as $29.95 per month for this service, but
Just Tell Me What to Eat: The Dr. Gourmet Diet Plan is completely free. (We
don't even ask for your credit card information.)
To boil raw ingredients in a liquid. Vegetables are commonly blanched. The
key to blanching vegetables is to not cook them too long. To blanch asparagus,
bring a pot of water to about the poach stage over medium high heat. Add the
asparagus and let it cook until the color becomes very green. The spears should
just barely bend when picked up out of the water (about 3 minutes or so for
thin asparagus and 5 minutes for the thickest).
If the asparagus is not going to be used right away, remove them to a bowl
of ice water. This is known as "refreshing." The cold water stops
the food from continuing to cook from internal heat and keeps the food fresh
and crisp. This is also known as "shocking" the food.
Blanching can also be used for softening foods, making it easy to remove their
skins. Almonds and tomatoes are two examples of this.
To boil raw ingredients in a liquid. Vegetables are commonly blanched. The
key to blanching vegetables is to not cook them too long. To blanch asparagus,
bring a pot of water to about the poach stage over medium high heat. Add the
asparagus and let it cook until the color becomes very green. The spears should
just barely bend when picked up out of the water (about 3 minutes or so for
thin asparagus and 5 minutes for the thickest).