Dr. Gourmet Newsletter:
July 10, 2006
Dr. Tim Says...
I have a list of quick tips that I use with patients when they ask about eating healthy. Often this is simply for people who are otherwise healthy and want to avoid the creeping weight gain that many people experience. It is also an easy place to start for those who want to lose weight.
1. Take half of your restaurant meal home with you. Because the portions in restaurants are so large, and you likely need only half of what you have been served, put the other half into the doggie bag. Hmm... that leads us to number two:
2. When you eat out, ask for a doggie bag right away. Order whatever you wish, but again-- take half home with you. By putting what you are not going to eat in a doggie bag first then you can eat everything that remains on the plate. And that leads to number three:
3. Make your lunch the night before (or eat the leftover from your doggie bag). When you are cooking dinner plan to use the extra rather than eating everything you've made. For instance, you can double a recipe that makes two servings and have four 1/2 servings for the next two day's lunches for yourself and your mate. You will save time, because not only is fast food not any good for you, it's not really all that fast any more.
And eating lunch out is expensive. If you spend $6.00 per day on lunch at the fast food joint (instead of the $1.00 or so making your own), you're saving $25.00 per week. You'll save $1,250.00 per year on lunch alone! That's enough for your gym membership with money left over for a trip to the islands and a week of R&R.
10 Quick Tips for Eating Healthy
Ask Dr. Gourmet
I have a great salad recipe that calls for Gorgonzola cheese (which I hate). What would be a good substitute for that cheese?
Dr. Tim Says...
Gorgonzola is an Italian blue cheese. Traditionally it has come from the Northern Italian town for which it is named and is a young cheese that ripens within three to six months.
Blue cheeses have had different bacteria and molds introduced during the ripening process to impart a distinctive sharp, earthy flavor. The most famous of these bacteria is Penicillum roqueforti, used in making the French version of this cheese. There is a wide variation in the flavors between different blue cheeses and you may want to start by asking at the cheese counter at a gourmet market for a taste of one of the milder cheeses. It might be that you find an alternative to gorgonzola that you like.
More on a Substitute for Gorgonzola