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 made fresh tableside at a restaurant where I worked. Mushrooms
This recipe might seem complicated, but it is really only an extra step when compared to stuffing a turkey and trussing it. If you have a small dinner party, this is a fantastic recipe. You can prep the turkey in advance, place it in the fridge and then roast it before dinner. If you are concerned about fileting the breast correctly, ask your butcher. He or she will do it for you and then all you have to do is truss the breast when it is stuffed.
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!