Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
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:
Eating healthy is as much about the amount of food you eat as any other issue. Throughout this site this heading appears to highlight the serving sizes of different foods – eggs, meats, fish, rice as well as pasta.
A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta). Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories.
There is usually not much fat in pasta, about a gram or so per serving. Most pasta is simply flour and water.
Scales are one of the most important pieces of equipment in eating healthy. Portion size is important: it doesn’t work well to guess how much 4 ounces of fresh salmon filet is (at least at first). An inexpensive set of scales will do. You can buy scales that are accurate at the local department store for less than $20.00 (I like this Salter, but it costs a little more.) Purchase a scale that measures in ounces.