Here’s a simple, flavorful recipe from the July 2012 edition of BBC Good Food magazine. You can eat it with slices of cucumbers or crackers, or spread it on toast, or stuff a tomato with it. I think it would also be amazing on a slice of butternut squash, roasted under the broiler for a minute or two. Continue reading
How Your Portions Take Care of Themselves
I want to speak once again about a massive misconception, namely that obesity is an overindulged state. It is not. The reason that your appetite increases right along with your waistline is that the bigger you are, the more malnourished you become. And the more malnourished you are, the hungrier you get. Continue reading
YOUR HEALTHY PLATE: Corn & Quinoa Salad
In case you’re wondering, THIS is what you should do with your roasted ears of corn! ‘Tis the season!! Continue reading
YOUR HEALTHY PLATE: Zucchini with Cilantro Pesto
Thank you to Terry Walters and Clean Start for this beautiful, inspired recipe. It’s the kind of recipe many of whose ingredients, or at least some, may already be on your counter, and it’s got all kinds of valuable substitution possibilities that can keep you experimenting for a good long while. Continue reading
What All Successful Diets Have in Common
I gave a talk the other day in Erie, Pennsylvania, on “What Successful Popular Diets Have in Common.” We took a photo of the announcement on the easel, and posted it on Facebook, whereupon a whole bunch of people asked the obvious question: So what is it?! What do all popular diets have in common?! Continue reading
YOUR HEALTHY PLATE: Chickpeas & Parsley
This recipe is a super-delicious, uber-nutritious gift from a dear friend. He says it was inspired by Michael Symon’s 5 in 5, but this version is vegan! Serve it in a beautiful, brightly colored bowl, and put the bowl on a large red cloth napkin or table runner. My imagination is running wild… Continue reading
I Am Grateful
I am thinking about gratitude. It’s not hard for me. I was born an optimist; I always see the glass half-full. I always make lemonade from lemons — what else would you do with them? Yes, it is true that I have had my share of bad days, but I’ll be the first to tell you that they have made me a better person, and a better doctor, too. See what I mean? It’s a given. I had a quiet laugh this week when my dear friend send me a “positivity challenge” on Facebook because, as far as I’m concerned, it’s never been positivity that was the challenge! Continue reading
YOUR HEALTHY PLATE: Tomato & Fennel Pasta Sauce
Two of my favorite things: tomatoes and fennel! This is totally the “sauce of the season,” with fresh herbs and a simple strategy for bringing out the natural sweetness of all the ingredients. If you are not a big fan of pasta, then try cooking some turkey meatballs in this sauce, or pour it over a little pile of tofu cubes, or poach a few eggs in it. Then again you could serve it with a pan of polenta or a bowl of quinoa, or use it to make a tray of lasagna. You choose! Continue reading
Perfection is the Enemy of Progress
Sometimes I imagine a sign in my office, just above the door, that says “Perfection is the enemy of progress.” I think about this a lot, especially when I see people who are hard on themselves, who discount small efforts as insufficient, or who describe themselves as lazy, or incompetent, or unfocused. They are none of these. If anything they are precisely the opposite — hard-working, goal-directed and applied — but they tend to believe that if they can’t give it their all, there’s no sense trying because there can be no chance of success. Continue reading
YOUR HEALTHY PLATE: Lilah & the Banana Muffins
My friend Lilah sent me this recipe for banana muffins earlier today. Even though she really doesn’t care for bananas, she said “I have to tell you, I loved these.” She said she’s planning to make batches to feed her kids for breakfast on schooldays. I like that idea. You have to assume, of course, that she’s planning to make enough to eat a couple more after they leave. I like that, too. And just so you know, there’s a version of this recipe (check out Debbie Reichert’s blog) that’s been posted more than 600,000 times on Pinterest. Continue reading