YOUR HEALTHY PLATE: Mexican Corn Salad (Esquites)

Today I delivered Wellness Grand Rounds to a room filled with folks who came to learn about the differences between real food and manufactured calories.

I covered the usual favorite topics, including intact vs. stripped carbs, nutritious fats, and high-quality protein. I encouraged everyone to eat more beans, magical because beans contain large amounts of both fiber and protein. Continue reading


YOUR HEALTHY PLATE: Bean Dip with Feta and Herbs

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