Monday, August 30, 2010


Remember that proteins are basically, though not exactly, the same wherever they are found.

(For example, there are different types of tuna.)

Still, basically...

Chicken is chicken. Catfish is catfish. Tempeh is tempeh.

One thing that differs among cuisines is in what the proteins are served, i.e., sauces.

Try changing sauces to change your meal experience.

Here are some suggestions (recipes for these sauces and more are available in The FitnessMed (tm) Guide To Healthy Eating.)
Tomato Sauce
Watercress Sauce
Red Bell Pepper Sauce
Carrot Sauce
Horseradish Sauce
White Sauce
Asian-Style Sauce
Parsley and Caper Sauce
Have fun!

Sunday, August 15, 2010

Root For All Seasons

As fall nears and winter comes into our thoughts, many people feel the season for root vegetables is approaching.

But, it ain't necessarily so.

Root vegetables, especially beets, have a summer presence, too.

Try combining these ingredients, a few at a time, to see how many salads/side dishes you can create.

Then play The Gourmet-O-Matic (tm) substitutions game.
Vegetable - Beets
Flavors - onion (fresh, caramelized), ginger, garlic, scallions
Acid - vinegar, citrus fruit, citrus juice
Green Leafy things - watercress, arugula, mint
Oil or nuts
Texture changers - cheese, rice sticks, crackers, chow mein noodles, toasted bread
Salt and pepper to taste