One of my favorite films of the past few decades is the modern classic, Defending Your Life. The comedic story follows the life and death of a meek character played by Albert Brooks. After passing away, he enters a sort of afterlife in which key moments of his life are replayed for him and a panel of judges. If you magically had the opportunity to review my life you’d see that about 15 years ago I was caught up in a destructive eating pattern. The drive-thrus of fast food restaurants were my mainstay. However, on this day, I spent the better part of my afternoon working on a homemade dish that I’m presenting to you as a healthy recipe. This reality would have seemed impossible to me 10, 15 or 20 years ago. But in the present it feels as natural as can be.

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The first Monday in September ushers in Labor Day in the United States. This is a federal holiday that celebrates the achievements of American workers and the establishment of the labor movement over 100 years ago. It also provides an extended three-day weekend for many families and a final opportunity to enjoy the long, hot days of summer. A familiar part of many Labor Day get-togethers is firing up the barbecue. Beef, turkey or “veggie” burgers top the list of grill-friendly candidates to serve at such occasions. But this year, I’m going to do something slightly different. Instead of the standard fare, lamb burgers are on the menu and with good reason.
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It’s been an unseasonably cool summer in Southern California. But, at long last, a sort of heat wave has finally arrived. As the temperatures rise, the number of ice cream trucks seem to multiply. This was the case when I was growing up and remains true in 2010. Sadly, the selection of frozen treats sold to today’s youth isn’t much healthier than those that populate my memories. Artificial colors, flavors and high fructose corn syrup are still mainstays of many of the best selling popsicles. You can view this as a rather disheartening example of how some things never change or you can do something about it. Why not make your own popsicles at home? Read more »

Recently, Mrs. Healthy Fellow and I celebrated our 11 year anniversary. When we first started dating one of our favorite meals was a dish known as Melanzane Alla Caprina – a devilish, culinary creation from Italy, the land of my ancestors. Goat cheese is rolled into breaded and fried slices of eggplant, then topped with marinara sauce, mozzarella cheese and served with freshly baked, artisan bread. We’ve long since abandoned that style of eating. But the lovely recollections of that time period were in my thoughts while I was thinking up a recipe for this week.
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On board for this week’s edition of Twitter Thursday is Devon Schuyler of the Los Angeles Times, Dr. Michael Eades from ProteinPower.com and Martha Rose Shulman of the New York Times. At first glance, some of the issues addressed may seem more serious than others. An example is an examination of statin-induced side effects vs. a recipe for a creamy cucumber salad. But if you view food as medicine, then the comparison changes considerably. That’s one of the shifts I’d like to see more in modern medicine. This is my latest contribution toward that end.
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Many nutritionists agree that grilled or poached wild salmon is wonderfully healthy. But it can also become rather monotonous if that’s the only way you prepare it. However, there is a way of adding extra flavor and texture to salmon without the addition of refined carbohydrates in the form of bread crumbs. My solution is to encrust it using aromatic seasonings and ground nuts. Read more »

In the late 1990′s I was working as a health food store consultant. I would advise the buyers and owners of health food stores about which types of supplements I thought were safest and most effective. On occasion I’d find myself in the middle of “rush hour”, when the health food store staff was outnumbered by patrons. This gave me an opportunity to work with customers in a more direct fashion. In addition, it allowed me to converse with individuals about what worked and didn’t in the personal application of natural remedies. I vividly recall one instance when I approached an older lady who was comparing labels in the protein powder isle of a family owned store. I offered some information and suggestions but also posed a few questions. Out of that exchange, I learned about an interesting ingredient that she always used when making protein shakes – avocado. Instead of using cream or milk in her blends, she used cold water, ice and a whole avocado. This gave her a dairy-free alternative that was rich in potassium and helped manage her borderline-high blood sugar and hypertension. Read more »

The long hot days of summer have finally arrived. You want something delicious and nutritious to eat, but you don’t want to fire up the stove or the oven. What to do? Why not “cook” without cooking at all? Before you jump to the conclusion that I’m suffering from heat stroke, let me explain. There’s a form of food preparation that utilizes fruit acids to cook/denature proteins found in select foods such as fish. The pickling process involved yields a dish known worldwide as ceviche. This is a valuable addition to any cooking repertoire because it’s easy to prepare and allows for a fresh way to enjoy more health promoting seafood. Read more »

When I was a little boy there was one particular food that I simply couldn’t stand. I think most kids have at least one gastronomical nemesis. The odd thing about mine was that it was made up of ingredients that I actually enjoyed in other dishes. For instance, I loved lasagna, pasta marinara and pizza. And ketchup? Fuggedaboutit. I put it on just about everything. But tomato soup was an entirely different story. I could sit at the dinner table for hours upon hours with tears in my eyes and still never finish a bowl. Read more »

Breakfast is arguably the most important meal of the day. It directly follows a period of fasting and sets the nutritional foundation for the waking hours to come. The tricky part is how to make the most of breakfast while still being mindful of practical considerations such as getting to school or work on time. In my experience, the key to overcoming this commonly cited hurdle is to prepare food in advance. But not just any food will do. A strategic mix of macronutrients is what your body thirsts for first in the morning. Today’s recipe delivers just that and a whole lot more. Read more »

Recently, I was having dinner at a restaurant and noticed several types of “stuffed potatoes” on the menu. If you’re unfamiliar, the name basically tells it all. A baked potato is cut open and some of the insides are scooped out and then replaced with a variety of fillings such as bacon, broccoli, cheese, chili and sour cream. The end result can be rather delicious and the price is usually right because it’s quite filling. But since I no longer eat potatoes I quickly moved on to other, more nutritious options on the menu. Read more »

I’m really excited about today’s recipe for a couple of reasons. First and foremost, I never thought of myself as the type of guy who could successfully pull off a dish like this. From a distance it just seems too exotic for a simple fellow who was born and raised in Southern California. But I’m equally happy to report that this particular recipe is very easy to make and lends itself well to leftovers and other interesting food combinations. Read more »

When you embark on a major lifestyle change, you need to accept the reality that certain dietary sacrifices are required. But in some instances you can still enjoy many of your familiar comfort foods provided that you adapt them. In my previous life, I frequently had cookies and milk for breakfast or as a “light” snack. I’ve long since abandoned any notion that I could eat this way again – at least not with a clear conscience. That is, until now. Read more »

One of our favorite places to visit is Santa Fe, New Mexico. There was a period of time when we even considered relocating there. The desert landscape is incredibly beautiful. The weather is milder than you might expect in summer and winter. The people are warm and generous. We are happy there because it melds many of the finer aspects of small town living with some of the cultural benefits you’d associated with “big city life” – fine dining, a vibrant art scene and a top-notch opera company. The following recipe is our little homage to Santa Fe and something we prepare when we are longing for “The City Different”. Read more »

My favorite types of recipes are those that can be enjoyed at elegant dinner parties, informal get togethers and even as snacks on lazy days when you’re home alone. I’m talking about foods that can be easily incorporated into main courses or satisfy equally well as appetizers or hors d’oeuvres. One such dish is my version of Shrimp Diablo. Read more »

This past weekend I was discussing meditation with my dad. For years I’ve been trying to get him to meditate without much success. The thing about my father is that he’s great about taking supplements and pretty on-the-ball about diet and exercise. But when it comes to mind-body practices, I’ve yet to successfully convert him. I hope that today’s column will be the incentive he needs to finally take the leap and begin some form of stress relieving therapy. My wish for today is that you’ll all be able to take something of value from what I write here and apply it to your life. That could mean adopting a meditative practice, eating grass-fed instead of conventional meat or spending a little more time in the kitchen preparing simple recipes that support your health care goals. Read more »