Diet - Detox2home.com

Nothing tastes like summer as much as a vine-ripened tomato. Eat one straight out of the garden, as you would an apple. Sprinkle it with a little salt if you wish. (If you’re afraid of salt, you might want to visit my web site for the latest on why salt is not the blood-pressure-raising culprit we once believed it to be. See the link below.)

Then take your tomatoes into the kitchen and toss them into these delicious, easy salad recipes. Nothing could be simpler, better for you, more colorful, more tasty! What more can you ask for?

Tomatoes with Cucumber and Onion

4 tomatoes, sliced

2 cucumbers, sliced

1 red onion, diced

1/4 cup chopped fresh basil leaves

1/4 cup light Italian dressing

Freshly ground black pepper

Combine all ingredients and serve with ground pepper to taste.

4 servings

Tomato-Mint Salad

1/4 cup tarragon vinegar

1/2 cup lemon juice

1 tablespoon sugar (optional)

1/4 teaspoon salt

Freshly ground black pepper to taste

1/2 cup chopped mint

6 large vine-ripened tomatoes, sliced

3 cucumbers, sliced

Romaine lettuce

Mint leaves for garnish

Combine the vinegar, juice, sugar, salt, pepper and mint; mix into the tomatoes and cucumbers and marinate at least 1 hour. Line a bowl with romaine leaves, place the tomatoes and cucumbers in the middle and garnish with additional mint leaves.

4 servings

Tomatoes with Pepper Salsa

1 green pepper, chopped fine

6 green onions, minced (white part)

1 clove garlic, minced

2 tablespoons chopped cilantro leaves (optional)

1 jalapeno pepper, minced, or to taste

1/2 teaspoon ground cumin

1 tablespoon wine vinegar

4 ripe tomatoes

Romaine lettuce leaves

2 cups bean sprouts

Combine all ingredients except the tomatoes, lettuce and sprouts; marinate for 4 hours or overnight. Slice the tomatoes and arrange on a bed of lettuce and sprouts; top with the salsa.

4 servings

Tomatoes and Basil

Sliced vine-ripened tomatoes

Chopped fresh basil leaves

Rice wine vinegar

Freshly ground black pepper to taste

Combine the ingredients in any quantity you wish.

(Any number of servings)

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Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Tags: diet, healthful recipes, healthy recipes, nutrition, recipes, salads, tomatoes, weight lossdiet, healthful recipes, healthy recipes, nutrition, recipes, salads, tomatoes, weight loss

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Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients (WLS) supplement their diet with potassium. By including certain foods in the diet WLS patients can increase their potassium intake.

Of course we have heard all our lives to eat a banana when low on potassium. But did you know there are many foods rich in potassium, which are better tolerated than the banana by most weight loss surgery patients? Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way - delicious home cooked food.

One of my favorite potassium rich recipes includes salmon and grapefruit, ingredients that are available year round and easily digested by the weight loss surgery patient.

Grapefruit-Broiled Salmon

Prep: 20 minutes/ Cook: 10 minutes

This WLS friendly recipe tastes great and is nutrient dense with vitamin C, potassium and dietary fiber from the grapefruit and heat-friendly Omega 3 fatty acids in the salmon. A normal serving of Grapefruit-Broiled Salmon contains about 40% daily value potassium. The salad is good served cold the next day.

Ingredients:
3 grapefruits (or one jar canned grapefruit)
1 red bell pepper, diced
1 celery stalk cut into

Tags: diet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wlsdiet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wls

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Salsas, bean dips, guacamole and other dipping favorites don’t need to be scooped up with unhealthful chips. Use strips of red pepper, cauliflower or broccoli florets or that old faithful, celery. For a new veggie dipper twist, peel a raw sweet potato and slice it into thin “chips”, and dig in!

Tri-Color Chunky Dip
1 16-ounce can small red beans
1 10-ounce can shoepeg corn
2-4 tablespoons hot red pepper relish, or to taste
1 bunch green onions, white part only, sliced thin
1 red or green bell pepper, seeded and chopped

Mix all ingredients together and chill.

Yield: About 3 cups

Spicy Peanut Dip
Note: You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat.

1 cup crunchy style peanut butter
1 cup medium-hot salsa (bottled or home-made)
2 tablespoons brown sugar or the sweetener of your choice, to taste (optional)
1/4 cup lemon juice
2 tablespoons worcestershire sauce

Combine all ingredients in a bowl, using a fork to mash up any chunks of salsa. Serve with raw veggies.

Yield: about 2 cups

Spinach-Artichoke Dip or Dressing
1 10-ounce bag baby spinach leaves
2 garlic cloves, minced
1 can white beans, drained
1 bunch green onions, sliced (white part)
1/4 cup fresh basil leaves, chopped
pinch cayenne, to taste
juice of one lemon
2 6-ounce jars marinated artichoke hearts, drained and chopped fine

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

Read my Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health, and nutrition.

Tags: diet, dips, healthful recipes, healthy recipes, nutrition, recipe, recipes, vegetariandiet, dips, healthful recipes, healthy recipes, nutrition, recipe, recipes, vegetarian

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