Tuesday, November 20, 2012

Tips for s Slimmer T-Day Dinner

Ready, set, shake and whip!
Bring on the Reddi -Whip. Great topping for the pie or a fruit salad. It's real cream and only about 15 calories in a two tablespoon serving. Totally worth it! And the kids and adults will love the fun of spraying it on!

Reddi-wip® real whipped cream was created in 1948 by Aaron "Bunny" Lapin, an inventor from St. Louis. Originally delivered door-to-door by milkmen, Reddi-whip was an instant hit because of its quality ingredients, convenience, and fun. Today, the signature sound of Reddi-wip dairy whipped topping is recognized by kids and adults alike as the joyful sound of a fun and delicious treat.
One of the reasons Reddi-wip sounds, looks, and tastes so good is that it has always been made with real dairy cream—and never hydrogenated oils like some other whipped toppings. When you hear the sound of Reddi-wip, you know you're getting the creamy and delicious taste of real, high-quality cream.
Doctor Lynn

Monday, November 19, 2012

Tips for a Slimmer T-Day Dinner

Mashed potatoes are so easy to overeat. No cutting and no chewing and if you pile on butter and gravy well you add a lot of unneeded calories. How about a little black peeper on top to replace the butter and gravy? Chives or parsley spirinkled on top also gives them zet with out adding calories. And if you want to skip the potaoes and try a great "mock" massed potaoes here's a a recipe from my book - saves you about 200 calories
Recipes for Health, Sex, Happiness and Love

Doctor Lynn

Cauliflower/ Mocked Mashed Potatoes


·         1 medium head of cauliflower

·         1 pkg. instant chicken broth

·         1/8 tsp. pepper

·         1 Tbsp. onion flakes


Cook cauliflower in water until very tender. Place cauliflower and remaining ingredients in a food processor. Process until pureed.

Place mixture in a 1 ½ quart baking dish that has been sprayed with non-stick spray. Bake at 375 degrees for 10 minutes uncovered.

Saturday, November 17, 2012

Tips for a Slimmer T-Day Dinner

Don’t Stuff Yourself

Did you know the average serving of stuffing is about 447 calories? You can cut it in half and still have a great tasting stuffing by following a few tips.

Sauté  2 cups of diced fennel and one onion in olive oil. Add chopped mushrooms and sauté until soft. Stir in 2 teaspoons each of chopped sage and thyme and 1 teaspoon of chopped rosemary. Stir in 1 stale diced whole wheat baguette and about 4 cups of cornbread cut into cubes. Chop 2 apples and add with 1 can of reduced fat vegetable broth. Add ½ cup of raw chopped pecans, 1/3 cup of chopped parsley and a little salt and peeper to taste. Mix well. Coat a 9 inch pan with non fat vegetable spray. Place stuffing in the pan and bake for 20 minutes or until slightly crisp on top.

Calories -203 per serving! You just saved over 200 calories. Looks like our 3000 calorie T - Day dinner is now at about 2400 calories.

Doctor Lynn


Friday, November 16, 2012

Tips for a Slimmer T-Day Dinner

Go Green! Did you know green is the most abundant color on earth and that green is the balancing color when it comes to the chakras? It is the color associated with the heart. When it comes to watching your weight - go green! Start by filling your plate with the festive food that is green. You'll be piling on lots of veggies and salad. This leaves less room on the plate for the carbs and the fat.
Saute your veggies in a little olive oil and sprinkle with herbs such as parsly, oregano and sage. Balsamic vinegar is a great way to dress them up without adding calories.

Here is something from my book Recipes for Health, Sex, Happiness and Love
Doctor lynn   http://www.doctorlynn.com

A recipe for Love - Think Green ( see recipe below)

Green is the color, according to color therapist and yogis, that is associated with the heart chakra. It both supports heart health and is the energy center for love. The color green is a neutralizing balancing and centering color. Connected to the heart chakra the color green is the quality of air, openness, expansiveness and unconditional love.

The color green in fruits and vegetables is a mark of nutrients rich vitamin and minerals. Darker and richer greens such as that found in kale is a great source of calcium and other essential vitamins and minerals. Kale is also a great antioxidant vegetable with beta carotene, vitamin K and lutien making it a great source for heart health.

Kale is much milder in flavor than collard greens but equally as nutrious. The minerals in kale have been shown to help the liver detoxify the body and to help to prevent cancer. Although often times used as a garnish kale makes a wonderful side dish.

Kale like all of the cabbage family is easy to grow and survives in cold and harsh conditions. It’s a hearty food that for many years was considered a “poor man’s food”. Thankfully today chefs are beginning to appreciate the nutritional value of kale. It is low in calories, low in fat and high in vitamins and minerals making it an ideal food for those watching their weight and supporting their health.

Love sometimes comes in a funny form. The cabbage family is not necessarily the prettiest of vegetables and it’s rather bitter and strong taste can be “off putting”. But it’s nutritional value cannot be denied. Sometimes those things that look the least lovable are the most giving and supporting of all.

Kale like love, sometimes must endure harsh conditions in order to flower and grow. Its presence can be bitter sweet. However, love is more than just the attraction to something exciting and new. Love is something that grows and gives with an eye to health and well being. We worry about those we love and we make every effort to see that they are cared for and nourished in body, mind and soul.

 Now I can’t say I’ve always been in love with Kale. For years it was a garnish to me but then suddenly I discovered its rich dark slightly bitter taste and its rich nutritional value. Sometimes it takes maturing a bit, experiencing a bit and opening up to new possibilities that allows a healthy love to enter your life. Hail to kale!

Side dish Sautéed kale
In a medium size pan add two tablespoons of olive oil and 1 clove of finely mined garlic. Heat and stir until garlic is slightly brown. Toss in about a cup of sliced celery and stir for a few minutes. Toss in the kale and stir gentle until the kale just starts to become limp.

Thursday, November 15, 2012

Tips for a Slimmer T-Day Dinner

When it comes to the turkey say good bye to the thighs! The dark meat has almost twice the amount of fat as the breast meat.

Turkey breasts and thighs vary moderately when it comes to calories. A 3-ounce serving of breasts contains 170 calories, while this same amount of thigh contains 210 calories. In similar fashion to carb content, the calories will change if you apply some form of sauce or topping to the turkey. Skip teh gravy – it’s just fat and white flour. Here’s a hint – if you brine the turkey before cooking it will be juicy and not need any gravy! Gravy equals about 100 calories a serving and it’s mostly sodium.

Yo just saved about 150 calories! We’re down to about 2600 calories and dropping! Remember it’s important to plan ahead! And for a juicier turkey - brine it! See brinng below.
Doctor Lynn

How to brine a turkey from my favorite chef Alton Brown

  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil


Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.



Wednesday, November 14, 2012

Tips for a Slimmer T-Day Dinner

Skip the cranberry sauce. A half cup serving has the equvaliant of a candy bar's worth of sugar. Fresh cranberries are low calorie and high in fiber. Here is my favorite recipe. Make it  head. If you are going as a guest offer to bring it.
Thanksgivng dinner is now about 100 calories lighter! With pumpkin pie as your dessert choice the 3000 calorie meal is now down to 2750. Stay with me for more tips to a slimmer T-day dinner!
Doctor Lynn
Cranberry Orange Relish


·         1 12oz. bag of cranberries

·         4 oranges cut off ends and slice with peels still on

·        ONE packet of Stevia(herbal sweetener) or 1 tablespoon of sugar
Add a handfull of shelled halved walnuts


Place all ingredients in a food processor, chop well and chill for 24 hours. Place on top of fresh parsley for decoration.

May be stored in refrigerator for up to 2 weeks.

Monday, November 12, 2012

Eating tips from healthy skinny chicks

– skinny chicks, no matter what they tell you, don’t eat whatever they want, exercise very little and stay slim. What they do is exercise every day and use a few eating tips that cut calories without cutting out the food they enjoy. Here is a couple of my favorite.

Green tea- ups metabolism

 Dark Chocolate- a healthy sweet that also increases you metabolism

Wine- piceatannol a compound your body makes when you drink wine could stunt fat cells – says Journal of Biological Chemistry but remember that’s one glass on wine not the whole bottle!

NO PLEASE don’t pass the bread and butter- extra wasted calories

Salad first and lots of it with dressing on the side- dip your fork in the dressing and then spear some salad- 

Water, coffee, tea, but never juice or soda- stay hydrated without extra sugar

Eat your fruit don’t drink it- takes longer and you get lots of fiber to help fill you up

 Eat soup-A study out of Penn State showed that soup eater end up weighing less than non-soup eaters

Portion control - did you know you can eat anything you like if you use portion control – moderation! It’s not what you eat but how much you eat that counts.

 Healthy Skinny chicks also exercise daily, laugh, love and have lots of fun!
Next week – how to enjoy Thanksgiving and not gain weight.
Doctor Lynn

Tuesday, November 06, 2012

A Recipe for Sex - the French Kiss

From my book Recipes for Health, Sex, Happiness and Love  - can be found on Amazon

A Recipe for Sex -- French Kiss

The French are known for many things among them the French kiss. It was the Greeks and Greek mythology that first invented the kiss of the tongues. Zeus became angry with Erato the muse of love and poetry and punished her by forcing her to kiss all men that she met with the tip of her tongue.  This wa a punishment that she distasted. Eventually she met and fell in love with a man who she lovingly kissed with the tip of her tongue. When their tongues met their souls were kissed. The French perfected this kiss and called it the “soul” kiss. Leave it to the French to drop themselves of the puritanical burden and perfect the art of a sexy kiss.

Besides French kissing and Paris, the French have Provence located in Southeastern France. It is home to many herbs among them lavender, thyme, basil and fennel. These herbs were picked fresh from the garden and used in cooking stews and to season meats and fish.

In the 11th and 12th Century, known as the Golden Age in Provence the troubadours broke away from the Latin influence and began to compose love songs and poetry of their own. The most famous troubadour was Folquet de Marseille whose love songs were famous throughout Europe and who was praised by Danti in the Divine Comedy.

Provence has always attracted writers and artist such as Edith Wharton, Summerset Maugham, F. Scott Fitzgerald, Cézanne, Renoir and Matisse.

The cuisine of Provence is a result of the warm Mediterranean climate although the terrain is rugged making it difficult to grow produce. Hearty vegetables, goats, cheeses and fish are stables of the diet. Bouillabaisse and ratatouille come from Provence.

The native drink is Pastis, liquor that is flavored with anise. But what does this all have to do with sex and French kissing? Just smell the fragrant air with blossoming herbs of thyme, basil, fennel and lavender. Each scent relaxes, invites and excites the senses. That’s why the French created Herbs de Provence, a mixture of these aromatic herbs to tempt the body, the mind and the soul. They touch the body with nutrients such as the B-complex and vitamins A, C, and D all known to support a healthy sex system. Fennel has been used to increase the libido in both men and women. Basil was used as a dusting powder to attract lovers because of its erotic scent.

 All of these herbs, basil, thyme, fennel and lavender belong to the Labiatae family Labiatae herbs are culinary which indicate their affinity for digestive processes. The scent of these wonderful herbs is invigorating, stimulating, fiery and reawakening; making them an excellent combination for stimulating the sexual urges.

Herbs and their essence touch the soul in the same way a French kiss excites the tip of the tongue with a subtle force that brings the art of cuisine and love making to perfection. 

Doctor Lynn

Monday, November 05, 2012

Ten Weekly Tips For Maintaining and Losing Weight over the Holidays

Tip 1 week 1- Nov 5th

EXERCISE – I know you’ve heard this a million time, but whether you like it or not at least 30 minutes of vigorous exercise per day is needed to maintain and lose weight. So you need to commit to 30 minutes a day. This can be walking, jogging, spinning or dancing. Make a 30 minute music playlist on your IPOD and listen to it while you walk, clean house, do chores and exercise and don’t stop until the music ends.  If you need a little more motivation come to my Aero*boga dance class or my spin classes and I’ll give you a great workout. Can’t make it – check out Aero*boga which gives you a 30 minute, sweating, calorie burning dance workout that you can do anywhere and time. http://www.doctorlynn.com     Enter doctorlynn and get a discount

Commit to participate in 30 minutes of exercise a day!  Next week eating tips from skinny chicks

 Check in each week for a new Tip -together we'll make the Holidays Hapay Healthy and peacful.
Doctor Lynn