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April 9, 2024
Garlic and Black Pepper Rack of Lamb Garlic’s many compounds, including allicin, work in tandem to create a relaxing effect on artery walls, keeping them free of excess cholesterol and minimizing inflammation. I use garlic with black pepper and horseradish to spice up this rack of lamb. New Zealand lamb is lower in fat, cooks faster, and is more tender than American varieties such as Colorado lamb. Ingredients New Zealand rack of lamb (about 1 lb.) Sea salt and ground pepper to taste 1 tsp. minced garlic 2 Tbs. prepared horseradish 1-2 tsp. minced rosemary 1-2 tsp. minced thyme 1-2 […]
March 29, 2022
Lamb is a nutritious and delectable protein and one that I like to serve on special occasions or when I just want a change from beef, poultry or pork. But consumption of lamb in the U.S. has plummeted over the last 50 years. In the 1960s, Americans consumed on average 4.5 lbs. per year. Today, it’s about 0.7lbs. Why, when lamb is so delicious? There are a couple of theories that help explain the decline. First, soldiers during WWII were fed a lot of canned lamb and mutton, so when they returned home, they wanted no more of the meat […]
March 1, 2021
I met chef Mike Elmachtoub when someone recommended his catering company to me. I called Urban Crunch Meal Prep & Catering and ordered some pistachio-crusted salmon and filet mignon for my staff. The food was well received, so I began to order more and more from Urban Crunch. Chef and owner Mike and I got to talking about his upbringing in Lebanon and how his father owned multiple restaurants all over the world. Mike knew he wanted to be in the restaurant business himself, so he studied culinary arts at Le Cordon Bleu in Pasadena. (He’s lived in the U.S. […]
April 20, 2018
To make this dish gluten free, use gluten-free bread crumbs in the meatballs and swap in quinoa for the orzo. Herbed Lamb Meatballs with Orzo Salad Ingredients: 2 cloves garlic, peeled ½ cup packed flat-leaf parsley leaves 2 Tbs. fresh mint leaves 1 Tbs. fresh oregano leaves 1 tsp. ground cumin ½ tsp. salt ⅛ tsp. ground pepper 1 pound ground lamb ½ cup bread crumbs 1 egg 8 ounces orzo pasta 2 cups halved cherry tomatoes 1 small cucumber, sliced ¼ cup chopped fresh parsley 2 Tbs. olive oil ½ cup crumbled feta cheese FOR THE LEMON-PARSLEY YOGURT SAUCE: […]
November 14, 2017
Like many of my over-40 patients, you’re probably trying to stay healthy and active as you get older. Great! Yet, many of you may not know that once you pass the over-40 milestone you can lose as much as 8% of muscle mass every 10 years. That means by age 60, you could have lost as much as 16% muscle mass! And it accelerates even further after the age of 75. But this doesn’t have to be the case if you take measures to prevent it. Let me tell you about the 10 best foods that can make a big […]
May 9, 2017
Protein is very important for strong muscles and bones. Lean protein helps achieve weight loss. I love meat—it has riboflavin, vitamin B12, tyrosine, and the FoodTrient zinc—but I enjoy it in moderation, which protects against cardiovascular disease. I also am careful about eating cured meats, which can aggravate joints and promote gout. Whenever possible, I use grass-fed beef over corn-fed beef because cows were created to eat grass, not corn. The meat from animals that graze grass—cows, lambs, or even buffalo—contains more of the good-for-you omega-3 fatty acids and less of the bad-for-you omega-6s. And I make sure I buy […]