Cooking Thin And Feeling Good diseases such as heart disease, stroke or cancer, everyone can benefit from a well-balanced diet of quick, tasty, naturally healthful meals. I’m working with the National Multiple Sclerosis Society to get the message across that proper nutri- tion is within everyone’s reach and you don’t have to stop eatingall the foods you love. I’m living proof. Long before I started helping people learn how to prepare healthy favorites on Food Network, I was a 210-pound, size 22 who'd failed every diet known to man. I had given up any hope of ever achieving a healthy weight. Then I was asked to create cuisine for one of the world’s most luxurious spas in Hawaii. I lost 80 pounds and ’m still counting. You can learn practical tips, culinary tricks and ideas to get you started on my show, Cooking Thin at 10:30 a.m. ET Saturdays on Food Network. Here are a few hints for eating right from my book, Cooking Thin With Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss (Houghton Mifflin Company, $27): e Eat right for three reasons: because there is no other way, to feel better about yourself, and to get healthy. Change your eating habits by leaving a snack-sized bite behind, thereby reducing portionsize. Read labels with an eye toward nutritional content, calorie counts and recommended portion sizes. Oven-Baked Salon With Ginger And Lime 4 servings BRO ND by Chef Kathleen Daelemens (NAPSA)—If your “get up and go” got up and went, you might rethink the foods you’re eating. The food you put in your body has a direct impact on how well your body functions. Whether you're in good health or at risk of tablespoonsfresh lime juice teaspoons grated ginger 1 1-14 pound salmonfillet, skin removed Coarse-grained salt 2 limes, cut in wedges Preheat oven to 450F.If you’re using a cast-iron broiling pan, place in oven 10 to 15 minutes ahead to preheat. In a small bowl, whisk togetherlime juice and ginger. Place salmonfillet in a shallow dish; season with salt on both sides. Pour marinade over salmon, turningfillet over to distribute evenly. Cover salmon with plastic wrap and let stand, refrigerated, until you are ready to cookit, no more than 30 minutes. Spray broiler pan with oil. Place salmon on pan and cook for 10 to 15 minutes, turning once at the halfway point, or until cooked to your liking. Cooking time will vary with thicknessoffillet. Serve immediately withlime wedges. @ Have the confidence to cook. Anyone can learn to cook quick, tasty and healthy meals. The National MS Society has information about the special nutritional needs of people with multiple sclerosis. Their booklet, Food for Thought: MS and Nutri- tion, contains nutrition basics and ideas for meeting the challenges of a changingdiet. To receive this booklet or information on the National MS Society, call 1-800-FIGHT MSorvisit nationalmssociety.org. Remember, you've got to cook thin to win. Chef Kathleen Daelemens is the host of Cooking Thin, 10:30 a.m. ET Saturdays on Food Network.
