PUBLISHED 03/03/2005
Eat Well For Life
The British Medical Journal ran a contest for readers to submit recipes using the polymeal ingredients. Although the winner was announced after we went to press, we solicited recipes from one of the entrants, John LaPuma, M.D., who teaches cooking classes to medical students. More recipes are available at drjohnlapuma.com.
Tuscan Tuna with Garlic, Olives, & Wine over Pasta with Fresh Basil
Serves 4
Ingredients:
12 ounces (5 cups) whole-wheat rotini
pasta, uncooked
2 tablespoons olive oil, divided
1/2 cup chopped red onion
1 red bell pepper, diced
1 cup button mushrooms, sliced
2 tablespoons minced garlic
1/2 cup dry red wine (optional)
4 cups bottled spaghetti sauce
2 6-ounce cans white tuna in water, drained, broken into chunks
12 kalamata olives
1/4 cup chopped fresh basil
Instructions:
Cook pasta according to package directions. Meanwhile, heat a large saucepan over medium-high heat. Add one tablespoon of the olive oil and the onion. Cook four minutes, stirring frequently. Add bell pepper and mushrooms. Cook four to five minutes or until vegetables are tender, stirring occasionally. Stir in garlic and cook 30 seconds. If desired, add wine, stirring constantly until liquid evaporates.
Reduce heat and stir in spaghetti sauce. Bring to a simmer, stirring constantly. Stir in tuna and olives and heat through. Drain pasta and transfer to serving plate. Top with sauce and basil. Drizzle remaining one tablespoon of olive oil over all.
Thick Yogurt with Strawberries, Toasted Almonds, & Whole-Grain Granola
Serves 4
Ingredients:
4 cups fat-free or low-fatstrawberry yogurt
4 cups quartered fresh strawberries
2 tablespoons light brown sugar
3/4 cup slivered almonds, toasted
1 cup low-fat whole-grain granola
Instructions:
Spoon yogurt into four shallow serving bowls. Combine strawberries and brown sugar, then spoon over yogurt. Top with almonds and granola.
Both recipes are from The RealAge Diet, by John LaPuma, M.D., and Michael Roizen, M.D. (HarperCollins, 2001).
