Chocolate Shakeology Recipe: Salted Caramel

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Why We Get Fat
Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it. A follow up to his New York Times best seller, Good Calories, Bad Calories, Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue.

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If there’s one thing that will add flavor to your meals without adding fat to your midsection, it’s FRESH herbs. They are easy to grow, packed with nutrients like polyphenolic flavonoids, essential oils, vitamins and minerals, and have zero dietary cholesterol. All that while adding loads of flavor to your foods. Throw some fresh basil on your tomatoes or some fresh cilantro on a dish you want to have a zesty Mexican flair; fresh dill on grilled asparagus or some fresh peppermint or spearmint in your iced tea. There is no shortage what you can do with fresh herbs, so have fun with it.

Remember, enhancing flavor doesn’t have to mean adding salt or fat to a dish. Fresh herbs will help brighten your food and tighten your waistline.