The Doctors: Healthy Tex-Mex
My weakness is a good Mexican restaurant and for the good of my health I should never go to Texas. I would just inhale all the tacos and tortillas I could get my hands on. The Doctors said that what most Americans consider Mexican food is actually called Tex-Mex. There are seasoned meats, melted cheese, and lots of tortillas. It blends all of the flavors of Mexican and Texan foods into a heavenly creation.
The bad thing is that Tex-Mex can be fattening and loaded with unhealthy ingredients. A viewer from Texas asked the Doctors during their visit to Dallas what they suggest to make Tex-Mex healthier.
Dr Travis Stork had a few simple changes. Use a soft taco shell made of corn tortilla. Then top with lean, shredded meats and veggies and salsa.
The Doctors: Calorie Cutting Cocktail Ideas
Another viewer, a bartender at the White Elephant, asked the Doctors what the healthiest type of alcohol that you can drink is. Dr Stork said that straight alcohol is fat free, but loaded with calories—about 100 calories a shot. Gin, vodka, and other clear alcohols are best for those that want to watch their weight. Mix these with club soda with a lemon spritzer for a little bit of taste.
Dr Travis Stork: Healthy Texas Barbecue Sauce Recipe at Pecan Lodge, Dallas
Dr Travis Stork knows that Texas is famous for the barbecue. He headed out to the Pecan Lodge at the Dallas Farmers Market to see how it’s done.
Justin Fourton, owner of the Pecan Lodge, said that patience is key. Sauces and rubs cannot measure up to taking the time to cook the meat right. The right sauce is made from scratch. Chiles, garlic, Worcestershire Sauce, ketchup, soy sauce, brown sugar, onion powder, yellow mustard, and a few more ingredients we didn’t see went into the Pecan Lodge sauce.
It was then cooked and pureed. Dr Stork said the best part about this recipe is that you can mix and match your ingredients to make a healthy sauce.
Out in the smokehouse, it takes about 15 to 18 hours to cook the homemade sausage, brisket, and pork ribs. The Lodge does wild game in the fall and uses a grass-fed locally grown meat. Fourton said the meat they use has healthier fats. Even though he works at the Pecan Lodge, Justin Fourton still eats the barbecue every day. He’s not sick of their recipe yet!