Where's the Beef?
Q: Having grown up in Seattle, fish is my protein of choice, but I'm pretty happy eating chicken and turkey too. However, I'm a real sucker for a good steak from this great steakhouse near my place. It's pretty expensive, so I don't go there too often, but I wanted to know how red meat can fit into my meal plan.
A: Although red meat provides iron and quality protein, it also contains saturated fats, which have been linked to clogged arteries and heart disease. Recent studies also suggest a link between high consumption of red meat and certain types of cancers. You should limit red meat to twice a week, and then only have a fist-sized portion. So, at your steakhouse, filet mignon is probably your best option — it's a lean cut of meat that's typically a smaller serving portion. If available, choose lean cuts of organic meat (which means that the animal was not given antibiotics or hormones). If you're having beef, opt for grass-fed whenever possible; it means the animal was allowed to graze freely.

Buffalo, Anyone?
If it's red meat you're craving, you just might like bison or buffalo meat. While it's similar in taste to traditional beef, buffalo meat has about 20 fewer calories and 2.5 grams less fat per ounce. Buffalo can replace beef in most recipes, but, because it's so lean, you'll have to remember to cook it for less time. Go to: www.bikinibootcamp.com for more information.