A diet low in saturated and trans fat, filled with fiber rich foods like whole grains, vegetables and legumes and supplemented with a fiber supplement like Konsyl will help to lower or maintain cholesterol levels and keep your heart healthy. The National Fiber Council states that getting just 7 grams of soluble fiber per day from psyllium may reduce your risk of developing heart disease. Keri Glassman, MS, RD, CDN, is working with Konsyl psyllium fiber, the top doctor recommended all-natural psyllium fiber supplement, to help educate people on fiber’s heart healthy benefits.

According to Keri, an all-natural fiber supplement like Konsyl Original Formula is ideal for people who need to add more soluble fiber to their diet to lower cholesterol without adding unwanted calories. In addition to reducing cholesterol levels, soluble fiber also slows digestion and help to keep you feeling full for longer, which can help curb cravings and manage weight.

Keri appeared on Dr. Steve on PIX11 on Sunday, November 18 to discuss fiber’s health benefits.

Click  below to watch the segment of The Dr. Steve Show!

Jon Secada, the international pop star, talks to Dr. Steve Salvatore about his personal connection to Hepatitis C and his fight for the cause.

Watch the segment from the Dr. Steve Show Below!

Watch the segment below!

Joan Rivers and her daughter, Melissa Rivers, talk about plastic surgery.

Check out the link below to watch the segment from the Dr. Steve Show!

Suzanne Somers is both an actress and an author. On the show with Dr. Steve, Suzanne discusses her new book “Sexy Forever Recipe Bible,” that provides recipes and lifestyle tips for those trying to lose weight but also eat good food. She talks about leading a healthy life after cancer, eating organic, avoiding stress, and getting sleep.

Watch the segment from the Dr. Steve Show here!

Diana Kelly, a Senior Online Editor for Prevention.com joined Dr. Steve to discuss a 3 Day Diet recovery program to help you get back on track with your weight!

Watch the segment with Diana now!

As a Chef, and Research & Development Associate at Goya Foods, Inc., Carey is immersed in her passion of the culinary arts. In Goya’s culinary center – La Cocina Goya® – Carey develops, tests, and edits recipes while working alongside her R&D Colleagues developing new GOYA® products.

With more than 1,600 GOYA® products at her fingertips, Carey develops traditional Latin American dishes as well as new and creative recipes for non-Hispanics looking to expand their palates. “The best part about being a Chef at Goya is experimenting with so many authentic, top-quality ingredients that Goya has to offer,” Carey says.

While these recipes deliver on taste, they remain achievable for everyone. “It is my philosophy to design recipes that inspire confidence in the kitchen,” Carey says. “When a recipe is easy to follow, the process of preparing the meal becomes as enjoyable as sharing it among friends and family.”

Carey’s recipes have been featured in print ads, TV commercials, product labels, supermarket demos and on the corporate website, goya.com. Carey also oversees the culinary side of recipe photo shoots and TV commercials, working closely with stylists and photographers.

Carey is the author of the book The Best of La Cocina Goya® Spain (Nov., ’10) and spearheaded the project of creating Goya’s special-edition 75th Anniversary cookbook set, The Best of La Cocina Goya® (Nov., ’10). This collector’s series consists of six bilingual cookbooks featuring traditional recipes from Mexico, Central America, South America, the Caribbean, Spain as well as Latin Fusion.

Prior to her position at Goya, Carey worked in the test kitchens of Saveur, a leading gourmet food, wine and travel magazine where she developed, tested styled recipes for publication. She also authored cooking technique articles.  

Carey also worked as a food editor at First for Women magazine where she served as the culinary advice columnist, edited the recipes and wrote the editorial content for the 25-page cookbook section of the magazine.

Carey earned a Grand Diploma in Culinary Arts with Distinguished Honors from the French Culinary Institute and graduated Magna Cum Laude with a B.A. in Journalism and Spanish from Lehigh University. She lived in Madrid, Spain where she studied Spanish and learned the art of cooking authentic Iberian cuisine from her host mother.

MyPlate is an easy to follow tool that illustrates the five food groups including vegetables, grains, fruits, proteins and dairy, and are the building blocks for a healthy diet. (as you can see half the plate is made of fruits and vegetables)

Goya food collaborated with The Frist lady to launch MiPlato/MyPlate as a simple reminder that before we eat, we need to think about what and how much goes on or in our plate, cup or bowl. It’s about portion control!

To learn more about MyPlate click  HERE

To learn more about Goya, click HERE

Read about Michelle Obama’s involement with the MyPlate campaign HERE

Click the video below to watch the segment from the Dr. Steve Show now!

The star of this light and fresh salad: GOYA® Quinoa, a small seed from the Andes with big nutritional benefits: filled with calcium, iron and potassium, quinoa is also known to be one of the best sources of protein from a plant. Here, the light nutty taste of quinoa is enlivened with lemon juice, jalapeño peppers and a handful of herbs and spices.

Makes 10 Servings
(about ½ cup salad each)

Prep time: 10 min.

Total time: 30 min.
Ingredients:

1          packet GOYA® Cubitos Chicken Bouillon

1          cup GOYA® Quinoa, rinsed and drained

¼         cup GOYA® Lemon Juice

¼         cup GOYA® Extra Virgin Olive Oil

½         cup finely sliced scallions

1          medium tomato, seeded and finely chopped (about ½ cup)

2          tbsp. GOYA® Sazonador Total

2          GOYA® Pickled Jalapeños, seeded and finely chopped (about 1 tbsp.)

1          tbsp. finely chopped fresh cilantro

Directions:

1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.
2. In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, sazonador, jalapeños and cilantro until combined.

Tip from La Cocina GOYA®: Dress up your Quinoa Salad

For a healthy, satisfying main course, adorn this quinoa salad with grilled shrimp or chicken.