Featured Recipes from The Doctor's Diet

E.R. physician Dr. Travis Stork shares his recipes for Anytime Vegetable Soup, Lemon Rosemary Salmon and Spaghetti Squash, from his book The Doctor's Diet. Try these healthy, delicious and easy-to-make recipes today!

Anytime Vegetable Soup

Makes 6 servings


• Olive oil cooking spray
½ cup onions, chopped
1 small garlic clove, minced
1 cup celery, chopped
1 cup carrots, chopped
1 cup spinach or cabbage, sliced thin
½ cup broccoli
1 32-oz box fat-free, reduced sodium chicken stock
1 15-oz can diced or crushed tomatoes
Pepper and parsley to garnish

1. Spray a saucepan with cooking spray and heat on medium.
2. Add onion, garlic, celery, carrots, spinach and broccoli, and sauté for a few minutes until they soften. 
3. Add broth, tomatoes, pepper and parsley, and bring to a boil.
4. Reduce heat to low, cover and simmer for 20-30 minutes, or until vegetables are cooked. 

Lemon Rosemary Salmon

Makes 4 servings

• 4 fillets salmon
• Olive oil cooking spray
• 1 tablespoon fresh rosemary leaves, chopped finely
• Juice of 2 lemons

1. Preheat oven to 350 degrees.
2. Place salmon fillets in a glass baking dish that's been lightly coated with olive oil cooking spray.
3. Sprinkle with lemon juice and rosemary.
4. Bake for 25 minutes, or until salmon flakes easily with a fork. 

Spaghetti Squash

Makes 4 servings

• 1 whole grain dinner roll
1 spaghetti squash
Olive oil cooking spray
1 lb lean ground turkey or buffalo meat
1 28-oz can peeled, crushed tomatoes
2 teaspoons dried Italian herbs
2 minced garlic cloves
Parmesan cheese

1. Preheat oven to 400 degrees.
2. Cut squash in half, lengthwise. Place in a baking dish, cut-side up, with one inch of water.
3. Bake for 45 minutes, or until tender. 
4. Meanwhile, brown the meat until fully cooked. Stir in tomatoes, herbs and garlic, and simmer over low heat until squash is ready.
5. When squash is finished cooking, use a fork to pull out strands of squash. Discard seeds.
6. Pour meat sauce over squash, sprinkle with cheese and serve. 

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The Doctor's Diet is published by Bird Street Books, Inc., which is owned by The Doctors executive producer Jay McGraw. 

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