You’ve probably heard that complex carbs, such as lentil beans, outrank simple ones like white potatoes, rice and bread. Nutrition expert Ann Kulze, MD, explains why: Such refined, white carbs are digested very rapidly, causing your body—HIV or no—to churn out too much insulin. Result: Your body goes into “fat-storage” mode, and blood sugar stays high. That’s why those with diabetes and other sugar woes, might try replacing white carbs with more slowly digested beans and legumes or whole grains. Start with this totally tasty recipe from Dr. Ann’s 10-Step Diet (Top Ten Wellness and Fitness, $24.95). It subs lentils for potatoes or rice, and the salmon packs heart-healthy omega-3 oils. The flavorful fish complements the toasty beans—and your dinner companions will compliment you.

Salmon Cubes With Lentils

2 four-ounce salmon fillets, skinless, cut into 6 cubes each
1 cup cooked lentils (equals roughly a generous 1/2 cup raw)
1 tablespoon olive oil
1 garlic clove, finely minced
2 cups chicken or vegetable stock
Salt and pepper to taste
A few parsley leaves for garnish

1. Clean the raw lentils well, removing any stones. Gently toast the lentils in a nonstick pan over medium flame. Stir in chicken stock gradually until the lentils are cooked (about 30 minutes). Season with salt and pepper.

2. When the lentils are nearly done, heat the olive oil in another nonstick pan. Sauté the salmon and garlic until the salmon is cooked, about 5 minutes. Season.

3. Drain the lentils. Scoop a generous spoonful on each plate. Top with the salmon cubes and serve. Kiss the cook!