Healthy Weight Loss Diet Plan: Suzanne Somers' Eat, Cheat, and Melt the Fat Away [Paperback] Review

After being a strict vegetarian for 15 years (and teaching cooking classes at a health foods complex), I was highly skeptical about Suzanne's system. But I'm a researcher, and I did my homework. Food combining is, indeed, an old and accepted theory of healthy eating. This is not an anti-carbo "diet"; it calls for the healthy food groups, only in different combinations so that insulin levels aren't spiked, thus causing the body to store calories as fat.
After reaching 50 and having a size 6 lean, mean machine, I suddenly put on matronly inches. Whose waistline was I seeing in the mirror anyway? Certainly not MINE! I couldn't fit into my clothes. Menopause wreaked havoc with my body. My low-fat vegetarianism didn't work at all for me anymore. All my workouts (Pilates, etc.) couldn't trim the excess inches I was continually adding. I began to feel desperate and out of control. So, as a last resort, I tried Somersizing.
I have known Suzanne was a fabulous cook ever since discovering an article about her culinary expertise 20 years ago. But these recipes and these sauces, in particular, are extraordinary! The latest book with its zucchini noodles, parmesan sauce, mozzarella marinara, and other delectable goodies is a triumph! I love to cook again! The simple wine reduction sauces are fabulous. The information about good fats is "freeing"! My husband and I are losing inches and eating tremendous food. My body is returning to its size 6 dimensions. I couldn't be more positive about this program. The information by Suzanne's endocrinologist is right on-target. It all comes together and finally makes sense. If you don't want to do the program, at least make the delectable foods! And if you DO want to follow the program, buen apetito and viva the weight loss! Also note: Suzanne's no-chemicals, no-preservatives sugar substitute, Somersweet, is due out in May. Another breakthrough for healthy cooks who have had to do without sugar for years. This woman is no dumb blonde. She's on the cutting edge!

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Product Description:
Find out how hundreds of thousands of people all across the country have melted the pounds away without dieting, without deprivation -- the Somersize way!

With her number one New York Times bestsellers Eat Great, Lose Weight and Get Skinny on Fabulous Food, Suzanne Somers spread the word about her revolutionary weight-loss program that's unlike any diet out there. When you Somersize, you can eat your favorite foods until you are full and change your metabolism without skipping meals. Unlike other weight-loss programs, you don't have to eliminate entire food groups or skimp on portions -- instead, you can trim your waistline and boost your energy levels without depriving yourself of healthy, great-tasting foods.

In her new book, Suzanne Somers' Eat, Cheat, and Melt the Fat Away, Suzanne shows loyal fans and newcomers alike that losing weight and getting fit are easier now than ever before. You'll be amazed at how the pounds just melt away when you eat hearty, rich foods like cheese, butter, meats, creamy sauces, and tempting desserts. The key is eating food in the right combinations to achieve maximum weight loss, while also lowering your cholesterol and blood pressure. Eat, Cheat, and Melt the Fat Away explains Somersizing in detail for those who have come to the plan for the first time. It also offers the latest Somersizing news, including:

* how hormone imbalances affect weight gain and how to maintain your weight throughout every phase in your life, from puberty through your childbearing years to menopause;
* how to Somersize with your children;
* how to incorporate little "cheats" into the plan so you never feel deprived, but still lose weight;
* information about the remarkable new natural sugar that allows you to eat sweets and still stay slim;
* answers to the most frequently asked questions and concerns about Somersizing;
* Somersize success stories that will inspire you to lose weight and get healthy.

And best of all, Eat, Cheat, and Melt the Fat Away also includes more than 100 new Somersize recipes that will tantalize your taste buds, including Pan-Fried Petrale Sole with Lemon, Butter, and Caper Sauce; Deep-Fried Turkey with Fried Onions and Herbs; Roasted Sweet Red Pepper Soup with Creme Fraiche and Crispy Sage Leaves; Portobello Mushrooms with Bubbling Pesto; Molten Chocolate Cakes; Raspberry Souffle; and many more.

Portobello Mushrooms with Bubbling Pesto
PRO/FATS AND VEGGIES -- LEVEL ONE

Serves 4
These mushrooms make a great appetizer or a delicious accompaniment for a summer meal alongside a steak. They work especially well if you are using your outdoor grill, but you can also broil them in the oven.

4 large portobello mushrooms
Olive oil for brushing
Salt and freshly ground black pepper
1 recipe Basil Pesto (p. 155)
4 tablespoons freshly grated Parmesan cheese

Trim the stems off the mushrooms. Brush mushrooms with olive oil and season lightly. Cook gill side down over medium coals or in the broiler for 5 minutes.

Turn the mushrooms over and spread a spoonful of pesto over the entire surface. Continue to cook for 10 minutes or until the mushrooms are very tender and the pesto is bubbling. Sprinkle the Parmesan on top of the pesto and return to broiler until cheese is melted and golden.Dawn's Deviled Eggs
PRO/FATS AND VEGGIES -- LEVEL ONE

Makes 10
My good friend Barry Manilow has a wonderful cook named Dawn. These are her delicious deviled eggs. Her original recipe includes avocado, which makes the filling green. Try it that way for Level Two.

5 hard-boiled eggs, halved lengthwise
1 tablespoon minced scallion, white and light green parts
1 large jalapeno pepper, seeded and minced
Juice from 1 lime
1 tablespoon mayonnaise
1/2 teaspoon kosher salt, or to taste
red chili flakes for garnish

Remove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion, jalapeno, lime juice, mayonnaise, and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a teaspoon, carefully stuff whites with yolk mixture, mounding the tops.
For extra heat, garnish with red chili flakes.
For Level Two
Add 1 whole mashed avocado to the egg yolk mixture.From the Hardcover edition.

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