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The Chili Pepper Diet

The Natural Way to Control Cravings, Boost Metabolism and Lose Weight by Heidi Allison

A Hot New Diet That’s Actually Fun – and Works!

Thirteen years ago, author Heidi Allison thought she was dying. At thirty-two, she had a cholesterol count of 256mg/dl and was ninety pounds overweight.  She
bounced from diet to diet and even resumed smoking in a desperate attempt to lose weight. Nothing worked.

Taking matters into her own hands, Heidi began studying cultures where obesity wasn’t a national problem, such as Japan and indigenous cultures in Latin America.
And what she found were foods with a low fat content in tandem with different flavoring agents including chilies. The result of her research was not only a size 6 pant
size but the surprising new book THE CHILI PEPPER DIET: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight.

In THE CHILI PEPPER DIET, Allison provides solutions to the drawbacks of conventional diets by addressing a variety of health benefits related to chilies. Not
just a source to spice up salsa, chili peppers can curb appetite, reduce unhealthy cravings, increase metabolism, reduce hypertension and even enhance sexual
performance. She emphasizes the beneficial effects of capsaicin, an active chemical found in chili peppers. This chemical activates the same neuronal pathways as fat,
sending the signal to the brain that you are full. Capsaicin also triggers the release of endorphins and serotonin, which makes the individual feel better both physically
and emotionally.

Through beautiful color photography readers will learn about a variety of chili peppers, the amount of chilies needed to make this diet work, and how to incorporate
chilies into their diets. THE CHILI PEPPER DIET includes an easy to follow and prepare 21-day meal plan that emphasizes a balanced diet of healthy low fat
foods and information on how to incorporate chilies if you don’t like spicy food. Also included are: a complete list of chilies and their associated heat levels, flavors
and culinary uses; information on how to read nutrition and serving size information on the labels of packaged foods; guidelines for ordering meals at restaurants;
delicious easy to prepare recipes and a workbook to track eating patterns, food triggers and responses to stress.

THE CHILI PEPPER DIET is an invaluable addition to the home library of anyone interested in expanding their food horizons while losing or maintaining their
desired weight in a healthy, long-term way.

About The Author

Heidi Allison is a former senior medical representative and hospital specialist for an international pharmaceutical company. She has taught and lectured on various
medical topics including pain management and drug protocol.  She is the creator of The Chili Pepper Diet and supervised a UCLA School of Medicine research
project comparing the differences between a chili pepper diet and conventional low-fat diet. Allison is a successful participant of this diet and has maintained a
90-pound weight loss for over 10 years.

Available at bookstores nationwide and online.  Or to order directly from the publisher: (800) 441-5569 / Web site:  http://www.hcibooks.com

Recipes from THE CHILI PEPPER DIET

GOAT CHEESE PIZZA WITH OLIVES

Makes: 1 serving

Pizza is one of those foods we love — and crave. Unfortunately, many of the frozen pies on the market don’t measure up for a low-fat diet — both in taste and nutrition.  This recipe raises the bar for low-fat pizza: it uses fresh (not frozen) Armenian pizza bread as a base and you add the toppings!  Just be sure to accurately measure out the cheese to keep the fat grams low. You can find Armenian pizza bread (Spicy Onion and Tomato, Vegetable and Spicy Spinach) in the bread section of Costco, Whole Foods Market or in Middle Eastern markets.

1 Middle Eastern style low-fat thin crust spicy spinach pizza, fresh
1/3 cup Friendship Spreadable (1% Milkfat) Whipped Low-Fat Cottage Cheese
3 pitted Kalamata olives, chopped
1/2 ounce goat cheese (about 1 crumbled tablespoon)
1 teaspoon red pepper flakes

Preheat toaster oven to 425 degrees.
With a knife, spread cottage cheese over pizza crust and top with goat cheese.

Place chopped olives over cheese and sprinkle with red pepper flakes.

Place pizza on foil, and wrap foil over edges over dough. Heat for several minutes until cheese melts.

CAL : 193; FAT: 6.6 gm; PROT: 7.7 gm; CARB: 28.3 gm; FIBER: 2.7+gm; SODIUM: 683 mg

HOT HINTS:  If you want a cheesier pie, try mixing a ½ serving of Lifetime’s non-fat mozzarella cheese together or 1/3 cup Friendship’s Whipped 1% Fat-Free Cottage Cheese together with the goat cheese.

CARIBBEAN JERK CHICKEN

Makes: 8 servings

This recipe was cherished in the diet study.  A client served this dish at a party and everyone asked for the recipe.  The “secret” to the success of this dish is using dark rum (molasses gives it a rich flavor) and fresh lime juice.  Use leftovers in a chicken salad or sandwich the following day for a quick and easy lunch.

4 large chicken breasts with bone, skin left on
2 ounces Meyer’s Dark Rum (don’t substitute light rum)
Juice of 6 fresh limes
1 jar (12 oz.) Uncle Bums Hot Jamaican Marinade

Pierce each breast with a fork 5 to 6 times (through the skin and into the meat).

In a small bowl, add rum and lime juice to marinade.  Mix to blend.

Pour marinade over chicken and marinate for 2 hours (up to 24 hours).

Barbecue at 350 degree (skin side up) until juices run clear and meat is no longer pink-about 30 minutes.  Remove the skin before eating.

Serving size: 3 ounces: CAL: 142; FAT: 3.1 gm; PROT: 26.7 gm; CARB: 0.0 gm; FIBER: 0.0 gm; SODIUM: 64 mg

CREAMY LIGHT CAESAR DRESSING

Makes: 8 servings

The best tasting low-fat Caesar salad dressing on the market still has 7 grams of fat per serving. This recipe has all the rich and tangy flavor that you crave, but at a faction of the fat! A favorite in the diet study.

2/3 cups light sour cream
5 drained anchovy fillets (oil patted off with towel)
2 tablespoons fresh lemon juice
1-2 cloves garlic, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, crushed
1 tablespoon minced shallot

Put all ingredients in blender.

Blend until smooth.

* Kept refrigerated, this will last a week.

Serving size: 2 tablespoons: CAL: 32; FAT: 1.6 gm; PROT: 1.5 gm; CARB: 2.2 gm; SODIUM: 113 mg

SPICY GINGERED PEARS WITH LEMON CREAM

Makes: 2 servings

This fruit dessert tastes so elegant, it could be served in a fine French restaurant. The ginger, pineapple juice and molasses create a rich, sweet syrup that enhances the delicate flavor of the pears. Top with a generous dollop of lemon cream, and you won’t miss the artery-clogging crème brulée!  Be sure to reduce the fruit juice to a syrup to get the right intensity of flavor.  This dish can be served warm or chilled.

1 cup pineapple juice
1 tablespoon dark molasses
1 pear, peeled, cored and sliced in half
1/2 teaspoon fresh minced ginger
1/2 teaspoon freshly squeezed lemon juice
2 pinches of cayenne chili pepper

Put all ingredients in a pot.

Simmer pear halves and sauce on medium-low heat until pears are tender but not mushy (about 3 to 4 minutes). Remove pears and transfer to a plate.

Continue cooking juice until a thick syrup is achieved (about 4 minutes more, you should reduce the juice to 1/4 cup).

Strain syrup and let cool.

Place half a poached pear on a plate and pour sauce around the pear.

Top with 1 tablespoon lemon cream.

Lemon Cream

Serving size: 2 tablespoons

1/4 cup ReddiWhip Fat-Free Dairy Topping
2 teaspoons freshly squeezed lemon juice

Gently fold the lemon juice into the cool whip till the consistency of a thick cream.

Drizzle cream over pears.

CAL 159; FAT 0.5 gm; CHO 39.4 gm; PROT 0.8 gm; FIBER 2.4 gm; SODIUM 8 gm

Health Communications, Inc. $12.95/hardcover; Release date: April 2002 Publication Date: April 2002 ISBN: 1-55874-926-8

Edited by Dave Shultz

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