Recipes From The Chili Pepper Diet

The Chili Pepper Diet: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight
by Heidi Allison

Book Description

Permanent weight loss and great health can be found in the produce section of any grocery store. Not just a source to spice up salsa, chili peppers can curb the appetite, reduce unhealthy cravings, increase metabolism, reduce hypertension and even enhance sexual performance. In this bold and hot new book, Heidi Allison shares the diet that helped her effortlessly lose 90 pounds while eating tasty foods in satisfying portions.

Allison provides solutions to the drawbacks of conventional diets by addressing a variety of health benefits related to chilies. 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.

Spectacular Southwestern-themed color photographs educate readers on the many varieties of chili peppers. Allison provides readers with “hot hints” on how to incorporate chilies into their diets-even if they dislike spicy foods. Also included are: a complete list of chilies and their associated heat levels, flavors and culinary uses; a two-week menu plan; 150 easy-to-follow recipes; and a workbook to track eating patterns, food triggers and responses to stress.

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

3 pitted Kalamata olives, chopped

½ oz. goat cheese (about 1 crumbled tablespoon)

¼ tsp. red pepper flakes

1. Preheat toaster oven to 425 degrees.

2. Slice Canadian bacon into ¼-inch slices

4. Sprinkle sliced Canadian bacon over pizza bread. Top with chopped olives, cheese and red pepper flakes.

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

CAL	FAT	PROT	CARB	FIBER	SODIUM
193	6.6 gm	7.7 gm	28.3 gm	2.7+gm	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 left-overs 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 oz. Meyer's Dark Rum (don't substitute light rum)

  juice of 6 fresh limes

1 jar Uncle Bums Hot Jamaican Marinade (12 oz.)

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

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

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

4. 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	FAT	PROT	CARB	FIBER	SODIUM
142	3.1 gm	26.7 gm	0.0 gm	0.0 gm	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 cup light sour cream

5 drained anchovy fillets (oil patted off with towel)

2 Tbls. fresh lemon juice

1-2 cloves garlic, pressed

1 tsp. Worcestershire sauce

½ tsp. black pepper, crushed

1 tbls. minced shallot

1. Put all ingredients in blender.
2. Blend until smooth.

Serving size: 2 tablespoons

CAL	FAT	PROT	CARB	FIBER	SODIUM
32	1.6 gm	1.5 gm	2.2 gm	0.0 gm	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 brulee! 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 tbls dark molasses

1 pear, peeled, cored and sliced in half

½ tsp fresh minced ginger

½ tsp freshly squeezed lemon juice

2 pinches cayenne chili pepper

1. Put all ingredients in a pot.

2. 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.

3. Continue cooking juice until a thick syrup is achieved (about 4 minutes more, you should reduce the juice to ¼ cup).

4. Strain syrup and let cool.

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

6. Top with 1 tablespoon lemon cream.

Lemon Cream

¼ cup ReddiWhip Fat-Free Dairy Topping

2 tsp freshly squeezed lemon juice

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

2. Drizzle cream over pears.

Serving size: 2 tablespoons

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

© 2002 Health Communications, Inc

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 created The Chili Pepper Diet and supervised an independent research study comparing the effects of a chili pepper diet and a conventional low-fat diet. The results of the study were analyzed by the UCLA School of Medicine Statistical/Biomathematical Consulting Clinic. Allison is a successful participant of this diet and has maintained a 90-pound weight loss for over 10 years.