Suzanne Somers' Eat Great, Lose Weight: Eat All the Foods You Love in "Somersize" Combinations to Reprogram Your Metabolism, Shed Pounds for Good, and Have More Energy Than Ever Before

Suzanne Somers' Eat Great, Lose Weight: Eat All the Foods You Love in "Somersize" Combinations to Reprogram Your Metabolism, Shed Pounds for Good, and Have More Energy Than Ever Before

Suzanne Somers

Language: English

Pages: 215

ISBN: 0609800582

Format: PDF / Kindle (mobi) / ePub


No one knows the self-denial--and the failure rate--of dieting better than Suzanne Somers. The Three's Company and Step-by-Step star struggled with her weight for twenty years. But now, after years of experimentation and consultation with more than one hundred nutritionists and dietitians, Suzanne has developed a weight-loss plan that truly succeeds.  

With over a hundred recipes for great-tasting creative and traditional dishes, Eat Great, Lose Weight will help you free yourself from food cravings, get off the diet roller coaster, and learn to love food again. You won't believe how easy it is to look and feel your best!

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Soup Pita Sandwiches with Veggies and Yogurt Cheese Chicken and Roasted Vegetable Sandwiches Meatless Main Dishes Flourless Cheese Soufflé Zucchini Frittata Zucchini Pancakes with Warm Tomato Coalis Ricotta Pancake Whole Wheat Cheeseless Pizzas Black Bean Chili with Spicy Tomato Salsa Roasted Vegetable Lasagne Penne with Simple Tomato, Basil, and Garlic Sauce Whole Wheat Artichoke Pasta with Fresh Tomato Sauce Fish and Seafood Citrus-Marinated Barbecued Shrimp with Fresh Arugula

an underrated and underused vegetable, which I discovered on one of my many trips to France. It has a wonderfully subtle flavor and makes a tasty side dish to your favorite meat, poultry, or fish. 2 fennel bulbs 3 tablespoons olive oil Salt and freshly ground black pepper Remove the tops of the fennel until just the bulb remains. Slice the bulbs into �-inch-thick pieces. Heat the olive oil in a large skillet and add the fennel. Sauté for about 8 minutes. Season to taste with salt and pepper.

fabulous Tuscan lunch. Top: Roasted Vegetable Lasagne (this page). Above: Medallions of Lamb in a tomato-basil sauce (this page). Citrus-Marinated Barbecued Shrimp with Fresh Arugula (this page)—perfect on a hot, summer desert day. Every once in a while, it’s fun to be a little crazy: a warm bath of rose petals while sipping a frosty Fruit Smoothie (this page). Moroccan Chicken with Preserved Lemon Rinds (this page). Chicken Paillard with Lemon-Parsley Butter and Seared Red Chard (this

ends removed 2 cups Vegetable Broth (this page) 2 medium cucumbers, peeled, seeded, and chopped 1 tablespoon finely chopped fresh dill Salt and freshly ground black pepper GARNISH 4 tablespoons plain nonfat yogurt 4 sprigs fresh dill Place about 2 cups of water in the bottom of a pan fitted with a steaming basket and a lid. Heat on high until the water boils. Put the asparagus in the steamer, cover, and cook until tender, approximately 4 minutes. Remove the asparagus and rinse under cool

your best china or in crystal fruit compote bowls. Even martini glasses look great. 12 ounces semisweet chocolate, chopped � cup boiling water 8 large eggs, separated 4 tablespoons almond-flavored liqueur (or 1 � teaspoons almond extract) Artificial sweetener, if desired GARNISH 1 pint heavy cream 1 teaspoon vanilla extract Artificial sweetener, if desired Shavings of semisweet chocolate Place the chocolate in a blender or food processor and blend until reduced to a powder. Add the

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