The Feel Good Diet is an eating plan based in the latest neurological research. Designed to balance brain chemicals, keeping dieters happy and motivated while shedding pounds. The book includes scrumptious recipes.Dieting depletes neurotransmitters, as a result most people feel moody, hungry, with low energy levels and generally unhappy. Lacking will power to go on, they quit. The Feel Good Diet is an eating plan designed to keep brain chemicals balanced, making possible to shed pounds while replenishing stamina and enthusiasm.
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The following is an excerpt from the book The Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman, RD<\/strong> Easy Beef and Bean Soup <\/strong><\/p>\n\n\n\n Use canned beans to make this soup a snap. <\/p>\n\n\n\n \u00bd pound lean (96 percent) ground beef Brown ground beef with garlic and onion in oil in a large kettle or saucepan. Add beans and all remaining ingredients. Bring to a boil. Reduce heat. Simmer 20 to 30 minutes. <\/p>\n\n\n\n Makes 6 servings <\/strong><\/p>\n\n\n\n Nutrition Facts Per Serving: <\/strong>22 grams carbohydrate, 7 grams fiber, 13 grams protein, 3 grams fat, 98 calories, Lo-Lo<\/p>\n\n\n\n Chicken and Kashi Casserole <\/strong><\/p>\n\n\n\n Kashi is labeled as a breakfast pilaf and is often found with the hot breakfast cereals in the grocery store. But it is a wonderful wholegrain side dish for any meal. You’ll love the chewy texture in this pilaf and the spices that are reminiscent of stuffing. <\/p>\n\n\n\n \u00bd medium onion, diced Preheat oven to 375\u00b0F. To a 3-quart or larger covered casserole or dutch oven, add vegetables, chicken base, and hot water. Mix well. Add Kashi and poultry seasoning and stir. Arrange chicken breasts on top, bone-side down. Sprinkle chicken with Mrs. Dash and salt as desired. Cover, and bake in oven for 1\u00bd hours. Let sit for 10 minutes before serving. <\/p>\n\n\n\n Makes 8 servings <\/strong><\/p>\n\n\n\n Nutrition Facts Per Serving: <\/strong>17 grams carbohydrate, 3 grams fiber, 19 grams protein, 3 grams fat, 167 calories, Hi-Lo-Lo<\/p>\n\n\n\n Grilled Pork Loin Steaks with Rosemary <\/strong><\/p>\n\n\n\n Be sure not to overcook pork steaks. Use a meat thermometer to be sure that they stay moist and juicy. <\/p>\n\n\n\n 1 pound thick-cut pork loin steaks Cut pork into 4 pieces. Place all ingredients in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170\u00b0F. Serve immediately. <\/p>\n\n\n\n Makes 4 servings <\/strong><\/p>\n\n\n\n Nutrition Facts Per Serving:<\/strong> 5 grams carbohydrate, 0 grams fiber, 24 grams protein, 15 grams fat, 248 calories, Lo-Lo-Lo <\/p>\n\n\n\n Grilled Salmon Fillet <\/strong><\/p>\n\n\n\n Salmon is an excellent source of omega-3 fatty acids. Choose fish several times each week. The fish can also be baked in a foil packet in a 400\u00b0F oven for 20 to 30 minutes. <\/p>\n\n\n\n 1 2-pound wild salmon fillet Preheat barbecue grill. Rinse salmon fillet and pat dry with paper towel. Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil. Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered. Spread garlic evenly across salmon. Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet. Sprinkle liberally with seasoning. Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best. Cover grill. Cook 15 minutes. Do not turn. Check salmon. Salmon is done when flesh has turned paler pink and flakes with a fork. Do not overcook. <\/p>\n\n\n\n Makes 8 servings <\/strong><\/p>\n\n\n\n Nutrition Facts Per Serving:<\/strong> 0 grams carbohydrate, 0 grams fiber, 14 grams protein, 11 grams fat, 169 calories, Lo-Lo<\/p>\n\n\n\n Saut\u00e9ed Vegetables <\/strong><\/p>\n\n\n\n Choose your favorite veggies. Cook them lightly to preserve vitamins and antioxidants. <\/p>\n\n\n\n 2 teaspoons vegetable oil Heat oil in a medium frying pan with a lid on over medium heat. Add vegetables. Cook, stirring, for 1 minute. Reduce heat. Add water and cover. Continue cooking for 4 minutes (most of the water will be evaporated). Toss with lemon juice and soy sauce. <\/p>\n\n\n\n Makes 2 servings<\/strong><\/p>\n\n\n\n Nutrition Facts Per Serving (using a combination of all vegetables):<\/strong> 7 grams carbohydrate, 2 grams fiber, 2 grams protein, 5 grams fat, 74 calories, insulin-neutral unlimited <\/p>\n\n\n\n Copyright \u00a9 2007 by Cheryle Hart and Mary Kay Grossman<\/strong><\/p>\n\n\n\n Cheryle Hart, M.D.<\/strong>, is board certified in bariatrics, the medical specialty of weight management, and in obstetrics\/gynecology. She completed her specialty training at the Mayo Clinic and is now in private practice at the Women’s Wellness Workshop in Spokane, Washington.<\/p>\n\n\n\n Mary Kay Grossman, RD<\/strong>, is the nutritional advisor of the Women’s Wellness Workshop in Spokane. She speaks nationally on insulin resistance and diabetes nutrition. They are the coauthors of the bestselling book The Insulin Resistance Diet.<\/em><\/p>\n\n\n\n
Published by McGraw-Hill; January 2007;$22.95US\/$27.95CAN; 978-0-07-145378-3 – Copyright \u00a9 2007 by Cheryle Hart and Mary Kay Grossman<\/p>\n\n\n\n
2 cloves garlic, chopped fine
1 medium onion, chopped
2 teaspoons olive oil
1 15-ounce can white kidney or cannellini beans, drained and rinsed
1 medium carrot, sliced, or 1 cup sliced frozen carrots
1 stalk celery, sliced
16 ounces tomato juice
3 cups beef broth
1 teaspoon finely chopped rosemary
1 tablespoon finely chopped parsley
Black pepper to taste <\/p>\n\n\n\n
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\u00be cup diced celery
\u00be cup sliced mushrooms
1 \u00bd teaspoons chicken flavor base
1 \u00bd cups hot water
1 6.5-ounce package Kashi
1 teaspoon poultry seasoning
4 chicken breasts, bone in, skin removed
Mrs. Dash seasoning
Salt as desired <\/p>\n\n\n\n
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1 tablespoon olive oil
2 tablespoons rice wine vinegar
\u00bd teaspoon liquid smoke flavoring (optional)
1 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
3 cloves garlic, crushed
2 tablespoons finely chopped fresh rosemary <\/p>\n\n\n\n
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2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
\u00bc cup soy sauce
Mrs. Dash or lemon pepper seasoning <\/p>\n\n\n\n
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2 cups of any mixture of the following vegetables:
Fresh or frozen broccoli florets
Fresh or frozen cauliflower florets
Onion, cut in wedges
Carrot, sliced thin
Celery, sliced into bite-sized pieces
Fresh or frozen green beans, whole or cut
Mushrooms, sliced
Peapods
Green, red, or yellow pepper, cut in thin strips
Zucchini, sliced thin
2 tablespoons water
\u00bd teaspoon lemon juice
1 teaspoon soy sauce <\/p>\n\n\n\nAbout the Author<\/h4>\n\n\n\n