This specific ISBN edition is currently not available.View all copies of this ISBN edition:
Imagine being on a diet and starting the day with a pecan waffle, snacking on Macadamia Fudge and finishing dinner with Chocolate Crème Brulee-- and still staying on a low-carb, healthy and slimming routine.
Not since the release of the revolutionary new cookbook "Low-Carb Sweets and The Art of Self-Indulgence" by Sharon Allbright.
This author spent four year of research to break the "deprivation-barrier" of low-carb dieting and managed to eliminate sugar and flour by replacing them with delicious, health-building ingredients.
The former health columnist came up with more than 80 groundbreaking desserts to "diet for." The best news is that these indulgences are not only delicious, but also high in protein, rich in fiber and contain less than five grams of carbohydrates. This is an extraordinary feat, considering that a regular piece of chocolate cake can contain as many as 60 grams of carbohydrates.
The 216 pages of sweet creations range from waffles to pies and contain not a smidgeon of ingredients that cause sugar binges or weight gain. Some of these recipes have even been tested by diabetics who were delighted to report that the treats didn’t raise their blood sugar levels.
The "Zero Carb Waffle" is a "breakfast wonder" with more protein than two eggs and boosts your fiber intake beyond that of two pieces of whole-wheat toast.
According to the author, "These recipes are not only simple to make but also time friendly." In fact, the Macadamia Fudge can be put together in less than five minutes, in case of an emergency "chocoholic attack!"
This project has been a long labor of love for Allbright, who confesses, "I love sweets-- but eating old-fashioned flour and sugar-filled desserts caused uncontrollable binges, blood sugar plunges and of course, weight gain."
The second segment of this unique book, "The Art of Self Indulgence," came to light through the author’s experiences with this seemingly utopian eating style. "It turns out that years of dieting can make one feel guilty eating sweets-- healthy or not," reports the new "Queen of Low Carbs"
Tips on breaking barriers of self-denial make this not only a soul-satisfying cookbook, but also a plan that can transform dieting to a "sweeter way of life."
"synopsis" may belong to another edition of this title.
This isn’t going to be a "She lives by the ocean with her husband and dog" introduction-- though I do.
The important information is that I have had a life-long battle with a sweet tooth and finally won. By that, I don’t mean to imply that I have feasted on cream puffs and in two months whittled down from a "size 20" to a "size 2"-- I didn’t.
But, I have feasted on the low-carb desserts of my dreams and trimmed down from a size 18 to 14 in about a year. I also know that if I continue exercising and staying with a low-carb plan, I will reach my goal.
I’m not saying that I never have bouts of "food crazies"-- I do. But the bouts are emotional-- not unquenchable sugar cravings. And if I do go over board on low-carb sweets, I’m not faced with guilt or a sugar hangover.
By learning to handle the emotional side of eating and sharing my struggles and successes laid the foundation for the "Art of Self Indulgence" section of this book.
Making indulgence a healthy principle has brought strong support from countless others who struggle with the problem of self-denial.
Many of us have found this new "low-carb life style" to be easy, non-deprivational and in truth-- phenomenal.
This sweet plan is a way of having it all:
· A variety of goodies, from brownies to cream puffs.
· Plenty of protein.
· Loads of fabulous fiber.
The main thing this plan eliminates is guilt.
Learning to allow ourselves this newfound pleasure might take a little time. Got the time? Welcome aboard.Review:
"Low-Carb Sweets" Cookbook Opens New Portals of Pleasure. -- Restaurant Digest April 2003
"Low-Carb Sweets" kicks dieters into dessert heaven. -- Health Store News
"Low-carb diets are all rage, but isn't dessert sacrificed? ...the last course can now be part of the plan again!" -- Oakland Press
"New book provides blueprint for lowering carbohydrate intake. From the kitchen items to the ingredients, she explains it clearly." -- Gadsden Times May 7, 2003
"Our readers are going to love these recipes." -- Port Arthur News
"The Best News is that each treat contains few than 5 grams of carbs." -- Ames Tribune
Confessions of a Carb Addict "I live on the recipes now and I'm finally losing weight again." -- Midland Daily News May 2003
"About this title" may belong to another edition of this title.
Book Description Brand: Paisley Print House, 2003. Paperback. Condition: BRAND NEW. Seller Inventory # 097114270X_abe_bn
Book Description Paisley Print House. PAPERBACK. Condition: New. 097114270X Ships promptly. Seller Inventory # Z097114270XZN
Book Description Condition: New. New. Seller Inventory # M-097114270x