FSB Author Article
Dr. Gott's
No Flour, No Sugar Diet
The Simplest Way to Lose Weight!
Peter H. Gott,
MD with Robin Donovan
Published by Warner Wellness
January 2007;$21.99US/$27.50CAN; 978-0-446-58248-3
No calorie counting.
No gram counting.
Cheating is allowed!
It's uncomplicated. Inexpensive. A cinch to maintain. And most of all, a sensible guide to healthy eating that will help you lose weight fast and keep it off for the rest of your life.
Dr. Gott's No Flour, No Sugar Diet
During his forty years of medical practice and in his nationally syndicated medical column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed the No Flour, No Sugar Diet, which has prompted countless success stories from his patients, thousands of letters from his readers raving about their phenomenal weight loss, and this New York Times bestselling book.
While Dr. Gott's program teaches you how to eliminate flour and sugar from your diet, you won't go hungry. The diet includes selections from all the food groups, with a strong emphasis on nutrient-dense foods that leave you feeling satisfied. You'll still enjoy lean meats, brown rice, low-fat dairy products, vegetables, fruits, and other goodies -- and discover how to satisfy your sweet tooth and carb cravings without sugar or flour. In addition, Dr. Gott's No Flour, No Sugar Diet features:
- Easy-to-follow meal plans you customize to your needs
- More than 50 mouthwatering recipes for soups, entrees, desserts, and more . . . from Omelet Muffins to Pork Tenderloin Roasted with Fennel, Apples, Potatoes, and Onions to Strawberry Crepes with Dark Chocolate Sauce
- Pantry and food lists
- Guidelines for finding the hidden flour and sugar in many foods
- Important nutritional and exercise tips
- Inspirational stories from Dr. Gott's patients and letters from readers . . . and much more.
Get ready to let four powerful words -- No Flour, No Sugar -- make you healthier than you've ever been before!
Author
Peter H. Gott, MD, is the author of the nationally syndicated
newspaper column ''Ask Dr. Gott." His articles have appeared in
USA Today, the New England Journal of Medicine, Saturday
Review, and other publications. He has a general practice in rural
Connecticut.
Reviews
"By following the No Flour, No Sugar Diet, I've lost 78 pounds in
one year!"
--G.D., Skaneateles, NY
"I've tried every diet and diet pill known without any success.
After four months on the No Flour, No Sugar Diet, I've already lost 45
pounds, and my quality of life is much improved."
--M.F., Salt Lake City, UT
"I've lost a pound a week for the last 48 weeks on the No Flour, No
Sugar Diet, and I feel great."
--V.G., Clovis, CA
Excerpt
The following is an excerpt from the book Dr. Gott's
No Flour, No Sugar Diet
by Peter H. Gott, MD with Robin Donovan
Published by Warner Wellness; January
2007;$21.99US/$27.50CAN; 978-0-446-58248-3
Copyright © 2006 Peter H. Gott,
MD
Coconut Pecan Granola
Less sweet than you may be used to, this granola adds a delicious crunch to yogurt -- try it with nonfat plain yogurt with sliced fresh peaches or strawberries. It also makes a delightful topping for fruit crisp and is a perfect quick breakfast on its own with skim milk. Add raisins or other dried fruit for variation.
¾ cup Fruit Sweet
2 tablespoons butter
6 cups old-fashioned oats
¾ cup toasted pecans
¾ cup unsweetened shredded coconut
1 tablespoon vanilla extract
pinch of salt
Preheat oven to 325° F.
Melt butter in a large mixing bowl in the microwave. Add Fruit Sweet, oats, pecans, coconut, vanilla extract, and salt. Mix until well combined. Spray a baking sheet with vegetable oil spray and spread mixture out on the pan in an even layer. Bake, stirring several times, about 25 minutes until mixture is light golden brown. Cool completely. Serve at room temperature. Granola can be stored, in an airtight container, for several weeks.
Makes about 8 cups or 16 servings
Basic Crepes
Crepes are surprisingly easy to make. The trick is to make sure the batter coats the bottom of the pan evenly and that your heat isn't too high. These light wraps can be used to bundle up anything from ham and cheese to peaches and yogurt to sautéed mushrooms. Experiment with different fillings and try them for breakfast, lunch, dinner, or dessert.
2 large eggs
¾ cup low-fat milk (1%)
6 tablespoons arrowroot powder*
1 teaspoon baking powder
1 tablespoon vegetable oil
¼ teaspoon salt
Vegetable oil spray
In a large bowl, beat eggs with an electric mixer until pale yellow and fluffy, about 2 minutes. Mix in milk, arrowroot, oil, baking powder, and salt.
Spray a nonstick 9- or 10-inch skillet with vegetable oil spray and heat over medium-low heat. Add about 2 tablespoons of the mixture to the hot pan and tilt pan so the mixture is evenly spread over the bottom. Cook until bottom is lightly browned, about 2 minutes, then carefully lift crepe and turn over. Cook until second side is lightly browned, about 2 minutes more. Remove from pan and place between layers of wax paper. Continue until all the batter has been used.
Makes 6 crepes
*Arrowroot powder is a ground starch that can be found in health food stores and many supermarkets
Chipotle Tomato and Corn Bisque
Smoky chipotle chilies provide complexity to this rich soup. Using evaporated milk in place of cream keeps it low-fat without sacrificing flavor.
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon salt
4 cups chicken broth
1 15-ounce can diced tomatoes, with juice
2-4 medium chopped canned chipotle chilies en adobo*, seeds removed
1 15-ounce can corn, drained
1 5-ounce can evaporated milk
Juice of 2 limes
1 medium avocado, diced
½ cup chopped fresh cilantro
Heat olive oil in heavy large pot over medium heat. Add onion, carrot, celery, garlic, and oregano. Cook, stirring frequently, until vegetables soften, about 10 minutes. Add salt, chicken broth, tomatoes with their juice, and chipotles. Raise heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, about 30 minutes.
Puree soup in a food processor (in batches), or using an immersion blender until smooth. Return soup to pot, stir in corn and evaporated milk, and raise heat again to medium-high. Cook until soup is hot and close to boiling, about 5 minutes. Stir in lime juice. Serve soup topped with chopped cilantro and avocado.
Serves 4 to 6.
*Canned chipotle chilies in adobo sauce ("Chipotles En Adobo") are available at Latin American markets and many supermarkets.
Thai-Style Shrimp in Coconut Milk
This quick shrimp dish is surprisingly satisfying. Serve it over small scoops of steamed brown rice that will soak up the spicy broth.
2 cloves garlic, peeled
1-inch piece of ginger, peeled and diced
2 to 4 jalapeno chilies (to taste), stemmed and seeded
½ cup (packed) fresh cilantro leaves
Juice and zest of 1 lime
1 teaspoon salt
1 14-ounce can light, unsweetened coconut milk
2 tablespoons olive oil
½ cup white wine
2 pounds shrimp, peeled and deveined
In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree.
Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through, about 4 minutes. Serve shrimp immediately. Ladle into soup bowls along with the broth.
Serves 4.
Strawberry Crepes with Dark Chocolate Sauce
You could substitute any ripe fresh fruit, like bananas or pears, but strawberries make for an especially pretty dish.
Basic Crepes
1 pint fresh, ripe strawberries, stemmed and sliced
Dark Chocolate Sauce (recipe below)
Prepare Dark Chocolate Sauce and Basic Crepes according to recipes. Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up around them. Drizzle about 2 tablespoons of chocolate sauce decoratively over each rolled-up crepe. Serve immediately.
Serves 6.
Dark Chocolate Sauce
This rich sauce is delicious drizzled over Strawberry Crepes (recipe above), Cinnamon Poached Pears, or simply used as a dip for fresh fruit. Using low-fat evaporated milk and fruit sweetener significantly cuts calories while still delivering creamy sweetness. Remember, though, that baking chocolate is high in fat, which means it still packs a fairly hefty calorie punch. Use this sauce sparingly.
½ cup evaporated milk
½ cup fruit sweetener
1 teaspoon vanilla extract
3 ounces unsweetened baking chocolate, roughly chopped
Place chocolate in a non-reactive bowl. Place milk and fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling. Pour hot milk over chocolate in bowl, add vanilla extract, and let sit a few minutes until chocolate has softened. Stir until chocolate has melted completely. Serve sauce immediately, or cover and refrigerate up to one week. To serve, heat in microwave just until hot and liquid.
Copyright © 2006 Peter H. Gott, MD