Review "Having attempted numerous diets and weight-loss programs over the years -- everything from cabbage soup diets to Weight Watchers -- my husband and I were quite skeptical when we first heard about Somersizing. But we immersed ourselves in the program. The results: My husband lost 27 pounds， and I lost 18 pounds. Your program has been a blessing!"-- Sandy and Peter Alexander"After the birth of my third child， I was discouraged by my eating habits and appearance. Being a mother of three with a busy life， I was aware the word 'diet' meant disaster. But two books and seven simple steps were all it took to change my life. In five short months， I was able to lose 30 pounds easily. In the last seven months I have lost an additional 31 pounds. I no longer look at food as the enemy. I urge anyone who wants to look and feel better to try this wonderful program."-- Cheryl LewandowskiFrom the Hardcover edition. --This text refers to the Paperback edition. Book Description Find out how hundreds of thousands of people all across the country have melted the pounds away without dieting， without deprivation -- the Somersize way!With her number one New York Times bestsellers Eat Great， Lose Weight and Get Skinny on Fabulous Food， Suzanne Somers spread the word about her revolutionary weight-loss program that's unlike any diet out there. When you Somersize， you can eat your favorite foods until you are full and change your metabolism without skipping meals. Unlike other weight-loss programs， you don't have to eliminate entire food groups or skimp on portions -- instead， you can trim your waistline and boost your energy levels without depriving yourself of healthy， great-tasting foods. In her new book， Suzanne Somers’ Eat， Cheat， and Melt the Fat Away， Suzanne shows loyal fans and newcomers alike that losing weight and getting fit are easier now than ever before. You'll be amazed at how the pounds just melt away when you eat hearty， rich foods like cheese， butter， meats， creamy sauces， and tempting desserts. The key is eating food in the right combinations to achieve maximum weight loss， while also lowering your cholesterol and blood pressure. Eat， Cheat， and Melt the Fat Away explains Somersizing in detail for those who have come to the plan for the first time. It also offers the latest Somersizing news， including: how hormone imbalances affect weight gain and how to maintain your weight throughout every phase in your life， from puberty through your childbearing years to menopause; how to Somersize with your children; how to incorporate little "cheats" into the plan so you never feel deprived， but still lose weight; information about the remarkable new natural sugar that allows you to eat sweets and still stay slim; answers to the most frequently asked questions and concerns about Somersizing; Somersize success stories that will inspire you to lose weight and get healthy.And best of all， Eat， Cheat， and Melt the Fat Away also includes more than 100 new Somersize recipes that will tantalize your taste buds， including Pan-Fried Petrale Sole with Lemon， Butter， and Caper Sauce; Deep-Fried Turkey with Fried Onions and Herbs; Roasted Sweet Red Pepper Soup with Creme Fraiche and Crispy Sage Leaves; Portobello Mushrooms with Bubbling Pesto; Molten Chocolate Cakes; Raspberry Souffle; and many more. Portobello Mushrooms with Bubbling PestoPRO/FATS AND VEGGIES -- LEVEL ONEServes 4These mushrooms make a great appetizer or a delicious accompaniment for a summer meal alongside a steak. They work especially well if you are using your outdoor grill， but you can also broil them in the oven.4 large portobello mushroomsOlive oil for brushingSalt and freshly ground black pepper1 recipe Basil Pesto (p. 155)4 tablespoons freshly grated Parmesan cheeseTrim the stems off the mushrooms. Brush mushrooms with olive oil and season lightly. Cook gill side down over medium coals or in the broiler for 5 minutes.Turn the mushrooms over and spread a spoonful of pesto over the entire surface. Continue to cook for 10 minutes or until the mushrooms are very tender and the pesto is bubbling. Sprinkle the Parmesan on top of the pesto and return to broiler until cheese is melted and golden.Dawn's Deviled EggsPRO/FATS AND VEGGIES -- LEVEL ONEMakes 10My good friend Barry Manilow has a wonderful cook named Dawn. These are her delicious deviled eggs. Her original recipe includes avocado， which makes the filling green. Try it that way for Level Two.5 hard-boiled eggs， halved lengthwise1 tablespoon minced scallion， white and light green parts1 large jalapeno pepper， seeded and mincedJuice from 1 lime1 tablespoon mayonnaise1/2 teaspoon kosher salt， or to tastered chili flakes for garnishRemove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion， jalapeño， lime juice， mayonnaise， and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a teaspoon， carefully stuff whites with yolk mixture， mounding the tops.For extra heat， garnish with red chili flakes.For Level TwoAdd 1 whole mashed avocado to the egg yolk mixture. See all Editorial Reviews