About Our Books

Healthy Life Publications Inc offers you a wide selection of books and supplements focused on giving you the power to maintain a healthy lifestyle.

If you suffer from interstitial cystitis, pick up a copy of  the groundbreaking “You Don’t Have to Live With Cystitis” by Dr. Larrian Gillespie and the cookbook “The New My Body My Diet”, created by IC patients to help them eat the right foods for their bladder.

“The Menopause Diet” and “The Menopause Diet Mini Meal Cookbook” show women how food can manipulate their hormones and how to get rid of the Buddha Belly that can increase our risk of heart disease, diabetes and stroke.

Not yet in menopause? Then read “The Goddess Diet” and get a head start on preventing the health issues of menopause.And if you need more help, “You’re Not Crazy It’s Your Hormones” is your personal workbook guiding you through an endocrine evaluation so you and your physician can work together in discovering if you suffer from hypothyroidism, adrenal problems or hormones gone bad!

If you’re searching for easy, quick recipes that let you select low sodium, low glycemic carbs, high fiber, low fat or any combination of the above, pick up a copy of “The Complete Idiot’s Guide to Total Nutrition Cooking.”

And don’t neglect the man in your life. “The Gladiator Diet” shows how men can improve their testosterone levels and have a healthier sex drive as they age.

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Skip Breakfast and Gain Weight

Guess which meal is the most important one of your day? It’s BREAKFAST,    the very one we most often skip because of time constraints. Well, if you     need more convincing that you need to start out the day with a healthy meal, read what this new research article discovered.

Women who regularly skipped their breakfast were more likely to pack
on the pounds and increase their risk for heart disease than anyone
else.

According to the study published in the recent issue of the American Journal
of Clinical Nutrition,
women skipped their breakfast for two weeks
but were found to ear more during the rest of the day,which resulted
in higher cholesterol levels, and less sensitive to insulin than women
who ate breakfast every day.

Researchers followed the effects of eating or skipping breakfast on
calories consumed and burned throughout the day as well as circulating
insulin, glucose, and cholesterol levels in 10 healthy women of normal
weight.

If you ate breakfast, you actually consumed about 100 fewer calories
per day and had a better insulin response to eating, suggesting that
your risk of diabetes was lower. This is known as the Staub-Traugott
effect, which showed that eating meals closer together determines your
blood sugar response to the next meal. This also affects your LDL or
“bad” cholesterol levels,also making them lower, which is a GOOD thing.
Bunch this all together and the researchers discovered a real negative
effect from skipping breakfast:Increased cholesterol and insulin levels
may also increase your risk of heart disease over time.

You don’t need a research study to understand that skipping breakfast
has become more common due to misguided efforts to lose weight or time pressures in the morning. So try some quick and easy starters for your day with The Menopause Diet Plan.


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The Menopause Diet 5 Day Plan to Lose Weight

Simply nibbling a little protein 10-15 minutes before a meal actually helps you feel satisfied faster and eat less at each meal, says Dr. Gillespie, author of The Menopause Diet. Plus, they’re a great way to use up leftovers. So pick a quick “starter” from our list before you sit down to eat-especially at peak hunger times.

  • 1/2 oz. hard cheese, such as Provolone, Cheddar or Gruyere
  • 1 oz chicken breast, turkey breast or lean roast beef
  • 1/2 hard-boiled egg
  • 5 almonds or walnut halves

Day 1

BREAKFAST
1/3 cup slow-cooking oatmeal
prepared with 1/2 cup soy milk and sprinkled with 1 Tbs. whey protein powder
and 1 tsp. raisins

SNACK
1 medium apple, 1 oz. string
cheese

LUNCH
1 cup vegetarian chili

SNACK
1 cup vegetable soup and 1 medium orange

DINNER
Marinated Flank Steak
In a resealable plastic bag, combine 2 Tbs. lime juice, 2 tsp. each crushed garlic, diced jalapeno, fresh diced cilantro and chopped onions; add 1/3 pound flank steak and refrigerate 1-8 hours. Grill.

Zucchini Marinara
Steam unlimited chopped zucchini with fresh chopped spearmint. Serve with 1/2 cup tomato sauce.

Day 2

BREAKFAST
Feta Frittata:
Beat 2 eggs with 2 Tbs. milk; add 1 Tbs. crumbled feta, 1/4 cup finely grated zucchini and 1 slice cooked Canadian bacon, diced. In small skillet, heat 1 tsp. olive oil; add egg mixture, cover and cook over low heat, 12 minutes.

SNACK
1/4 cantaloupe and 1/2 cup yogurt, any flavor

LUNCH
Unlimited tomato and arugula with 3 oz. ham, chicken or turkey drizzled with 1-2 Tbs. vinegar, unlimited watermelon.

SNACK

Strawberry salad
Drizzle 2 Tbs. orange juice over 1 cup fresh sliced
strawberries

DINNER
Lemon Grilled Chicken
In resealable plastic bag, combine 1/8 cup fresh lemon juice, 1 tsp. each thyme, lemon peel and pressed garlic,and two chicken breast halves; refrigerate 1-8 hours. Grill or broil until cooked through.
Unlimited baby green beans with 1 Tbs. unsalted butter
1 grilled, boiled or baked red potato drizzled with 1 tsp. olive oil.

Day 3

BREAKFAST
Apple with Dutch Chocolate Dip
Dip 1 apple cut into wedges in 1 packet of Swiss Miss Fat-Free Sugar-Free chocolate mix.
1 cup soy milk

SNACK
1 cup black bean soup with 1 slice chopped cooked Canadian bacon

LUNCH
Chicken and Mandarin Salad
Top unlimited romaine lettuce and diced red onion with 6 oz. rotisserie chicken, 1/2 can drained mandarin oranges ( reserve liquid). For
dressing, combine reserved liquid with rice wine vinegar to taste.

SNACK
1 cup low-fat yogurt, any flavor,topped with 1/2 cup berries

DINNER
Ginger Shrimp in Napa Cabbage
Combine 6 oz. cooked shrimp with unlimited bean sprouts,
pickled ginger slices and water chestnuts and 1-2 Tbs. teriyaki sauce; serve rolled in steamed Napa cabbage leaves.


Baked Asparagus
In baking dish, mist unlimited asparagus with olive oil cooking spray; bake,covered, at 400 degrees F, 10 minutes.
1/2 oz. dark chocolate

Day 4

BREAKFAST
Chocolate Peanut Butter Shake
In blender, combine 1 cup soy milk, 1 packet Swiss Miss Fat-Free
Sugar-Free chocolate mix, 2 tsp. peanut butter and 3 ice cubes. Blend until smooth.

SNACK
Tuna and White Bean Salad
Top unlimited romaine lettuce with one 4 oz. can water-packed
tuna, 1/2 cup white beans and unlimited chives, shallots, diced red bell
pepper; dress with unlimited lemon juice and 1 tsp. olive oil.

LUNCH
4 oz. broiled salmon drizzled with lemon juice
1/2 cup applesauce

SNACK
Fourth of July Cottage Cheese
Mix 1 cup 2% cottage cheese with unlimited blueberries, raspberries and boysenberries

DINNER
Chicken Stir-Fry
In large skillet, heat 1 tsp. peanut oil. Add unlimited sliced watercress, 5 oz. cooked diced chicken, 1/4 cup diced tofu, 1 Tbsp. oyster sauce, 1/4 cup reduced fat chicken broth; cover until heated through and watercress is wilted. Serve over 1/2 cup wild rice and 1 tsp. each chopped pecans and scallions.

Day 5

BREAKFAST
2 scrambled eggs with 3 oz. lox
1 slice whole-wheat bread

SNACK
1 cup fresh sliced fruit
1 slice toasted raisin bread with 1 Tbs. unsalted butter

LUNCH
Unlimited tomato and arugula with
3 oz. ham, chicken or turkey drizzled wtih 1-2 Tbs. vinegar
Unlimited watermelon

SNACK
Cherry Frappe
In a blender, puree 1/4 cup each soy milk, apple juice and pitted Bing cherries.Transfer to saucepan and simmer with a cinnamon stick for 2 minutes;chill and serve.

DINNER
Seared Black Scallops
In skillet heat 1 tsp. peanut oil. Toss 5 oz. scallops in 2 tsp. black sesame seeds and add to skillet, stirring, until cooked through.
1 cup cooked lima beans drizzed with 1 tsp. olive oil

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