Turn Up the Heat For Your Health

Your diet’s new best friend?

Need a bold new way to control the portions on your plate? Add a little spice to your life! Research shows that even a small amount of chili peppers sprinkled on your meal might help to suppress your appetite and keep you from overeating. Are you faint of heart when it comes to hot-spicy flavor? Don’t worry, this pepper can pop up in a lot of different recipes, some not so scary.

The scientifically proven reason the zesty spice can suppress appetite is the compound capsaicin which is what causes the red pepper flakes burn when they hit your tongue. The great characteristic of this compound is that it is so hot, it actually raises the body’s core temperature, and that translates into a higher caloric burn rate after you are done eating. Even better, the scientists also found that people who are not used to eating spicy foods benefit more from the flavorful food. These wary chili-consumers in turn, after eating the spiced food, have a decrease in hunger-especially for sugary, fatty, and salty foods (talk about helping a diet).

If you don’t usually consume spicy foods (or even if you do) there is definitely an obvious health benefit to start turning up the heat now. Chili peppers might not make you lose tons of inches off your waist before bikini season, but it can certainly help you control your meals and refrain from eating too much. Try these recipes, some spicier than others, that can help you keep your meals in check.

Chilies for breakfast, why not? Start your day off with an unexpected kick of spice with a surprisingly delicious take on a classic breakfast staple:

Chili Pepper Pancakes


2 tablespoons chili powder
½ cup olive oil
1 cup milk
1-1/3 cup flour
2 eggs, separated
½ teaspoon salt
½ teaspoon sugar
2 teaspoons baking powder


1. Beat egg whites until still and set aside.
2. In a large mixing bowl, beat egg yolks with sugar and salt.
3. Add baking powder and mix.
4. Add flour, milk, oil, and chili powder. Beat until well mixed but still slightly lumpy. Feel free to add in more chili powder if desired to taste.
5. Add egg whites and fold in gently.
6. Heat a large pan to medium heat and add a couple of teaspoons with a bit of olive oil to pan per pancake.
7. Cook about 2-3 minutes, or until sides are bubbling. Flip and cook another 30-60 seconds, or until pancake is cooked through.
8. Finish the remainder of the pancakes and serve!

Makes about 6-8 pancakes.

Love Twenty Note: If you don’t feel totally comfortable with consuming chilies in the early hours, this recipe would work great for a breakfast-for-dinner night!

For the most heat packed into the smallest bite, try out these flaming chicken wings from chef Paula Deen. Warning: these Hottest Wings are not for chili beginners!


3 pounds chicken wings, tips removed if desired

6 whole serrano chili peppers
10 whole jalapeno peppers
1 red bell pepper
1 small bottle hot sauce (recommended: Tabasco)
1/2 bottle Worcestershire sauce
4 tablespoons cayenne pepper
1 cup sriracha hot pepper sauce
1 tablespoon salt
1 tablespoon ground black pepper
1/2 cup red wine vinegar
1 bottle beer


1. In blender, puree all ingredients, being very careful of the hot peppers. Place chicken wings in a bowl and pour mixture on top, marinate wings overnight.
2. Heat oven with fry oil at 350 degrees F.
3. Remove wings from bowl and gently place them in the hot oil. Fry wings until golden brown and crisp about 8 to 10 minutes. Meanwhile, take the leftover marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated.

Think you can’t end your meal with a delicious, spicy treat? The bold chef Rachael Ray offers this unconventional but ever-so-delicious Subtly Spicy Chocolate-Chili Brownie recipe to satisfy your sweet tooth with some heat.


8 ounces good-quality bittersweet chocolate, broken into pieces
1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
1 cup granulated sugar
3/4 cup packed dark brown sugar
11/4 cups all-purpose flour
1 /3 cup unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 pint vanilla ice cream
One bar good-quality bittersweet chocolate, shaved into curls with a vegetable peeler


1. Preheat the oven to 350°. Butter a 9-by-13-inch baking pan.
2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
3. In a resealable plastic bag, combine the flour, cocoa powder, chili powder, baking powder and salt and shake together to mix. 

4. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. 
5. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes. Let cool 5 minutes, then cut the brownies into desired shapes with a cookie cutter or knife. Serve warm with a scoop of ice cream and the chocolate curls!

Of course, some of these recipes are just for the pure purpose of trying out some new, hot recipes. But, if you really want to use the hot peppers to your advantage, simply sprinkle on some chili powder or red pepper flakes on your usual meals to keep from over-indulging. A little chili can upgrade a plain omelet or slice of pizza from bland to brazen, and keep your calorie consumption in check!

What are you going to add the spice to?


This entry was posted in HEALTH, MEGHAN. Bookmark the permalink.

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