Although it seems like a lifetime ago, I was once 80 pounds heavier than I am now. Growing up in a traditional Italian family that swore by breads, pastas, and carbs as a cure for everything—it would’ve been almost impossible NOT to be overweight. And let’s just say dieting was never in our family values.

It wasn’t until adulthood that I shed the weight for good and got truly healthy. The first part of my transformation occurred when I finally realized food is just that—food. It’s what my body needs to survive. Nothing more. And it would never make me truly happy if I couldn’t be healthy along with it.

Once I had that revelation, I began to look to food for it’s true purpose—fuel, nourishment, and health. That’s when the pounds really started melting off. And they’ve stayed away ever since.

You probably know by now eating protein and vegetables—and avoiding white carbs—is the gold standard for staying lean and thin. It’s also the basis for the popular Paleo, Atkins, and Keto diets.

This concept helped me achieve my own weight loss. And it formed the foundation of my tremendously successful New York Times best seller, The Hamptons Diet.

But nutritional science has evolved rapidly in the last 13 years. And we now know so much more about how to turbocharge weight loss.

In fact, new, cutting-edge research shows three amino acids—I call them my A-List aminos—can help my demanding celebrity clientele get maximum results in no time from their high-protein lifestyle.

And now…I’m giving these tools to you in the new paperback version of my book, The A-List Diet. (You can reserve your copy here.)

The A-List Diet removes the common barriers to weight loss and gives you all the tools you will need for weight-loss success—and optimal, long-term health.

A-Listers’ Corner

Question: Why does dieting make me so angry?

Answer: Anger is an emotion most people experience when they begin a diet. You may be angry with the way you look and feel. You may even be angry with the world, thinking life has dealt you a bad hand.

This is a very normal response…and probably universal to being overweight. Especially if you’ve tried other diets before and haven’t achieved (or maintained) the results you hoped for.

However, it doesn’t need to be a completely negative emotion. After all, it has brought you here—with a desire for change and for REAL solutions.

The good news is, the breakthrough science behind The A-List Diet will finally help eliminate the frustrations that accompany other diets. Slow results, plateaus, regaining the weight…The A-List Diet puts an end to all of them, and finally allows you to achieve fast, real, lasting weight-loss success.

So channel any anger you might feel into motivation. And let it help drive you through the beginning steps of The A-List Diet. Once you see how easily you get results, my guess is the anger will quickly be replaced by excitement and pride.

Recipe of the Week:

This week’s A-List recipe spotlight is main courses:

Steak Fajitas over Portobello Mushroom Strips (page 228 of The A-List Diet Book)


  • 2 medium Portobello mushroom caps
  • 3 tablespoons macadamia nut oil, divided (I may be biased, but my favorite is NuLogic Foods Macadamia Nut Oil! You can find it HERE.)
  • 12 ounces top round steak, cut into strips
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon ground cumin
  • coarse sea salt, to taste
  • 1 cup sliced red onion
  • 1 yellow bell pepper, seeded and sliced
  • 1 poblano pepper, seeded and sliced
  • 1 teaspoon minced garlic
  • 4 tablespoons sour cream, for garnish
  • 2 tablespoons finely chopped Fresno chiles, for garnish
  • fresh cilantro leaves, for garnish


  • Preheat the broiler.
  • In a bowl, toss the mushroom caps with 1 tablespoon of the oil to coat well. Place the mushrooms, cap-side up, on a baking sheet. Broil on each side for 5 minutes. Transfer to a plate.
  • In a medium bowl, toss the steak with the seasonings until well coated.
  • Heat the remaining 2 tablespoons oil in a work or large skillet over medium-high heat. Add the onion, bell pepper, poblano, and garlic. Stir-fry until crisp tender, about 3 minutes. Push the vegetables to one side of the wok and add the steak in a single layer. Cook until brown on the outside and pink in the center, about 1 minute on each side. Push the vegetables back to the center and combine.
  • Slice the mushroom caps and divide between two plates. Top each with half of the steak and vegetable mixture. Garnish each serving with 2 tablespoons sour cream, 1 tablespoon chopped chiles, and cilantro and serve.

Until next time,

Dr. Fred