Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook , lets you have your cake and lose weight, too, with sinfully tempting — yet amazingly healthy — recipes for America’s all-time favorite foods. Chef and former L.A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. These simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure. In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment. "The first step to getting in shape is finding a nutrition plan that you can stick with, and you've just found it! Devin is the master of creating healthy recipes that won't sabotage your weight loss goals!" —Kim Lyons, Red Team trainer, NBC’s The Biggest Loser DEVIN ALEXANDER is the author of Fast-Food Fix and The Biggest Loser Cookbook . In addition to Healthy Decadence and The Biggest Loser , she has appeared on Good Morning America , The View , and other television shows. She writes a monthly column for Women’s Health magazine, and lives in Los Angeles. Breakfasts We've heard it over and over: breakfast is the most important meal of the day. As much as I resisted the notion for years, I truly believe it is. When I was overweight, I was never hungry in the morning (probably because I ate too much at night). Some days I "made it" until afternoon without eating, and I thought that was a good thing. But when I'd cut my calories down so that I should have been losing weight and wasn't, I went to a nutritionist. She was sure I'd lose weight if I ate early in the day. My big fear was that if I started eating earlier, I'd eat way too much, since I've always been a late–afternoon and early-evening eater. Finally, after much pressure, she convinced me that if I woke up and had just two bites of a banana, it couldn't possibly kill my caloric intake for the day and it would help kick-start my metabolism early. She was right. I started with that and then added a small snack in the morning—that's all that felt safe at the time—and I started losing quicker. Now I eat five meals a day that are spread out throughout the day when I'm not in my kitchen. When I am cooking, I eat a few bites here and there all day. The latter is not ideal, but it's the one really challenging part of my work. If I can endure that and maintain my weight loss, you can do it too! CHOCOLATE CHIP PANCAKES   Aaah, chocolate for breakfast, what could be more heavenly? One of my downfalls has always been warm chocolate chip cookies. I just love those slightly melty chips! This recipe is my solution to that chocolate chip craving, guilt free. These pancakes are chock-full of chocolate chips, so I actually prefer them without butter. But if you like a more buttery taste with just a hint of chips, use only 1 tablespoon of chips and spread 1 teaspoon of light butter over the top of each pancake. You'll add 17 calories and 2 grams of fat per teaspoon. You'll also notice that the recipe calls for very little syrup. Each teaspoon has 17 calories and 0 grams of fat. If you love syrup and want to add more, you can. Just try the pancakes first and then add only as little syrup as you possibly can to feel that you're eating a truly decadent meal. Being a true chocolate lover, I prefer them exactly as is. If you're harried like most, you can double or triple this recipe with great success. The batter will keep in your refrigerator for up to three days, which will save time in the mornings. 1 large egg white, lightly beaten 1/2 cup low-fat buttermilk 1/2 cup whole-grain oat flour (see page 17) 1/2 teaspoon baking soda 1/4 teaspoon vanilla extract 1/8 teaspoon salt 2 tablespoons mini chocolate chips Butter-flavored cooking spray 4 teaspoons pure maple syrup, divided Preheat the oven to 200¡F. Whisk the egg white, buttermilk, flour, baking soda, vanilla, and salt in a small mixing bowl. Stir in 11/2 tablespoons water until well incorporated. Then stir in the chocolate chips and let stand for 10 minutes. Preheat a large nonstick skillet over medium-high heat. When a spritz of water causes the ski