When ever you are watching you calorie intact and working on weight control it always seems your efforts are sabotaged by going to a restaurant. My guest this week is Fred Bollaci with his new book “The Restaurant Diet.”
The ultimate guide for people who want to dine out guilt-free! The Restaurant Diet, offers a diet plan that takes the pressure off of dieters who love to eat out. The Restaurant Diet is also a cookbook, featuring 125 mouthwatering recipes from 100 critically acclaimed restaurants from coast to coast, all with nutritional facts. In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds (from 330):
- Teaches readers how to read a menu
- Explains how to ask important questions of the restaurant staff
- Gives guidance on how to have food customized to your dietary needs
- Provides insights into converting this into healthy eating at home
Eat out to your heart’s content and not be overweight: As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. Fred reveals his story of growing up in an Italian family, and how his parents’ divorce led to his eating compulsions. He tried every fad diet, but Fred was searching for a lasting solution. With the help of his doctor, a nutritionist, a trainer, and a psychologist, he was able to devise a four-phase diet and exercise plan. Fred proves that if he can do it, anyone can. He has kept the weight off for six years, running four marathons ― he looks great, feels great, and can enjoy great food and drink wherever he is.
Guilt-free restaurant dining: Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the 19 million Americans who love to eat out on a regular basis ― and the 38% who are overweight.
Good Life Guy’s Wine of the Week:
2016 Jordan Alexander Valley Cabernet Sauvignon
Pure elegance in a glass. Aromas of black cherries, pomegranate, dried cranberries and a hint of graphite channel classic Bordeaux. Its lovely, silky texture coats the palate with layers of black cherries and a touch of cedar from French oak’s fine tannins. From beginning to end, the balance carries all the way through. Enjoy now after decanting for 60 minutes or cellar through 2029-2034.
The 2015 Cabernet Sauvignon’s red fruit flavors, silky palate and structure make it a wonderful wine for food. The classic pairing would be New York Strip steak or filet mignon, but the elegance, uplifting acidity and toasted oak nuance will complement grilled or savory roasted dishes, such as herb-crusted lamb, roasted chicken or grilled pork loin. It’s a medium-bodied red wine that won’t overpower more delicate dishes, such as mushroom risotto, ratatouille or duck confit.
Blend: 77% Cabernet Sauvignon, 15% Merlot, 6% Petit Verdot, 2% Malbec