When I first started out in this industry, one of the first authors that I gravitated towards was Dr. John Berardi (JB). As a “newbie” in the industry I understood the importance that nutrition played in the overall progress of the people I worked with. In a nutshell, JB’s writing style appealed to me and I found myself adopting many of his thoughts and principles concerning diet and nutrition and applying them towards my own clients. Six years later, I still consider JB the “go to” guy in regards to nutrition; whether you’re an athlete looking to enhance performance, a “weekend warrior” looking to shed those last few pounds of fat, or a stay-at-home mom who just wants to feel better.
JB makes my job easier because I KNOW that he will consistently put out quality material. As such, I have no qualms what-so-ever endorsing his products.
1. Precision Nutrition: is unquestionably the most comprehensive resource I have ever come across that deals with nutrition. More often than not, when someone approaches me with a question concerning their diet, I answer it, and then revert them to this product. Instead of offering quick fixes (like most diet books), Precision Nutrition offers a plethora of tools; various guides (diet plans, cookbooks, etc), the No-Nonsense Nutrition dvd, and an online library/community, just to name a few. All of which help to set people up for long-term success; an important distinction.
2. More recently, JB released the second edition to his popular cookbook “Gourmet Nutrition.” Geared towards the “fit food lover,” Gourmet Nutrition is for those who love to eat great food, but hate that after-dinner guilt. It’s hard enough for people to eat the right foods, let alone know how to cook them. This book is loaded with roughly 100 recipes that not only taste spectacular, but will also make you healthier. Take that Rachael Ray!
Matter of fact when I brought the book home last week, my girlfriend spent close to an hour just looking at the pictures and studying the recipes. That’s saying a lot since she’s what I would call a “cookbook snob.” Which makes me wonder: what other book could I bring home that has tons of pictures and instructions of things we’ve never tried before? Hmmmmmmm……
If you’re reading this babe, I’m just kidding. I would never sink so low as to bring this sort of smut home. Seriously though, where’s the local Borders?
