About this item
As the nutritionist for NBCs hit show The Biggest Loser Cheryl Forberg not only knows how to help people lose weight she also understands why they gain it in the first place One reason Americans keep packing on the pounds is because our taste buds have become accustomed to the intense and artificial flavors of highly processed foods that overwhelm our senses We tend to crave extreme flavors and textures--salty fried sweet creamy--so when we decide to lose weight by substituting grilled chicken for a hamburger were not going to enjoy our foodxand were unlikely to stick to our weight loss planBut what if you substituted your greasy drive-thru hamburger for Spicy Beef Satays Beer-Braised Pork Tacos or Sesame Prawns How about if you replaced your morning doughnut with spicy Huevos Sofrito or Toasted Oatcakes with Berry Confetti Chances are youd be too satisfied to miss any of the empty calories in your old favorites In Flavor First youll discover more than recipes for delicious all-natural entrxEes snacks appetizers drinks and desserts that are big on flavor and low in caloriesCheryl shows you how to create easy family-friendly meals that will add instant flavor and excitement to your daily routine From simple cooking techniques that create layers of flavor to recipes for blending your own spice rubs and marinades to whipping up sauces and vinaigrettes in minutes Flavor First shows you that you dont have to sacrifice flavor to lose weight.
About the Author
Cheryl Forberg RD is a New York Times bestselling author, a James Beard award-winning chef, nutritionist and culinary consultant for NBC's The Biggest Loser. Her role is to help overweight contestants transform their bodies, health and ultimately, their lives. A culinary expert and registered dietitian, she has shared cooking and nutrition tips with the contestants and viewers for eleven seasons.
Cheryl received her culinary education at the California Culinary Academy (CCA) in San Francisco. After graduating from the CCA, she embarked on a European apprenticeship journey, which culminated in stints at top French restaurants from Champagne to Strasbourg. Upon return to the United States, Ms. Forberg was chosen for the opening team of Postrio, Wolfgang Puck's first venture in northern California.
Cheryl's passionate interest in healthy cooking led to an exodus from restaurant kitchens and an entrée to some of the most prestigious households in America. During this period she held the coveted position of Private Chef for Lucasfilm, Ltd. in northern California. She went on to earn a degree in Nutrition and Clinical Dietetics and an RD (registered dietitian) credential from the University of California at Berkeley. As a former research dietitian at Cedars Sinai Medical Center in Los Angeles, she had the opportunity to integrate her scientific background into recipe creation for a variety of dietary protocols. This distinctive skill set enabled her to extend her culinary expertise beyond celebrated restaurant kitchens into the creation of inspired recipes that are also healthful. She has developed a clear and concise recipe format, easily understood by novice students.
Cheryl is a food and nutrition journalist, and her writing and recipes have appeared in mainstream culinary and health publications, including Sunset, Health, and Prevention magazines as well as the Washington Post. She is on the advisory board for Prevention magazine.
Cheryl co-wrote the eating plan for The Biggest Loser. She has written or contributed to thirteen books, including several NYT bestsellers - The Biggest Loser: The Weight Loss Program, The Biggest Loser Complete Calorie Counter, The Biggest Loser 30-Day Jump Start and Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You.
She writes a weekly blog of cooking and nutrition tips at http://www.cherylforberg.com/blog/ She lives in Napa, California.
Follow her at www.facebook.com/cherylforbergrd
