The Restaurant Diet
A Spiritual Journey of Weight Loss & Self Discovery
The ultimate guide for dining out guilt-free. The Restaurant Diet, now in its second edition, offers a diet plan that takes pressure off dieters who don't always have time for healthy cooking. Using his easy-to-follow plan, author Fred Bollaci lost 150 pounds--and kept them off.
The secret to a plan you can maintain. Fred Bollaci grew up in an Italian family. When his parents divorced he developed eating compulsions. He tried every fad diet and every new food recipe book, but failed to find 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―that worked In this book Fred reveals the real secret: it's about why one overeats in the first place. Fred shares how to tackle emotional issues that lead to compulsive overeating through an integrated spiritual approach.
Why integrating spirituality is so important. After a "near death" experience and "spiritual awakening," Fred learned to like and eventually love himself enough to get his priorities straight, lose a ton of weight, eat better, exercise, and adopt an attitude of gratitude for his miraculous second chance. He has discovered his life's purpose, found true happiness and contentment, improved every area of his life, and lives a life he never could have imagined. Fred has helped coach and inspire hundreds of clients to lose thousands of pounds with his compassionate approach. He looks great, feels great, and can enjoy a healthy gourmet lifestyle wherever he is. If he can become his best self, then you can too.
Tips in The Restaurant Diet include how to:
- Read a menu
- Ask key questions of the restaurant staff
- Integrate a spiritual component into your diet and exercise plan
Readers who have tried books like Keto Meal Prep by FlavCity, Keto Restaurant Favorites or Eat What You Love will appreciate the tips and advice in The Restaurant Diet, 2nd Edition.
Mango, 9781642501889, 256pp.
Publication Date: October 15, 2019