New Book Offers ‘Loser' Secrets

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Kim Lyons

As a star of the NBC TV hit show "The Biggest Loser," Kim Lyons exemplifies fitness. With her bright smile and positive attitude, she excels in motivating others to achieve their fitness goals. Lyons graduated from Colorado State University in 1995 with a degree in Human Development and Nutrition, and also graduated from the National Academy of Sports Medicine. She is an accomplished physical-fitness competitor who has won national and international titles.

Lyons recently finished filming the fourth season of "The Biggest Loser," and her first book, "Kim Lyons' Your Body, Your Life: The 12-Week Program to Optimum Physical, Mental & Emotional Fitness," is due out this month. Her expert tips are incorporated into a free lifestyle guide available at www.jennieo.com. Also see www.nbc.com.

Tell us about your new book:

"Your Body, Your Life" is a lifestyle guide that includes many of my favorite tried-and-true tips -- exercises and recipes that can help people achieve their fitness goals in a format that's fun and easy to follow."

On the show, which contestants have inspired you the most?

"I am most inspired by seeing my teams go on to motivate the world through their own success stories. Mark Wylie really moves me with his work with disabled children, and I continue to work with him in his ‘Best Buddies' program. Pam inspires me as well because she's a busy mother, but still finds time to give back through her work with the American Heart Association's ‘Go Red for Women' campaign."

What do you think when you see the TV commercials for some of the crazy diet pills and schemes?

"Successful weight loss is hard work, so it's not surprising that it cannot be achieved for the long term by popping a pill. I tell my clients that the key to achieving your fitness goals is, for the most part, mental. Taking small steps to reach your long-term goal is the best way to stay positive, focused and motivated."

You have $3 in your pocket; it's 2 a.m., and you're on the road at a convenience store. What's the healthiest snack you can get?

"Fortunately, many stores are beginning to offer fresh grab-and-go meals. I'd suggest a wrap filled with colorful veggies and healthy lean proteins like Jennie-O turkey or hummus, or an apple. If a prepared option is not available, a safe bet is a bag of unsalted cashews or almonds and some string cheese. The key is to look for snacks in their most natural, unprocessed form. Be sure to hydrate with a bottle of water, and skip the soda!"

LIGHT, COLORFUL STUFFED PEPPERS

2 large bell peppers, a mixture of yellow, green and/or red

Nonstick cooking spray

1/2 cup chopped onion

2 cloves garlic, minced

1/2 (20-ounce) package Jennie-O extra lean ground turkey

1 tablespoon fresh basil or 1 teaspoon dried basil

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

1/2 (14 1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked brown rice

3/4 cup low-fat shredded cheddar cheese, divided

Paprika (optional)

Chopped fresh parsley or fresh basil, for garnish

Preheat oven to 375 F. Cut peppers lengthwise through stems, keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling, salted water 5-6 minutes or until crisp but tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place peppers cut side up in an 8-by-8-inch baking dish.

Coat a large nonstick skillet with cooking spray. Over medium-high heat, add onion and garlic and cook for 5 minutes, stirring occasionally. Crumble turkey into skillet. Add basil, salt and pepper. Cook 8 minutes, stirring occasionally until turkey is cooked thoroughly. Add tomatoes and rice and continue to cook 5 minutes or until heated through and most of the juices have reduced. Remove meat mixture from heat and stir in 1/2 cup of the cheese. Add paprika if desired. There will be about 2 1/2 cups of meat mixture. Mound about a little more than 1/2 cup of the mixture into each of the pepper halves.

Bake about 20 minutes or until the filling is hot and peppers are tender. Remove peppers from oven and immediately sprinkle remaining 1/4 cup of cheese on top of the peppers. If desired, garnish with fresh chopped herbs. Serves 4.

© 2008 King Features Synd., Inc.

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