Whatever happened to your favorite Biggest Loser contestants? Well, wonder no more as this Thanksgiving Biggest Loser will air a two-hour special taking in to the private lives of many of the show’s alumni. More than 30 contestants will appear on “Where Are They Now” to show you how their weight loss has changed their lives and how they look today.
Growing as popular for its love stories as it has for its weight loss success stories, you’ll get to watch the romantic proposal of season 9′s Sam and Stephanie, who recently visited the brand new Biggest Loser Resort in Malibu with Daris George. Not only that, but get access to the recent Lake Tahoe wedding of season 5 at-home winner Bernie Salazar to Jennifer, the cousin of his teammate Brittany Aberle.
Everyone is looking for a little motivation in the new year to get fit, stay fit or even push their fitness to a new level. That’s exactly what former Biggest Loser couple Heba Salama and Ed Brantley are doing, pushing themselves to that next level. They’re not only do it for themselves, they’re doing it for each of you. Just this week they announced their 10 in 2010 Fitness Campaign, with hopes of not only challenging themselves but motivating others to get in shape, too.
That’s why this year you’ll find Heba and Ed participating in half-marathons, triathlons, and other various foot races throughout the country. They’re committed to doing 10 of these races in 2010 – and they want to see you there, too!
“Racing gives us the opportunity to stay fit and healthy, as well as meet and inspire people on their own weight loss journeys. We prove that if we can do it, anyone can,” said Heba. Read Full Post >
No white flour. No white sugar. No butter. Those are the three really basic rules of eating at the Biggest Loser ranch, where contestants must prepare their own meals. “There’s no chef whipping up spa cuisine,” said Ed Brantley to the New York Times, in a story featuring the Biggest Loser diet.
Biggest Loser's Ed and Vicky (center) try healthy recipes prepared by fellow contestants.
If you watch the show regularly, you know that what the contestants eat isn’t as much a part of the storyline as is the drama unfolding on the ranch. This story really shows what it’s like for the contestants to immediately go from eating anything they want at home, primarily greasy and sweet foods, to extreme workouts and a healthy, clean diet. “The food that you’re used to, you can’t have, and the food you can have, you do not want,” Vicky Vilcan of Biggest Loser 6 told the Times.
The story also points out that an underlying cause of obesity in America is our habit of dining out. It’s in that setting that we cannot control the fat or calories in our food, where preparing meals at home gives us complete control. Since 1965, women have gone from spending 13 hours per week cooking meals to the meager 30 minutes per day now, and in that time the number of overweight women has more than doubled, to 65 percent. Biggest Loser cookbooks author Devin Alexander pointed out that “Twenty minutes in the kitchen will save you three hours on the StairMaster.”
During last week’s episode of Biggest Loser, Ed and Heba prepared Thai Turkey Wraps as a thank you for their trainer, Bob Harper. It looked so good, and Bob’s reaction to the scrumptious dish made all of you hungry for the recipe. So, a big shout out and gracious thank you to Ed Brantley for sharing his personal recipe with all of us at DietsInReview.com.
1 package ground turkey
1 clove of chopped garlic
1 tsp. of minced fresh ginger
2 Tbsp. light soy sauce
1 carrot, peeled and minced
6 scallions, finely chopped
7 sprigs cilantro chopped
4 limes, juiced
Sriacha chili sauce (can be purchased at a local Asian market or international food section in the grocery)
1 Tbsp. sesame oil
1 red bell pepper finely diced
1 cucumber, peeled, de-seeded and julienned
1 head Boston lettuce
1/4 cup roasted, unsalted peanuts
Brown turkey, place in refrigerator to cool.
Once cool, mix all ingredients (except: pepper, cucumber, lettuce and peanuts) in a bowl.
Allow to marinate overnight, or 3-4 hours for best taste.
Serve mixture in lettuce cups with cucumber, pepper and peanuts for garnish.