A Day at BFit-Expo

I can’t tell you just how much I’ve enjoyed today!

There were some amazing people at the Expo that I genuinely hold in high regard. Some of these people I’ve followed on twitter for quite some time, so let me introduce them.

Caroline Pearce
Now anyone that watched Gladiators on TV will know her as ‘ICE’ but these days she presents on TV as well as being a nutritionist. I sat in on her presentation ‘The weight loss code’ and was impressed with the majority of the content. The fact that I was a little star struck may have helped too, but I listened to what she had to say and enjoyed every minute of it.

Fiona Kirk
I’m a huge fan of Fiona Kirk with her no nonsense approach to food. I had a very informal chat with her and she has given me lots of things to follow up on in terms of things to read and research.

Phil Learney
I’m a big fan of Phil Learney.  Despite some technical challenges during his presentation, Phil did an excellent job. His presence on stage is awe-inspiring. This guy knows a lot about Protein! He is also going to let me have his presentation notes, so I’m eternally grateful to him for that.  I also grabbed an opportunity to say ‘Hello’ albeit slightly rushed as the next presentation was due on stage.

Matt Lovell
Matt is an unassuming character yet extremely knowledgable about Nutrition. I was absolutely made up to meet him. I’ve bought his book ‘Fist Full of Food’ which he signed while I was there. I’ve followed Matt for what seems like forever and I’m very interested to hear what he has to say. I sat in on a presentation where he and Gavin Allinson cooked up Four Fat Loss Meals and I have to say that the smoothie they made I’ll be trying at home myself. It was unbelievable!

Ruben Tabares
Ruben is a guy I admire greatly. He is the nutritionist for David Haye (Boxer) amongst other celebrities, but he is also competing in the 2012 Olympics. I had the pleasure of sitting in on one of his presentations about Whole Food sports nutrition and was amazed at the vast knowledge he has on the subject. I caught up with him afterwards and his energy is infectious. I’m glad I had time to say ‘Hi!’

The Training Lab (Ben Coomber / Andy McKenzie)
If I’m totally honest, these were the two guys I was really interested to meet from the outset.  Ben has helped me achieve so much since August, I felt compelled to go and meet him in person.  His whole attitude towards nutrition has inspired me to think about nutrition in a totally different way to the point that I’m seriously considering doing an accredited course on the subject!

He’s such a likeable character he radiates positivity! (He’s definitely a glass half full kind of guy!)

So how would I describe Andy McKenzie?  Well that’s simple, he’s AWESOME.  I got to spend some time with Andy where he gave me lots of pointers on how to perform deadlifts correctly and well as show me how to effectively use the muscles in my arms.  The thing with Andy is that he’s super professional when it comes to teaching, it comes very natural to him.  He takes the time to make sure you nail what’s he taught you before moving onto the next thing.

The Training Lab are planning some seminars this year, and if the opportunity presents itsself again, I will be there in a heart beat 🙂

So in summary, an absolutely fantastic day,  I got to meet lots of people that I have a great deal of respect for and I came away with lots of information to moves thing forward.

Not a bad day at all……

Advertisements

Bad experiences with restaurants

Today, I’d like to share an experience I had at the weekend with a Greek restaurant.

Now it may just be naivety but I think that restaurants have an obligation to provide good food to customers that are paying for it.  The recession is hitting everyone hard, but it seems that some restaurants in order to combat this are offering less for more money, or using clever ways to make the meal look bigger than it actually is.

Takes this as a case in point….

Having looked at the greek menu, there was obviously a lot of food on the menu that on the face of it was quite healthy.  Olive Oils, Fresh Fish, Feta Cheeses, Olives, Fresh herbs, salad foods likes tomatoes, cucumbers, fresh green leaves etc, so I opted for a choice called King Prawn Saganaki.  On closer inspection, the meal contained, King Prawns, Feta Cheese, Tomatoes, Garlic and Olive Oil, so I though great, sounds healthy so put an order in.  Twenty minutes went by and my meal turned up.  What arrived was the smallest portion I had ever seen!

To break it down, the meal contained….

4 King Prawns, 2 thin slices of tomatoes and a very small portion of Feta Cheese all within the smallest of ceramic bowls and laced with garlic.  This wasn’t the thing that bothered me so much though, it was the fact that in order to hide the size of the portion, they literally filled 75% of the plate in french fries – there was no mention of this on the menu at all.  Luckily, I had ordered a side order of greek salad otherwise I would have starved.

It was my wifes birthday, so I chose to opt for a desert afterwards which as described was ice cream with nuts and cream.  What actually turned up was a boat of 1 scoop of strawberry, 1 scoop of chocolate and 1 scoop of vanilla surrounded by squirty cream from a can and instead of nuts, there were 3 chocolate sticks instead.

I just think that the restaurant could have done more with the ingredients and not opted for cheap alternates instead.  I also think the restaurant are missing a trick with its customers because poor service tends to get noticed.

I’ve complained to the restaurant owners and I’m currently awaiting their response.

I’d love to hear similar stories if anyone has one…

B-Fit Expo 28th / 29th Jan 2012 ExCel, London

So today I wanted to link to the B-Fit Expo being held at ExCel in London on the 28th/29th Jan 2012. (http://www.b-fitexpo.co.uk/)

I’ve been to various Expo’s in recent years and I really like them.  There are so many opportunities to meet new people and gain a wealth of information by talking face to face.  Having spent the evening researching who will be there, I’m very excited to see so many nutritionists that I admire.

During the last few months, I have been reading many books by the likes of Matt Lovell, Fiona Kirk and Caroline Pearce to name a few.  I’m also very excited at meeting Andy McKenzie and Ben Coomber (finally!) of The Training Lab.

Hopefully, I’ll be able to pick up some really useful tips so plan to make full use of the day while I’m there.

So what are you waiting for?  Grab yourself a ticket and I may just see you there…

New Year Transformation

Well first of all happy new year.  There’s a buzz about 2012 and for good reason.  This year is my 40th and I set myself a huge task last year with a bit of luck will come to fruition.

I’ve become more focussed and set smaller goals to reach my objective.  Initially it was to get to 68kg before my birthday in September, but I’ve brought this forward by 6 months to focus the mind and body a little more.

I had actually started this process on Jan 1st 2011, but after the initial weight loss and returning from 2 weeks in Canada, I couldn’t sustain the weight loss, so I sought out the help of Ben Coomber of BodyType Nutrition.  He encouraged me to look at food in a different way again (I used to love nutrition 20 years ago, but I wasn’t that serious about it back then).  Ben has re-ignited the nutrition bug and I’ve spent the last 5 months researching as much as possible with a view to doing something more serious about it at some point later in the year.

When I sought out the help of Ben, I took some initial photographs to use a visual aid to see how I’m progressing.  Bear in mind these photos were taken in August when in fact I’d started the process back in January, but I only really took head shots back then.

So here are the transformation photographs I took back in August (Top) and the ones I took yesterday, 7th Jan 2012 (Bottom)

When I started I was 108kg and in August I had reduced this to 93.5kg, yesterday I weighed in at 82.3kg.  There is still a way to go, but I’m still on target for the end of March and very much focussed on the job at hand.

The journey is not over yet, but I’m getting there…