really worked is that I gave them a set of rules
that they needed to be hitting in their to-do
list every single day.
CONTINUED FROM PAGE 27
CC: You write that the bottom line is that we
have to make a break and find a different
way of living. Easier said than done. What
exactly is this enemy that we’re up against?
BH: I think the enemy is familiarity. People
have become very comfortable with how they
live. And when you ask them to face their
fears and face the way they’re living, a lot of
people become very reluctant and say, “Wait a
minute—you’re asking to change too much.”
I think that the day and age that we live in
right now, it is time to face our demons and
our fears, for ourselves and for our families.
Our children need our help more than ever
right now.
CC: You don’t talk about exercise in the book.
Don’t we have to move more, eat less, in
equal amounts?
BH: I’ve done an exercise book and exercise
videos. I really wanted this to be a diet book—
a book that people could follow, with nutrition. If I had to place it on a priority list,
nutrition would be number one and exercise
would be number two. Yes, we need to get
people to move around more—we live a very
sedentary lifestyle. But we’ve also got to clean
up the way that we are eating.
MEDIA BAKERY
CC: You still run a Saturday fitness class in
Los Angeles when you can, in the same location that you started years ago. That’s crazy!
Why?
BH: People ask me that all the time. Because I
am a trainer. It goes back to that. I still love it.
CC: You include different recipes for men and
women. Aside from nutritional needs, how
do men and women differ when it comes to
the whole issue of diet and exercise?
BH: Men generally kind of want what they
want when they want it. Women come from a
much more emotional side of it—what their
relationship is with food, what they’re driven
by, what their emotions are on any given day
that are going to make them overeat, or
undereat, for that matter. I think with men it’s
a little bit more primal.
CC: What’s your cooking experience, and
where did the recipes come from?
BH: They came from me just being a mad scientist in the kitchen all these years on The
Biggest Loser. There are [diet] books out there
that are way too fattening, or that take so much
money and so much time. I’m working with
that average American who needs to make
something quick and make something easy.
CC: What do you see yourself doing in the
future?
BH: I think, for me, the future is going to
definitely be exactly where I am in regard to
my physical fitness and well-being. I just
started an online club (
www.BobHarper.com)
that I’m extremely excited about. It lets me
reach more people. We talk about this war
we’re fighting when it comes to health and fitness. I feel like I’m going to be in the forefront
of that war and really trying to do my best
with that.
I’m going to be age-defying. Another
inspiration was Jack LaLanne. I’m going to be
that man. I’m going to walk around with my
sweat pants pulled up a little too high, and I’m
just going to be like that. He was The Man.
CC: Can you comment about Costco?
BH: I know that you guys are feeding our
country. That’s where people go to get all their
food. That’s why it’s such a great fit for what
I’m doing: getting people to have more food in
their house that’s going to be better for them.
I tell people that when it comes to produce, Costco has it, and you can get frozen
fruits and vegetables that have the nutritional
qualities I want—and it’s way cheaper.
I get in trouble when I go to Costco. I
start pushing around those carts, and putting
every single thing in there. C
4 skewers (wooden or metal)
2 tablespoons freshly squeezed lemon juice
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil
1 pound fish, cut into 1-inch cubes
12 cherry tomatoes
1 large zucchini, cut into ½-inch rounds
( 12 pieces)
If using wooden skewers, start by soaking them
fully immersed in water for at least 1 hour.
In a small bowl, combine the lemon juice, basil,
parsley, garlic and olive oil.
Thread the skewers, alternating fish and vegetables. Place in a baking dish.
Pour the marinade over the skewers and cover.
Refrigerate for 30 minutes (and no longer than
90 minutes).
When the skewers are almost done marinating,
preheat the grill. Grill over medium-high heat,
turning occasionally to cook each side, for 6 to 8
minutes total. Makes 4 servings.
Nutritional information: Each serving contains
274 calories, 26 g protein, 9 g carbs and 10 g fat.
Recipe reprinted from The Skinny Rules (Ballantine Books).
Fish Ka-Bobs
MEDIA BAKERY
The Costco Connection
Costco features The Skinny Rules, by
Bob Harper, in most warehouses. You
will also find a complete assortment of
food, from fresh produce to fish, poultry
and meats, at affordable prices, in all
warehouses.
28 ;e Costco Connection JUNE 2012
