In this Spud Fit Challenge DIY guide, featuring twelve super simple (and cheap!) recipes and a variety of mindfulness techniques to help you reset your body and mind, he shows you the how's, what's and why's of his unusual regime - the tale of which went viral and captivated people across the globe. It's a scenario that will be depressingly familiar to all 'experienced dieters': towards the end of 2015, the former elite junior kayaker found himself more than 120 pounds (55kgs) overweight and feeling helpless, frustrated and in despair after yet another failed attempt at losing weight. With a lifetime of fad diets that only ever aimed to treat symptoms behind him, and armed only with the advice of 'the experts' whose discussion always began and ended with the message 'simply' to practise moderation, he had reached an impasse. Why couldn't he do moderation, like 'normal' people seemed to be able to? Sitting on the couch that day having reached his lowest point and not knowing the way out of the black hole that was swallowing his ability to enjoy life, he had that lightbulb moment: he was addicted to food. His mind raced - no other addict would ever be told to practise moderation, they would be told to quit their vice entirely. In that moment he realised that quitting food - or coming as close to it as possible - was the answer. Weeks of research told him that the humble potato, the food that has allowed vast populations to not only survive but to thrive over generations, was the perfect vehicle for his experiment: The Spud Fit Challenge was born! Good health is way more simple than we've been led to believe. There is a food that you can eat in abundance and that food provides you with all the nutrition your body needs to thrive for a long time. A good diet should not involve obsessing over every detail about what you put in your mouth - this does nothing to treat the underlying cause of your troubled relationship with food. This is the Spud Fit Challenge in a nutshell: let simplicity set you free. This guide will provide you with both the mental techniques that have helped Andrew to power through cravings without looking back as well as some ‘Spud Fit approved’ recipes to pique your interest - everything you need to successfully complete your own Spud Fit Challenge.

    Maria the genuine, fun, relaxed mom next door who's got the secret sauce: that special knack for effortlessly creating tantalizing and wholesome (and budget-friendly) meals with ease. From a Loaded Nacho Bar bash for 200 guests to quick-and-easy healthy weeknight dinners like never-fail favorites like One-Skillet Sausage Pasta or Asian Pork Lettuce Wraps (always followed by a fab dessert!), Maria shares her best lifestyle tips and home cook smarts.An essential resource for parents looking to update their healthy, inexpensive, time-saving, kid friendly meal roster; aspiring home cooks who want to eat-in delicious food more than they eat out; as well as anyone looking to share their love of food and the giving spirit with their neighbors, TWO PEAS & THEIR POD will help readers bring home that (achievable!) slice of Americana, where families come together to enjoy fresh and nutritious meals and there's always a batch of still-warm cookies waiting on the counter.

    Gas lamps still flicker in the city streets, but the miracle of electric light is in its infancy. The person who controls the means to turn night into day will make history--and a vast fortune. A young untested lawyer named Paul Cravath, fresh out of Columbia Law School, takes a case that seems impossible to win. Paul's client, George Westinghouse, has been sued by Thomas Edison over a billion-dollar question: Who invented the light bulb and holds the right to power the country? The case affords Paul entry to the heady world of high society--the glittering parties in Gramercy Park mansions, and the more insidious dealings done behind closed doors. The task facing him is beyond daunting. Edison is a wily, dangerous opponent with vast resources at his disposal--private spies, newspapers in his pocket, and the backing of J. P. Morgan himself. Yet this unknown lawyer shares with his famous adversary a compulsion to win at all costs. How will he do it?In obsessive pursuit of victory, Paul crosses paths with Nikola Tesla, an eccentric, brilliant inventor who may hold the key to defeating Edison, and with Agnes Huntington, a beautiful opera singer who proves to be a flawless performer on stage and off. As Paul takes greater and greater risks, he'll find that everyone in his path is playing their own game, and no one is quite who they seem.

    Steven Gundry, a quick and easy guide to The Plant Paradox program that gives readers the tools to enjoy the benefits of lectin-free eating in just 30 days.In Dr. Steven Gundry’s breakout bestseller The Plant Paradox, readers learned the surprising truth about foods that have long been regarded as healthy. Lectins—a type of protein found in fruits, vegetables, legumes, dairy, and grains—wreak havoc on the gut, creating systemic inflammation and laying the groundwork for disease and weight gain. Avoiding lectins offers incredible health benefits but requires a significant lifestyle change—one that, for many people, can feel overwhelming.Now, in The Plant Paradox Quick and Easy, Dr. Gundry makes it simpler than ever to go lectin free. His 30-day challenge offers incentives, support, and results along with a toolkit for success. With grocery lists, meal plans, time-saving cooking strategies, all-new recipes, and guidance for families and those following specialized diets (including ketogenic and vegan), The Plant Paradox Quick and Easy is the all-in-one resource Plant Paradox fans and newcomers alike need to jumpstart results reap the health benefits of living lectin-free.

    Some of them we know we’re making: What to eat, how to eat it, and many more. What we don’t know is how each of those decisions is influenced by our environment, the food industry, and our own irrational appetites. Now, How We Eat with Our Eyes and Think with Our Stomachs exposes the hidden influences on how we make those decisions and form eating habits—ultimately equipping readers to eat more intelligently. Drawing from the latest research in behavioral psychology, biology, and neuroscience, as well as from pop culture, journalist Melanie Mühl and psychologist Diana von Kopp focus on more than 40 compelling, distinct questions and issues: Why do we like the foods we like? Is it because of our environments? Family? Taste buds? (All three?) Is raw food healthier than cooked food? (No!) Why do people overeat? Keep reading, and find out. Take, for example, “The Color of Flavor”—can the average person taste the difference between red wine and white? What about once the white has been colored red? Is it surprising that they cannot? This may not be news to everyone—but where does this observation lead? That would be the psychological study of product experience, relied upon by the six-hundred-billion dollar food industry—and because of it, our cola is always dark (instead of clear) and butter is artificially colored yellow. Learn how we diet with our brain (Think you’re hungry? Think again.), feast with our feelings (Banning sugared soda? Anticipate a surge in consumption.), eat with our eyes (Don’t look at the buffet!), and other influences on our everyday eating habits. How We Eat with Our Eyes and Think with Our Stomachs enables us to become more intelligent about which questions are being asked, and offers insights that we’ll surely remember the next time we buy groceries, sit down at a restaurant, or go into the pantry looking for something to eat.

    He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care.In the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his roasted carrots with harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. A gorgeous guide to the way we eat today.

    Marketers want to change their customers’ minds and leaders want to change organizations. Start-ups want to change industries and nonprofits want to change the world. But change is hard. Often, we persuade and pressure and push, but nothing moves. Could there be a better way?This book takes a different approach. Successful change agents know it’s not about pushing harder, or providing more information, it’s about being a catalyst. Catalysts remove roadblocks and reduce the barriers to change. Instead of asking, “How could I change someone’s mind?” they ask a different question: “Why haven’t they changed already? What’s stopping them?”The Catalyst identifies the key barriers to change and how to mitigate them. You’ll learn how catalysts change minds in the toughest of situations: how hostage negotiators get people to come out with their hands up and how marketers get new products to catch on, how leaders transform organizational culture and how activists ignite social movements, how substance abuse counselors get addicts to realize they have a problem, and how political canvassers change deeply rooted political beliefs.This book is designed for anyone who wants to catalyze change. It provides a powerful way of thinking and a range of techniques that can lead to extraordinary results. Whether you’re trying to change one person, transform an organization, or shift the way an entire industry does business, this book will teach you how to become a catalyst.

    Life is expensive. It doesn’t matter if you make $40,000 or $140,000 a year, it can feel like you’re constantly broke. Can you afford that new car, that vacation, that night out? You think so, but it feels impossible to know. And rigid budgets that force you to spend your money in unrealistic ways (like $9.50 per week for pants) don’t make things any clearer.But what if there was a new way to manage your money? One that left you certain you had your bases covered—both for your monthly bills and your future retirement—and then let you enjoy your money by spending it. (Yes, we just said that.)Enter Shannon Lee Simmons, a totally new voice in the world of personal finance, one who understands the new and very real pressures to survive modern life and keep up in the age of social media. Shannon doesn’t lecture, judge or patronize. The founder of the wildly popular New School of Finance, Shannon recognized that most of her thousands of clients felt broke, no matter what their income. And feeling broke can be as bad as actually being broke, because it leads to overspending and misery.Worry-Free Money takes a fresh approach to finances, looking at the root cause of the pressure to spend and showing why traditional budgets don’t work. It is a deeply practical book that will help you break the cycle of guilt, understand why you overspend and find hope—and fun—in getting your money under control.

    Molly Carmel, an eating disorder therapist with a thriving clinic in New York City, discovered the devastating role Sugar played in her own 20-year struggle with disordered eating. After reaching a peak weight of 325 pounds and trying every diet imaginable, Molly was finally able to dramatically transform her life--and find her happy weight-by breaking up with Sugar. Molly has since helped thousands of people overcome compulsive overeating, repetitive dieting, and Sugar addiction to reinvent their lives. Here, she shares her empowering 66-day blueprint for kicking Sugar to the curb - once and for all.Molly explains how Sugar is not only bad for your health, it's also a substance with highly addictive potential - one that creates physical, neurological, and hormonal changes that often make moderation impossible. This is the first book to address the emotional, spiritual, chemical, and physical components of this toxic relationship and help guide you through the steps to create a new and lasting relationship with food...and with yourself.Breaking Up with Sugar includes step-by-step meal plans to take the guesswork out of going Sugar-free, as well as seven key self-affirming vows you can rely on to help end the overeating and dieting cycle and release unhealthy weight. With empathy, honesty, and humor as your trusted coach and friend, Molly gives you essential tools to navigate this new way of eating when life gets "life-y" or times get tough. Her sustainable roadmap will put you on the path to true freedom.

    Cooking TV shows usher viewers into restaurant kitchens and freezers, while smart phones allow diners to analyze wine list prices before placing an order. The author, who developed and sells restaurant management software attributes restaurant success and longevity to managing four factors: ingredients, beverages, space, and an "X factor" unique to each entity. Two chapters detail the real-life "Underground Culinary Tour," an exclusive New York City tasting tour, overseen by Mogavero, for a select group of restaurant executives. Other chapters explore how detailed income and expense data can minimize waste, manage inventory, help with training personnel, and uncover theft.

    Once the epicenter of the voting rights struggle, today it's Ground Zero for a new movement that is Flowers's life's work. It's a fight to ensure human dignity through a right most Americans take for granted: basic sanitation. Too many people, especially the rural poor, lack an affordable means of disposing cleanly of the waste from their toilets, and, as a consequence, live amid filth.Flowers calls this America's dirty secret. In this powerful book she tells the story of systemic class, racial, and geographic prejudice that foster Third World conditions, not just in Alabama, but across America, in Appalachia, Central California, coastal Florida, Alaska, the urban Midwest, and on Native American reservations in the West.Flowers's book is the inspiring story of the evolution of an activist, from country girl to student civil rights organizer to environmental justice champion at Bryan Stevenson's Equal Justice Initiative. It shows how sanitation is becoming too big a problem to ignore as climate change brings sewage to more backyards, and not only those of poor minorities.

    These violent conflicts are waged against the Native American tribes whose lands they covet, the French, and finally against the mother country itself in an American Revolution destined to reverberate around the world.This is the setting of Blood and Treasure, and the guide to this epic narrative is America’s first and arguably greatest pathfinder, Daniel Boone—not the coonskin cap-wearing caricature of popular culture but the flesh-and-blood frontiersman and Revolutionary War hero whose explorations into the forested frontier beyond the great mountains would become the stuff of legend. Now, thanks to painstaking research by two award-winning authors, the story of the brutal birth of the United States is told through the eyes of both the ordinary and larger-than-life men and women, white and red, who witnessed it.This fast-paced and fiery narrative, fueled by contemporary diaries and journals, newspaper reports, and eyewitness accounts, is a stirring chronicle of the conflict over America’s “First Frontier” that places the reader at the center of this remarkable epoch and its gripping tales of courage and sacrifice.

    . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    Here are 125 foolproof , basic recipes for soups, homemade pasta, roast chicken, burgers, vegan specialities, chocolate chip cookies—and more—that anyone can enjoy making, no matter how inexperienced they are in the kitchen.

    He had mentored many tech leaders in his illustrious career as an investor, but few things had made him prouder, or been better for his fund's bottom line, than his early service to Mark Zuckerberg. Still a large shareholder in Facebook, he had every good reason to stay on the bright side. Until he simply couldn't. ZUCKED is McNamee's intimate reckoning with the catastrophic failure of the head of one of the world's most powerful companies to face up to the damage he is doing. It's a story that begins with a series of rude awakenings. First there is the author's dawning realization that the platform is being manipulated by some very bad actors. Then there is the even more unsettling realization that Zuckerberg and Sheryl Sandberg are unable or unwilling to share his concerns, polite as they may be to his face."