MY MOST RECOMMENDED RESOURCES

BOTH PERSONALLY AND PROFESSIONALLY, I RECOMMEND THESE Books, products, and resources as ways to support your Journey to better health and Wellness

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    READING RECOMMENDATIONS 

    Learn realistic and practical strategies for dealing with emotional difficulties encountered before and after your weight loss surgery—strategies that help you: • Relieve stress without using food •Modify unhealthy behavior •Overcome hurdles to establishing a consistent exercise program •Deal with negative reactions by friends, family, and spouse to your weight loss •Prevent relapse...and more.

    Learn realistic and practical strategies for dealing with emotional difficulties encountered before and after your weight loss surgery—strategies that help you: • Relieve stress without using food •Modify unhealthy behavior •Overcome hurdles to establishing a consistent exercise program •Deal with negative reactions by friends, family, and spouse to your weight loss •Prevent relapse...and more.

     Anyone who has undergone or is contemplating weight loss surgery can benefit from Leach's recipes, tips, and important information—and from the inspiring true story of how she has coped and thrived after gastric bypass surgery reduced her body weight by half.

     Anyone who has undergone or is contemplating weight loss surgery can benefit from Leach's recipes, tips, and important information—and from the inspiring true story of how she has coped and thrived after gastric bypass surgery reduced her body weight by half.

    More than 100 recipes that address the dietary necessities after a variety of weight loss surgeries, including: vertical sleeve gastrectomy, laparoscopic adjustable gastric band placement, and more

    More than 100 recipes that address the dietary necessities after a variety of weight loss surgeries, including: vertical sleeve gastrectomy, laparoscopic adjustable gastric band placement, and more

    With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

    With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

    Do you regularly deprive yourself, succumb to temptation, feel guilty, and then start the process all over again? If so, you  need  this book. Dr. Michelle May will guide you out of the food-focused, diet-driven downward spiral that leads you to eat, repent, and repeat. She offers a powerful alternative: stop being afraid of food and start eating mindfully and joyfully.

    Do you regularly deprive yourself, succumb to temptation, feel guilty, and then start the process all over again? If so, you need this book. Dr. Michelle May will guide you out of the food-focused, diet-driven downward spiral that leads you to eat, repent, and repeat. She offers a powerful alternative: stop being afraid of food and start eating mindfully and joyfully.

    First published in 1995,  Intuitive Eating  has become the go-to book on rebuilding a healthy body image and making peace with food. We've all been there―angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet. But the problem is not us; it's that dieting, with its emphasis on rules and regulations, has stopped us from listening to our bodies. 

    First published in 1995, Intuitive Eating has become the go-to book on rebuilding a healthy body image and making peace with food. We've all been there―angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet. But the problem is not us; it's that dieting, with its emphasis on rules and regulations, has stopped us from listening to our bodies. 

    Inside Mindset Breakthrough: Achieve Weight-Loss Surgery Success, Beth shares real-life examples and the steps she took to overcome the "mind games" after having bariatric surgery. Although her stomach was smaller, she still had the same cravings and impulse food desires she always had. It was embarrassing for her to see how much of her life revolved around food.   

    Inside Mindset Breakthrough: Achieve Weight-Loss Surgery Success, Beth shares real-life examples and the steps she took to overcome the "mind games" after having bariatric surgery. Although her stomach was smaller, she still had the same cravings and impulse food desires she always had. It was embarrassing for her to see how much of her life revolved around food. 
     

    With the scientific expertise of Dr. Lilian Cheung in nutrition and Thich Nhat Hanh's experience in teaching mindfulness the world over,  Savor  not only helps us achieve the healthy weight and well-being we seek, but also brings to the surface the rich abundance of life available to us in every moment.

    With the scientific expertise of Dr. Lilian Cheung in nutrition and Thich Nhat Hanh's experience in teaching mindfulness the world over, Savor not only helps us achieve the healthy weight and well-being we seek, but also brings to the surface the rich abundance of life available to us in every moment.

    With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

    With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

    Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid?

    Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid?

    For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. Called “a very important book,” by Andrew Weil and …” destined to change the way we think about food,” by Michael Pollan,  this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong. 

    For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. Called “a very important book,” by Andrew Weil and …” destined to change the way we think about food,” by Michael Pollan,  this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong. 

    It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?”

    It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?”

    After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.

    After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.

    In  Sleep Smarter , Stevenson shares easy tips and tricks to discover the best sleep and best health of your life. With his 14-Day Sleep Makeover, you’ll learn how to create the ideal sleep sanctuary, how to hack sunlight to regulate your circadian rhythms, which clinically proven sleep nutrients and supplements you need, and stress-reduction exercises and fitness tips to keep you mentally and physically sharp.

    In Sleep Smarter, Stevenson shares easy tips and tricks to discover the best sleep and best health of your life. With his 14-Day Sleep Makeover, you’ll learn how to create the ideal sleep sanctuary, how to hack sunlight to regulate your circadian rhythms, which clinically proven sleep nutrients and supplements you need, and stress-reduction exercises and fitness tips to keep you mentally and physically sharp.

    In  The Food Lab , Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques.

    In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques.

    COOKING TOOLS

    By far the BEST blender for making smoothies, protein shakes, and more! 

    By far the BEST blender for making smoothies, protein shakes, and more! 

    Turn your produce into more interesting shapes to add to any meal!

    Turn your produce into more interesting shapes to add to any meal!

    KitchenAid Mixer

    KitchenAid Mixer

    Instant Pot: 7-in-1- Pressure cooker, slow cooker, rice cooker, steamer, saute, yogurt maker, and warmer

    Instant Pot: 7-in-1- Pressure cooker, slow cooker, rice cooker, steamer, saute, yogurt maker, and warmer

    Baking sheets- half size 

    Baking sheets- half size 

       6 Cup Regular Muffin Tin

     

    6 Cup Regular Muffin Tin

    16 ounce Mason Jars

    16 ounce Mason Jars

    OXO Salad Spinner

    OXO Salad Spinner

    MEAL ACCESSORIES

              Appetizer Size Utensils

              Appetizer Size Utensils

                               Small bariatric friendly plates

                               Small bariatric friendly plates

                             OGGI pinch bowls

                             OGGI pinch bowls

    Hydro Flask- Insulated Stainless Steel Water Bottle

    Hydro Flask- Insulated Stainless Steel Water Bottle

    Insulated lunch box with insulated portion control containers, ice pack, pill box, and shaker bottle

    Insulated lunch box with insulated portion control containers, ice pack, pill box, and shaker bottle