Cheryl Forberg, RD. Biggest Loser Nutritionist

 
 

Backstage at The Biggest Loser – What’s in the Kitchen?

04 October 2010 Cheryl Forberg 0 Comment

Biggest Loser contestants in the kitchenAlthough they don’t spend much time on camera doing it, cooking is a big part of "Biggest Loser" contestants' daily routine.

While they're at the Ranch, they're breaking unhealthy food habits and gaining new knowledge about how best to fuel their bodies – both for their tough Ranch workouts and for optimal lifelong health.

All the contestants cook their own meals and prepare their own snacks using ingredients from the Ranch's kitchen, which is fully stocked with foods to help them succeed with their weight-loss and health goals. Here's a list of what's in the pantry on the Ranch; consider using it as a shopping guide or to help plan your family's menus!



Dairy and Eggs
Non-fat milk or 1% low fat milk
Eggs
Egg whites or egg substitute
Low-fat/non-fat cottage cheese
Low-fat/non-fat cheese (cheddar, mozzarella, pepper jack, ricotta)
Low-fat cheese triangles


Meat, Chicken and Fish
Lean Canadian bacon
Boneless, skinless chicken breasts--
Canned tuna in water (solid white or chunk light)
Cod fillet
Halibut
Lean or extra-lean ground beef (at least 97% lean)
Lean or extra-lean ground chicken breast
Lean or extra-lean ground turkey breast
Lobster
Low-sodium deli sliced boiled ham
Low-sodium deli sliced roast beef
Low-sodium deli sliced turkey
Low-sodium deli slices (chicken, turkey, roast beef, boiled ham)
Orange roughy
Lean pork tenderloin
Red snapper
Salmon
Sea bass
Shrimp
Skinless chicken breast
Swordfish
Tilapia
Tuna (chunk white low-sodium in water)
Turkey bacon
Turkey breast
Turkey cutlets
Wild salmon


Fruits and Vegetables
Any and all kinds of lettuce
Apples
Asparagus
Avocado
Bananas
Beans (dry or low sodium canned) - black, white, pinto, kidney, black-eyed peas
Bell peppers
Blackberries
Blueberries
Broccoli
Brussels sprouts
Carrots
Cauliflower
Celery
Cherries
Cherry tomatoes
Collard greens
Cucumbers
Eggplant
Garlic
Ginger
Gojiberries
Granny Smith apples
Grapefruits (ruby red)
Green beans
Kale
Kiwi
Lemons
Lentils
Lima beans
Melons
Mushrooms
Onions
Oranges (tangerines, mandarins)
Peaches/nectarines
Pears
Peppers (red, green, yellow, jalapeno)
Plums
Raspberries
Red apples
Spaghetti squash
Spinach
Squash
Strawberries
Tomatoes (heirloom, cherry, grape, etc.)
Tropical fruits (mango, papaya, pineapple)
Zucchini

Beans, Rice, Cereal and Bread
Brown rice
Brown rice pasta
Bulgur
Ezekiel bread (top choice breads)
low-carb tortillas--whole wheat
Northern white beans
Old-fashioned oatmeal (not instant)
Popping corn (not microwave with added flavorings)
Brown rice
Wasa Crackers (light rye, crisp-n-light, multi-grain)
Wasa Crackers (light and crisp, fiber rye)
Weetabix cereal
Whole wheat bread (high fiber)
Whole wheat tortillas
Wild rice
Whole grain cereals with 5 or more grams fiber per serving and 5 or less grams sugar per serving

Drinks
Green tea (hot tea bags) 
Sparkling water
Peppermint tea
Chamomile tea

Spices, Dressings and Condiments
Red wine vinegar
Balsamic vinegar
Extra virgin olive oil
Light balsamic vinaigrette
Garlic powder
Tabasco
Ketchup  (low sodium, low sugar)
Yellow mustard
Spicy mustard
Low-sugar barbeque sauce
Nonfat mayonnaise
Vanilla extract
Low-sodium soy sauce
No sodium spice blends
Kosher salt
Ground pepper
Cinnamon
All kinds of mustard (except honey mustard)

Miscellaneous
Olive oil cooking spray
Fruit spread (no sugar jams)
All-natural peanut butter and almond butter
Raw almonds

 

Last modified on Monday, 01 November 2010 04:51
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Cheryl Forberg

Cheryl Forberg

biggest_loser_logoCheryl Forberg, R.D., is one of the few professional chefs in the country who is also a registered dietitian. As nutritionist for NBC's "The Biggest Loser" for 12 seasons, she developed delicious, healthy recipes that help contestants make fundamental lifestyle changes.

A James Beard award-winning recipe developer, Cheryl has contributed to titles in the "Biggest Loser" book series, as well as authored Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You (Rodale 2008), which showcases her expertise in weight loss and anti-aging nutrition. A graduate of UC Berkeley and a former research dietitian at Cedars Sinai Medical Center in Los Angeles, Cheryl is in demand as a lecturer and teacher, and travels throughout the United States giving nutrition classes and demonstrations.

Her latest book is Flavor First.

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