Your Best Body Now
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- $10.99
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- $10.99
Publisher Description
New York Times bestselling author Tosca Reno knows exactly how you feel. She went from being a flabby, 200+ pound woman to a slim and sexy fitness expert—all past the age of 40! Now, for the first time ever, she reveals her secrets to looking better every year. Using the simple, Eat-Clean principles that have helped millions lose weight and featuring all-new advice from Tosca and her team of top experts, discover how you, too, can:
Boost your metabolism to burn fat fast
Turn back the clock and age-proof your body
Look and feel younger than you have in years
Create your best body—now!
PUBLISHERS WEEKLY
With her Eat-Clean Diet series and Oxygen magazine column, Reno has enlisted thousands of women for an intensive regimen of diet, weight training, and self-motivation. Here, 51-year-old Reno and a team of experts fitness publisher Robert Kennedy, Beverly Hills physician Uzzi Reiss, psychologist Michelle Gannon, plastic surgeon Trevor Born, and makeup artist Carol Shaw tailor\t her program for women, primarily wives and mothers, approaching middle age. Her promise: by taking center stage in their own lives, readers can make age 50 the new 30. In chapters on health, diet, fitness, beauty, and self-esteem, Reno amplifies Eat-Clean principles with specific tactics for readers in their 30s, 40s, and 50s. Spotlights on celebrity role models (Oprah, Goldie Hawn, Halle Berry, etc.) and first-person success stories from more typical women raise the inspirational bar. While sensible and doable, the eating plans, recipes, workout routines, beauty tips, and mood boosters are trumped by Reno s irresistible call to action. Reno s personal transformation from overweight, depressed housewife to fitness competitor, model, and TV host is persuasive, as are her age-defying physique and charismatic personality.
Customer Reviews
Somewhat Helpful
Found the references that weren't in my age group useless to me,but those that were became very helpful.Exercise diagrams easily understood,but too few of recipe ideas