The Restaurant Diet Second Edition A Spiritual Journey of Weight Loss & Self Discovery by Fred Bollaci (© October 15, 2019 Mango Publishing) The Healthy Global Gourmet, illustrates the importance of integrating a spiritual approach to weight loss as part of quest toward healthier living. The Second Edition showcases 100 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites.
The Restaurant Diet by Fred Bollaci (© 2017 Mango Publishing) is the definitive guide to dining out guilt free, whether dining for business, pleasure, travel, or mere convenience, Fred’s book showcases 125 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites. His proven four-phase plan is a lasting recipe for successful healthy gourmet living!
- “The Most Inspirational Weight-Loss Transformations of 2017”
– Readers Digest
- Fred Bollaci Enterprises'
Chateau de Berne and The Provence Rose' Group: Five-Star Relais & Chateaux Luxury, Michelin-Star Dining, and The World's Best Rose' Wines, Produced on Four Sustainable, Organic Estates in Provence, France! Chateau de Berne Awarded Platinum Palate!
October 3rd, 2019
La Vie en Rosé The Provence Rosé Group: The World’s Best Rosé Wines from Four Unique E[...read more]Fred Bollaci Enterprises'
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Tag Archives: berries
“Berry Blast” A Healthy Berry Smoothie by Chef Zach Bell, Addison Reserve Country Club in Delray Beach, FL
Summer “Berry Blast” Smoothie by Platinum Palate Chef Zach Bell of Addison Reserve Country Club in Delray Beach, Florida. The only private club featured in “The Restaurant Diet.” This is a great, easy, light, fruity, and refreshing “pick me … Continue reading
Pan Seared Wild-Caught Salmon with Toasted Almonds Atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette
Pan Seared Wild-Caught Salmon with Toasted Almonds atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette Inspired by a recent meal at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 4 4-ounce wild-caught salmon fillets, season with salt … Continue reading
Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad Inspired by a recent lunch at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 16 (U8) (8 per pound) shrimp, cleaned, deveined (leave tails on) (rub for … Continue reading
Summer Mixed Berry and Feta Salad Inspired by my cousin, Sandra Shackelford (Serves 4-6) 1 Head Romaine lettuce (or 4 cups salad mix of your choice), rinsed, dried, and chopped 1 cup blueberries 1 cup raspberries 2 cups strawberries 1/2 … Continue reading
1 cup couscous 3 cups water (for cooking couscous) 1 cup radishes, chopped ¼ cup finely chopped green onions ¼ cup finely chopped red bell pepper ¼ cup fresh Italian parsley, minced ¼ cup golden raisins ¼ cup dried cranberries … Continue reading