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Patricia Greenberg

Owner

Embody Fitness Gourmet

HQ Phone:  (203) 557-4144

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Embody Fitness Gourmet

545 Riverside Ave

Westport, Connecticut, 06880

United States

Company Description

Embody Fitness Gourmet - Evolutionary fuel for the spirited life....more

Find other employees at this company (2)

Background Information

Affiliations

Women Restaurateurs

Member


Education

BS

Nutrition

Queens College


Culinary Arts degree

Scottsdale Culinary Institute


Web References(56 Total References)


Culinary Pavillion - California Watermelon Festival

Put a Healthy Plan Together with Patricia Greenberg, The Fitness Gourmet and cookbook author
Learn about the health benefits of watermelon and how to put together a plan for a healthy lifestyle from our health and fitness expert, Patricia Greenberg. A regular on TV and radio, Patricia runs The Fitness Gourmet, a wellness consulting firm that specializes in teaching seminars nationwide. She has a special interest in enhancing the education of the public, providing accurate nutrition and health information to today's consumer. Author Patricia Greenberg Eating watermelon for Your health and how to eat well, live well and age well with Patricia Greenberg. Patricia will prepare a watermelon recipe from her new book "Scrumptious Sandwiches, Salads and Snacks".


Culinary Pavillion - The Sunland-Tujunga Watermelon Festival

Put a Healthy Plan Together with Patricia Greenberg, The Fitness Gourmet and Best-selling Author
Learn about the health benefits of watermelon and how to put together a plan for a healthy lifestyle from our health and fitness expert, Patricia Greenberg. A regular on TV and radio, Patricia runs The Fitness Gourmet, a wellness consulting firm that specializes in teaching seminars nationwide. She has a special interest in enhancing the education of the public, providing accurate nutrition and health information to today's consumer. Author Patricia Greenberg Learn How to Grow a Watermelon


http://www.thefitnessgourmet.com/about-patricia

Patricia Greenberg, the Fitness Gourmet:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it , a Certified Culinary Professional with the IACP, has 20 years of experience as a nutritionist and chef, who promotes wellness through food and fitness. he has a BS in Nutrition, a degree in Culinary Arts, and is an ACE Certified Personal trainer. She runs the Fitness Gourmet, an education consulting firm that specializes in teaching nutrition and fitness seminars nationwide. She has a special interest in enhancing the education of the general public, providing accurate nutrition and health information to today's consumer. As a best selling cookbook author, host of anationally televised PBS series, and a frequent contributor of nutrition information on both television and radio programs in Los Angeles, she has had a impact on the lives and health of thousands of people. A woman who practices what she preaches, Patricia is a working wife and mother who follows a rigorous fitness regime. Patricia believes that eating well, and regular fitness is the key to longevity. She has completed 12 marathons, and 41 half marathons, all over the age of 35.


http://www.thefitnessgourmet.com/in-the-media/in-the-press

Patricia Greenberg, a nutritionist and chef who serves as spokeswomen for the association, relayed some advice for soy virgins and aficionados alike.
Rule #1: Just try it. Pick your favorite recipe and try swapping in tofu for half the protein, Greenberg said. Spaghetti and meatballs? Proceed as usual, but sub in "ground round" soy substitute for half the ground meat. Rule #2: Think sweet, think soy. If you're making a pudding, smoothie or milkshake and you want to eliminate some of the milk, yogurt or ice cream, puree some tofu in the blender first and then add the additional ingredients. But choose which style of tofu you use carefully. "When you're doing sweet desserts, custards, desserts, use silken tofu," Greenberg said. Many people think tofu tastes bad and that its texture is unappealing, Greenberg said. Patricia Greenberg is not one of those people. "Each time I do one, I say I'll do one more and then I'm done, but I just keep going," Greenberg said. "I've actually gotten faster, stronger, more adept at what I do. And as a nutrition teacher, I've put a tremendous amount of research into all the different components that go into it. So I've been able to keep it up all these years, with the same enthusiasm I might add." Greenberg is an ACE- (American Council on Exercise) certified trainer, a certified culinary professional with the International Association of Culinary Arts, and has a bachelor's degree in nutrition and food science. Combining her training, she runs The Fitness Gourmet - an education consulting firm that presents nutrition and fitness seminars nationwide. Generally, for first-time marathon runners, Greenberg suggests a training program that starts out with 3- to 5-mile runs four days a week and adding mileage as you go. "About three or four weeks out (from) the marathon, you should do a 20-mile run. ... We consider that to be a significant run and a good training run for a full marathon," Greenberg said "People who do a full marathon prior to the (actual) marathon are too tired and too wiped out and become somewhat injury prone," she said. "So it's best not to do - especially for a beginner - the full mileage before you get to the marathon. Greenberg also recommends the marathon-training regimen include cross-training such as cycling, swimming or weight training, to avoid overworking specific parts of the body. Closer to the run: Two weeks prior to the race, Greenberg recommends runners start to bulk up nutritionally with an increase in complex carbohydrates, including whole grain bread, pasta salad, sweet potatoes, rice and whole fruits. "Refrain or have minimal amounts of alcohol because, contrary to popular belief, it is good for you but it does make you a little sluggish, and you don't want anything that will make you even more tired two weeks out," Greenberg said. "If you are accustomed to drinking coffee or any kind of stimulants, then you can continue," she said. "If it's not something you're accustomed to, I wouldn't take it up for the sake of energy because you might not react well to it on the day of the race." Two weeks out from the race is also when runners tend to partake in what Greenberg compares to holiday eating. She says people tend to overeat because they rationalize that they will burn it off during the run, but they actually gain weight instead. Also in the weeks leading up to the marathon, Greenberg says sleep becomes an important issue. "Wherever you can get sleep in, that's critical, because sleep deprivation will slow your metabolism down, which in turn will slow your energy down," Greenberg said. "Even if you are not fully asleep, you're resting. That's a critical, critical part of the success of the marathon and of course keeping you from feeling really wiped out the day of. That also contributes to dehydration - not enough sleep." One week to go: For the week of the Sunday race, Greenberg offers these tips: "I wouldn't do any hard workout Friday and Saturday before the race, of any sort," Greenberg said. "You know when you push yourself a little too much at the gym and you get a muscle ache or a sore? It's exacerbated during the run. You feel it 10 times more when you're in the middle of a race, especially with that degree of mileage, if you've done something a little tough on Friday or Saturday." Race day: On the day of the race, Greenberg again says to eat a breakfast you are accustomed to, though she recommends light granola, yogurt, fresh fruit, hard-boiled eggs or instant oatmeal. Throughout the marathon, sponsors will provide water, sports drinks, snacks and medical assistance, so it's not necessary for runners to carry anything with them during the race. "While you're running, it is important also to keep yourself hydrated," Greenberg said. "You don't have to stop at every single water station. I understand why people do that, but the more you stop and start and stop and start, that really will drain your energy. So I like to recommend taking it easy the first couple miles and maybe stopping at every other water and energy-drink station." Once you stop at a station, she says, it is important to keep walking as you sip your drink. One big mistake people make, including herself, Greenberg says, is starting out at too fast of a pace, because then you wear yourself out quickly. She recommends starting out with a 10- to 12-minute mile and then working your way up to your goal pace. She also wants first-time runners to know that it is OK to walk the race and that there is nothing to feel ashamed about. "For anybody running their first marathon, you're a winner just for doing it. The accomplishment alone is phenomenal," Greenberg said. "Do what's good for you and remember that you will get to the end and you will be fine. ... Just do it for yourself." Find out more For more information on the LA Marathon, go towww.lamarathon.com. To learn more about Patricia Greenberg, go towww.thefitnessgourmet.com. Ventura County Reporter, February 2011 Nutrition Tips for the Ventura half-marathon and 5K By Patricia Greenberg Health and wellness expert and best-selling author Patricia Greenberg has completed 11 marathons and 30 half-marathons. She is president of The Fitness Gourmet, an education consulting firm that specializes in teaching nutrition and fitness programs nationwide. For more information, www.TheFitnessGourmet.com. Patricia is also running in the Ventura Marathon. Greenberg has completed 11 marathons and 29 half marathons do not add up until much later in life, said the marathon runner. For a tour of the nibbles table, I approached Patricia Greenberg, a chef and cookbook author (example, "The Whole Soy Cookbook") who assists the organization with menu planning and recipes, including this special event. The 50-year-old Los Angeleno with flawless skin, shiny hair and a marathon runner's physique started from the left corner of the buffet, opposite the two-piece orchestra. Pointing to a metal tray where meatballs bobbed in tomato sauce, she explained that the golfball-size orbs were half soy sausage, half real beef. "The 50/50 is a nice way to introduce soy" to non-soy eaters, said Greenberg, who suggested tossing the meatballs on spaghetti, in casseroles or between two halves of a sandwich roll and calling it a sloppy Joe. She then moved on to a medley of aromatic basmati and wild rices mixed with steamed edamame, dried apricots and cranberries, and a drizzle of citrus vinaigrette. My heart felt healthier just looking at it. Fruit kabobs were paired with a soy yogurt spread, and in the spirit of DIY food, a make-your-own taco stand featured seasoned textured vegetable protein (TVP) chicken, soy sour cream and salsa, where a stray piece of shredded soy cheddar had jumped bowls. To save the group from washing one more dish, a dip of whipped tofu, red bell peppers and pimentos nestled inside a hollowed-out loaf of pumpernickel. And for dessert, a multi-tiered tray held aloft coin-size chocolate chip cookies with soy nuts. "They have more oomph than walnuts and pecans," said Greenberg.


http://idezzine.com/testimonial/patricia-greenberg-owner-of-the-fitness-gourmet/

Patricia Greenberg, Owner of the Fitness Gourmet
Patricia Greenberg, Owner of the Fitness Gourmet I started working with Ronita Godsi at iDezzine about 5 years ago, and she has been tremendous in helping my business grow. She helped me develop my website, marketing materials, and branding of my products. Her guidance helped me get more visibility on line, through social media, and the end result is a surge in sales of my books!!


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