Now entering his ninth season as one of the fitness trainers on NBC’s worldwide hit The Biggest Loser, Harper has become one of the most credible and sought-after motivational experts on television and DVD, in books, and in personal appearances.
In addition to his leadership on The Biggest Loser, Harper is a regular on The Dr. Oz Show as a member of Core Team Oz, and his book Are You Ready! was published in 2008. He has made appearances on such shows as Oprah, Larry King Live, CNN, and The Ellen DeGeneres Show. He has also been featured in magazines such as O, The Oprah Magazine, US Weekly, Entertainment Weekly, TV Guide, and People. Harper’s optimistic outlook, practical advice, and gregarious demeanor have earned him fans and followers all over the country.
Learn more about Bob Harper below.
BOB'S NUTRITION TIPS
- You are about to take charge of your life, and I am here to give you the inspiration, the encouragement, and the tools to make it happen.
- My passionate mission is to help you get in the best shape possible with a plan that rewires your brain and reconnects you to your heart—so you never have to diet again.
- When you really start to respect your body, your body starts taking care of you.
- Health, happiness, and peace can be achieved simultaneously—and are really at the root of learning how to take care of ourselves.
- When you pay attention to what you eat, it becomes easier to understand your relationship with food and how it affects your day-to-day life.
Black Bean and Quinoa Salad
1 can low-sodium black beans, rinsed and drained
1 cup cooked quinoa
1 ripe tomato, diced
1 cup of salsa
Add black beans, cooked quinoa, tomato, and salsa to a bowl. Stir and serve.
Macaroni and Not Cheese
Makes 2 to 3 servings
1 onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
1/2 teaspoon sea salt
4-ounce jar roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces whole grain elbow pasta, cooked
Preheat oven to 425 F. Sauté the onion on medium heat in a nonstick skillet for 5 minutes, until translucent. In a food processor, combine the onion, cashews, lemon juice, water, and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder, and onion powder. Thoroughly toss the sauce with the pasta. Bake in the oven for 20 minutes until golden brown on top.
Raise-the-Roof Sweet Potato Vegetable Lasagna
Makes 10 to 12 servings
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package silken lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 Roma tomatoes, sliced thin
1 cup raw cashews
Preheat oven to 400 F. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until it just begins to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced Roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with cashews, and return to the oven for 15 minutes. Let sit 15 minutes before serving.
BOB HARPER'S FULL BIO
Harper has spent more than a decade in Los Angeles developing his trademark brand of fitness and nutritional integration that leads to lasting lifestyle transformations, and in so doing, he has cultivated a devoted following of clients. Harper’s approach is founded upon knowing that quick-fix fitness does not lead to continuing and meaningful changes.
Harper adopts an “inside-out” philosophy in which he builds a relationship with each client. He motivates them to realize their potential and their sense of self-worth and then helps them to develop habits—and ways of thinking and acting—which enrich and uplift them physically, emotionally, and spiritually. His comprehensive approach has led to countless success stories, from top-name celebrities whom he has privately trained to those who discovered Harper as a group instructor.
He has trained hundreds at a time in stadiums in the Far East and has been an instructor to trainers themselves, who have absorbed and replicated Harper’s energetic and transformative methods with their own clients.
Harper is certified with the American Fitness Training of Athletics and with Aerobics and Fitness Association of America.
Learn more about Bob at www.MyTrainerBob.com, or watch his video on YouTube.