The 21-day Yoga Body: A Metabolic Makeover And Life-styling Manual To Get You Fit, Fierce, And…

Paperback | November 5, 2013

bySadie Nardini

not yet rated|write a review
Are you ready for a total body transformation?

In The 21-Day Yoga Body, renowned wellness warrior and lifestyle expert Sadie Nardini gives you a program to renovate your body, mind and spirit. This fast-acting program, based on Sadie’s potent inspirations, real-world recipes and unique Core Strength Vinyasa yoga style will turbocharge your results: speed up your metabolism, build lean muscle, and burn fat, all while building nutritional savvy and emotional strength. Designed to fit into your busy life, each day of the three-week plan includes a series of daily lifestyle tips, new-generation yoga poses (illustrated with step-by-step photos), breathing and meditation exercises, and nutrition tips and recipes (vegans, vegetarians and meat-eaters alike, welcome!). There's even wine! 

Here’s what results many people are getting in just 3 weeks:


   • A fun, fresh yoga practice that's based in cutting edge anatomy for the maximum safety, strength, flexibility, and mind-centering benefits for the time you spend on the mat.
   • More confidence, clarity of purpose, a renewed spirit and the ability to know yourself more deeply and act from your truth.
   • Daily guidance about how to approach your personal, life and relationship challenges—and totally rock them.
   • A daily meal plan that gives you a new, creative relationship with food and reveals how to eat fresh, whole—and fantastically well—for a lifetime.
   • Creative action steps to make all these great ideas a reality and create more success for you on all levels!
So get ready to kick some asana, play while you learn, and create your most fit, fierce, and fabulous self ever!

Pricing and Purchase Info

$20.88 online
$20.95 list price
In stock online
Ships free on orders over $25
Prices may vary. why?
Please call ahead to confirm inventory.

From the Publisher

Are you ready for a total body transformation?In The 21-Day Yoga Body, renowned wellness warrior and lifestyle expert Sadie Nardini gives you a program to renovate your body, mind and spirit. This fast-acting program, based on Sadie’s potent inspirations, real-world recipes and unique Core Strength Vinyasa yoga style will turbocharge y...

SADIE NARDINI is a renowned Ultimate Wellness and yoga expert and founder of Core Strength Vinyasa Yoga. Yoga Journal calls her "a star instructor" for her ability to make real transformation accessible on all levels. She lives and Oms in Brooklyn, New York, and regularly tours internationally to share her expertise.

other books by Sadie Nardini

Road Trip Guide to the Soul: A 9-Step Guide to Reaching Your Inner Self and Revolutionizing Your…
Road Trip Guide to the Soul: A 9-Step Guide to Reaching...

Kobo ebook|Nov 7 2008

$19.99 online$25.95list price(save 22%)
Format:PaperbackDimensions:320 pages, 9.12 × 7.38 × 0.71 inPublished:November 5, 2013Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0385347065

ISBN - 13:9780385347068

Look for similar items by category:

Customer Reviews of The 21-day Yoga Body: A Metabolic Makeover And Life-styling Manual To Get You Fit, Fierce, And Fabulous In Just 3 Weeks

Reviews

Rated 5 out of 5 by from It's fantastic This Iis a very very inspiring book. I couldn't put it down. Led me to listen to several podcasts with Sadie and watch several of her hundreds of online free videos. There are 21 days of videos to carry you through this book as well. Watching Sadie gives you an opportunity to make your asana practice more fluid and graceful, but also more strong and controlled. Its fascinating. The diet is very reasonable and practical to incorporate into long term eating. This is a good buy.
Date published: 2016-07-23

Extra Content

Read from the Book

YOGA BODY BASICSHow Your Meal Plan Will Work BestFOOD & DRINKBefore you move, on or off the yoga mat, it’s important to first fuel yourself properly to get the best results. The Meal Templates that follow give you the power to keep creating healthy meals as a lifestyle for a lifetime. I want you to learn through creative repetition and recipes-with-room how to make every meal work for you.Also, you can mix and match any recipe within the week for which you’ve purchased the groceries from the Pantry Lists; so if you feel like the smoothie from Day 3 for lunch on Day 6, be my guest.As long as you’re using fresh, quality ingredients and not veering wildly from the basic recipe (adding a cup of sugar and a bag of chocolate chips to the quinoa protein bars, for example, or eating from the Avoid List) you’re good.If you’re eating out, try to approximate the types and sizes of meals on this program: fresh, whole foods; not a lot of sauces; and a mix of protein, complex carbs, and healthy fats. The Ingredient Templates that follow will give you some options.You can always make more of any dish and take it to work the next day, too.A Word on Weight LossThis is not a calorie-restricted, weight loss program. It’s sensitivity training for your palate, your body, and your health.When you eat a whole-food diet and eat just until you’re satisfied, not stuffed, you are not likely to gain--or sustain--unhealthy amounts of weight. Many people tell me they lose excess weight naturally on this program, although losing weight just to be skinny is never my aim. It’s my intention to make you fit, strong, energetic, and “belly-happy” at your body’s natural set point--not imbalanced on either side of the scale.Definition of Food TypesPROTEIN: lean meats, beans, lentils, quinoa (a high-protein seed), organic tofu, seitan, tempeh, nuts, and nut butter (cashew, almond, peanut, sunflower)WHOLE-FOOD GRAINS: any whole rice (brown, red, black), quinoa (technically, a seed), amaranth, Kamut, barley, buckwheat, millet, rolled oats, oat groats, spelt, wheat berries, and teffSALAD GREENS: spinach, arugula, romaine lettuce, red leaf lettuce, Bibb lettuce, watercress, kale, mixed wild greensCOOKING GREENS: spinach, arugula, kale, collard, Swiss chard, dandelion, cabbage, beet greens, escaroleHEALTHY FATS FOR COOKING: extra-virgin olive oil, canola oil, extra-virgin coconut oil, flaxseed oil, avocado oil, organic butterHEALTHY FATS: all the fats just listed, plus nut oils (like hazelnut or pumpkin seed), fish oil, actual avocado, all nuts, seeds (like pumpkin or sunflower), and limited amounts of eggs and aged or organic cheeseALTERNATIVE MILKS: coconut, almond, oat, hemp, rice, soy; if you drink animal milk, ensure that it’s growth-hormone-free and preferably organicFRUIT: fresh or dried, unsulfured, unsweetened fruit of any varietyDAIRY: organic cheese, fresh or aged (limited amounts) and yogurt. If you’re lactose intolerant, goat’s milk or aged cheeses are often easier to digestGeneral Meal GuidelinesMost meals, drinks, or snacks optimally should include:proteinwhole-food, complex carbohydrate (vegetables, fruit, beans/legumes, whole grains)healthy fatfun, inspiring stuff, such as a sprinkle of cheese or the aforementioned chocolate chipsMenu Basics: Creating Your Meals & DrinksThese are suggested ways to compose different drinks or dishes; a road map of what you might put in each type of meal as you move through the 21 days.FRESH JUICES: I didn’t mention many of these, since we’re trying not to break your bank. But if you can get a juicer or go to a local juice bar, I highly recommend it. You can also throw these ingredients into a blender; you’ll get a more smoothie-like texture, or you can strain the mixture. Fresh fruit and vegetable juice is an amazing meal or snack substitute to give your body the enzymes and nutrients it needs to heal and cleanse. If you juice, here are some of my favorites blends.A Note About Fresh Juices: As full of goodness as fruit and sweeter veggie juices are, they can still cause a blast of blood sugar and insulin into the system. Drink them in moderation, or, optimally, balanced with fats, fiber, and protein, as in a smoothie.EYE GLASS (great for vision): beet, carrot, orange, mintGREEN GODDESS (a detox-o-rama): cucumber, spinach, kale, celery, lemon, applePURPLE PASSION: blackberries, raspberries, beet, blueberry, appleORANGE YOU HEALTHY: pineapple, mango, orange, a splash of lemonGREEN MARIA: green or red tomatoes, spinach, cilantro, black pepper or cayenne, a pinch of sea salt, lime; blend this one until pureedIt’s hard to say how much you need, since fruits and veggies vary in size. Experiment until you hit the recipe that works for you, but, in general, choose from4 cups leafy greens1 to 2 medium-size pieces each of fruit or water-based veggies, like mango or cucumbera 1‑inch cube of peeled fresh ginger (optional)pinch of spice: cinnamon, cayenne, salt, pepperhalf to a whole lemon or lime, squeezedIf you have a juicer (suggested), feed all veggie and fruit ingredients through it as usual, including the ginger. Add any lemon, spices, or seasonings at the end.If you’re using a blender, peel any veggies or fruits that require it, like mangoes, oranges, and the like. Remove any hard pits. Chop everything into rough pieces. Put all the ingredients into the blender, and alternate blending on Low and High until pureed.Pour the puree into a large microstrainer set over a bowl. Stir the puree periodically for a few minutes until juice collects in the bowl. You can also pour the mix into cheesecloth or a thin towel over a bowl, fold the towel edges over the mix, and squeeze the juice into the bowl. Pour into a glass over ice and drink up.SMOOTHIE BASICSYour goal is to see how many balanced nutrients and how much vitality you can fit into one glass, fast.2 cups fresh or frozen fruitice, if not using frozen fruit1 cup milk or alternative1/2 cup filtered water or to desired consistency (I also recommend coconut water for added electrolytes)1 teaspoon honey or agave nectar (optional)1 tablespoon flax oil, if not including nuts1 to 2 cups spinach leaves or de‑stemmed kaleprotein of choice (either 1 scoop of Vega One or other protein powder supplement, 1 tablespoon nuts or nut butter, 1 cup yogurt, or 1 cup silken organic tofu)1 capsule probiotics and/or digestive enzymes (break capsule and shake into smoothie)Place frozen fruit or fresh fruit and ice into the blender first. Add all liquids and then the rest of your ingredients.Blend on High for 30 seconds and then Low for 30 seconds, alternating until the desired consistency is reached. Pour into a tall glass and serve.FRICKTTATA BASICSServes 4, or 1 with leftoversOtherwise known as a frittata, this one’s so frickin’ fast I had to rename it. You’ll get a whole lot of nutrition in not a lot of time, including an optimal balance of fats and protein from eating the whole egg, not only the white. You can mix and match the ingredients you like, and if you don’t have fresh herbs, use a dash of dried. Save some and eat it cold or reheat in an olive-oiled pan on medium heat for a quick meal or snack.8 organic eggs1/2 cup grated or crumbled cheese3 large fresh basil leaves, minced3 large fresh sage leaves, minced1 teaspoon minced fresh rosemary1/4 teaspoon sea salt1/8 teaspoon freshly ground black pepper3 tablespoons extra-virgin olive oil2 cups finely sliced or chopped mixed veggies of choice (try red bell pepper, red onion, green onion, spinach, asparagus tips, zucchini, sundried tomatoes)2 cloves garlic, minced (optional)1 tablespoon salsa, sour cream, or splash of hot sauce (optional)Preheat the oven to 400°F.In a medium bowl, mix together eggs, cheese, herbs, and salt and pepper. In a medium ovenproof saucepan, heat oil on medium-high heat. Add veggies and garlic; and sauté until soft, about 6 minutes. Reduce heat to low.Pour in egg mixture, and stir once to mix. Cook until frittata begins to set, about 2 minutes. Do not further scramble or stir. Place in oven; bake until just set, 7 to 9 minutes.Slide the frittata onto a platter. Cut into wedges and serve at any temperature with desired accompaniments. Keep the rest in your fridge, well-wrapped, for up to 3 days.SALAD BASICSA staple of any healthy diet, salads are invigoration in a bowl. Mix and match a variety of ingredients, and change them up each week to get the maximum benefits.2 to 4 cups organic salad greens2 cups fresh chopped veggies of choice1/2 cup fresh or dried fruit1/4 cup nuts1/4 cup organic cheese1/2 cup dressing of your choice (see recipes that follow)pinch fresh cracked black pepper, or to tastePlace all ingredients except dressing and pepper in a medium bowl. Toss lightly to mix.Serve on a separate plate or bowl, and drizzle with the dressing here, not in the mixing bowl. Add pepper to taste. Nondressed leftovers (dressing wilts the lettuce) will keep longer in the fridge.Here are five of my go‑to dressings.CARROT-MISO-GINGER DRESSINGThis miso-based, nutrition-and-digestive-enzyme-packed dressing can be used over salads, rice, and veggie dishes, and even as a sandwich spread. It’s so good, I’d take a bath in it if I could.4 tablespoons rice vinegar4 tablespoons water3 tablespoons white miso paste1 carrot, chopped into medium pieces1 teaspoon peeled, chopped fresh ginger1 teaspoon chopped garlicPlace all ingredients in a blender. Blend on High for 20 seconds and then Low for 20 more seconds, or until the desired consistency is reached.Pour into a serving container. Store any extra in the fridge in a sealed container. Keeps for a few days.BADASS BALSAMIC VINAIGRETTEThis was the first dressing I learned to make, and I still use it constantly.1/2 cup extra-virgin olive oil1/2 cup balsamic vinegar1 teaspoon mustard1 clove garlic, crushedSea salt and freshly ground black pepper to tasteOptional: 1 teaspoon honey or 1 teaspoon minced fresh rosemary or 1 teaspoon minced scallions and 2 teaspoons grated Parmesan cheeseWhisk together all the ingredients in a measuring cup or small bowl. Or put all the ingredients into an almost empty mustard jar and shake vigorously. Store leftover dressing in a sealed container in the fridge. Keeps for up to a week.CREAMY GARLIC DRESSINGThis creamy delight also serves as a dip for raw veggies or can be poured over any skillet salad or quinoa/rice bowl dish. Plus, it’s vegan, so it’s perfect for those who are dairy- and egg-free or lactose intolerant.1/3 cup cashews2 cups filtered waterjuice of half a lemon1 tablespoon wheat-free tamari or soy sauce1 tablespoon minced fresh dill or parsley (optional)2 cloves garlic, mincedPlace the cashews in small bowl. Pour the filtered water over them to just cover. Set a kitchen towel over the bowl, and let the cashews soak for at least as long as it takes you to prep the other ingredients or overnight in the fridge.Blend all of the ingredients on Pulse for 30 seconds or until smooth. Store the dressing in a sealed container in the fridge. Keeps for up to a week.ROCKIN’ RASPBERRY VINAIGRETTEThis tangy, fruity dressing is a lovely addition to your salads, especially ones that contain nuts.1/4 cup extra-virgin olive oil1/4 cup apple cider vinegar1/4 cup organic apple juice or cider2 tablespoons honey3/4 cup raspberries (fresh or frozen)Put all liquid ingredients into a blender, and puree until smooth.Add the raspberries last, and blend on Low to desired consistency. Store leftover dressing in a sealed container in the fridge. Keeps for up to a week.5‑MINUTE SHAKE ’N’ SERVE LIGHT VINAIGRETTEThis sweet-and-savory dressing contains heart-healthy olive oil, and the Dijon binds it perfectly for a smooth, tangy dressing.1/2 cup red wine vinegar1 1/2 cups olive oil1/2 teaspoon sea salt1/2 teaspoon honey1/4 teaspoon black pepper1 teaspoon Dijon mustard1/2 clove garlic, crushed1/2 teaspoon fresh rosemary, minced1/4 cup grated Parmesan cheeseCombine all ingredients in a Mason or other glass jar with a screw‑on lid. Immediately before serving, tighten lid and shake vigorously until entirely mixed. Keeps for 4 days in the fridge.GRAINS BASICSSADIE’S RICE COOKER CASSEROLE OR SKILLET SALADI designed the following two dishes to give you the maximum nutrition in the minimum amount of cooking time. It’s fun to play with the ingredients, so mix and match as you wish to create your own signature favorites.I love my rice cooker, and I suggest you get one, because it multitasks so many meals, but you can do these on your stove, as well.The Beautiful Body Bowl (uses a rice cooker)1/2 cup quinoa or other grain1 1/4 cups waterdash olive oil2 to 4 cups sliced, assorted veggies and proteinsea salt, pepper, or other seasoning to tasteAdd the grain, water, salt, and oil to the bottom of the rice cooker and cook according to directions.After 5 to 10 minutes, add the protein to the bottom of the steamer tray, and then cover with veggies and set on top of the grain. Cover and let steamer cook until ready.When done, place some grain in a bowl, cover with the veggies and protein, and add any additional salt, pepper, or seasoning (for example, balsamic vinegar, hot sauce, dressing, olive oil, lemon). Stir together and enjoy.Skillet Salad (If you don’t have a rice cooker, use a pan!)1 cup grain of choice (I use wild or brown rice or quinoa)filtered water according to package directionspinch of sea salt3 teaspoons olive oil2 cups mixed, chopped fruit, veggies, or nuts of choice (peas, raisins, dried cranberries, zucchini, mushrooms, onions, edamame beans, garlic, carrots, cashews, hazelnuts, almonds, walnuts, and pine nuts all work well)8 ounces protein of choice, sliced (I often use chicken sausage, tofu, or steak, or fry one egg in the middle of the skillet)2 cups cooking greens (optional)seasonings of choice (hot sauce, balsamic vinegar, any leftover salad dressing, sea salt, and pepper) to tasteIn your pot, mix together your grain, water, and sea salt. Cook the grain according to the package directions.In a sauté pan over medium-high, heat the olive oil until a piece of garlic thrown in sizzles. Add any garlic, onions next, and sauté until slightly brown. Add any other veggies, nuts, protein. Stir in any seasoning.Sauté until protein browns and veggies are slightly soft. Add any greens on top, remove from heat, and cover for 1 to 2 minutes or until greens wilt.When the grain is cooked, place the desired amount into a bowl. Stir it together with some of the same seasoning that you used for the skillet mix.Place desired amount of skillet mix on top of the grain or mix everything together. Garnish with more seasoning, and serve.I always make a little more than I need. You can store the extras in the fridge for up to 3 days, so you’ll have something ready-made when you’re busy (and hungry).

Editorial Reviews

“Irreverent, but practical, Nardini enjoys a good steak and a glass of wine, as will readers who follow her program, if they so choose. She encourages readers to eat 80-percent whole and healthy, and the other 20 percent 'not so much.' With honesty, humor, and enthusiasm, Nardini takes a playful, yet energetic approach to strengthening and toning body, mind, and spirit.”
Publishers Weekly