Mat för dig som tränar

Learn how to adapt a nourishing diet to suit your own particular training goals, regardless of whether you are going to run a marathon, want to build up your muscles or lose weight. This book is aimed at all those who go to a gym or follow a training programme and who want to use their diet to help them achieve the best possible results.

The reader is given proper menus and practical shopping lists and tips for lunch boxes, as well information about a unique model for estimating portion size and nourishment calculations which make this book very convenient to use.  About 90 recipes are spread across the major subjects of proteins, vegetables, carbohydrates and flavourings. Within the individual chapters, they are arranged according to ingredients and are based upon what is readily available in ordinary supermarkets, although the inspiration and tastes come from all over the world.

The presentation is pedagogical and personal – ‘feel good’ rather then lecturing! Keywords here are tasty, simple, good value and nourishing!
No more egg whites and cottage cheese – here is a suggestion for a different type of meal. The proportions depend on what type of training you are doing:
Oven-baked chicken breast (protein)
Wok-fried cauliflower with ginger and red chilli (vegetables)
Salsa of roast paprika, tomato and anchovies (flavourings)
Bulgur with onions and olives (carbohydrates)

Niclas Ericsson is a journalist and he also writes crime fiction. He is very interested  in food and is inspired by recipes from Southern Europe, Asia and North Africa.
Camilla Porsman is a free-lance journalist and has trained to be a personal coach and dietary advisor. She has previously published books with Fitnessförlaget and she is a regular contributor to Fitness Magazine, Topphälsa and Stadium Magazine.
The authors got to know each other on a course to become training coaches, and they discovered they shared two major interests: food and training.